Chincoteague Seafood - It's what's for dinner
Chincoteague Seafood - It's What's for Dinner
Seafood has been an Eastern Shore dinner staple since before the day in 1607 when the English first arrive at Cape Henry, encountering a group of Native Americans lunching on pit-roasted oysters, crabs, and clams. When the surprised natives ran away, the hungry new arrivals finished their feast and continued to depend on the area's abundant seafood.
Although those Native Americans and Englishmen didn’t know it, the seafood they were eating was both loaded with mineral and vitamins, and rich cholesterol-lowering fats. Having Chincoteague seafood for dinner just twice a week could be all it takes to control cholesterol counts!
If having Chincoteague seafood twice a week sounds like things might get boring, just remember that the kind of seafood available off Chincoteague's shores changes from season to season. Depending on the time of year, the Chincoteague waters will yield (to name just a few) delectable bluefish, red and black drum, and striped bass sharks, sea trout, tuna, wahoo, kingfish, and marlin, tautog, and flounder.
If you love shellfish, pack up your clamming rake, wait for low tide, and head for Toms Cove on Assateague Island to try your luck collecting Lil Niks. Oysters, available all year, take on the flavors of the waters in which they grow. Those growing off Chincoteague have a marvelous salinity which accounts for their name "Chincoteague Salts."
Shucked Chincoteague Salts are waiting on ice at the island markets for you to take home, or at the island restaurants in such classic recipes as Oyster Stew or Breaded Fried Oysters.
Then there are those Chincoteague crabs! Peak crabbing season is in the early summer, when the blue crabs emerge from a winter of hibernating in the Chincoteague mud. Catch your own at the waterfront near Memorial Park, or off the middle of the bridge leading to Assateague. A piece of string tied to a chicken neck and a net are all the gear you need!
So here's a money saving tip, go out on one of the many docks, piers, marshes and coves on Chincoteague Island and bring home some crabs for dinner! What are you waiting for?
Seafood has been an Eastern Shore dinner staple since before the day in 1607 when the English first arrive at Cape Henry, encountering a group of Native Americans lunching on pit-roasted oysters, crabs, and clams. When the surprised natives ran away, the hungry new arrivals finished their feast and continued to depend on the area's abundant seafood.
Although those Native Americans and Englishmen didn’t know it, the seafood they were eating was both loaded with mineral and vitamins, and rich cholesterol-lowering fats. Having Chincoteague seafood for dinner just twice a week could be all it takes to control cholesterol counts!
If having Chincoteague seafood twice a week sounds like things might get boring, just remember that the kind of seafood available off Chincoteague's shores changes from season to season. Depending on the time of year, the Chincoteague waters will yield (to name just a few) delectable bluefish, red and black drum, and striped bass sharks, sea trout, tuna, wahoo, kingfish, and marlin, tautog, and flounder.
If you love shellfish, pack up your clamming rake, wait for low tide, and head for Toms Cove on Assateague Island to try your luck collecting Lil Niks. Oysters, available all year, take on the flavors of the waters in which they grow. Those growing off Chincoteague have a marvelous salinity which accounts for their name "Chincoteague Salts."
Shucked Chincoteague Salts are waiting on ice at the island markets for you to take home, or at the island restaurants in such classic recipes as Oyster Stew or Breaded Fried Oysters.
Then there are those Chincoteague crabs! Peak crabbing season is in the early summer, when the blue crabs emerge from a winter of hibernating in the Chincoteague mud. Catch your own at the waterfront near Memorial Park, or off the middle of the bridge leading to Assateague. A piece of string tied to a chicken neck and a net are all the gear you need!
So here's a money saving tip, go out on one of the many docks, piers, marshes and coves on Chincoteague Island and bring home some crabs for dinner! What are you waiting for?
Look for some great recipes in the next edition of the Chincoteague Insider.
Until the next time...
Labels: Chincoteague Island, Chincoteague Pony Swim, Chincoteague Seafood
posted by The Chincoteague Insider | 9:29 AM
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