Over half of the proteins we eat come from the oceans, and we are harvesting seafood faster than nature is replenishing the supply. Unlike many other types of farmed seafood, shellfish farming is clean and sustainable. The methods employed by Penn Cove Shellfish do not require any added feed or chemicals. Farmed mussels, clams and oysters are a sustainable seafood choice and that’s good for you as well as the environment.
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Since the beginning of the industrial revolution, we’ve been increasing the carbon in the atmosphere through our use of fossil fuels as well as deforestation and tilling of the land. The ocean absorbs roughly a third of the carbon in the atmosphere, and that is changing the ocean’s pH, making it more acidic and leading to a decrease in what are called carbonate ions, a critical component in the formation of shells and other structures that require calcium carbonate, like corals.
Read MoreCompilation of outtakes and behind the scenes — including the water being poured out of Cat’s boot — from our epic trip to Washington.
Read MorePenn Cove Shellfish doesn’t just cultivate mussels, oysters and clams, they also run a company that builds boats for the shellfish industry. It allows Ian and his team to build boats to their own specs and also collaborate with others to build vessels specific to the needs of the shellfish industry.
Read MoreOn our final full shoot day with Ian Jefferds of Penn Cove Shellfish, the plan was for us to head out to the oyster and clam beds. The guys at Penn Cove head to the beds while the tide is going out and then they are essentially stranded there until the tide comes back in about eight hours later. We timed it so we’d be able to take a boat out to the beds right as the tide was coming back in, get the shots and the interview and then head back to shore. At least that was the plan.
Read MoreTwo chefs, one from Coupeville and one based in Seattle, welcomed us into their kitchens to see their own personal takes on cooking with Pacific Northwest shellfish.
Read MoreThis recipe from chef Tom Douglas is incredibly simple and quick and highlights the briny, sweet flavor of fresh mussels.
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