Uni Ponzu Shooter Recipe

At the Seafood Expo this year, Catalina Offshore Products was serving uni shooters! It was the first time I had a shooter like that, and it was delicious. Although the one at the show was non-alcoholic (obviously), it was still very tasty. So tasty that I had to get the recipe! Catalina's CEO, Dave Rudie, developed this original recipe and was happy to share.

Ingredients

  • Ginger Beer
  • Ponzu
  • Wasabi
  • Masago
  • Garlic chives or green onion

Recipe Guidance

The ratio of ginger beer to ponzu is about 12 ounces (1 bottle) of Ginger beer to 2 tablespoons of ponzu.

The rest is to taste. You can also use 1/2 ginger beer and 1/2 sake, or all sake. Great with uni, oysters, shrimp, and clams.

Correction April 7, 2015: Recipe was initially misattributed to Chef Ken Gardon and has been corrected.

The Butcher Shop Harvest Fest 2014 in South End Boston

Last weekend, we joined The Butcher Shop and B&G Oysters for Harvest Fest in the South End! There were some awesome chefs and restaurants representing including Myers + Chang, the soon-to-be-open Cafe ArtScience, and Neptune Oysters.

There were B&G's famous lobster rolls, grilled sausages from The Butcher Shop, and cotton candy! But my favorite dish of the day went to Alden & Harlow's Dave Tollerud who prepared a Raw Sugar Pumpkin Salad... sweet, savory, spicy, a combination of awesome flavors!

We were obviously there shucking the best oysters in the world, Standish Shores (we're a little bias, but can you blame us?), and people raved about them. If you missed the event this year, make sure to join us next year! Awesome food, guaranteed.

Pangea Shellfish honored in Shaw's Oyster Hall of Fame

On September 25, Pangea Shellfish was inducted into the Shaw's Crab House Oyster Hall of Fame as the 2014 honoree. It was a huge honor to be recognized with some of the oyster industry's greats -- M.K. Fisher, Rowan Jacobsen, Scott Linkletter, Bill Taylor, Island Creek Oysters, and many others. Besides the delicious dinner at Shaw's Crab House Chicago, we were also there for Shaw's Oyster Fest, and it was a riot! Have you ever heard of a slurp off?

Being in one of the coolest cities in America, we had to do some exploring. It was great to see the Fulton Market area and meet Chef Cosmo Goss of The Publican. We even biked around the city and made our way up to the Skydeck in Willis Tower!

Chicago sunset from the Skydeck in the Willis Tower

Chicago sunset from the Skydeck in the Willis Tower

Ben pictured with Sarah Johnson and Steve Lahaie of Shaw's Chicago

Ben pictured with Sarah Johnson and Steve Lahaie of Shaw's Chicago

Cosmo Goss, Chef de Cuisine at The Publican

Cosmo Goss, Chef de Cuisine at The Publican

Huge thanks again to everyone at Shaw's for bringing us out to Chicago. We're super honored to be a vendor of such an awesome establishment and hope more Midwesterners fall in love with our oysters!

Boston Magazine's The Cookout and Battle of the Burgers 2014

This past Tuesday and Wednesday, we headed down the street in our backyard to the Black Falcon Cruise Terminal to join the festivities at Boston Magazine's Cookout and Battle of the Burgers. We represented with Clambakes, Etc. with a complete raw bar serving our signature Standish Shore Oysters, Summerside Oysters, and littleneck clams from the Cape. We had so many guests tell us that the raw bar was the highlight of their night! Who would of guessed at a BBQ/cocktail/burger event!

We received many compliments on both of our oysters and clams, and it was hard to say which was more preferred. On night one, Bobby and Jason from Clambakes shucked 400 oysters and 100 littleneck clams in 60 minutes. On night two, Bobby and Travis shucked 600 oysters and 300 littleneck clams in 80 minutes! Now that's LEGIT!

Huge thanks again to Clambakes, Etc. for partnering with us on this opportunity. They brought a raw bar boat, the condiments, and their A game! They'll come to your house, too, so if you're looking to have a clambake or raw bar at your event this year, call them up!

Battle of the Shuckers at the 2014 Boston Seafood Festival

There was a heated battle on the Boston Fish Pier this past Sunday...

18 shuckers

288 oysters

and 3 cash prizes.

THE BATTLE OF THE SHUCKERS WAS ON!

If you weren't able to join us last Sunday at the Boston Seafood Festival, you missed some crazy action. Despite the rain and thunderstorms, the shuckers showed up, ready for action with their shucking knives and competitive spirit to vie for $500, $250, and $100.

Boston oyster establishments sent their top shuckers to represent, and we were excited to have the following shuckers show off their skills:

Aurelio DiMuzio from Big Rock Oyster Company
Anton Christen from Union Oyster House
Brian Kuhlen from East Coast Grill
Camden Holland from Wellfleet, MA
Eric Brochy from Big Rock Oyster Company
Esteban Luebbert from Maré Oyster Bar
Hamid Turabi from Legal Sea Foods
Jimmy McDonnell from Union Oyster House
Joe Turner from Turner's Seafood
Kevin Lyman from John Nagle Company
Mamadou Diallo from Union Oyster House
Max Bell from East Coast Grill
Michael McKiernan from Legal Sea Foods
Mike Haun from Union Oyster House
Ryan Kripp from Turner's Seafood
Ryan Russell from Brookline, MA
Scott Thompson from Big Rock Oyster Company
Tom Lanigan from Hostess Catering

These fine gents put on an amazing show and sent oyster shells flying into the audience! If you missed the action, here's a video of the final round featuring the top 6 shuckers:

Judges taking a good look at the competition oysters. From left: Dan Enos (Oceanaire), Stephen Oxaal (B&G Oysters), Nicki Hobson (Island Creek Oyster Bar), and Richard Rush (Oyster Information).

Judges taking a good look at the competition oysters. From left: Dan Enos (Oceanaire), Stephen Oxaal (B&G Oysters), Nicki Hobson (Island Creek Oyster Bar), and Richard Rush (Oyster Information).

Look at the gathering crowd!

Look at the gathering crowd!

Shuckers were scored by their finishing time and presentation. Time penalties were added if oysters were hacked, not completely severed from the shell, or served on a broken shell. Judges were Richard Rush from Oyster Information, Dan Enos from Oceanaire Boston, Nicki Hobson from Island Creek Oyster Bar, and Stephen Oxaal from B&G Oysters. Every plate was scrutinized, and after two heats and one final round, there were 3 shuckers who came out on top...

1st Place - Ryan Kripp from Turner's Seafood
2nd Place - Mamadou Diallo from Union Oyster House
3rd Place - Hamid Turabi from Legal Sea Foods

Guess now we know where to expect beautifully shucked oysters in Boston! Thanks to everyone who came out to shuck, judge, volunteer, and spectate! Special thanks to Kria Sakakeeny for her awesome emcee'ing and Boston Fisheries Foundation for sponsoring the prizes.

battleoftheshuckers6.jpg


Keep Calm and Shuck On!

Pangea Shellfish Company at 2014 Seafood Expo NA

After a one year hiatus from Seafood Expo North America, we decided to come back in full swing and swagger. We were literally "drippin' swagoo" as Kanye West would say. So many people came by and was awestruck by how many oysters we had:

Seafood Expo NA Pangea Shellfish

Yes, all of the oysters displayed were a different variety from their neighbor! We got so many compliments for having the best display at the show. Attendees constantly asked if they could take a photo, and we couldn't have been more thrilled!

The highlights of being at the show each year include reconnecting with old friends, greeting our customers, matching names to faces, and building the shellfish community. The de Konings of Acadia Aqua Farms, growers of our premium Hollander & de Koning mussels, blessed us with their presence on the first day. They're fun people and one of our favorite purveyors we proudly represent!

Fiona de Koning of Acadia Aqua Farms visits the Pangea Shellfish Company booth at the 2014 Seafood Expo North America.

Fiona de Koning of Acadia Aqua Farms visits the Pangea Shellfish Company booth at the 2014 Seafood Expo North America.

It was also a pleasure to see Robert Rheault, Executive Director of the East Coast Shellfish Growers Association, who goes way back with Ben during his Moonstone Oyster Farm days when Ben was only a college student.

Robert Rheault, Executive Director of ECSGA, says hello to the Pangea Team!

Robert Rheault, Executive Director of ECSGA, says hello to the Pangea Team!

The show is also an opportunity to make new friends and see cool new products. We were thrilled to meet the folks behind Daisy Bay Oysters (also the growers of the well-known Raspberry Point Oysters) and are proud to announce that starting next week, March 24th, we will be introducing Daisy Bay Oysters to our selection!

Lindsay Linkletter and James Power of Daisy Bay Oysters representing Prince Edward Island at the Seafood Expo NA.

Lindsay Linkletter and James Power of Daisy Bay Oysters representing Prince Edward Island at the Seafood Expo NA.

One of the reasons we love social media is because it's a great tool for making connections and building community. A huge shout out to Barren Island Oysters and Steve Vilnit (@SteveVilnit), Director of Fisheries Marketing of Maryland DNR, for engaging with us and promoting seafood and shellfish. What a fun group of guys!

Jay Fleming, Timothy Devine, Steve Vilnit, and John Kutner representing Maryland Seafood at Seafood Expo NA.

Jay Fleming, Timothy Devine, Steve Vilnit, and John Kutner representing Maryland Seafood at Seafood Expo NA.

The lineup of events at the expo also gave special consideration to the oyster. Besides talks on sustainability and a master class led by Patrick McMurray (@ShuckerPaddy), which featured Pangea's oysters, the bivalve got a lot of press during the annual oyster shucking competition! Paul Hagan, our farm manager, couldn't resist a photo opportunity with some of the world's best shuckers -- our friend, Daniel Notkin (@MtlOysterfest) of The Old Port Fishing Company, and John Bil (@keeponshucking).

Ben Lloyd, Paul Hagan, John Bil, and Daniel Notkin before the annual Seafood Expo NA Oyster Shucking Competition.

Ben Lloyd, Paul Hagan, John Bil, and Daniel Notkin before the annual Seafood Expo NA Oyster Shucking Competition.

A huge thank you to everyone who helped us make the Seafood Show a success! Until next year!

Always #eatmoreoysters,

The Pangea Shellfish Team

Pangea Shellfish Team

Announcing THE OYSTER GAMES 2014

Boston, are you ready for THE OYSTER GAMES?

Starting Monday, January 13, 2014 through Thursday, March 13, 2014, B&G Oysters and Pangea Shellfish Company will be hosting the 2014 Oyster Games! Each week, we will be posting a photo of an oyster on our Facebook page, and the first tribute to guess its name correctly will win half a dozen oysters on-the-house at B&G Oysters!

Think you're up for the challenge? Join the games by clicking here or the image below.

MAY THE OYSTERS BE EVER IN YOUR FAVOR.

"The Oyster Games" is sponsored by B&G Oysters and Pangea Shellfish Company and in no way sponsored, endorsed or administered by, or associated with, Facebook.

"The Oyster Games" is sponsored by B&G Oysters and Pangea Shellfish Company and in no way sponsored, endorsed or administered by, or associated with, Facebook.

A Fair of Seafood Fare at Earth & Sea Fish Market

Earth & Sea have their own fleet of trucks picking up fresh oysters from our Boston shop at least twice a week.

Earth & Sea have their own fleet of trucks picking up fresh oysters from our Boston shop at least twice a week.

Bob and Greg from Earth & Sea, and Ben

Bob and Greg from Earth & Sea, and Ben

Last Wednesday, Ben and I went on a road trip to visit our friends at Earth & Sea Fish Market! Located in Manchester, VT, Earth & Sea has been "supplying some of the finest restaurants and supermarkets throughout Vermont, New Hampshire, and New York State" for almost three decades! The staff are the friendliest people you will meet, especially Bob Yakaitis, owner and seafood buyer of Earth & Sea.

We were excited to represent Pangea and share our love of oysters with Earth & Sea's customers. After tallying up all the tasting votes by the end of the day, our Standish Shore Oysters were the clear winner. Every chef's and restauranteur's eyes would light up when they tasted the Standish. But they were even more impressed after I told them it was all due to 18 months of Ben's hard work!

Ben shucking Standish Shore Oysters.

Ben shucking Standish Shore Oysters.

Besides sharing some awesome oysters, we also got to meet other purveyors and loaded up on some free samples!

I was definitely taken aback by Great Eastern Seafood's monkfish...

Look at that mouth!

Look at that mouth!

And finding out that John Nagle Company is truly a FAMILY company. These boys are all cousins.

The John Nagle Co. cousins.

The John Nagle Co. cousins.

If you're in Vermont or nearby, definitely swing by Earth & Sea Fish Market. They have a great selection of seafood (lots of live lobsters!), wines, and sauces!

3757 Richville Road Pier 2
Manchester Center, VT 05255
(802) 362-1679

To see all the photos of the event, click here.

Fresh fish and an assortment of seafood on display in the Earth & Sea shop.

Fresh fish and an assortment of seafood on display in the Earth & Sea shop.

A Free Lecture on How Shellfish Can Change the World

Shellfish are amazing creatures. Besides being super tasty, they are also a crucial part of our ecosystem. The New England Aquarium is hosting a free lecture by Barbara and Patrick Woodbury, Wellfleet oyster growers, on how shellfish can change the world. Click on the post below to learn more and register for the talk.