Committed to sourcing, growing, and distributing the best oysters and shellfish in the world, while respecting their oceans, customers, vendors, and employees, Pangea Shellfish has excelled in the seafood industry for over 15 years.
A distributor of oysters, clams, and mussels, Pangea is based out of Boston, Massachusetts but sources oysters and shellfish from around the globe.
Pangea's educational tools for chefs and vendors are second to none. Our favorite resource is
We are extremely excited to publish our first ever beef industry update. Once a month, we will highlight the meats side of our business. Some months will consist of market updates, others will introduce new products, and on occasion announce product giveaways and limited-time promotions.
It is easy to forget that just a few short years ago, the American Heartland was mired in a drought that forced many cattle ranchers to cut back beef production or leave the cattle
How long have you been working at Land & Sea? What keeps you here?
I started working here in 1994. I took an extended maternity leave in 2000, but returned for good in 2006 ... My customers and co-workers are what keeps me here.
What excites you most about what you do?
The relationships that I have developed over the years. I truly enjoy what I do. Every day I look forward to calling, visiting, and laughing with my customers.
Tell us about your life outside of work...
Crab meat should have a heavy, off-white cream color. Any crab meat with grey or blue hues should be avoided.
Crab meat should exude a briny, sea water aroma. Little smell = little flavor.
Crab meat should have a meaty, firm, moist texture. If sampled, it should have a fresh, vibrant, sweet taste.
Extremely versatile, crab meat is a great addition to many soups, salads, sandwiches, and casseroles.
A lean source of pr