Cooking Up Change at The Shipwright's Daughter

Culinary Innovation for Ocean Health: Green Crabs & Kelp

As Earth Month fades into memory, we’re keeping the eco-party alive year-round here at Whaler’s. We’ve been buzzing with excitement over all the amazing features we’ve had, and there are still a few surprises trickling in.

Throughout April, we’ve been shining a spotlight on local heroes who are making big waves for our environment. And this week, we’re setting sail on a delicious adventure with The Shipwright’s Daughter, our very own restaurant located right here on site!

But it’s not just about the incredible food they serve—they’re also tackling environmental challenges head-on with some surprising solutions. So, if you’re hungry for both amazing flavors and a sustainable future, grab a seat at The Shipwright’s Daughter and join us as we explore the tasty side of environmental innovation. Trust us, you won’t want to miss a bite of this!

Turning Trouble into Taste: Converting Invasive Green Crabs into Culinary Delights and Embracing Ocean Regeneration

Green crabs might seem like an unlikely hero on the sustainable seafood scene. Invasive and destructive, they’ve disrupted local ecosystems in Stonington and the Northeast.

However, The Shipwright’s Daughter, in collaboration with innovative partners like Green Crab Org, is turning the tide. By promoting the consumption of green crabs, they aim to reduce their population while introducing a new, sustainable seafood option.

From Menace to Menu: Green Crabs Get Gourmet

Through their partnership with greencrab.org, Shipwright’s is sourcing green crabs from responsible, sustainable green crab fisheries. This ensures the health of our marine environment and unlocks a world of culinary possibilities.

The Shipwright’s Daughter team is showcasing the surprising versatility of green crabs, crafting innovative and delicious dishes that are both kind to the planet and tantalize your taste buds.

“We use about sixty pounds of Green Crabs a week in season,” says Chef David. “It’s really the best crab for making stock and highly prized in Europe.

When I worked for Joel Robuchon in New York City, I remember he always wanted Green Crabs for our crab bouillon, and we could not get them. They are the best crab for any broth or stock. The fact that they are invasive, and we can do something helpful while making something absolutely delicious, is a win-win.”

But that’s not all! The Shipwright’s Daughter is also embracing another local champion of ocean health: Stonington Kelp Co. This forward-thinking company cultivates sugar kelp, a wonder crop that actively improves the environment in which it grows. Sugar kelp absorbs excess nitrogen from the water, reducing harmful algal blooms and boosting oxygen levels. It also creates a critical habitat for fish and marine wildlife.

Sustainable Practices on Your Plate: A Ripple Effect for a Healthier Planet

The Shipwright’s Daughter’s commitment to sustainable practices extends beyond their menu. They also partner with Stonington Kelp Co., which utilizes low-impact rope methods to cultivate its kelp.

Unlike typical farming, sugar kelp cultivation requires no fertilizer, pesticides, or herbicides to cultivate a nutrient-dense superfood. This ensures a minimal environmental footprint while maximizing the benefits for our local waterways.

“Kelping” the Planet: The Surprising Superfood Saving Our Oceans

“When my local kelp farmer Suzie Flores introduced me to this miraculous ingredient, I immediately started using it…a lot of it. Once I got my hands on it and understood how great it was for the environment, I could not stop working with it and working to get people to eat it.

It is a very fun challenge as a chef to find subtle ways of introducing new foods to my customers, building trust through the medium of delicious food, and educating them on how to change our environment for the better by altering how we eat.” Says Chef Standridge.

Join the Movement: Devour Green Crabs and Support Ocean Regeneration

Are you inspired to join this exciting movement? There are many ways to get involved! When you dine at The Shipwright’s Daughter, you’re actively supporting sustainable green crab fisheries and ocean regeneration efforts.

Explore green crab recipes from Green CrabOrg or organizations like Eating with the Ecosystem and discover how to incorporate this eco-friendly option into your cooking.

Every bite you savor at The Shipwright’s Daughter, featuring sustainable green crab and Stonington kelp, makes a wave for our planet. Let’s turn these villainous invaders into culinary heroes while nurturing the ocean regeneration efforts happening right here in Stonington!

Cooking Up Change at The Shipwright’s Daughter