State, local groups kick off first-ever Quahog Week

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U.S. Sen. Jack Reed said Monday that the “ultimate test” to see if someone is a Rhode Islander is whether or not they know what a quahog is.

“It’s in the fabric of our state, it’s something that unites,” he said.

Now, Rhode Islanders can have a taste of what makes them special as part of the first-ever Quahog Week, which is running through this Sunday. Restaurants across the state are showcasing dishes that highlight locally caught quahogs.

The new celebration comes out of a partnership between the state, Rhode Island Seafood, Rhode Island Department of Environmental Management (DEM), Discover Newport, Narragansett Bay Lobsters, Rhode Island Shellfisherman’s Association, Edible Rhody, Save The Bay, Ocean State Oyster Festival, Rhode Island Sea Grant, University of Rhode Island Coastal Resource Center, University of Rhode Island Coastal Institute, Rhode Island Commerce Corporation, and the Narragansett Indian Tribe.

Last year, more than 27 million quahogs were harvested, and Quahog Week is an attempt to bring more awareness of the year-round use of local fisheries.

To kick off the first-ever Quahog Week, Gov. Gina Raimondo, First Gentleman Andy Moffit, Reed, and representatives from both the restaurant and fisherman community gathered at Save The Bay in Providence Monday afternoon.

“We need to focus on what we are good at, and this state is known for its seafood across the country,” the governor said.

The state’s food industry supports more than 60,000 jobs and “60,000 families,” she said, and it is important to recognize not only the fishermen but also the restaurants that use their catches.

Karsten Hart, director of restaurants for the Newport Restaurant Group, said as a chef its his responsibility to support those industries that support his own.

“Supporting local farms and fisheries has been at the core of my beliefs my entire career,” Hart said.

Besides clear consumer benefit the state receives from quahoggers, Topher Hamblett, director of advocacy and policy for Save The Bay, said the industry “championed” clean water and revitalizing Narragansett Bay.

“The quahog is an iconic Rhode Island shellfish, but quahoggers are the iconic Rhode Island entrepreneur,” he said.

Kenneth Ayars, chief of the Division of Agriculture for DEM, said Quahog Week would help to strengthen the connections between the two industries, bringing quahoggers and restaurateurs together while raising awareness for the general community.

Mike McGivney, president of the Rhode Island Shellfisherman’s Association, has worked as a quahogger his entire life and believes that the industry has helped to shape the state’s history.

“Over 100 years ago this state embraced those who made a living on the water,” he said. “We are seeing that again here today. The state has stepped up in a big way.”

The participating restaurants in Quahog Week are Basta in Cranston; Dimare Seafood Market & Bistro in East Greenwich; Matunuck Oyster Bar in South Kingston; Ella’s Fine Food & Drink in Westerly; George’s of Galilee in Point Judith; and Castle Hill Inn, Fluke, The Mooring, and 22 Bowen’s Newport, Birch, Hemenway’s, Oberlin, Providence Oyster Bar, Rosmarin, Tarragon, and Vinya Tapas in Providence.

For more information on Quahog Week, visit seafoodri.com.

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