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Apr 15, 2010 09:06 AM

If I go to Baltimore, MD what kind of foods are the known for other than crabs and crab cakes? Thanks.

I am a director at a food service company and I enjoy teaching children and clients about U.S. cities and the foods that they are known for. Any information would be gladly appreciated. Thanks in advance.

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    1. re: Dennis S

      which, of course, is neither trout nor from a lake. Discuss!

      It's most commonly whiting.

      1. re: Bob W

        More commonly called whiting, but it is actually a hake. Funny stuff.

        1. re: jfish

          Which my native Baltimorean wife Mrs. W always knew as steakfish. But I see you already knew about that too. LOL

          1. re: jfish

            I'm pretty sure whiting (lake trout) is different from hake (steakfish).

            1. re: bmorecupcake

              Fish have many local names. It gets confusing. In Baltimore white hake is sold as steakfish and silver hake is sold as lake trout or whiting. Whiting is actually a fish in the croaker family known in Ocean City as kingfish. In North Caolina king makeral are sometimes called kingfish.
              From: http://uniqueculinaryadventures.blogs...
              Whiting? Lake Trout? Oyster Trout? Ling? Forget it! The two species pictured above, which were photographed at Faidley's in the Lex, are none of these. The "whiting---lake trout" are actually silver hake. The "oyster trout---ling" are another kind of hake. How did it get to be like this?

              First of all, it's a Baltimore thing. "Lake trout" is sold either in markets as shown at top left or deep fried between two slices of white bread with hot sauce at soul food carry-outs all over town. Takers generally assume they're getting freshwater trout. Question any fishmonger, however, and he'll quickly"confide" "lake trout" is actually a saltwater species. However, when he goes on to say it's "whiting," he's off the mark.

              Lex Cafe
              111 Massachusetts Ave NW Ste Bsmt, Washington, DC 20001

              1. re: jfish

                Thanks for the explanation. I should know better than to dispute someone with the word "fish" in their username.

                1. re: jfish

                  I'm going to have to disagree with you re the photo identifications:

                  Whiting on the left, red hake on the right.

                  1. re: tbw

                    I think white hake is more scienticically correct, but maybe we are both right.
                    "Silver hake, also known as whiting, Merluccius bilinearis, range primarily from Newfoundland to South Carolina."

                    1. re: jfish

                      We surf cast for whiting on the southeast coast of Florida, especially in the winter months. Kingfish refer to king mackerel. Never heard of anyone refer to whiting as kingfish. Just another "unique" aspect of Baltimore culture, I guess.

          2. re: Dennis S

            The name is quirky, just like Baltimore. So that's uniquely cool. But I don't see what all the hoopla is about.It's basically just a fried fish sandwich.

            1. re: tobynissly

              but it's not JUST a fried fish sandwich! picking out the bones is the best part!

          3. Here's a newspaper article about pit beef sandwiches, a specialty of Baltimore; it also mentions some other foods Baltimore is known for:


                1. re: linguafood

                  You mean Rapa Scrapple, yes?

                  Which by the way, has it's own web site (but unfortunately no T-shirts or keychains for sale):


                  1. re: Geeyore

                    Indeedio. This is what our chowhound-challenged friend in Bawlmer has in her fridge at all times. And white bread and hard-boiled eggs -- a diet she could live on forever, it seems. Yawn.

                    1. re: linguafood

                      For the adventurous side, I don't think Scrapple can be categorized as Chowhound-challenged. Everything else, yes. But hey, glad someone's eating that stuff!

                      1. re: Dennis S

                        There's a butcher somewhere in lower Delaware (I forget the town, but it's not Bridgeville, home of Rapa Scrapple & the Bridgeville Diner) that has scrapple that's so good, so homemade, so fresh that I, not a scrapple enthusiast, decided that it would be called "artisan scrapple." BTW, that butcher also has a crab bratwurst. An amazing pork brat laced with crab and Old Bay seasonings. Pretty amazing stuff.

                        1. re: baltoellen

                          Roma makes a great "Chesapeake" sausage, awesome on the grill, just a hint of old bay in it.

                          1. re: hon

                            just pork no crab but very good. I am not a scrapple person but am intrigued by the "artisian scrapple".

                            1. re: hon

                              Yeah, I know, it's a bit like "artisan spam" or something! :-)

                            2. re: hon

                              I've had the Roma. Frankly, not even close to being in the same league as the Southern DE stuff. I'll have to bring back enough next trip so you can try it, hon. And, maybe we can have a scrapple taste-off, too.

                              1. re: baltoellen

                                My Mother gets scrapple from the Amish Market in Timonium, she says its' great. A contender for the scrapple taste-off perhaps.

                                1. re: hon

                                  I am sure since they are coming from New Orleans they have had scrapple before

                                  1. re: agarnett100

                                    I don't know anything about scrapple but I did notice that the Truckpatch farms guys had some in their cooler at the JFX farmers market this weekend. This coming sunday is the last day of the year so if you want to get some from a place that practices the very best farming philosophy (as far as I know) with pastured animals etc etc... check them out.

                                    1. re: kukubura

                                      The Truck Patch scrapple is very good. Actually, I've been buying a lot of meat from them, and it's all been very good.

                                      Except chickens. I still get those from Hen's Nest when I can.

                                2. re: baltoellen

                                  Baltoellen, we are in Kent County DE and would love to know the name of this butcher. That sausage sounds amazing, and would love to try their scrapple. Please post the name when you get it. We'll find it, just need a name!! Thanks

                                  1. re: Nanzi

                                    Nanzi, I'm not sure of the name, but the butcher shop is on the north side of town in Dagsboro (113 south to state road 20). It's an achingly cute, country-looking place, with a big sign that says Aunt Marie's scrapple sold here. I've attached a photo. Sorry not to have the name, but I imagine you can find it. Please report back if you get there!

                    2. Pit Beef, snowballs, Berger cookies (shortbread cookies covered in fudge).