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...
by Rhode Island Sea Grant | Dec 22, 2020 | Fall 2020
King of the Bay JODY KING FINDS HIS PASSION IN QUAHOGGING By Ellen Liberman | Photographs by Jesse Burke Jody King has been quahogging in Narragansett Bay for over 30 years. TWO ROCKS, ONE CLAM. Quahogger Jody King bags the latter, tosses the former, and repositions...
by Rhode Island Sea Grant | Dec 22, 2020 | Fall 2020
In Times of Hardship, Saved by the Sea By Sarah Schumann | Portraits by Jesse Burke SEVERAL YEARS AGO, A WOMAN APPROACHED MY TABLE as I offered seafood for sale at a Providence farmers market. Instead of gravitating towards the gleaming fillets of striped bass...
by Rhode Island Sea Grant | Dec 22, 2020 | Fall 2020
The Outlaw Ocean: Book Review JOURNEYS ACROSS THE LAST UNTAMED FRONTIER By Ian Urbina By Monica Allard Cox | Photographs courtesy of The Outlaw Ocean Project THERE IS A STORY YOU KNOW—say, the controversy surrounding Japanese “research” whaling in the Antarctic. Then...
by Rhode Island Sea Grant | Dec 22, 2020 | Fall 2020
Catching a Break FISHERMEN, OYSTER GROWERS EXPLORE NEW MARKETS AS COVID TRANSFORMS SEAFOOD INDUSTRY By Kate Masury | Photographs by Jesse Burke Cover Image: Briana and James Leonard market their catch to customers through social media and their website, which includes...
