Traditional recipes

Harbor Docks: Harbor Docks for Sushi - YUM!

Harbor Docks: Harbor Docks for Sushi - YUM!

Harbor Docks for Sushi - YUM!

Love the cucumber salad and TNT Sushi Roll. Service a littel slow when only one Sushi chef on duty.

Everything You Have Always Wanted to Know About Dock

Docks were popular wild edibles during the Great Depression due to their tart, lemony flavor, their widespread abundance, and the fact that they were free for the taking. Today, most people have forgotten about this common and tasty edible weed.

Docks are perennial plants growing from taproots, and they are most often found in neglected, disturbed ground like open fields and along roadsides. While docks may be happiest and tastiest when they grow with plenty of moisture, the taproot indicates they are drought-tolerant plants. Docks grow as basal rosettes of foliage in early spring they are often one of the first greens to emerge. By late spring or early summer, dock produces tall flower stalks that bear copious amounts of seed, which are also edible. The seed, however, can be labor-intensive to process and reports on its palatability are highly varied.

The foliage of mature dock plants may be from one to three feet tall, depending on growing conditions, but in early spring, when it's at its most delicious, the smaller plants may be hard to spot. Look for the tall, dark brown, branched flower stalks that produced the prior year's seed crop. These often remain standing over winter and new growth will emerge from the base of the stalk.

Shops and Vendors in Genshin Impact

Mondstadt Shops and Vendors

The following three vendors in Mondstadt’s city are probably the most important to remember due to the high demand for Weapon and Artifact experience in the game. They are denoted by red identifiers in the map above.

  • Wagner (M1): Mondstadt’s trusty blacksmith will sell you weapons, forge equipment, and other materials, as well as tell you the location of Rich Ore Reserves.
  • Schulz (M1): Unlike Liyue’s blacksmith, Wagner has an apprentice that will sell you lower-level weapons (good for leveling up better weapons).
  • Shiliu (M2): This vendor will restock low-level Artifacts every Thursday.

The next set of vendors in the city of Mondstadt sell prepared food dishes, ingredients, or other items that may be needed for some character ascensions. These will all be denoted with corresponding yellow identifiers in the map above.

  • Blanche (M3): General Goods shop
  • Sara (M4): More recipes will become available for purchase from Sara as your Adventure Rank increases, so make sure to visit Good Hunter Restaurant from time to time.
  • Flora (M5): Floral Whisper offers many flowers used for character ascensions.
  • Charles (M6): Although you are sure to visit the Angel Share tavern during quests, it is easy to forget to buy a drink or two from Charles. This is one place you might want to check if you notice you’re missing any of the food dishes listed in your Archive.

There are a few notable vendors in Springvale and the Adventurer’s Camp at the foot of Dragonspine. Use the corresponding codes (seen in pink on the map) next to the character names below to locate these vendors easily.

  • Draff (S1): Talk to him during the day to buy different kinds of meat and learn the location of a Rich Ore Reserve.
  • Brook (S2): Village Chef
  • Hopkins (S3): Every game has that NPC that sells you something kind of useless “for a deal.” Hopkins will sell you some spring water that does a very small amount of healing over time.
  • Harris (D1): Camp Chef

Lastly, you can find a young girl named Chloris running along the long path North of Windrise. Since she does not stick to one place, we have opted not to include a map of her location.

  • Chloris (Windrise path): She proclaims herself as a botanist who, like Flora, also sells plants used for recipes and character ascensions.

Liyue Shops and Vendors

Liyue Harbor is bustling with business day and night. Up first are the most important vendors in the city! These will all be denoted with bright green identifiers in the map above.

  • Zhang Shun (L1): The first of two Artifact vendors in Liyue Harbor.
  • Jifang (L2): Lore lovers rejoice. You can buy tons of books from the owner of Wanwen Bookhouse. Just make sure you check back often for new volumes!
  • Ekaterina (L3): In the structures above Liyue stands the Fatui’s Northland Bank. Although this is not quite a vendor, we have included it in this list because many players may still be unaware of its use. After receiving a bag or pouch of Mora in some quests, if you visit this location and talk to Ekaterina, you can keep the leftover Mora from the quest.
  • Linlang (L4): You can only find this Artifact vendor out at night. Like the other two Artifact vendors in the game, you’ll have to wait until Thursday for the shop to be restocked.
  • Shitou (L5): Although Crystal Ore is not one of the items Shitou sells, it never hurts to stock up on the other kinds of minerals that he does offer.
  • Master Zhang (L6): The trusted Blacksmith of Liyue Harbor. Remember though, you can only purchase weapons from one of the two Blacksmiths per day. Because he doesn’t have an apprentice, we recommend going to Mondstadt instead, however the choice is ultimately yours, Traveler.

The following vendors serve food, ingredients, and some ascension materials in Liyue Harbor. It would be wise to check out these places because some vendors sell valuable recipes at different Adventure Ranks. This list is quite long, so bear with us! Use the corresponding codes below (seen in bright blue on the map) and the map above to seek out these vendors.

  • Herbalist Gui (L7): Apparently in Teyvat, pharmacies can sell important ascension materials and other ingredients.
  • Yueshu (L8): The waitress of Xinyue Kiosk sells a recipe but can easily be passed by if your camera doesn’t angle that way.
  • Licai (L9): On the opposite side of the stairs from Yueshu stands Licai, another often forgotten waitress with a recipe to sell.
  • Changshun (L10): Even though she stands right next to a couple of key shops in Liyue Harbor, Changshun is sometimes forgotten. If you need Electro Crystals and don’t feel like using our handy Electro Crystal farming guide, this vendor will sell you some.
  • Dongsheng (L11): Owner of Liyue’s general goods store, known as Second Life.
  • Chen the Sharp (L12): This food vendor offers little but is conveniently next to Second Life.
  • Chef Mao (L13): As the owner of the Wanmin Restaurant and father of Xiangling, Chef Mao has lots to offer, including essential ingredients, recipes, and food!
  • Su Er’niang (L14): This vendor sells some pretty handy chop suey and is right next to Liyue Harbor’s main restaurant.
  • Bolai (L15): Under the docks is this “shady” figure some of you may have dealt with before. His goods are by no means rare, but if you feel like stocking up on things, don’t forget he’s here.
  • Uncle Sun (L16): Of the two fishmongers in Liyue Harbor, Uncle Sun has more kinds of seafood to offer.
  • Uncle Gao (L17): Only sells fish!

Qingce Village and Stone Gate also have a few vendors, although they are probably the least useful places to shop in the game, as many of the items have better alternatives or can be found easily in the wild. These will be indicated in yellow on the map above.

  • Ms. Bai (Q1): While most of her goods can be skipped, make sure you grab the few recipes this NPC sells.
  • Pops Kai (Q2): Tea seller
  • Pops Zhou (G1): Tea Seller

There are two other locations in Genshin Impact that have vendors. One of these places is the popular Wangshu Inn the other is West of the Statue of the Seven near Liyue Harbor. Because Wanshu Inn is quite the landmark, we have only marked the location of the vendor West of the Statue (in bright blue).

Dock Asian Eatery Brings Friendly Charm and Authentic Asian Dishes to Bushwick

When people think of Asian fare, they usually think delicious and convenient. The recently opened Dock Asian Eatery is no exception. Located right off the intersection of Wyckoff Avenue and Troutman Street, the Asian eatery boasts three distinct types of cuisine—Thai, sushi, and ramen—which coexist in a single menu.

Thai chef Amornrat Aksaranan, sushi chef Taka Kishikawa, and his son, ramen-making extraordinaire Shogo Kishikawa are the brains behind Dock’s elaborate offering. Serving multiple cuisines under the same roof is hardly a novel idea but it is a bold concept to take on.

However, what sets Dock Asian apart from similar Pan-Asian style restaurants is the team’s recipe for success: having one master chef focus on a designated section of the menu. This one-chef-one-menu system allows patrons to jump between different types of Asian fare without worrying that they are compromising on quality or taste.

“This kind of concept is quite a challenge,” Aksaranan, a veteran restaurateur who also owns Chai Thai Kitchen in Manhattan, said. “It was kind of tough thinking about how we were going to do the sections… but so far it’s good. Customers understand what we’re doing.”

What they are doing is creating authentic Asian flavors that they hope brings different people in the Bushwick neighborhood together. Created by a group of longtime friends working in the culinary business, togetherness is what inspired the restaurant’s name and logo, which resembles the harbor’s sturdy loading dock. These harborways are a symbol of cultural exchange and social connections, things that the Dock Asian team hopes are expressed through the hearty, nuanced flavors of their dish collection.

Dock Asian’s commitment to quality is obvious in every bite off the menu, no matter which section of Asian cooking your heart desires. The restaurant’s unwillingness to pander to an Americanized palette, which is the standard play at most Asian restaurants, is refreshing. Evidently, that principle also makes for better dishes that taste closer to their Eastern origins.

“How American people know Japanese food and what we know as Japanese food is quite different. So we are trying to go back to the traditional roots,” General Manager Yoshi Kakkino said. Another longtime friend of both chefs, Kakkino co-owns the restaurant with Aksaranan and Taka Kishikawa, too.

The camaraderie shared by the group of friends behind Dock Asian also adds to the restaurant’s appeal and makes it clear that the new establishment is in it for the long haul. Among the restaurant’s Thai menu selection, standouts include Aksaranan’s home-style peanut vegetable dumplings and Chiang Mai noodles. The vegetarian-friendly dumplings and the warming bowl of noodles made with chicken broth, both play up the strong northern flavors that the Thai chef grew up on.

If you are craving a brothy bowl of noodles with a side of sushi, you are in luck. Originally from Japan’s Fukuoka prefecture, Taka Kishikawa has been making sushi since he was a 16-year-old. Now an executive chef at Dock Asian, the seasoned cook brings his masterful skills to serve the freshest slices of sushi and sashimi that you can find in North Brooklyn.

Taka Kishiwaka’s section of the menu also includes a variety of Japanese hot plates. Something meat-loving patrons should not miss is his beef steak dish. The savory steak is cooked to perfection and seasoned with Japanese-style soy sauce, served on a bed of garlic rice, potato, and egg.

When looking for the right person to entrust with Dock Asian’s ramen menu, Aksaranan and Taka Kishikawa looked no further than Taka’s son, Shogo. An experienced chef in his own right, Shogo has spent a decade perfecting his ramen-making skills. The hot ticket dish in his section of the menu, Shogo said, is the tonkotsu ramen. The delicious pork-stock broth of the dish was inspired by the young chef’s favorite bowl of ramen back home in Japan.

“It’s a very small family-owned ramen shop. But I loved the taste of the tonkotsu ramen and wanted to replicate that here,” Shogo said of his inspiration. Another customer favorite is the spicy miso ramen.

In terms of setting, Dock Asian’s romantic industrial gives it a homey yet hip feeling. The beautiful interior design was created by another member of its extended family—Aksaranan’s architect husband.

Since its opening in December, the combination of Dock Asian’s uncompromised dishes and comfortable seating has attracted an eclectic mix of clientele made up of young professionals and older families.

There are some exciting new developments in the works at Dock Asian Eatery to lookout for this summer. The chefs are preparing to mix up their menus with seasonal dishes with the warmer weather coming up. There will also be a new outdoor seating space opening soon and a vibrant cocktail menu to boot.

On the Water: Scanning the Bottom

I was completely baffled. For over 10 minutes on Sunday morning, the screen of the fish finder to the left of my helm seat clearly showed the contours of the sandy bottom 45 feet below. However, the markings of any life, fish that is, were totally absent from view. From the look of things, apparently nobody was home.

As I made a few more circles and passes in my boat on the porgy grounds southwest of Jessup’s Neck, the underwater landscape continued to look bleak. Where were the fish? Reports of decent fishing from several sources over the previous two days made me pause.

Did I select a day that, for whatever reason, would not be productive? After all, there are never any guarantees when it comes to fishing, which is why fish markets do a brisk business.

I had plenty of company that morning, as about 25 other boats were anchored up in the light southeast breeze, their occupants periodically hoisting a porgy or sea robin over their transoms. Deciding to do a drift, I nudged the bow of my boat between two other craft and baited up with some strips of fresh skimmer clam.

In about two minutes I set the hook on the first porgy of the day, a feisty two-pound specimen. That fish was to be the largest of the day.

The next two hours produced a slow pick of small to medium-size scup (anglers can retain 30 porgies per day over nine inches) along with an ever-hungry horde of sea robins that thoroughly enjoyed our offering of clams.

Comparing that to other spring trips for porgy in that area, it has become abundantly clear that the size and amount of the fish have steadily decreased over the past five years. It’s hard to say why that is. But the fishery in that locale gets hit hard every May when the fish arrive, and it may be taking its toll on future generations of the silver-sided fish that return there to spawn. Conversely, it’s readily apparent that the sea robin population has experienced a baby boom of sorts.

On the return trip back to port, we decided to do a few drifts for fluke on the strong outgoing tide. Alas, none were found in the still chilly 56-degree water. But there were plenty of ravenous sea robins in residence.

Out at Montauk, party and charter boats received news that they will be able to set sail when Long Island enters phase one of reopening its economy, which is expected to happen this week.

As per fishing, recreational anglers in the historical port are landing some striped bass as well as a smattering of fluke. In addition, a decent bluefin tuna bite has quietly developed southwest of the Point. Jesse Matsuoka, the co-owner of Sen, the popular sushi restaurant on Main Street in Sag Harbor, was fortunate to take possession of a prime, locally caught bluefin that tipped the scales at a hefty 225 pounds late last week. No doubt many spicy tuna rolls went out the door shortly thereafter.

Over at the Tackle Shop in Amagansett, the owner, Harvey Bennett, had a difficult time reciting all of the different types of fish now showing up in local waters, just in time for the Memorial Day weekend. “Pretty much everything you would want is now available in either salt or fresh water,” he said. “Blowfish have moved in big time in many areas, especially in Three Mile Harbor, and porgies, fluke, and weakfish are here too. Plenty of bluefish at Gerard Drive from shore, and more keeper striped bass have been taken from the ocean beaches.”

Bennett was also enthused about the run of squid being taken at night on luminescent jigs off lighted docks and bulkheads.

“On fresh water, the carp fishing at Hook Pond has been outstanding, and they are also biting well in Fort Pond, where some nice walleye has been taken as well,” he added. Starting on Saturday and ending on Monday, Bennett will offer a dozen free Chinese worms for the first five customers who spend over $30 each day in his shop. The incredibly hardy worms are a particular palate pleaser for porgies.

“The bluefish have shown up in force over at Gerard Drive,” said a smiling Sebastian Gorgone, the owner of Mrs. Sam’s Bait and Tackle in East Hampton, on Monday morning. “Bass fishing has been good in Three Mile Harbor and folks have been doing well on porgies and blowfish from many of the shorelines as well.”

“Fishing has improved dramatically around here,” reported Ken Morse at Tight Lines Tackle in Sag Harbor. “I’ve seen striped bass anywhere in size between 12 and 35 inches, and porgies up to 18 inches being taken. While a lot of sea robins are around, a few nice fluke have been landed locally too.”

While Morse has not heard of any weakfish being caught, he noted that more bluefish have shown up in recent days. He also advised anglers that blowfish should be in residence. “They are probably at Long Beach now. Just cast from the beach with a piece of clam or worm. Easy fishing.”

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20 Ways to Eat A Sardine

Have you ever tried a sardine? One of our favorite things to do here at Wild Planet is to convert people into sardine-lovers. Our latest converts is one of our #wildlygood Brand Ambassadors, Kim, from Forever Green Mom. In her blog post 󈬄 Ways to Eat A Sardine” Kim shares why she decided to give sardines a try, along with 20 tips from her and her friends on Facebook on how to eat a sardine. Continue reading and comment below if Kim convinced you to try your first sardine!

Sardines. Did you know these cute little fish called sardines are packed with an abundance of nutrients, such as omega-3? Wild Planet Wild Sardines is a true nutritional powerhouse and a significant source of omega-3, protein, Vitamin D, iron, and calcium.

Before we get to 20 ways to eat a sardine + sardine recipes, let me give you more reasons why you need to be adding sardines as a pantry staple.

Scale-free, meaty, tender, and full of flavor – they’ll change the way you think about sardines!


(Not pictured: Wild Sardines in Water with Sea Salt)
An easy addition to salads, sandwiches, pasta dishes, and snacks, or enjoy them straight from the can!

(Not pictured: Wild Sardines in Water with Sea Salt)
Extra Virgin Olive Oil, Extra Virgin Olive Oil with Lemon, in Marinara Sauce, Water with Sea Salt, Water No Salt

Also, and I love this part – Wild Planet Foods Sardines (along with all of their products) are sustainably and wild caught and not farm raised.

Okay, so I asked a few friends on Facebook how they eat a sardine and here are their answers (1-8). Most people said their favorite way to eat a sardine is “straight out of the can.” Nine through 20 are from Wild Planet’s 50 Ways to Eat a Sardine Recipe Book.


  1. Straight out of the can
  2. On a cracker
  3. Add mustard to that cracker
  4. Mix it with mayo, salt & pepper…kind of like tuna
  5. Saute in oil, garlic, onions, and tomato with a bit of lemon juice, salt, and pepper. Gets rid of fishy smell and taste, and eat with a bowl of rice!
  6. Toss a few in a salad
  7. Put a few in a pasta dish
  8. And of course, straight out of the can
  9. On a sandwich with cream cheese and a thin slice of red onion (yum)
  10. Stuffed in a pepper for a tasty hors-d’oeuvre
  11. Mash sardines with Wild Planet sockeye salmon and spread on a toasted bagel smeared in cream cheese
  12. Sardine tacos! Foods to use: Sriracha mayo, avocado, sliced radishes, chopped purple cabbage, cilantro and a squeeze of lime
  13. For breakfast. Take two hard-boiled eggs, spread out on a bagel, top with slices of tomato and sardines
  14. Make a dip, such as spinach & artichoke. Add in chopped sardines
  15. Add a sardine or two to your favorite egg salad sandwich
  16. Serve as a 3-ingredient appetizer by using a toothpick and layer a sardine, artichoke heart, and a cherry tomato
  17. Sardine sushi roll
  18. Dip in hummus
  19. Make a dip: Mash together sardines, mayo, chopped parsley, capers, lemon zest, lemon juice, salt and pepper to taste. Serve with crackers and chips.
  20. Pesto! Process a handful of fresh basil, toasted pine nuts, EVOO, cracked pepper, shredded parmesan cheese and two sardines packed in EVOO.

There you go – 20 ways to eat a sardine. A few recipes are below.

Spread a thin layer of tomato sauce over a pizza dough crust or flatbread. Top with sardines packed in EVOO, and green olive halves. Broil until heated through (5-7 mins). Top pizza with arugula drenched in olive oil and parmesan cheese and cracked pepper – yum!

Place a half piece of nori on a sushi mat (shiny side down) and add a layer of seasoned sushi rice. Layer thin strips of sardines packed in water, avocado, and cucumber sticks. Squeeze lemon over and roll. Cut into 6-8 pieces and top with a drizzle of spicy mayo, black sesame seeds, and chopped cilantro.


  • One can (4.4oz) Wild Planet Wild Sardines in EVOO, EVOO with Lemon, or Water.
  • 1/2 a ripe avocado, peeled and mashed with a fork.
  • Toasted bread, crackers, tortilla chips or something similar
  • Fresh lemon or lime wedges
  • Hot sauce to taste (optional)

Place sardines on a cutting board. Separate the two sides, and cut each side into two or three pieces. Set aside. Spread mashed avocado on toasted bread or other ”base.” Top with sardine pieces. Squeeze fresh lemon or lime juice over add hot sauce to taste.

If you love these 20 Ways to Eat A Sardine + Recipes please share with your friends! And tell me – how do YOU eat a sardine?

The views and opinions expressed in this post are solely those of the author and are not necessarily a reflection of the opinions and views of Wild Planet Foods. The content provided (and any linked or referenced materials) should not be construed as medical advice. Should you have any health or nutrition-related questions, please consult a doctor or healthcare practitioner.

The author received products from Wild Planet for editorial purposes only. The opinions and recommendations are solely those of the author and were not influenced by Wild Planet Foods in any way.

Wild Planet Foods

With strict quality control from hook to shelf, Wild Planet Foods’ mission is to produce safe, nutritious, great-tasting, and sustainably-fished seafood. 100% US owned and based in McKinleyville, CA, the company operates its own docks where selection and delivery of fish are taken directly from the fishermen, some of whom are also shareholders with the company. All products canned by Wild Planet—Albacore, Skipjack, Shrimp, Sardines, Salmon and White Anchovies—are considered Best Choices for sustainability by the consensus of environmental groups.


In the early 20th century, Los Angeles merchants and city leaders set out to capture a share of the increased global shipping trade expected to pass through the Panama Canal, a link between the Atlantic and Pacific oceans that opened in 1914. They created a municipal wharf with a long stretch of warehouses where ships were loaded and unloaded into trains, carts and trucks by burly longshoremen.

The growth of containerized shipping after World War II gradually rendered City Dock No. 1 obsolete for moving goods but left behind a choice 35-acre site for a complex of pioneering tech companies focused on sustainable uses of the world’s oceans.

AltaSea is in its early stages but so far rents space to eco-friendly start-ups, including one that raises edible mussels far out at sea, creating a sustainable food source. A company spun off from Caltech and the Jet Propulsion Laboratory in La Cañada Flintridge can locate objects deep underwater such as lost vessels, and map the depths of the ocean. Another fledgling business creates high-tech coral farms and uses remotely operated submarines to distribute baby corals onto threatened reefs.

Part of AltaSea’s mission is to create jobs that didn’t previously exist, said Chief Executive Tim McOsker, who grew up in San Pedro when work was plentiful on the docks or for the fleet of fishermen based there.

“We are looking at a future where, without some intervention, it may not be possible to sustain the kind of middle-class incomes that families had growing up here” for generations, he said. “We have the opportunity to expand the blue economy here in the harbor area and create a future for our kids.”

The figurative whale for AltaSea so far is Ballard, who has captured public interest as a deep-sea explorer and scientific researcher. His 211-foot research vessel is based there and he plans to build an educational visitors’ center called the Bob Ballard Experience inside a 1920s industrial building that is also his headquarters and home to his research and development.

“Bob Ballard is somebody who attracts other businesses,” McOsker said. “We all want to be close to Bob because of his credibility.”

That includes leaders of 23 institutions and universities, including USC and UCLA, that are part of the Southern California Marine Institute, which trains students in ocean studies and entrepreneurship in the emerging blue economy. The institute plans to move in 2023 from a small facility on Terminal Island to larger quarters in the same former warehouse Ballard occupies.

AltaSea is planning a 180,000-square-foot array of solar panels on the roof of one warehouse to provide power to the businesses inside. A more symbolic solar-powered “lighthouse” will be built as part of a new engagement center for visitors at the north edge of the water.

“We wanted to create a beacon for the port so that everyone could recognize where AltaSea is from a long distance away, " said Andy Cohen, co-chief executive of Gensler, the architecture firm overseeing the design of the 35-acre campus.

The exterior of the 14-story tower will light up with energy drawn from the sun, and visitors who climb stairs to the top can take in the industrial theater of the modern port and the renovated historical City Dock No. 1.

“We are going to mesh old industrial buildings, where horses and buggies picked up arrivals, with a modern science campus,” Cohen said. “This is about the future of the planet, and for generations to come.”

Accomack County, Virginia

Curtis Merritt Harbor Boat Ramp
Closest intersection is
Main Street & Curtis Merritt Harbor Drive
Chincoteague Island, Virginia 23336
Ramp is 700' down Curtis Merritt Harbor Drive from above intersection.

GPS 37° 54'09.48" N 75° 24'18.44" W
( Ramp area )

Located along The Canal just above Toms Cove the Curtis Merritt Harbor ramp offers a single launching lane, small courtesy dock, 39 trailer parking spaces and restrooms.

Dix's Garagtha Landing Boat Ramp
29525 Gargatha Landing Road
Parksley, Virginia 23421

GPS 37° 46'30.13" N 75° 33'41.02" W
( Ramp area )

Located along Gargathy Creek the Dix's Landing ramp offers a single launching lane, courtesy docks, about 12 trailer parking spaces.

Chincoteague Veterans Memorial Park Boat Ramp
Closest intersection is
Memorial Park Drive and Ridge Road
Chincoteague Island, Virginia 23336
900' on Memorial Park Drive from above intersection.

GPS 37° 54'59.17" N 75° 22'52.22" W
( Ramp area )

Located along Assateague Channel the Chincoteague Veterans Memorial Park boat ramp requires a permit and offers single launching lane, courtesy docks, 11 paved trailer parking spaces, pavilion and portable restrooms.

East Side Boat Ramp
7620 East Side Road
Chincoteague Island, Virginia 23336

GPS 37° 55'04.01" N 75° 22'18.15" W
( Ramp area )

The East Side boat ramp on Chincoteague Island offers Wide single launching lane, courtesy docks, 12 paved boat trailer parking spaces.
From Chicoteagues website 2018 "A fee of $20.00 is charged for a boat trailer decal valid from April 15 of each year to April 14 of the following year. A temporary pass valid for seven consecutive days is available for $5.00. The decal or pass may be purchased from the Town Office or the Curtis Merritt Harbor of Refuge. The Police Department also sells decals when the Town Office is closed evenings, weekends and holidays."

Fir Landing Boat Ramp
Closest intersection is
Fir Landing & Deep Hole Road
Chincoteague Island, Virginia 23336
700' on Fir Landing from above intersection

GPS 37° 56'08.45" N 75° 20'56.71" W
( Ramp area )

Along Little Oyster Bay, the Fir Landing Ramp requires a decal or pass which may be purchased from the Town Office, Police Department (outside Town Office hours and on weekends), or from the Harbormaster. The ramp offers a single launching lane, courtesy dock, no parking at this location, basically a neighborhood ramp.

Folly Creek Landing Boat Ramp
Closest intersection is
Folly Creek Road & Custis Neck Road
Accomac, Virginia 23301
9/10ths of a mile on Folly Creek Road from above intersection

GPS 37° 41'38.45" N 75° 37'55.94" W
( Ramp area )

Along Folly Creek, the Folly Creek Landing Ramp offers a 2 launching lanes, courtesy dock and parking for 15-20 trailers.

Hammock Landing Boat Ramp
Closest intersection is
Saxis Road & Route 788
Saxis, Virginia 23426
8/10ths of a mile on Route 788 from above intersection.

GPS 37° 54'13.56" N 75° 40'59.34" W
( Ramp area )

Along Messongo Creek Creek, the Hammock Landing Ramp offers single launching lane, courtesy docks, 15+/- trailer parking spaces.

Harborton Landing Boat Ramp
Closest intersection is
Shore Drive & Harborton Road
Harborton, Virginia 23389
750' on Shore from above intersection

GPS 37° 39'58.68" N 75° 49'49.76" W
( Ramp area )

Along Pungoteague Creek, the Harborton Ramp offers 2 launching lanes, courtesy docks, about 30 designated trailer parking spaces and portable restrooms

Johnsons Wharf Boat Ramp
Closest intersection is
Johnsons Landing Road & Hopkins Road
Parksley, Virginia 23421
7/10ths on Johnsons Landing Road from above intersection

GPS 37° 47'01.27" N 75° 42'06.80" W
( Ramp area )

Along Hunting Creek, the Johnsons Wharf Ramp offers 2 launching lanes, courtesy docks and about 5 trailer parking spaces.

Old NASA Dock Boat Ramp
At the intersection of
Point Breeze Lane & Pierce Taylor Road
Hallwood, Virginia 23359

GPS 37° 50'34.09" N 75° 31'32.29" W
( Ramp area )

Located along Assawoman Creek the Old NASA Dock boat ramp offers a single launching lane, courtesy docks and about 10 trailer parking spaces.

Kegotank Landing Boat Ramp
Closest intersection is
South Point & Kegotank Road
Bloxom, Virginia 23308
1/3rd mile on Kegotank Road from above intersection

GPS 37° 47'12.85" N 75° 33'42.90" W
( Ramp area )

The Kegotank Landing ramp is located along Gargathy Creek and offers a single launching lane, courtesy docks and about 10 trailer parking spaces.

Queen Sound Landing Boat Ramp
Closest intersection from west is
Chincoteague Road & Atlantic Road
Wallops Island, Virginia 23337
Approx 4.5 miles east on Chincoteague Road from above intersection, go around airport. will be on your right.

GPS 37° 56'05.10" N 75° 25'10.60" W
( Ramp area )

The Queen Sound Landing ramp is located along Route 175 and offers a single launching lane, courtesy docks and about 6-8 trailer parking spaces along the roadside.

Quinby Harbor Landing Boat Ramp
Closest intersection is
Harbor Point Road & Radcliff Road
Quinby, Virginia 23423
275' down Harbor Point Road from above intersection

GPS 37° 32'57.82" N 75° 43'56.22" W
( Ramp area )

The Harbor Point Landing ramp is located along Upshur Bay and offers a single launching lane, courtesy docks and about 6-8 trailer parking spaces.

Saxis Landing Boat Ramp
Closest intersection is
Saxis Road & Mary's Drive
Saxis, Virginia 23427
Go 2/10ths of a mile on Saxis Road from above intersection, turn left onto last road before the water, ramp is straight ahead.

GPS 37° 55'08.24" N 75° 43'39.40" W
( Ramp area )

The Saxis Landing boat ramp is located along northern Pocomoke Soundand offers a single launching lane, courtesy dock. Parking is limited at this location.

Schooner Bay Boat Ramp
Closest intersection is
Bluebill Lane & Black Mallard Way
Onancock, Virginia 23417
1/3rd mile up Bluebill Lane from above intersection

GPS 37° 45'47.06" N 75° 46'21.90" W
( Ramp area )

The Schooner Bay boat ramp is located along Chesconessex Creek and offers a single launching lane, courtesy dock. Parking is limited at this location.

Southside Chesconessex Boat Ramp
Closest intersection is
Southside Road & Plantation Road
Onancock, Virginia 23417
625' up Southside Road from above intersection

GPS 37° 44'53.85" N 75° 46'22.30" W
( Ramp area )

The Southside Chesconessex boat ramp is located along Chesconessex Creek and offers a single launching lane, courtesy dock. Not much parking at this location.

Wachapreague Town Marina Boat Ramp
Closest intersection is
Atlantic Avenue & Custis Street
Wachapreague, Virginia 23480
275' up Atlantic Avenue from above intersection

GPS 37° 36'25.30" N 75° 41'12.97" W
( Ramp area )

The Wachapreague Town boat ramp is located along Wachapreague Channel and offers a single launching lane, courtesy docks and ample parking along the streets according to the Virginia Dept of Evironmental Quality. Please be aware of strong tidal currents at this location. This ramp gives easy access to Bradford Bay to the south and Burtons Bay to the north

Useful Links

Virginia Saltwater Fishing Regulations Safe Handling of Self Caught Seafood
Videos of Fishing Knots
Seafood RecipesFish of the Atlantic

Areas in Accomack County, Virginia Include Atlantic, Belle Haven, Bloxom, Bobtown, Cashville, Centerville, Coocheyville, Craddockville, Crockett Town, East Point, Greenbackville, Greta, Hacksneck, Harborton, Hopeton, Horntown, Jenkins Bridge, Lecato, Leemont, Locustville, Macedonia, Mappsville, Mearsville, Melfa, Metompkin, Mutton Hunk, New Church, Onancock, Onley, Painter, Parksley, Pastoria, Pennyville, Quinby, Sanford, Sinnickson, Temperanceville, Tunnels Mill, Wachapreague, Wallops Island, Winterville, Wishart and Withams.
Bodies of Brackish & Saltwater in Accomack County, Virginia Include Assateague Bay, Assawoman Creek, Atlantic Ocean, Back Creek, Bagwell Creek, Boggs Gut, Bogues Bay, Bordenstake Bay, Bradford Creek, Bull Cove, Bullbegger Creek, Bundick Creek, Burtons Bay, Cat Creek, Cattail Creek, Cedar Island Bay, Chesconessex Creek, Cherrytree Hill Bay, Chesapeake Bay, Chincoteague Bay, Clark Bay, Cockle Creek, Craddock Creek, Cross Creek, Curratuck Creek, Deep Creek, Doe Creek, Drum Bay, Finney Creek, Folly Creek, Fools Gut, France Creek, Gates Bay, Gargathy Bay, Garbathy Creek, Great Channel, Guilford Creek, Holdens Creek, Horseshoe Lead, Hunting Creek, Kegotank Bay, Little Back Creek, Longboat Creek, Machipongo River, Major Hole Bay, Matchotank Creek, Messongo Creek, Metompkin Bay, McLean Gut, Millstone Creek, Muddy Creek, Nandua Creek, Nickawampus Creek, Occohannock Creek, Onancock Creek, Oyster Bay, Pakers Creek, Parker Creek, Parting Creek, Pocomoke River, Pocomoke Sound, Pompco Creek, Powells Bay, Pungoteague Creek, Revel Creek, Robin Hood Bay, Ross Branch, Sandy Island Bay, Sandy Island Channel, Seal Creek, Shelly Bay, Shields Creek, Straight Creek, Swans Gut Creek, Swash Bay, Tar Bay, Tarkill Creek, Taylor Creek, Titlaw Creek, Underhill Creek, Upsur Bay, Wachapreague Channel, Watts Bay, Whites Creek, White Trout Creek, Warehouse Prong, Willis Creek, Wire Creek, Wire Passage and Young Creek.

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How To Do Lunch on the Water in Destin

If you’re spending the day on the water in Destin, either on a rental boat or a fishing charter, chances are you’re wondering what to do for lunch. My family always manages to work up an appetite when we spend the day on a boat, and over the years we’ve learned what works and what doesn’t. Here’s what we have found:

Lunch at Crab Island: Floating Restaurants and Mobile Food Boats

If you’re spending at least part of the day at Crab Island during the summer (Memorial Day through Labor Day), there are several floating vendors that serve various types of food, as well as larger floating restaurant structures that stay anchored at Crab Island all season long. You can find hamburgers, hot dogs, wraps, BBQ sandwiches, nachos, hot boiled peanuts (a personal favorite), pizza, and even ice cream at Crab Island. The selection varies a bit depending on the day of the week, with the largest amount of vendors on the weekends. Tip: plan to have plenty of cash on hand as most of these vendors don’t accept credit or debit cards.

Floating food vendor at Crab Island

Floating restaurant at Crab Island

Boat Accessible Restaurants

Another option is to pull up to one of the many Destin restaurants that have boat docks and go inside to eat. There are several places where you can do this, but our favorite places are Harbor Docks , Boshamps (both on the Destin Harbor), The Gulf (at Okaloosa Island) and Dewey Destin’s (on the bay) as they are the most easily accessible by boat and the food is consistently excellent. They also have a very casual atmosphere, so no one will frown at you for showing up in your beach attire! I personally recommend the shrimp basket at Dewey Destin’s, crab cakes at Boshamps, sushi, pad thai, or the fresh fish of the day at Harbor Docks, and the tuna at The Gulf. Yum!

Bring a Picnic Lunch

The best option we’ve found, hands down, for bringing a picnic lunch on a boat is Jim N Nick’s BBQ. They have a menu catered specifically to boaters (which we love!), and offer all the fixings packaged to go. If you’re going out on a fishing charter or will otherwise be away from areas populated by restaurants, where you won’t have the above options, bringing a lunch is a MUST, and Jim N Nick’s knows how to do it! Their award-winning BBQ is certainly a hit with every member of my family. Oh, and I HIGHLY recommend adding the cheese biscuits to your order. Your tastebuds will thank you!

You can’t go wrong with a day on the water, and knowing that you have a plan for lunch makes it that much more enjoyable. So try one of these options while you’re spending your day on the water, and let me know what you think!

The Back Porch Seafood & Oyster House

Image of the Back Porch in Destin, FL, by Kristin Nador via Flickr

The Back Porch Seafood & Oyster House is located directly on the white sand beach of Destin, FL, and takes the honor of being the longest running restaurant on our list. Listed as one of the best photo ops in Destin, Backporch has been serving Destin locals and visitors since 1974. The Back Porch sets itself apart from other Destin seafood restaurants with a focus on no-frill seafood and stunning ocean views.

What started out as a beach bungalow, has grown into a thriving Emerald Coast dining destination due to a strong local following and central location smack dab in the center of Destin. Bring the whole family for a sampling of the finest seafood the Gulf of Mexico has to offer including:

  • Fried seafood platters
  • Gulf shrimp
  • Oysters
  • Scallops
  • Locally caught fish
  • Crab cakes

Looking for something more casual? Take a seat on the “back porch” and watch the sunset with one of the restaurant’s many appetizers, sandwiches, and a beer or mixed drink (up size to a 32oz. souvenir take-home bucket to show your friends back home what they missed).

Anxious parents can rest easy at The Back Porch in Destin. Kid-friendly activities come in the form of an:

Bottom line, if you’re in the mood for beach view dining with a straightforward and always-fresh seafood menu, then get to The Back Porch Seafood & Oyster House!

Paddle at the Porch

Pictured above are two paddleboard rentals available through GUSU Paddle and Surf

Paddle at the Porch is an annual event that takes place in the beautiful emerald waters directly behind The Back Porch. Each year, paddleboarders hit the seas and race for the title! The different races include a:

  • Kids’ Fun Paddle
  • 1-Mile Beginner Ride
  • 3-Mile Recreational Race
  • 6-Mile Elite Race

If paddleboarding sounds fun, but you’re looking for something more calm and less competitive, then you may want to consider booking a paddleboard rental! Renting a paddleboard in beautiful Destin, Florida, is the perfect way to get up-close-and-personal with the area’s natural beauty.

Just imagine hearing the gentle sound of the water as you paddle, smelling the salt air, and feeling the warm sun on your face. Paddleboarding is the perfect way to get some rest and relaxation when on vacation!

Sushi Rice

2 cups sushi or short grain rice (like Calrose)
1 3/4 cups water (to cook rice), plus more for soaking and rinsing rice
1/4 cup unseasoned rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
One 2-inch square piece of kombu (edible kelp optional)

Cover the sushi rice with cold water in a large bowl and let it soak. After 20 to 30 minutes the water should be milky. Drain and then refill the water. With a slight, slow stream of water still running into the bowl, repeatedly scoop some of the rice into your hands under the stream and rinse the rice, allowing it to fall through your fingers back into the bowl until the water in the bowl is milky again. Drain the water from the bowl and repeat 2-3 times or more until the water remains clear. Do not rush this step.

Add the rinsed rice and 1 3/4 cups water to a rice cooker and cook on the setting for white/sushi rice according to manufacturer’s instructions. If you don’t have a rice cooker bring the rice and water to a boil in a heavy saucepan over medium-high heat, then reduce to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest and steam, covered, for an additional 15 minutes.

Meanwhile, in a small saucepan, make the sushi-zu (sushi rice seasoning solution) by combining the rice vinegar, sugar, salt and kombu (if using) in a saucepan and warming the mixture over moderate heat, stirring to dissolve the sugar and salt. When the solution is clear, remove from the heat and set it aside to cool. Discard the kombu.

Transfer the rice to a wide, shallow bowl and drizzle about half the sushi-zu over a rice paddle or spatula so it disperses evenly over the rice. Dry and cool the rice by gently “cutting” into it with your rice paddle or spatula, then lifting and turning it over using a flipping motion. Add a little more of the sushi-zu and continue the cutting and folding process until the surface of the rice takes on a slightly glossy appearance. Toward the end, taste the rice occasionally to decide how much more sushi-zu you want to add.

Cover the rice with a clean, moist cloth or plastic wrap until ready to use.

Watch the video: HARBOR DOCKS LOCAL FISH - a Color Earth commercial (September 2021).