Holiday recipes are here!Read More
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.
- Ginger Beer
- Garlic chives or green onion
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.
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.
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!
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!
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!
There was a heated battle on the Boston Fish Pier this past Sunday...
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:
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.
Keep Calm and Shuck On!
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:
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!
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.
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!
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!
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).
A huge thank you to everyone who helped us make the Seafood Show a success! Until next year!
The Pangea Shellfish Team
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.
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!
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...
And finding out that John Nagle Company is truly a FAMILY company. These boys are all 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
To see all the photos of the event, click here.
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.