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Martha s Vineyard oyster truck shucked by bridge - The Martha s Vineyard Times
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The Martha s Vineyard Times
Farm to shuck to Food Pantry
Oysters from Katama Bay available at Island Food Pantry and other food distribution programs.
Ryan Smith, left, of Signature Oysters says oyster farmers, hurt by the pandemic, have gotten a boost from a program that buys mature oysters, has them processed, then donates them to the Food Pantry.
Thousands of mature oysters that stood in the way of aquaculture farmers growing oyster seed have been purchased by the Massachusetts Aquaculture Association, brought to a processing plant off-Island, and are now in freezers at Island Food Pantry ready for distribution to the growing number of people using the pantry’s services.
Photo: Luis Enrique Ascui Seafood used to be only for Fridays and Easter, says Queen Victoria Market fishmonger George Milonas. Now Christmas sales are more than double what we take in Easter.
This Christmas, Milonas and his fellow seafood retailers at Melbourne s historic food market will sell 12 tonnes of cooked prawns and almost 1200 dozen oysters between them. The second-generation fish seller is betting Christmas 2020 will break records as Victorian families shake off their lockdown shackles and regroup over the holiday season. Sydney rock oysters are at their best between September and March.
Photo: Elesa Kurtz It s a massive logistical operation getting wild-caught, perishable seafood into the market and out again in perfect condition, says Milonas above the din of Christmas shoppers at his George the Fishmonger store. I had to start planning for this in August!
Photo: Edwina Pickles
From Victorian rock flathead to West Australian bar cod, there s a plethora of seafood available in Sydney for Christmas says chef Josh Niland. I m a bit shocked by it actually, says the owner of Paddington s Saint Peter restaurant and seafood shop Fish Butchery. Traditionally, summer is a season where you re clutching at straws to find a plate-sized snapper. It s nice to see so much abundance. Josh Niland s Fish Butchery in Paddington, where King George whiting and rock flathead are at their best this Christmas.
Photo: Supplied
That abundance is largely due to favourable weather conditions, says Sydney Fish Market s resident seafood expert and guide Alex Stollznow. With retail demand for seafood up on last Christmas, the plentiful supply also favours fishmongers.
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