This oysters recipe requires hot smoke and a lot of it for a short period of time. Try for about 400F degrees instead of 200F on your smoker or grill.
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Grilled oysters offer up a flavorful alternative to the raw version. In this recipe, Mike Stines serves them up with an excellent mignonette sauce.
When it comes to slaying bacteria in oysters, hot sauce is serial killer in a bottle. At least, that’s what some scientific studies indicate.
This basic shellfish brine comes from Mike Stines’ article “Smoking Succulent Shellfish.”
While kelp is known as a nutritious food item, harvesting kelp may be a new way to help keep bivalves such as clams and oysters healthy and more abundant.
Unlike clams which are dug from mudflats and oysters that are pried off rocks, scallops are free-swimming and are harvested in trawls, dredges, or by divers.
After a hiatus during the pandemic, the Annapolis Oyster Roast & Sock Burning is back to celebrate the maritime culture of the Annapolis community
Contrary to popular belief—El Mercado del Mar—the seafood market at the town of La Cruz de Huanacaxtle, Nayarit does not smell “fishy.”
The global seafood market is likely to derive growth from recent advancements in fish breeding techniques across the world.
Miami’s exquisite waterfront restaurant, The Deck at Island Gardens, now has its Sunset Society Happy Hour, bringing you awesome Miami Seafood.