Shellfish & Seafood Suggestions and Tips

What's more fourth of July in New England than Fresh Seafood. Just some helpful suggestions we have learned along life's journey.With so many seafood choices it can difficult to know how to pick the freshest choice or to harvest you're own with a just a little bit of manual labor.Here are some tips and the kind of equipment you may choose to use in you're search at low tide.
 If you are planning a trip try to start about one and a half hour before low tide so you have enough time before and after the tide turns. Ask friends of any new spots opening up or check State DEM Web-Sites.
 If you have some fresh frozen Salmon, bought or caught at the Salmon River: Milk tenderizes Salmon and removes any frostbite or fishy taste, so try defrosting Salmon in a container of milk for a fresh flavor
 If you have joined the new surge in fresh Mussels demand, Mussels love to float. If a Mussel sinks to the bottom of a container filled with water, throw it away-it is a sure sign of a bad Mussel.
 If you are looking for a filet of Tuna for the grill, quality Tuna should always be Deep Red with no"Rainbow"coloring, which is a sure sign of ( OLD) fish.
   If you are clamming or quahoging and come across some Oysters leave them and make a mental note to go back and harvest them in a month with the letter (R) September through April. This type shellfish loves and tastes better with the cold salt water.
 Bring a cooler and ice to hold the shellfish before cooking them. Cook all shellfish thoughly. For shellfish in a hard shell ( Clams, Oysters, Mussels, Quahog) boil for 5 minutes after the shell opens or you can steam them for 9 minutes after the shells open. If any of them do not open, discard. My mom Rita loved Oysters and used to fry them in oil@ 375 degrees for 3 minutes after breading. My Grandmother Esther loved cherry stones on the shell raw and lived till 98 with no effects apparent from this practice.
 Party Boats leave Gallilee every morning and afternoon and we also have a

Fresh Mussels

Quahog Rake

One time investment

Quahog float ring

My wife Susan loves them this way.

Oyster

Sweet filet rolled up stuffed with Blue Crab or Lobster

Steamers and a picture of Lemonade

Add caption

65 charter boats association if you would want to try that.
 Fresh local fish now in season are Striper Bass, Bluefish(Smoked) excellent, my favorite Fluke, which is actually a flounder. Black Sea Bass, Scup, Squeteague, Squid,Eels excellent fried in chunks in butter over wheat free pasta, Lobster and right now Blue Crab, Swordfish, Tuna and other fish from around the world. This great Country imports 92 % of it's needs. If you are going out, wear a wide brim hat to stop sun stroke, sun screen and I always wear a pair of old cutdowns and a old pair if worn out shoes in case of sharp shells or broken glass.Freshest way and leave the cell phone off and enjoy a day at the coast. Wayne