Back tides are back and there will be plenty of them this month. Get ready to collect some of Oregon’s most delicious seafood.
Oregon has 360 miles of coastline, from rocky beaches rich in mussels to nearly every estuary in Oregon where several species of bay laurel are found. Mussel collecting and clam hunting is a fun and easy activity for the whole family of all ages, but there are a few things you should know before you go.
Anyone over the age of 12 must have a shellfish license to collect shellfish. Licenses are available for one day or one year and can be purchased online at myodfw.com or at various retailers. Children 11 and under can harvest for free.
Know the rules. Visit myodfw.com for shellfish limits and rules and regulations for harvesting various species.
Be aware of restricted areas such as marine gardens, marine reserves, research reserves, habitat reserves, and shellfish sanctuaries. It is illegal to collect seafood from these areas.
For more information, visit myodfw.com or contact ODFW — Newport 541-867-4741
fried scallops
material:
1 serving of cockleshells, cut lengthwise into strips about 1/4 inch wide (this recipe can be substituted with shellfish harvested at this low tide)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon Johnny Seasoning Salt
1 egg
1 cup milk
oil for frying
direction:
Preheat oil to 375°
In one large bowl, combine flour, baking powder, baking soda, and Johnny Seasoning salt. Whisk to mix the ingredients thoroughly.
Combine milk and eggs in a separate bowl.
Dredge both sides of the clams in the flour mixture, then coat both sides with the egg mixture, then toss again in the flour mixture. In this step, press the flour mixture onto the clams to make sure they are completely dredged. Gently shake off excess flour.
Deep fry until golden brown and serve with spicy cocktail sauce.
spicy cocktail sauce
material:
1 cup ketchup
2 1/2 tablespoons prepared horseradish
1TB Worcestershire sauce
direction:
Mix all ingredients in a small bowl. Refrigerate until ready to use.
Mussels with beer, bacon and jalapenos
material:
24 mussels (cleaned)
Cut 3 to 4 thick-sliced bacon pieces into bite-sized pieces.
1 jalapeño, diced (slightly heat the seeds), chopped
3-4 garlic cloves (chopped)
1 glass of Pelican Brewing Kiwanda Ale (or your favorite beer)
1 cup chicken stock
1/2 cup fresh cream
salt and pepper taste
fresh parsley for garnish
bread for dipping
direction:
Add the bacon to a saucepan over medium heat and fry until browned and crispy. Let’s set it aside. Reserve 1 tablespoon bacon fat in saucepan.
Add the garlic and jalapenos to the bacon fat and sauté for 1 minute, stirring occasionally to prevent the garlic from burning.
Add chicken stock and beer. Once the mixture boils, add the mussels, cover tightly and simmer for 2-3 minutes or until all mussels open. Discard any mussels that do not open.
Remove from the heat and add the cream and chopped parsley. Serve with bread and soak up the spicy Kiwanda bacon beer broth.
