Pacific oysters, stout razor clams take center stage for Pangea Shellfish

Published on
February 25, 2016

Over 40 live shellfish products will be on display this year at booth No. 2824 at the upcoming Seafood Expo North America/Seafood Processing North America (SENA) event, to be held in Boston from 6 to 8 March.

The booth, which belongs to exhibitor Pangea Shellfish Company, will showcase some of the company’s newest items, including its Pearl Point Oysters from Oregon and Massachusetts stout razor clams.

The Pearl Point Oyster is the first oyster from Oregon that Pangea Shellfish has dealt, and the offering is fast becoming a popular item considering the growth in demand for the Pacific-sourced species present among the Eastern seaboard and chefs from all regions, said the company. Culinary professionals are looking to feature unique Pacific varieties that rival Kumamoto and Kusshi oysters on their menus, Pangea explained.

While many steamer clam harvesters view razor clams as bycatch, the species has been held up lately as an exciting alternative to the Atlantic jackknife razor clam. This according to Pangea Vice President Dan Light, who noted: “The stout razor is sweeter and more tender than the popular jackknife clam. There is a niche market for them right now, but as more chefs and diners sample them and realize it’s also more affordable, the market will be hooked.”

Pangea typically has more than 70 seasonal oyster varieties available for purchase throughout the year. The Boston-based wholesaler specializes in premium shellfish, specifically oysters, and grows Standish Shore Oysters on its farm in Duxbury, Mass.

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