Tag Archives: Oysters

Food Stories: “The Mighty Oyster” In Baltimore Magazine – October 2021

BY LYDIA WOOLEVER

“The largest genuine Maryland oyster—the veritable bivalve of the Chesapeake, still to be had at oyster roasts down the river and at street stands along the wharves—is as large as your open hand,” wrote Mencken in 1913. “A magnificent, matchless reptile! Hard to swallow? Dangerous? Perhaps to the novice, the dastard. But to the veteran of the raw bar, the man of trained and lusty esophagus, a thing of prolonged and kaleidoscopic flavors, a slow slipping saturnalia, a delirium of joy!”

H.L. MENCKEN WAS ONTO SOMETHING when he declared the Chesapeake Bay the “immense protein factory.” Abundant with marine life, the nation’s largest estuary has fed its inhabitants for millennia. And while there have always been crabs and rockfish, one species in particular has stood out as an especially vital source of edible and ecological significance. Ugly, strange, sexy, controversial—the small but mighty oyster.

We know, we know. They’re not for everyone. But for anyone living in Maryland—let alone in Baltimore, which was once known as Oyster City—the peculiar, polarizing, pivotal creature is more than just a slippery shellfish. In fact, it’s quite worthy of the title “natural wonder:” a tiny filter feeder so environmentally advantageous that it could once clean the entire bay in a matter of days. A teeny reef builder whose homemade habitats provide shelter for other species but also protection from natural disasters and climate change. A tasty specimen of seafood that built towns, ignited wars, and served as an economic powerhouse—forever imprinting on our cuisine and sense of place.

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Next-Gen Food: ‘Vertical & Underwater Farming’

Vertical Farming might have some implications but there is an unknown farming method that could revolutionize the industry and help us fight climate change.

Top Restaurants In Maine: “The Shop” Serves Oysters, Caviar & Tinned Seafood Spreads, Fabulously

From a Bon Appetit online article by Alex Delaney:

The Shop MenuIf you do something simple the wrong way, that’s a one-way ticket to boredom. Case in point: Unsalted potato chips. (Just, why?!) But if you do something simple the right way, it’s like the world just makes sense. The folks at The Shop in Portland, Maine, understand this, and absolutely nail it.

There are no elaborate seafood stews or grilled whole fish or ambitious desserts at this seafood joint from the crew at Island Creek Oysters in Massachusetts. It sells oysters, caviar, and tinned seafood spreads. That’s it. The oysters, usually local Maine and Massachusetts varieties, are just $1.50 each and come on large trays of ice with the classic fixings: lemon wedges, horseradish, cocktail sauce, and shallot mignonette. The caviar is also produced by Island Creek and best enjoyed on top of said oysters (not to mention very affordable). The tinned fish—smoked mussels, oil-packed tuna, beautiful sardines—is served with slices of sourdough bread, spicy mustard, butter, chives, flaky salt, sauerkraut, pickles, onions, and saltines, and is arranged in such a way that you almost don’t want to disrupt the harmony of the composition. Almost.

To read more click on the following link: https://www.bonappetit.com/story/the-shop-portland-maine