seafood Archives - edible Southeastern Massachusetts

Superior Lobster, Marshfield & Sandwich, MA

Fall 2025, Local Provisions, Restaurants, seafood

By Peter Houghton. Superior Lobster is a name that carries serious weight in the local seafood...

Land & Sea Provisions, Pembroke

Fall 2025, Local Provisions, seafood

By Peter Houghton. Launched in 2020, this family-run outfit, led by president Fred Casinelli, is...

From Nuisance to Opportunity: Rethinking the Green Crab in New England

seafood, Summer 2025

They’re everywhere, they’re unstoppable, and they might even end up on your plate—meet the green crab, New England’s most irrepressible newcomer.

New England Clams & Stuffies Explained: What Are Stuffed Quahogs?

Appetizers, Entrees, Recipes, seafood, Seafood Recipes, Sides, Breads, Summer 2025, Vegetarian

Stuffies—New England’s beloved baked stuffed clams—are more than just a tasty dish. Also known as stuffed quahogs, they’re a coastal classic with deep local roots.

Ugly Fish, Smart Choice: Why Unloved Species Matter

A Home Slide Post, Feature, Food For Thought, Recipes, seafood, Summer 2025

A chef’s relationship with the ocean goes beyond just sourcing ingredients, it’s about respecting...

Eat The Invasives: Green Crabs

A Gathering Of Resources, Blog, seafood, Seafood Recipes

*Exciting Note: St Ours dehydrated green crab broth is coming very soon! Resources: eSEMA...

The World is our Oyster, or is it a Clam?

Feature, seafood

By Terry Vandewater. If the world is our oyster, then southeastern Massachusetts is the epicenter....

Octopus Ceviche

Appetizers, Foodways, Recipes, seafood, Seafood Recipes, Summer 2024

by RHONDA M. FAZIO. We can thank Peru for foods such as potatoes, tomatoes, and quinoa, to name a...

A Guide to Choosing Fish, Mullaney’s Harborside Fish markets, Scituate and Cohasset

Feature, seafood, Shop, Summer 2022

Mullaney’s Fish Market in Scituate is a newly renovated market, boasting a state-of-the-art, energy-efficient processing plant, which includes a commercial kitchen suited for in-house chefs’ “Grab and Go” meals. A bonus rooftop patio with harborside views includes contemporary lounge seating, a raw bar, and repurposed lobster tanks filled with kitchen herbs and vegetables.