Oyster Times

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Why More Chefs Are Putting Tinned Fish on the Menu Without Apologizing

After hurricanes, drought, and shifting salinity levels battered Gulf oyster beds, Louisiana's growers and coastal scientists are betting on a new approach to bring the reefs back.

By KNICKMEYER 18/09/2020 09:35 EST 12 mins read

A generation of growers is entering the oyster business with small leases, direct-to-consumer sales, and a willingness to try things the old guard wouldn't.

Picked by Editor

Sourcing & Supply

The New Wave of Oyster Farmers Is Younger, Smaller, and More Experimental

This no-frills shack on the water lets the day's catch dictate everything, and that's exactly why it's worth the drive.

By Sean Boynton 15/09/2020 07:00 EST 12 mins read

Restaurant Reviews

The Oyster Sommelier Is Now a Real Job — Here's What They Actually Do

Everyone talks about sourcing the best fish, but the real battle for quality happens in the hours after it leaves the water.

By Editorial 16/09/2020 08:15 EST 14 mins read

Healthy

Inside the Pacific Northwest's Shellfish Hatchery Boom

Once relegated to pantry shelves and backpacking trips, high-quality tinned seafood is showing up in serious restaurant kitchens as a feature, not a shortcut.

By JONATHAN LEMIRE 17/09/2020 19:35 EST 6 mins read

Sustainability

Review: A New England Raw Bar That Takes Its Time

A generation of growers is entering the oyster business with small leases, direct-to-consumer sales, and a willingness to try things the old guard wouldn't.

By Editorial 18/09/2020 09:35 EST 13 mins read

Industry News

Why Oyster Shell Recycling Is Finally Scaling Up

Restaurants from Charleston to Seattle are hiring dedicated oyster sommeliers, turning a shucking station into a full-blown tasting program.

By Tomy Crust 17/09/2020 09:35 EST 12 mins read

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Cities and restaurants are building the collection networks that turn discarded shells into new reefs and healthier coastlines.

Chefs are putting high-quality tinned fish on menus, and the trend is reshaping how diners think about preserved seafood.

After hurricanes, drought, and shifting salinity levels battered Gulf oyster beds, Louisiana's growers and coastal scientists are betting on a new approach to bring the reefs back.

This no-frills shack on the water lets the day's catch dictate everything, and that's exactly why it's worth the drive.

Everyone talks about sourcing the best fish, but the real battle for quality happens in the hours after it leaves the water.

Once relegated to pantry shelves and backpacking trips, high-quality tinned seafood is showing up in serious restaurant kitchens as a feature, not a shortcut.

A generation of growers is entering the oyster business with small leases, direct-to-consumer sales, and a willingness to try things the old guard wouldn't.

Restaurants from Charleston to Seattle are hiring dedicated oyster sommeliers, turning a shucking station into a full-blown tasting program.

A wave of hatchery investment along the West Coast is reshaping seed supply for oyster and clam farmers, with implications for price and availability nationwide.

At a converted warehouse on the waterfront, a slow-paced raw bar proves that patience and careful sourcing can outshine spectacle.

Cities and restaurants are building the collection networks that turn discarded shells into new reefs and healthier coastlines.

Chefs are putting high-quality tinned fish on menus, and the trend is reshaping how diners think about preserved seafood.

After hurricanes, drought, and shifting salinity levels battered Gulf oyster beds, Louisiana's growers and coastal scientists are betting on a new approach to bring the reefs back.

This no-frills shack on the water lets the day's catch dictate everything, and that's exactly why it's worth the drive.

Everyone talks about sourcing the best fish, but the real battle for quality happens in the hours after it leaves the water.

Once relegated to pantry shelves and backpacking trips, high-quality tinned seafood is showing up in serious restaurant kitchens as a feature, not a shortcut.

Restaurant Reviews 2538 articles

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