Sea to Table

Fish Tacos With cHarissa™

For those of us who are unabashed seafood lovers, it's hard to ignore the allure of Long Island’s East End. From porgies to tuna, fluke to stripers, clams, oysters and blue claw crabs, the waters here are blessed with an abundance of culinary delights. Now there’s yet another reason for anglers and “foodies” to love the region, a new spice called cHarissaTM that’s the perfect complement to just about anything you catch.Aug 1st, 2014

Ocean State Fluke

June is the month when fluke season really begins in our Ocean State. While the commercial guys have been bringing in fluke since May, and a few recreational anglers got lucky, “fluking” really heats up now. Add the fishapalooza “Fluke ‘Til Ya Puke,” hosted by Big Game Fishing in and Snug Harbor’s 7th annual Doormat Derby in Wakefield, and we are on the verge of calling Fluke Rhode Island’s official state fish!Jun 1st, 2014

Ocean State Blue Crab

Although many foodies and fishermen think blue crabs are synonymous with the Chesapeake Bay, Rhody anglers know the tasty crustacean is common to our waters. Starting with the first full moon in May, adult blue crabs start crawling out of their winter mud holes to molt--making them prime prey for birds and fish--as well as the crabbers who scoop them up for sale to restaurants where they are served fried, sauced and eaten whole as soft-shelled crabs.May 1st, 2014

Sea to Table: Sauteed Scallops

We may be nearing the end of our Long Island wild scallop season, so be sure to take advantage now before the weather gets too warm! North Atlantic sea scallops can be fished commercially by trawling or dredging year-round, but the gold standard on many menus these days are “diver scallops”--hand picked by deep divers or harvested by scallop fishermen near sea grass in the shallower waters of bays and estuaries. Also called bay scallops, these scallops are smaller and generally sweeter than the meatier sea scallop, but then again, the larger sea scallops make great entrees, especially seared and quickly caramelized like a steak.Apr 1st, 2014

Ocean State Cod Fish & Chips

With Cod being caught off Point Judith and St. Paddy’s Day just around the corner, many Rhodys will be celebrating with some of our fresh-from-the-sea fish & chips and our famous local brews. We asked around and got a few favorites to share with you...but first...for authentic fish & chips, even some anglers don’t know that cod is the way to go!Mar 5th, 2014

Ocean State Crudo

Crudo, Chef John Kolesar tells us, is the Mediterranean answer to Sashimi. But hold the wasabi and soy sauce, and delve into his mouth-watering preparation using an orange citrus “vinaigrette,” cherry tomatoes, piquillo peppers and Kalamata olives—typical Italian flavors! Jan 24th, 2014

OCEAN STATE OYSTERS

When Superstorm Sandy hit the East Coast last year, most of Rhode Island’s vast shellfish industry was lucky enough to avoid catastrophe--good news for oyster farmers and oyster lovers alike. Jan 1st, 2014

The Feast of the Seven Fishes

The Feast of the Seven Fishes is celebrated with various and varying seafood dishes. The number of courses can also vary--from the original seven for the seven days of creation in the Bible or the seven sacraments in Roman Catholicism, to sometimes even 13 courses for the 12 apostles and Christ.Dec 1st, 2013

Sea to Table: Ocean State Tautog

With chowder, beer seems to be a natural. And for all things seafood, you can’t go wrong with the Narragansett Lager. The malty smoothness and crisp refreshment of the lager pairs well with most fish dishes, and is even used in a lot of fish preparations, such as in making batters and in cooking mussels. The Narragansett Lager is also the “Official Beer of the Clam,” but maybe it can be the beer of the tog as well!Nov 1st, 2013

Ocean State Weakfish

Whether you call them sea trout, weakies, or by their Native American name, squeateague, weakfish are delicious...and, we hear, they are being caught right now off the RI coast, not an everyday affair. While Weakfish are typically found along the Eastern seaboard from Nova Scotia--where they go to spawn--down to Florida, they really only visit us here in RI on their migration North and on their way back down South again.Oct 1st, 2013
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