The details on this season's limited bay scallop production.
View this email in your browser
November through March is typically a joyous time for shellfish lovers because it's bay scallop season, but over the past few months, supply has been pretty disappointing.

What's been going on with Nantucket and Vineyard bay scallops? Will next season be better? Read on to get the details on this season's bay scallop supply.

Read more


It's been a long while since we've had these beautiful Canadian oysters in-house! Re-introducing Eel Lake Oysters from Ruisseau, Nova Scotia. Coming in at 3 inches, these beauties are naturally tumbled by the tide, producing plump meats with a distinct seaweed finish. Find Oysterology here.



"Shellfish are among the most sensitive animals to [ocean acidification]... The more acidic the water is, the harder it is for shells to grow."  Shellfish aquaculture is becoming difficult in areas of the Pacific like British Columbia due to ocean acidification. The industry expects to see another price increase as it gets more difficult to produce enough shellfish to meet demand. Read more

Crossing our fingers for a mild winter...

Pangea Shellfish
Copyright © 2016 Pangea Shellfish Company, All rights reserved.

Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list