Shrimp, oysters, lobster, crab, and a variety of fish are gracing menus this winter
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Seafood is generally regarded as a luxury item, but also as a healthful one. It’s high in protein and often in heart-healthy omega-3 fat, and it generally has a much lower carbon footprint than meat.
Among recent menu additions is lubina gravlax, made from a type of sea bass farmed off Spain’s Canary Islands, served at El Taller del Xiquet in Washington, D.C.
Ocean trout, a cousin of salmon, is at the heart of the lox & bagel handroll at Kira in Houston, and black bass is made into Chraime, a North African Jewish seafood stew, at Ostra in San Antonio, Texas.
In that same city, at Southerleigh Fine Foods & Brewery, local grouper is paired with spiced apple chutney.
Roasted oysters topped with braised collard greens are on the menu at The Restaurant at RT Lodge in Maryville, Tenn., and fried oysters are finished with caviar at By The Way in Charleston, S.C.
Two anchovy preparations — one cured with salt in oil, and the other marinated with vinegar — are served side-by-side on toast at Zurito in Boston.
Blue crab gives local flavor to the cacio e pepe pasta served at Ruse Restaurant in St. Michaels, Md., and lobster rolls are part of the inspiration for the gyoza at Okaru in Roslyn, N.Y.
Shrimp & grits are the starting point for the curried shrimp and congee on the menu at The Peach in Oakland, Calif., while at Costa Modern Latin Cuisine by Roberto Madrid, rock shrimp are fried and served in a sweet and spicy sauce.
Read on to learn more about these trendy seafood items.
Contact Bret Thorn at [email protected]
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