I'm not a big fish eater, but I love to hunt for shellfish.
Oysters are my favorite, with prawns running a close second. I like fresh crab if it is prepared for me, so my husband, Rick, does all the shelling and cracking. Mussels and clams are great with pasta or in soups, though it is a tedious job to remove the meat from the shells.
We always check with Fisheries and Oceans Canada for limitations on these delicacies, as well as the threat of paralytic shellfish poisoning in bi-valve fish such as clams, mussels and oysters.
RICK LEBLANCCrabs are picky eaters. We use salmon parts to catch them.
Don't take any chances. Whether an area is closed because of a real public health threat or limited resources for testing, simply avoid it. Any stories you might hear from people suggesting that you can test this stuff yourself is hogwash. When I am in a remote area, away from readily available paramedics, I don't take chances when it comes to shellfish.
Instead, what we do is stock up, as much as our limits will allow, in the areas that are open for harvesting. In Canada, a fishing license is required for all species of shellfish and finfish and can be bought at sporting goods stores, resorts, service stations and marinas. Limits vary by area and don't be surprised if some species are banned all year round.
THE EASY STUFF
Digging for clams is easy at low tide on a sandy or shell-packed beach. We typically harvest manilla clams that are close to the surface and require only a light "raking" with hand or trowel. They are small and easy to pluck out. They are also sweet and delicious, though steaming them open and popping the meat out is time-consuming.
RICK LEBLANCMuscles can be cooked and served in the shell, leaving all the work to the diners.
Mussels are most often found on rock outcroppings, submerged trees or dock pilings that are underwater at high tide. They are easy to pull off in clumps with their rope-like hair holding them all together in a neat bundle. They steam open easily and can be used interchangeably in recipes. They too are fussy and tedious to get out of the shell. But they can be cooked and served in the shell, leaving the real work to the diners!
Oysters are also a low-tide item and can be found lying on the sand at the bottom of a shallowing bay or stuck fast to rocks. Use a long-handled screwdriver or a chisel to get them loose. I wear rubber gloves when I go oyster picking, because their shells are sharp and easily can cut you.
They can be eaten raw, if you like that flavor, or cooked in a variety of ways – on the grill or steamed open and then dipped in batter and pan fried with a variety of bottled or homemade dipping sauces.
THE NEXT LEVEL
Crabbing and prawning require a different level of skill and equipment.
