Meet Steve Doyle, the pride of Weymouth, MA and our operations manager.
What’s your go-to seafood dish, and how do you prepare it?
I make a mean Spicy Crab and Corn Chowder – Its classic new England chowder style with a twist – I use 1lb of all leg crab meat, red potatoes, red onion, garlic, corn, leeks, bacon, jalapeno, and Cajun seasoning. I top it off with some cilantro, bacon crumbles, and fresh sliced jalapenos.
If you were a sea creature, which one would you be and why?
I would be a shark for no reason other than they are awesome.
What drew you to the shellfish industry?
I honestly stumbled upon Pangea randomly through a friend and never even thought about the shellfish industry prior. Right after my first week, I knew I was going to love the fast pace and team environment that Pangea offered. Having Harpoon Brewery right next door was also a plus.
What’s the most rewarding part of working with shellfish every day?
Connecting with nature and learning about so many different varieties of shellfish. It has also helped in the kitchen to come up with some creative and unique recipes using shellfish.
Do you have any unique or memorable experiences from working at Pangea or with shellfish in general?
I love Christmas time at Pangea. It still amazes me how much volume we move as a warehouse over the weeks surrounding the Holidays.
What do you think sets Pangea Shellfish apart in the industry?
The whole Pangea team has the same goals in mind. We are customer focused and all work extremely hard to deliver the freshest, highest quality shellfish around.
What’s your favorite shellfish species to work with and why?
The oysters, specifically anything from Cape Cod. Wellfleet's are my go-to oyster for parties or at a restaurant
