National Fisherman


The Rudderpost 

jesJes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.

 

I gave my husband a copy of the Savoring Maine calendar for Christmas. Each month has a recipe with locally grown (and readily available) ingredients for that time of year. (Kind of a big deal when there's a crust of ice over everything, including Casco Bay.)

January's recipe was Bloody Mary Oysters, but oysters are perfect anytime, and especially Valentine's Day.

We picked up half a dozen each of Glidden Point and Winter Point Maine oysters and decided to do some with a modified Rockefeller recipe, as well. 

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Bloody Mary Oysters (slightly modified for our taste from the original)

  • Half dozen of your favorite local oysters, cleaned and opened
  • 1/2 cup tomato juice (we used our store-brand V-8-style blend)
  • 1/4 cup vodka
  • 1 tablespoon horseradish
  • Several generous dashes of Tabasco
  • 1/2 lemon, juiced
  • 1/2 celery stalk, diced fine
  • Diced dilly beans (optional garnish)

Blend all the ingredients except the celery, oysters and optional dilly beans. Put the oysters in a glass or sippable dish, pour Bloody Mary blend over and garnish with celery and dilly beans.

Oysters Rockefeller

  • Half dozen oysters, cleaned and opened (carefully, as you'll be eating from the shells, so watch out for shards!)
  • 1 strip of thick bacon, diced
  • 2 teaspoons fennel, diced fine
  • 2 tablespoons cooked spinach
  • 3 teaspoons bread crumbs
  • 2 teaspoons diced scallions
  • 1 tablespoon parsley
  • sprinkle of cayenne
  • parmesan, shredded (to taste)

Fry the bacon in a pan and use the drippings to sauté the fennel. Add the spinach if you're using raw (we generally use frozen) and cook until wilted. Divide all the ingredients among your half-shells, topping them with the parmesan. Broil until just browned (about seven minutes).

Inside the Industry

The following was released by the Maine Department of Marine Resources on Jan. 22:

The Maine Department of Marine Resources announced an emergency regulation that will support the continued rebuilding effort in Maine’s scallop fishery. The rule, effective January 23, 2016, will close the Muscle Ridge Area near South Thomaston and the Western Penobscot Bay Area.

Read more...

Louisiana’s Department of Wildlife and Fisheries, which governs commercial and recreational fishing in the state, got a new boss in January. Charlie Melancon, a former member of the U.S. House of Representatives and state legislator, was appointed to the job by the state’s new governor, John Bel Edwards.

Although much of his non-political work in the past has centered on the state’s sugar cane industry, Melancon said he is confident that other experience, including working closely with fishermen when in Congress, has prepared him well for this new challenge.

Read more...
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