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To: Bluedot Living
From: Marthaโs Vineyard Shellfish Group
Subject: How to Harvest Shellfish (and Get a Permit) on Marthaโs Vineyard
1.) You need a clam rake, floating basket, gauge, and water shoes or waders. Most can be sourced at local tackle shops or even checked out from the Oak Bluffs Public Library! Bay scallops are a winter harvest and require a dip net and a peep-site, or snorkel/dive gear.
2.) Purchase an annual resident permit from your town hall or a non-resident permit from another town. Short-term non-resident permits can be purchased in most towns as well. Residential family and individual permits range from $0 (for seniors) to $50 for an annual, all-inclusive permit. Non-resident permits range from $50 to $400 for an annual, all-inclusive permit (not including scallops in some towns). See their websites or call town halls for details.
3.) See the map for landing areas, check for area closures, and plan on harvesting during low-tide.
4.) Put shellfish in a cooler on ice immediately after harvesting and leaving the water. Keep oysters and quahogs in your fridge, laid flat for up to a week. Bay scallops should be shucked the same day as harvest.
5.) Shuck and eat raw, or cook them! If youโre afraid to shuck, steaming or heating the shellfish will cause their shell to open. If it doesnโt open after cooking, discard that piece, do not eat.
History
The Marthaโs Vineyard Shellfish Group has worked to restore and enhance public shellfish beds since 1976. We believe that eating and harvesting shellfish is essential to the Islandโs cultural fabric. We spawn all wild broodstock and operate three hatcheries to produce ~30 million shellfish seed each year. As a 501(c)3 we work closely with all six Island towns to restore habitat and protect the Islandโs unique marine resources.
Shellfish are healthy โ full of zinc and protein. Shellfish filter excess nutrients out of the water, and help improve water quality. Shellfish and aquaculture growing gear create vital habitat for other marine species.
For more information or to donate visit mvshellfishgroup.org.
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RECIPE: Quahog (Clam) Cakes
Description
Youโve had a refreshing (and rewarding) day clamming. Wondering what to do with your haul? Try these couldnโt-be-fresher Quahog Cakes. Depending how quickly you toss them back, they should serve 4โ6. Or one.
Ingredients
- 12-20 small clams, shucked on a half shell with liquid
- 2 6.5-oz cans clams, drained, reserve 1 cup liquid
- 2-4 Tbsps butter or oil
- 1 shallot, finely chopped
- 1 cup red bell pepper, finely chopped
- 2 garlic cloves, minced
- 6-8 slices of bread, cubed or torn into small pieces (adjust for preferred texture)
- 1/2 cup (more or less) grated Parmesan
- 1 tsp fresh chopped Italian parsley
- 1 tsp fresh chopped dill
- 1 tsp fresh chopped sage
- Fresh chopped thyme, to taste (optional)
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/8 tsp garlic powder
- Old Bay seasoning, to taste (optional)
- 1-2 eggs, beaten
- 2 Tbsps lemon juice
Instructions
- If using fresh clams, chop them into small pieces.
- In a skillet, heat 1 tablespoon of butter over medium heat. Add the shallot and bell pepper. Sautรฉ until soft, about 10 minutes. Add in the garlic, stir, and remove from heat.
- In a mixing bowl, add the bread, clams (and reserved juice if using canned), cheese, herbs, seasonings, and beaten egg. Mix with a spoon or your hands. Let sit for 5 minutes, stirring occasionally to allow the bread to soak up liquid.
- Add the sautรฉed veggies to the bowl and mix in. Then, mold the mixture into small patties, using 1 tablespoon of the mixture per patty. Mixture should be firm enough to form into balls. If loose, add more bread.
- Add the rest of the butter to a skillet over medium heat. Once melted, add a few patties to the pan and cook for 3โ5 minutes on each side, or until golden brown. Remove and place on towels to absorb excess oil. Serve with your favorite sauce or salsa.
Notes
- Make it your own! You can bake, fry, grill, or steam your shellfish.
- Donโt feel like shucking? You can open up shellfish with heat.
- Always keep fresh shellfish chilled or on ice until cooking or eating.
