Help me out on the seasonal seafood thing....
Have been eating a LOT of lobster rolls, fried clams, scallops, you get the picture. Am wondering if all this fun is going to come to a crashing halt when winter arrives? Is it going to be kind of like having to face putting away the tank tops and getting out the long sleeved sweaters? Will I be looking to switch to beef tips and going back to burgers or will there be edible seafood before next summer?
Hey now don't fret. Fall is great seafood time: Tuna, tuna and more tuna. The boats are hooking up and the fish are fat this year. Go catch some stripers, bluefish and soon, local flounder will be "in". In about a month you'll be able to club the bass as they roll southward in the surf. Softshell crabs are showing up too, fresh and sometimes live. Bay scallops galore on the cape soon, along with cherrystones and steamers. Its harvest, man and all this stuff goes great with heirloom tomats, grilled corn, grilled veggies and grilled fruits like pears and even green peaches over watercress and crumbled blue cheese. So hang in there. Plenny good chowin' to be had of the season's glory.
Seafood is not quite the same as vegetables. In fact, many (actually, probably most) of your favorite seafoods thrive better in cold water than in warm water. The reason the famed waters off New England and the Maritimes so teemed with fish and seafood was because that icy, seafood- and fish-rich coast-hugging Labrador current from Greenland (which seems to get stronger each year due to ice melt in the Arctic) meets the warm plankton and vegetation rich Gulf Stream further out in the Atlantic, and the meeting place might be imagined at times as a wall where the cold fish come to get din-din from the warm waters.
What you miss in the cold weather is the ability to eat fish and seafood by the seashore... Just because you aren't there doesn't mean they aren't there. Remember, the warmest place to be in the middle of January in these parts is often in the ocean....
One more note... lobster get's pricey in the cold months (Nov.-March), not cause they are not out there, but because you have to be one hell of a crazy lobsterman to go out in a small boat an pull your pots in February weather!
I've definitely made more of an attempt to get to the fried clam joints this summer. But nothing wrong with burgers and steak tips either. We've got lobster rolls at work again today tho so I'll grab another while I can.
I think the seasonality of seafood and food in general is what makes it exciting.
Eating softies all year round takes the excitement and anticipation of eating them in May.
And I'm starting to get fired up for Cape oysters right now ever since the weather got colder these past few days.
(standing on soapbox now)
I think the seasonal "switching" of foods is not only good for the development/life cycle of the foods we love, but good for our health and developing a well rounded palate as well.