Stuffed Flatfish Rollups
Growing up I always had fresh, off-the-boat seafood in my house. Most commonly, we ate scallops...
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Simple Summer Seafood
By Kendra Murray. Living in the most valuable commercial fishing port in the country certainly has...
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Crispy Fried Asian Shore Crab
Og Lim is a champion for surprising me, unprovoked, with this mind-blowing appetizer, the recipe...
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Roger Warner’s Simple Green Crab Stock
From the terrific The Green Crab Cookbook. Scale the proportions up according to your catch and...
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Pinching Back: the Battle against Invasive Crabs
By Paula Marcoux. Invasive green and Asian shore crabs are infesting our shorelines, eating up our...
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Island Creek Oysters, Duxbury MA
By Marek Kulig. …By Any Other Name… It is not a truth universally acknowledged that every single...
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How Climate Change Threatens to Capsize New England’s Seafood Industry
By Clare Leschin-Hoar. What’s in a name? For the region’s commercial fishermen, the answer could...
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Chef at Sea
By Jeff Avery. In the spring of 2008, I started down a career path that just months earlier would...
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Green Onion Crepes with Smoked Salmon
By Jillian Rivers. This recipe showcases the bracing flavor of Duxbury Saltworks sea salt on a...
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Duxbury Saltworks, Duxbury MA
By Jillian Rivers. Steps away from Duxbury Bay sits a historic 10-acre farm that’s home to Duxbury...
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New Bedford Union Flats
By Jillian Rivers. This dynamic trio (along with baby Samuel Lemaire) will work through the summer...
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Sweet Redemption : Stephen Coe revisits Chopped
By Mike Gioscia. Did he win? Keep reading and find out Mayflower Brewery was abuzz on December...
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Edible Technique: Tips for Omelet Excellence
By N.E. Sheehan. It seems so silly. Doesn’t everyone know how to make an omelet? Apparently so,...
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Make Your Own Butter
To make butter all you need is heavy cream and a covered container. The more cream, the longer it...
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Toasting Through Time
By Paula Marcoux. ...
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