For a wrap-up, I asked panelists local species they’d like to see on more menus and dinner tables. Here are their picks for five unsung fish you should be eating. We predict they will soon become the next “it” fish in and around Gotham.
Each summer, Megan Peck’s family revisits a crowd-pleaser: Striped Bass Plaki, a favorite of her famous cookbook author grandmother, Paula Peck. They’ve made a few changes to the recipe to line up with the offerings of the Peconic Bay, substituting whelk, oysters and blue crab for the shrimp in the original.
My most evocative dish is Long Island striped bass in a lavish preparation that honors my late grandmother, the accomplished baker, cook and author, Paula Peck.
For most Americans, the Normandy beachheads evoke images of courage, carnage and sacrifice. Ironically, to the French, these beaches are now associated with some of their finest oysters.
We may still be waiting for our first asparagus and peas, but there is spring seafood aplenty coming out of our local waters. Here is some visual inspiration for what to look for at your favorite seafood shop.
This is crazy. Grown men voluntarily submerging themselves in frigid water to harvest oysters. They must be good, and we got some great photos from Kevin Joseph of Blue Island Oyster Company of the dive. Enjoy.
New Year’s Eve is a paradox for oystermen–the bivalves are at their plumpest, most succulent and most in-demand, just around the time when bitter cold and rough seas makes them most difficult to harvest.
Most of us don’t think about eating oysters during the holidays, or for that matter, in winter at all. But here in the Northeast, specifically on the East End of Long Island, oysters are at their tastiest.
Predictions for a post antibiotic future, canned pinot and coffee pot salmon… see what our editors are reading, watching and listening to this week.
In which the author tries to make concrete from oyster shells.
Joe Tremblay, owner of Bay Burger in Sag Harbor, never ceases to amaze with his innovative Americana offerings: seasonal veggie sides, a grassfed upgrade, and uber-popular ice cream. But his sights now extend beyond the grill to an ocean-based crop he thinks Long Island should be raising more of: kelp.
On November 10 from noon to 6 p.m. the Greenport Harbor Brewery will be blowing out the concept of an oysterfest with an all-day schedule of music, tours, food and beer.