Tuesday, May 24, 2011

2011 National Oyster Cook-off

Seafood cooks can compete for a $1,300 cash prize and a silver tray by entering their original oyster recipe in the 32nd Annual National Oyster Cook-off.

Contestants must enter an original recipe by Aug. 31, 2011. Nine contestants will be chosen to compete at the cook-off on Sat., Oct. 15th in Leonardtown, Maryland.

Cash prizes of $300, $200 and $150 will by awarded to the top three finalists in each of the categories:  Hors d’oeuvres, Soups and Stews, and Main Dish.

The Grand Prize Winner will be selected from the first place winners of each category and will receive an additional $1,000 and a silver tray.

There will also be awards for Best Presentation of dish and People’s Choice.  In addition to cash prizes, contestants receive one night of hotel accommodations, and an invitation to a welcome reception.

The National Oyster Cook-off is held in conjunction with the St. Mary’s County Oyster Festival and the world-famous National Oyster Shucking Contest.

To enter, see: www.marylandseafood.org

source: Maryland Department of Agriculture

Tuesday, May 17, 2011

2010 North Carolina Seafood Landings

According to the N.C. Division of Marine Fisheries, North Carolina commercial seafood harvests increased during 2010 to the highest level since 2005.

North Carolina commercial fishermen brought in 72 million pounds of fish and shellfish, with a dockside value of $80 million in 2010, according to the division’s Commercial Trip Ticket Program. That was a 3 percent increase from the previous five-year landings average of 70 million pounds.

The increased harvest came with a 3 percent decrease in the number of commercial fishing trips. Commercial fishermen took 152,084 fishing trips in 2010.

Included in the commercial gains was an 8 percent increase in shellfish, shrimp and crab landings, bolstered by an 81 percent jump in oyster landings.

Oystermen sold more than 1 million pounds of oyster meats (196,661 bushels), with a dockside value of about $5 million, to North Carolina seafood dealers in 2010. The landings were 125 percent higher than the previous five-year average and corresponded to a 139-percent increase in the use of oyster dredges.

Division sampling indicates that disease-related oyster mortalities have been significantly reduced, compared to the past 20 years, and spat fall has been good, said division Central District Manager Mike Marshall.

“The oyster resource in western Pamlico Sound has rebounded at an amazing rate,” Marshall said. “Oysters are being caught in areas where they have not been found in thirty years. Every fisherman you talk to goes on about how fast the oysters are growing, which is key to getting the type of production we are seeing.”

Blue crab landings increased in 2010, as well. Fishermen sold 30.7 million pounds of blue crabs at the docks, a 2 percent increase from 2009. The landings had a dockside value of $26.5 million.

Blue crabs remained the state’s top commercial seafood in both pounds harvested and dockside value, followed by Atlantic croaker (7.3 million pounds), shrimp (6 million pounds), summer flounder (3.3 million pounds) and bluefish (3.2 million pounds).

A full report of 2010 commercial and recreational landings statistics can be found on the division website at http://www.ncfisheries.net/download/2010_Annual_NC_Fisheries_Bulletin.pdf

source: N.C. Division of Marine Fisheries

Tuesday, May 3, 2011

Baked Lobster with Pesto Recipe

This baked lobster recipe is incredibly simple and delicious. The basic recipe also works well with crab meat or other seafood.


8 oz cooked lobster meat
2 red potatoes (skin-on), cut into 1 inch cubes
4 tablespoons shaved Parmesan cheese
2 tablespoons olive oil
2 tablespoons garlic-basil pesto, canned or fresh
1/2 cup chicken stock or fresh broth from lobsters
salt and red pepper to taste


In a medium casserole dish, add olive oil and potatoes and stock/broth. Bake 10 minutes @ 350 degrees or until potato sections begin to soften.

Remove from oven. Add lobster meat and stir.

Coat with pesto, adding extra if desired. Sprinkle with flaked Parmesan cheese, salt, pepper and return to oven.

Cook for an additional 10 minutes.

Serving Suggestion

Serve hot with a green salad, Pino Gricio and hot, Italian bread, either buttered or brushed with a light pesto-olive oil mix.

International Salmon Farmers Association Launches Salmon Farming Website

The International Salmon Farmers Association (ISFA) has unvealed its new website, www.salmonfarming.org, in a co-operative launch by its members around the world. Representatives from countries such as Norway, Scotland, Chile, United States and Canada have all contributed to the project.

According to ISFA, the site will help to educate the public about the benefits of salmon farming and bring together salmon farmers from around the world.

The website includes information about ISFA, salmon producing countries, the life cycle of farmed salmon and the shared vision for sustainable growth.

source: International Salmon Farmers Association