Food - Drink
The Seafood That's At Its Freshest During The Fall
By JENNIFER SWEENIE
Many factors determine when certain kinds of seafood are ready to hit the market: water temperatures, moon cycles, and even government regulations can influence what's for sale at your local store. While you can access many types of seafood year-round, there are some kinds that are at their best during the autumn season.
Sweet bay scallops are a type of scallop that are about half an inch in size, and taste sweeter and more tender than sea scallops. Mark Usewicz, co-owner and head fishmonger of Mermaid's Garden, explains that sweet bay scallops have a short peak season in the fall, and are perfect for quick and simple preparations like ceviche.
Pacific halibut is another autumn seafood staple, a massive, flat fish that can weigh up to 500 pounds and grow more than eight feet in length. This white, firm fish has a mild taste and lower fat content, and it's best-suited for "moist" cooking methods such as poaching or steaming, but filets can also be pan-seared, grilled, or baked.
Lastly, blue crabs fatten themselves up in the fall in preparation for their lazier winters, making early autumn the best time to enjoy this delicious crustacean. You can simply prepare blue crabs by steaming or boiling them until the blue shell turns red, then enjoy the tender, sweet meat on its own or dipped in your choice of sauce.