{"id":38398,"date":"2020-06-24T15:28:27","date_gmt":"2020-06-24T19:28:27","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38398"},"modified":"2021-07-14T11:41:37","modified_gmt":"2021-07-14T15:41:37","slug":"seaside-picnics-wherever-you-are","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/seaside-picnics-wherever-you-are\/","title":{"rendered":"Seaside Picnics Wherever You Are"},"content":{"rendered":"
\"\"<\/h6>\n
Photographed by Nina Gallant, Styled by Elle Simone Scott and Nina Gallant<\/em><\/h6>\n

A<\/span>cross the globe, seafood is undoubtedly the star of warm weather feasts. Every gulf, seashore, and coastal region offers up something special to summer tables. However, we\u2019d argue that cheese is an unsung hero of warm weather dining, especially when paired with the catch of the day. Sure, summer entertaining can mean charcuterie and antipasto spreads, which allow diners to dip their toes into the world of cheese. But why should the curds end with the appetizer course?<\/p>\n

On the following pages, we\u2019ve outlined some best practices when sourcing seafood that\u2019ll give you a confidence boost\u2014and, who knows, maybe a sprinkling of parmesan and Pecorino Romano will finally convince you to give oysters a try. Find out from an expert fisherwoman why sustainable fishing is so important, and stick around for five cheesy seafood recipes for next-level nautical noshing.<\/p>\n

The Freshest Catch<\/h1>\n

When it comes to seafood, we\u2019re all about the three Ws: who caught it, where it came from, and when it was caught. Below is a general guide for some of seafood\u2019s finest, and when in doubt, you can always ask the fishmonger at your local grocery store. They\u2019ll be able to answer questions and steer you in the right direction if your queries go beyond our tips and tricks for sourcing.<\/p>\n

LOBSTER<\/strong>: Meatiest and most affordable April through June as lobster fishing picks up for the season. November through July is roughly the best time of year to purchase quality hard shell lobsters, which is what you\u2019ll want to look for if you\u2019re in the market for toothsome texture. Once you buy, cook immediately! Lobster that isn\u2019t cooked within the first hour out of the water runs the risk of becoming tough and chewy. If it goes uncooked for over 4 hours, the meat will turn mushy and mealy.<\/p>\n

+ Look for: Lobster caught in<\/strong> Maine, New Hampshire, Massachusetts, or Canada.<\/strong><\/em><\/p>\n

 <\/p>\n

SCALLOPS<\/strong>: When it comes to this mollusk, you\u2019ve got your choice of bay scallops or sea scallops. Bay scallops are relatively small with a peak harvest season in the fall, while sea scallops can be up to three times larger and are harvested year round. In terms of taste, bays tend to be more tender and sweet, while sea scallops are more firm and can stand up to more intense flavor pairings. The smaller bay scallops are harvested in bays and estuaries by net, rake, and dredge. Bay scallops are typically sold pre-shucked; you can get around 100 scallops in a pound. Avoid imported, farm-raised scallops; scallops should smell like the sea, not fishy or pungent.<\/p>\n

+ Look for: Fresh sea scallops from one of the top US scalloping ports: New Bedford, Massachusetts; Cape May, New Jersey; and Norfolk, Virginia<\/strong>.<\/em><\/p>\n

+ Look for: Fresh bay scallops from<\/strong> anywhere on the East Coast in the US and Canada.<\/strong><\/em><\/p>\n

 <\/p>\n

ANCHOVIES<\/strong>: What these little fish lack in size, they make up for in variety, and curing is the name of the game. Tinned, salt-packed anchovies are gutted and dried before they\u2019re packed in salt, which draws out any excess water and concentrates the flavor of the fish. These work great as toppings thanks to all that salt, but they also tend to be a bit on the pricey side. Canned, oil-cured anchovies are typically cheaper and they\u2019re good for when you want to add an umami oomph to dressings or sauces.<\/p>\n

+ Look for: Anchovies in water, like the ones from Wild Planet for a cleaner, milder flavor than their salt and oil compatriots. Bonus: Wild Planet offers sustainably caught options with all their products, including their Atlantic Ocean\u2013caught \u2019chovies.<\/strong><\/em><\/p>\n

 <\/p>\n

SHRIMP<\/strong>: Knowing how to choose the best shrimp goes beyond grabbing a bag from your grocery freezer section\u2014size, source, and recipe application should be your guides. Shrimp can range from extra-large, about 10 shrimp per pound, to tiny, about 70 or more per pound (most recipes will specify required shrimp size). Knowing where your shrimp is sourced is key. Wild shrimp can be either cold water or warm water varieties harvested from coastal ocean waters with traditional vessels. Farmed shrimp are warm water varieties that are spawned in open and closed pond systems supplemented with formulated feeds.<\/p>\n

+ Look for: \u201cDomestic\u201d shrimp, a term used to refer to wild shrimp harvested from the coasts of the United States; \u201cimported\u201d refers mainly to farm-raised shrimp from regions in China, Thailand, the Gulf of Mexico, and the Pacific coasts of Central and South America.<\/strong><\/em><\/p>\n

 <\/p>\n

OYSTERS<\/strong>: Oysters taste totally different depending on where they\u2019re sourced. Oysters grow coastal in large blooms made up of millions at a time. Because oysters are typically enjoyed raw, you\u2019ll need to take extra care when preparing them at home. First, make sure the meat of the oyster is cream to beige in color and is surrounded by clear liquid (natural moisture associated with the shucked oyster). It should smell fresh and mild. Live oysters in the shell should not gape and should close when tapped. If the shell doesn\u2019t close tightly or the meat is dry when the shell is open, don\u2019t eat it. Avoid eating oysters with broken or damaged shells.<\/p>\n

+ Look for: US oysters\u2014specifically those from Maine, Alabama, Washington, and California\u2014definitely give the imports a run for their money.<\/strong><\/em><\/p>\n

\"\"<\/a><\/p>\n

\u2014Seafood 101\u2014<\/em><\/span><\/h2>\n

Fresh lobster should have long, undamaged antennae. When removed from the tank, you\u2019re looking for liveliness in the form of claw movement and tail curling. Avoid sluggish, languid lobsters that are near death, also known as \u201csleepers.\u201d<\/p>\n

\n

\"\"<\/a><\/p>\n

Lobster Ricotta Flatbread Pizza<\/a><\/h2>\n
\n

Nutritional Information<\/h1>\n

ANCHOVIES<\/strong>: These oily little fish are naturally rich in omega-3 fatty acids, plus they\u2019ve been known to lower cholesterol and triglyceride levels.<\/p>\n

LOBSTER<\/strong>: A rich source of copper and selenium, lobster also contains zinc, phosphorus, vitamin B12, magnesium, vitamin E, and a small amount of omega-3 fatty acids.<\/p>\n

SCALLOPS<\/strong>: These mighty mollusks are highly nutritious, containing vitamin B12, phosphorus, selenium, choline, zinc, and more.<\/p>\n

SHRIMP<\/strong>: Low in fat and high in protein, shrimp is also a moderate source of omega-3 fatty acids.<\/p>\n

OYSTERS<\/strong>: This low fat, high protein seafood choice also contains above-average levels of healthful vitamins and minerals such as selenium, zinc, iron, magnesium, and vitamin B.<\/p>\n

\u2014Seafood 101\u2014<\/em><\/span><\/h2>\n

When buying fresh whole oysters, it\u2019s important to make sure they\u2019re alive. (Dead oysters harbor harmful bacteria.) The shells of live oysters should be tightly closed or should try to close when tapped or agitated.<\/p>\n

Shrimp is the most popular seafood eaten in the United States, accounting for over 25 percent of the nation\u2019s annual per capita seafood consumption. Based on this calculation, the average consumer eats 4 pounds of shrimp per year.<\/p>\n

\n

\"\"<\/a><\/p>\n

New Orleans-Style Charbroiled Oysters & Grilled Shrimp Skewers with Tomatoes, Fennel, Pearl Couscous, and Feta<\/a><\/h3>\n
\n

\u2014Ask a Fisherwoman<\/em>\u2014<\/span><\/h2>\n

\u201cThe best way to know you are getting sustainable seafood is to do the research. Know where your fish is coming from and buy wild. [Buy] what\u2019s in season and [readily] available\u2014US-caught, preferably local or at least a short supply chain allows for better transparency of who caught, how, and from where, and a [smaller] carbon footprint. US fishermen are required by law to adhere to the strictest rules and regulations, making US-caught fish the most sustainable in the world.\u201d<\/em><\/p>\n

\u2014COREY WHEELER FORREST<\/strong>, third-generation Rhode Island commercial “fishermom”<\/p>\n

Best Cheeses to Pair<\/span><\/h2>\n

Consider this a beginner\u2019s guide to matching curds with crustaceans and other seafood. Feeling adventurous? Mix it up! There\u2019s no wrong way to enjoy.<\/p>\n

\"\"<\/a><\/p>\n

\n

\"\"<\/a><\/p>\n

Cheese Tortellini Salad with Anchovy Pesto and Sun-Dried Tomatoes<\/a><\/h3>\n

\"\"<\/a><\/p>\n

Pan-Seared Sea Scallops with Herbed Orzo and Parmesan<\/a><\/h3>\n
\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Cheese is an unsung hero of warm weather dining, especially paired with the catch of the day. <\/p>\n","protected":false},"author":1,"featured_media":38419,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[31,26354],"tags":[24739,24735,2319,1078,24737,23685,24777,14382,24773,17815,24774,11360,12749,24775,2598,4361,24736,18420,5160,11424,11361,14430,24776,671,2266,14357,1758,1191,24770,59,3603,24772,24734,1687,3912,23686,13087,3663,24778,15689,24738,3647,3719],"coauthors":[24742,810],"class_list":["post-38398","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-stories","tag-alabama","tag-anchovies","tag-california","tag-canada","tag-cape-may","tag-central-america","tag-cheesy-summer-recipe","tag-china","tag-corey-wheeler-forrest","tag-fatty-acids","tag-food-pairings","tag-health-benefits","tag-lobster","tag-lobster-with-cheese","tag-maine","tag-massachusetts","tag-new-bedford","tag-new-hampshire","tag-new-jersey","tag-norfolk","tag-omega-3","tag-oysters","tag-oysters-with-cheese","tag-parmesan","tag-pecorino-romano","tag-pescatarian","tag-rhode-island","tag-scallops","tag-scallops-with-cheese","tag-seafood","tag-seafood-and-cheese","tag-seafood-health-benefits","tag-seafood-with-cheese","tag-shrimp","tag-shrimp-with-cheese","tag-south-america","tag-summer-meals","tag-summer-recipes","tag-sustainable-fish","tag-thailand","tag-the-gulf-of-mexico","tag-virginia","tag-washington"],"acf":[],"yoast_head":"\nSeaside 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