POSTED Wednesday, July 25, 2012
Summer Isn't Just for Zucchini, but Seasonal Seafood, Too
While there are many reasons to support sustainable farming and fishing by eating local, there’s one idea that rings true across any region--fresh seafood tastes better. We asked friends at a few of our favorite seafood restaurants to share their thoughts on summer’s best seafood.
Local’s Corner, San Francisco Chef Jake Des Voignes is intently focused on freshness. At his second restaurant, he serves only the highest-quality local seafood. Currently at the height of the season, Local’s Corner is offering a summer-appropriate King Salmon crudo plate with strawberry sofrito, walnuts and squash blossoms. Asked to select his own favorite summer seafood, Des Voignes names pickled anchovies from the San Francisco Bay, a treat he describes as “pretty awesome.”
Anchovies & Olives, Seattle Chef Ethan Stowell seeks to be not just a purveyor of local seafood, but an evangelist for Washington state’s rich array of shellfish. Stop in at Stowell’s Anchovies & Olives in Seattle for a of plate geoduck crudo, a regional delicacy available all year round. Other local seafood on the menu include oysters, mussels, spot prawn, crab and clams. Says Stowell, “People in Washington state know how special shellfish is. It's time for everyone to know.”
B&G Oyster, Boston At Barbara Lynch’s B&G Oyster, New England lobster is a perennial favorite, but according to chef de cuisine Stephen Oxaal, it’s at its best in winter when the shell is hard and more full of meat. When asked what is delicious, local, and in season right now, Oxaal cites Massachusetts striped bass, served currently with braised dandelion greens, golden raisins, Anson Mills polenta and chicken jus. In fact, B&G Oyster sold more than 80 pounds of the fish in the first five days of the Massachusetts season.
Fore Street Grill, Portland, ME Sam Hayward, chef and co-owner of the Fore Street Grill, credits the area’s short growing seasons and challenging environment with producing a “culture of tinkerers and improvisers” who have always eaten local food. Soft-shell lobster finished in the wood-burning oven is a summer favorite at Fore Street. The lobster is dressed with chanterelles “right out of the woods” and served with a fresh vegetable gratin and sweet-corn spoon bread.