NEXT BOARD MEETING:
Tuesday, August 18th, 2015
4:30 - 6:30 PM
Virginia Institute of Marine Science
Director's Conference Room
1208 Greate Road
Gloucester Point, VA
Past Meeting Minutes:
August 8, 2015 (PDF, 25k)
March 3, 2015 (PDF, 4.4MB)
December 12, 2014 (PDF, 3.7MB)
July 17, 2014 (PDF, 4.1MB)
What's new is designed to provide up-to-the-minute information
on seafood marketing and trends to help our customers sell
more seafood and give consumers incentives to eat more seafood. Every
summer, our office gets phone calls and e-mail request on
how to prepare an old fashion Clam Bake. This is our answer
with a local flair.
CHESAPEAKE SEAFOOD BAKE MADE EASY
The clam and oyster bake has been a Virginia tradition
since the days of Captain John Smith. As the story goes,
settlers exploring the Virginia shoreline came upon a group
of Indians who were roasting oysters on the fire. The Indians,
startled by the sight of Englishmen, ran away. The colonists
promptly sat down and tasting this food of the New World,
found it "large and delicate in taste."
Almost 400 years later, it's still a Virginia favorite. And while some may
have traded the open fire for a hibachi or grill, the taste remains the same.
What's more, there's nothing simpler to prepare, or faster to clean up.
What's A Virginia Seafood Bake?
The ingredients are simple, preparation is fast and cleanup practically
- Clams and oysters. Place a
foil pan full of clams and oysters on a hot grill. Cook
until they pop open. Savor the juices that are captured
in the foil pan.
- Crabs. Place a heavy duty pan
on the grill. Add about 1.5 to 2 inches of water and
bring to a boil. Add crabs, seasoning each layer with
Old Bay seafood seasoning or crab boil. Add lid and steam
approximately 15 minutes.
- Fish. Brush spot, croaker,
mackerel or bluefish with a favorite seafood marinade
or salad dressing and grill over moderately hot coals.
Cook 5 to 8 minutes, depending on size, baste and turn.
Continue cooking until flesh flakes easily.
- Corn on the cob. Pull husks
back from corn, leaving husk attached to cob. Clean silk
from corn. Smooth husk back over corn and soak in water
for 20 minutes to prevent burning. Grill 10 to 15 minutes
- Potatoes. Roasted on the grill.