Seafood

With the weather warming I find myself craving more seafood. The beauty about seafood is the simple fact that there are so many different species that yield way to a variety of flavors and textures. My problem is that when dining we only come across only a standard offering such as salmon, ahi, bronzino, grouper, halibut, rock fish, sea bass, scallops, shrimp, calamari, lobster, mussels, clams and a few others. I will first say that all of the aforementioned fish and shellfish are delicious and should be consumed, but these are a very small minority of the vast count of edible species that exist. It will be my mission moving forward to bring a constantly evolving seasonal catch to our restaurants.

Some items I have served in the past but that I rarely come across on restaurant menus these days. There’s Gurnard, which when prepared gives way to a firm medium flavored tender meat. This fish is traditionally used in bouillabaisse but I served it on a compote of fresh shelling beans with cured ham and fenugreek, heirloom tomato water. What about the king of all fish as far as I’m concerned, wild European Turbot or Brill, these two are members of the flatfish tribe, fluke, flounder, but the meat, rich and robust flavor of wild turbot is light years ahead of the rest. I also haven’t seen much abalone on menus, when prepared correctly abalone are a special treat. Another favorite is rouge or red mullet, I love this fish it has a pronounced flavor that pairs well with braised mustard greens ravioli and charred lemon emulsion. Don’t forget about cuttlefish, a little spice some acidity, green beans and crispy tempura herbs, now that’s a winning dish. Monchong now this is a fish that when poached and butter and served with a rock shrimp compote that is slightly sweet and salty brings your experience to another level. Suzuki is not just an automotive company it’s also a great eating fish from the shores of Japan. Barramundi from the northern coast of Australia gets a great crisp skin and broad, flakey flesh that delights the palate.

Here are a few items that are more common that would be nice to see more often on local menus. Walleye Pike, John Dory, Hebi, Loup de Mer, Spanish mackerel, yellow tail, robalo and sardines. The previous fish are among a very short list of items that I long for. There are many others that I don’t know about and if someone is so kind to introduce them to me I would be very appreciative. So start demanding more of a variety from the restaurants you frequent.

Tags: Hebi, John Dory, Loup de Mer, robalo, sardines, Seafood, Spanish mackerel, Walleye Pike, yellow tail