by Rhode Island Sea Grant | Oct 13, 2023 | Summer/Fall 2023
Cooking with Confidence Preparing Rhode Island Seafood at Home By Annie Sherman Chef Youji Iwakura of Washoku Renaissance in Boston teaches how to prepare local seafood. Portrait by Dana Smith. Have you ever prepared locally sourced sushi? Me either. I certainly...
by Rhode Island Sea Grant | Mar 2, 2022 | Fall/Winter22
Into The Deep: Book Review A Memoir From the Man Who Found Titanic By Monica Allard Cox Bob Ballard knows most people only remember him for discovering the Titanic. He also knows that some of his colleagues, former bosses, and academic rivals think he is an...
by Rhode Island Sea Grant | Jun 21, 2021 | Spring/Summer 2021
Forging On The Last of the Quahog Tong Makers By Ellen Liberman | Photographs by Jesse Burke The clam has but two defenses: a shell and a foot. It uses the latter to burrow as much as 11 inches under the sea floor, where it hopes to live quietly in the muck, filtering...
by Rhode Island Sea Grant | Jun 21, 2021 | Spring/Summer 2021
Solidarity Through Seafood Local Fishermen Help Those in Need - And Vice Versa By Kate Masury | Photographs by Jesse Burke | Alice Howard portrait by Dana Smith “As fishermen, we harvest fish to feed people. It’s what we are good at, and now more than ever, as we...
by Rhode Island Sea Grant | Jun 20, 2021 | Spring/Summer 2021
Liberian-styled Fried Fish This versatile dish may be made with whole or boneless fish and with or without hot peppers, depending on your preference. LIBERIAN-STYLE FRIED FISH Serves 2-3 people Ingredients 2-3 whole scup or other local fish (if using a smaller fish...
