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    A little bi-valve love & a simple recipe

    With all my eating changes of late, I’ve experienced a heightened awareness towards food. I feel like my rainbow now has more colours and complexity. I’ve widened my food spectrum by eating more wholesome stuff and the sweet is now so much sweeter!


    I appreciate the richness of animal protein with greater intensity. (I suppose next to another green smoothie, the butteryness of salmon seems that much more decadent.)


    Enter shellfish. Oh, how I pine for thee. I am actually counting down the days until I visit Prince Edward Island. I can taste the shellfish already!


    Shellfish have found themselves to be the subject of much mainstream media discussion recently due to reports about the red tide along our Atlantic and Pacific coastlines (the proliferation of algae involving toxic or otherwise harmful phytoplankton.) These kinds of concerns coupled with that whole BP mess, make a rather compelling case for farmed seafood where we can control the environment in which our little friends grow.


    A few facts about shellfish:


    • Shellfish contain many of the same nutrients as other healthful fish: protein, iron, zinc, calcium, vitamin B12 and lots of omega-3 fatty acids
    •  They are sustainable when farmed instead of plucked from the wild
    • Contrary to urban myth, shellfish are among the safest foods you can eat, since they’re subject to strict food safety standards. Mussels, clams, scallops and oysters are farmed in pristine Canadian waters and pass stringent testing before arriving at your local grocery store or fish monger. (For more information about this sort of stuff, visit the Canadian Aquaculture Industry Alliance website)
    • Shellfish are also ‘net creators’ of fish habitat, meaning sea life thrives wherever they’re farmed. Environmentalists consider most shellfish to be ‘super green’, since their food is naturally abundant
    BBQ Oysters Recipe


    6 – 12 farm-fresh oysters per person.
    Cooking (check out this video)


    Toss oysters (in the shell) directly on the grill
    Cook on a low ‘easy’ heat. When the juice starts to bubble from between the shells they’re done!


    Use tongs to remove the oysters from the bar-b-q, and a regular kitchen knife to open the shells. You’ll notice a seductive aroma. Serve with garlic butter, hot sauce or salsa, or give black bean sauce a try.


    Recipe compliments of Fanny Bay Oysters, BC


    If you're interested in more info, watch this video! Honestly, I don't think you could ask for an easier recipe!

    3 comments:

    Parker Mason said...

    That BBQ oyster recipe looks awesome.

    Where can I get fresh oysters in Toronto?

    Jess Bennett said...

    I get a lot of my fish at De La Mer on Bayview Avenue: http://maps.google.ca/maps/place?hl=en&rlz=1C1GGGE_enCA373CA374&um=1&ie=UTF-8&q=la+mer+fish+toronto&fb=1&gl=ca&hq=la+mer+fish&hnear=Toronto,+ON&cid=8238009936851670701

    If you'd rather grab them downtown, St. Lawrence Market on Saturday morning is a great spot.

    For other seafood retailers, I came across a great list here: http://directory.torontodirect.info/Shopping_Retail/Grocery/Seafood_Markets/

    JJonline said...

    Hey Jess. Thanks for the useful info. If you want to meet any shellfish producers when you're in PEI, let me know.

    Cheers,

    Jeremy

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