Vicki Clark, Marine and Seafood Education Specialist with the VIMS Marine Advisory Services Program, shares seafood recipes using species that have been the focus of VIMS research, and that are harvested sustainably according to the National Marine Fisheries Service. All these recipes currently have a “good alternative” rating by the nationally recognized Seafood Watch program.
Recipes (downloadable pdf files)
- Corn Fritters with Ham and Oysters
- Flounder Encrusted with Caramelized Onion
- Virginia Oyster Club Sandwich
- Scallops Provencial
- Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette on Salad
The recipes are from the archives of the Chefs’ Seafood Symposium, courtesy of Virginia Marine Advisory Services, Virginia Institute of Marine Science: www.vims.edu/adv/seafood