America’s fresh seafood markets
While many travelers aspire to witness giant fish auctions at the crack of dawn in seafood destinations from Japan to Hawaii, stateside offerings have come a long way towards travel worthiness. Sustainability and biodiversity are becoming paramount at America’s seafood markets (and market stalls), which can be a fresh — or live — reflection of the local food scene, and technology makes meal planning all too easy.
From Seattle’s famous Pike Place Market to Milwaukee’s modern St. Paul Fish Company, live online video feeds show home cooks and chefs what’s fresh anytime. Most other shops keep daily lists displayed online and in-store, and a few sell straight from the docks when fishermen come in.
“Ask the fish monger when and where the fish was caught,” advises Davis Herron, director of retail and restaurant division at The Lobster Place in New York. “Any knowledgeable staff should be able to direct you to what’s currently in season and the best seafood of the day.”
Across the Hudson, Jersey City Fish Stand changes its menu daily based on what’s fresh locally, and brings local seafood to area farmers markets.
“All of our menu selections are also sustainable,” says co-owner Jill Sabochick. “That is very important to us that we are fishing responsibly and allowing our customers to make ocean-friendly dinner decisions.”
And it’s not all from the ocean. Find local lake fish or river salmon, in addition to shellfish, sharks, sea urchin and crabs.