Shellfish such as oysters, scallops, and quahogs play an important part in our island's ecosystem by filtering and keeping the waters clean. The added bonus is that they are delicious raw, in soups or gently steamed in white wine.
Sole and flounder are two local, thin white fish that can be used in a variety of dishes. Dip a filet in egg, then in whole wheat bread crumbs and bake for about 15 minutes until done. This great alternative for fried fish can be used in fish tacos or a fish sandwich.
For more serving suggestions and nutrition information, check out of Seafood Information Sheet.
Try making this month's featured recipe, Clam Fritters.