The Spring-Summer 2018 issue of Wrack Lines focuses on local seafood, from newly abundant species to old favorites. Read how restaurants and markets are offering local seafood, availability of fish, shellfish and kelp, the experiences of a first-time clammer and some great recipes by Connecticut chefs.
Articles in this issue:
- From the editor
- Table of contents
- Creative chefs, retailers and savvy customers seeking Connecticut seafood
- Dealers’ challenge: matching supply, demand for old favorites, newly plentiful fish
- Too few residents taking advantage of local seafood
- Long Island Sound cuisine extends beyond fish and shellfish to a trendy vegetable
- A first-time clammer learns the rewards of digging his own go beyond a delicious meal
- Recipes of the sea
- Writer bios and photo contest announcement
In addition to the 24-page print edition, supplemental online content includes:
- 15 more Recipes of the sea
- First-ever ‘market blitz’ tallies availability of local seafood
- Top 12 CT commercial fish landings
- Fish consumption advisory from state Department of Public Health
To join our list serve for Wrack Lines, send an email to: judy.benson@uconn.edu. To join our mailing list for a free print copy, send an email to: judy.benson@uconn.edu.