The
Shellfish Farm News
August
2003
As
summer winds down, shellfish farmers in Baynes Sound are
completing the years’ seeding in anticipation of the
fall phytoplankton blooms that “plump up” the
crops heading into the winter. Oysters and clams seeded
in previous years naturally spawn at this time of year –
this can be seen occasionally as milky white streaks in
the water along the shoreline. The spawn settles throughout
Georgia Strait and is responsible for the oysters and clams
found on all the public beach areas outside of the shellfish
farms. People harvesting their own shellfish from public
beaches need to check with the Department of Fisheries and
Oceans to ensure that the beach area they are going to harvest
from is open for harvesting. Shellfish purchased from retail
shops has been verified as harvested from open areas by
federally certified shellfish processors.
Summer’s
a great time of year to enjoy oysters on the BBQ or breaded
and pan-fried. Here’s a favorite recipe for Breaded
Oysters that tastes great served hot or cold with seafood
sauce.
| Breaded
Oysters - Fanny Bay Seafood Shop Style |
Ingredients
: |
- 1
pint (16oz) fresh shucked oysters
- ¾
c white flour
- 1
egg + 2 tbs. lemon juice whisked together
- 2
cups finely crushed cracker crumbs
- ¼
c butter
- ¼
c cooking oil
|
| Directions
: |
- Put
drained oysters into a 2-quart heat resistant
bowl and cover them with boiling water.
- Stir
oysters gently to evenly distribute the boiling
water through the oysters.
- Let
stand about 10 minutes, drain and set aside to
cool.
- In
separate bowls, dredge the oysters in flour, shaking
off the excess.
- Next
dip in the egg mixture and then roll in cracker
crumbs.
- In
a large non-stick frying pan, over medium heat
melt the butter with the oil.
- Cook
the coated oysters until they are brown and turn
over to finish.
- Serve
hot with seafood sauce for dipping.
|
|
