July 2014 Newsletter - Summer New England 2014 Supply Update; Battle of the Shuckers 2014 at the Boston Seafood Festival
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Blue Points will be VERY limited through August 31, 2014. New Connecticut vibrio regulations require fishermen in Darien, Norwalk, and Westport to harvest, cull, bag, and cool to <50º F within one hour making it very difficult for fishermen to harvest substantial amounts. Click here to read the updated regulations.

Summer 2014
New England Farm and Supply Update

A few months ago, we saw oyster supply tighten like crazy. Now that Canadian farms are not dealing with ice and weather has calmed, oyster supply is improving. For local New England product, though, supply is still very limited because of the growth cycle. As oyster handlers, it's important to understand the nature of our supply. Click below to learn more and see a few updates from the Standish Shore Farm!
 
Learn More About the Oyster Growth Cycle
Shuckers, get your shucking knives out because this is your shucking opportunity to shine. If you think you are the best shucker or know someone who is, prove it by competing in the Battle of the Shuckers at the Boston Seafood Festival on the historic Boston Fish Pier. Sign up to be the next shucking winner.
 
1st Place: $500
2nd Place: $250
3rd Place: $100

 
Sign Up To BATTLE
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Featured News

NOAA Fisheries scientists will be testing a new probiotic for oysters and if successful, may potentially hit the market in 2 to 3 years. Some oyster seed producers are welcoming the probiotic because it will increase their yield especially in the summer. Interestingly, the probiotic is a strain of Vibrio (OY15) that naturally occurs in the oyster's digestive gland.

Tell us what you think about the use of probiotics.
Jul '14 Photo of the Month
This photo is from @BostonSeaFest posting a look back at last year's oyster shucking contest at the Boston Seafood Festival. Our own Ben Lloyd won 3rd place. Hope to see you there again this year, get your tickets here!
We want to hear from you!

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Let's get that clam bake going!


Cheers and #eatmoreoysters,

Pangea Shellfish
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