Oyster Blog

Apr 28, 2008: 25th Annual Fishing Derby

News from Here

Nearly 60 kids participated in the fishing derby last weekend. They had lots of fun and made lots of mischief, but unfortunately, between them they only caught 30 fish. Here are some of the lucky fisherkids: The biggest fish caught measured 19 inches. If you didn't catch any fish, then hold up your M&M's! Clearly that's too much gum for a 4 year old to eat all by herself, which is why her brother, in the background, has a gum-eating grin on his face. As at any proper Hood Canal function, there were plenty of oysters to barbecue. And only...

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Apr 25, 2008: Colorful Clam Shells



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Apr 24, 2008: Sand Dollar

Tideflat Critters

Everybody knows this guy! But who knew sand dollars have such hairy bottoms? This is what they look like BEFORE you see them for sale in jewelry-supply stores. Interesting fact: last spring researchers at the University of Washington discovered that a sand dollar larvae will clone itself, and split in two, when it smells a dover sole... the theory being that the sole will only be able to eat one of them. Maybe this will give Michael Keaton some ideas for a career comeback.

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Apr 22, 2008: Quality Control. Somebody's gotta do it.

Farm work Oysters

The camera caught up with Adam and Louie wandering through the single oyster pens one blindingly-sunny day in late March. It was the first daylight low tide of the season. Hello there! Finding an oyster to sample wasn't terribly difficult. Adam opens the oyster and eats it while Louie looks on in approval.

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Apr 16, 2008: Hama Hama in the Belly

Store News

Larry from New Jersey had some clams, oysters, and smoked salmon sent to him as a birthday gift. We'd like to eat at Larry's house some day; he sounds like someone who knows food. Here's how he prepared the seafood: The Manila clams were simplicity itself. I just rinsed them in a colander, and added them to some simmering tomato-basil spaghetti sauce. I have a very good Italian deli nearby, which provided the sauce, though supermarket sauce would have done. After I added the clams to the sauce, I covered the saucepan, and they opened within six minutes or so....

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