Virginia SeafoodWild. Sustainable. Available. www.virginiaseafood.org

ConsumersThe TradeNewsFestivalsDive-Inspotlight: Chesapeake Rayspotlight: Deep Sea Red Crab

NEXT BOARD MEETING:
Tuesday, December 17th, 2013
4:30 - 6:30 PM
Virginia Institute of Marine Science
Director's Conference Room
Waterman's Hall
1208 Greate Road
Gloucester Point, VA

Minutes from March 19th Meeting (PDF)

What's New

What's new is designed to provide up-to-the-minute information on seafood marketing and trends to help our customers sell more seafood and give consumers incentives to eat more seafood.  Every summer, our office gets phone calls and e-mail request on how to prepare an old fashion Clam Bake. This is our answer with a local flair.

CHESAPEAKE SEAFOOD BAKE MADE EASY
The clam and oyster bake has been a Virginia tradition since the days of Captain John Smith. As the story goes, settlers exploring the Virginia shoreline came upon a group of Indians who were roasting oysters on the fire. The Indians, startled by the sight of Englishmen, ran away. The colonists promptly sat down and tasting this food of the New World, found it "large and delicate in taste."

Almost 400 years later, it's still a Virginia favorite. And while some may have traded the open fire for a hibachi or grill, the taste remains the same. What's more, there's nothing simpler to prepare, or faster to clean up.

What's A Virginia Seafood Bake?
The ingredients are simple, preparation is fast and cleanup practically nonexistent.

  • Clams and oysters. Place a foil pan full of clams and oysters on a hot grill. Cook until they pop open. Savor the juices that are captured in the foil pan.
  • Crabs. Place a heavy duty pan on the grill. Add about 1.5 to 2 inches of water and bring to a boil. Add crabs, seasoning each layer with Old Bay seafood seasoning or crab boil. Add lid and steam approximately 15 minutes.
  • Fish. Brush spot, croaker, mackerel or bluefish with a favorite seafood marinade or salad dressing and grill over moderately hot coals. Cook 5 to 8 minutes, depending on size, baste and turn. Continue cooking until flesh flakes easily.
  • Corn on the cob. Pull husks back from corn, leaving husk attached to cob. Clean silk from corn. Smooth husk back over corn and soak in water for 20 minutes to prevent burning. Grill 10 to 15 minutes until tender.
  • Potatoes. Roasted on the grill.