It’s definitely one of the uglier fish out there, but the taste is amazing.

Winter 2023 By Jean Kerr For Points East Every Sunday, my husband and I watch a parade of clammers (the lucky few) walk by our house on their way to the clam flats at Brave Boat Harbor in Kittery, Maine. The licenses issued by the town are for clamming onRead More

Sweet, soaked in rum with a long shelf life… is there any other food better suited for life on the high seas?

Traditionally done on the beach in a hole in the ground, this stovetop method will still deliver the goods.

It’s been a great season for stripers. Here’s what you can do in the kitchen with some of the keepers.

“Cooking” without heat is the perfect preparation for a hot summer night.

Planning is key. Plus a recipe for an easy Pasta Fagioli that will keep your crew satisified.

These newly-molted crustaceans make for wonderful eating.

Easily farmed, readily available in New England and very versatile. Mussels are a winner all around.

March/April 2022 By Jean Kerr Fish House Punch for a crowd Not all recipes call for the addition of black tea, but I like the flavor balance it provides, and a bit of caffeine in the mix is welcome. You can freeze a bowl smaller than your punch bowl withRead More