March 28th, 2012 | by admin
Steamed Stone Crab Claws with Melted Butter Serves 4 Ingredients 1/2 stick (4 tbsp.) butter 32 large stone crab claws, chilled 1 lemon, cut into wedges Directions Put uncracked claws into a steamer basket and set over steamer pot of boiling water over high heat. Cover and steam until heated through, about 5 minutes. Do more »
March 28th, 2012 | by admin
Pregnant Women Should Eat Fish!! There is a common misconception that pregnant women should stop eating fish or shellfish during pregnancy because it is harmul to the fetus because of the mercury content. However, fish and shellfish are part of a healthy diet because they are low in saturated fat, high in omega-3 fatty acids, more »
March 28th, 2012 | by admin
Sustainability Sustainability is the capacity to endure. In ecology, the word describes how biological systems remain diverse and productive over time. Sustainability in fisheries combines theoretical disciplines, such as the population dynamics of fisheries with practical strategies such as avoiding overfishing through techniques such as individual fishing quotas, curtailing destructive and illegal fishing practices by more »
March 28th, 2012 | by admin
May 5th is the Day! The Greenville Farmers Market officially opens on May 5th and we will be there. We have officially been accepted and we will be there. We can’t wait to see all of you again
March 28th, 2012 | by admin
Local Shad are running and we now have them at the market. We also have Shad Roe available. Stop by and pick some up while we have it!! FYI: The Shad season will end sometime in April… no exact date as of yet.
March 28th, 2012 | by admin
Crawfish, also called crayfish or crawdad, are closely related to the lobster. More than half of the more than 500 species occur in North America, particularly Kentucky (Mammoth Cave) and Louisiana in the Mississippi basin. Crawfish also live in Europe, New Zealand, East Asia and throughout the world, including the Tristan da Cunha Islands. Nearly more »
March 28th, 2012 | by admin
The lobsters that most people know from their dinner plates are the American and European clawed lobsters Homarus americanus and Homarus gammarus. These are cold water species that live on either sides of the northern Atlantic Ocean. There are also tropical lobsters that are consumed, but these are generally clawless varieties called spiny and more »
March 28th, 2012 | by admin
Did you know that President Abraham Lincoln used to have Oyster Roasts in Illinois? Me neither – and I grew up in the state. The Pilgrims had oyster roasts here on the east coast as well. There are piles of shells that historians have used to prove it. Here in South Carolina, we have some more »
March 14th, 2012 | by admin
Click here for March 14, 2012 issue Sexy Fish: Stone Crab Claws Recipe: Chilled Stone Crab Claws with Mustard Sauce
March 14th, 2012 | by admin
Chilled Stone Crab Claws with Mustard Sauce Serves 4 Stone crab claws are sold precooked. They’re usually served chilled, which allows the meat to slip free of the shell easily, and also gives it a finer, clearer flavor. Ingredients 1 cup mayonnaise 1⁄4 cup prepared yellow mustard 1⁄4 cup prepared horseradish 1 tsp. hot more »