New England is known for hard winters and tender seafood, and both are approaching their height. Learn why late fall and early winter are optimal times to enjoy both true fish and shellfish at fine dining establishments in Lexington.
When you think of traditional winter dishes in New England, staples like Yankee pot roast, and baked beans probably come to mind. Possibly even clam chowder. But if that pot full of potatoes, corn, and a handful of littlenecks is all the local seafood you're trying right now, you're missing out.
Both restaurateurs and hard core foodies agree: when the fall foliage and ghost tours are over, New England's sea food season starts. The chefs at Post 1917, a fine-dining restaurant in Lexington, explain why.
Late fall and early winter are ideal times for seafood sampling in New England, according to professional chefs. Cooling water temperatures signal cod, haddock, oysters, mussels, and even lobsters that it's time to store up insulation for winter. They start gaining fat, which gives their meat a richer, more flavorful taste.
Late fall and early winter are primetime for seafood dishes. Ocean temperatures start dropping in September, so shrimp, whitefish, and other species have had plenty of time to start storing fat. Water hits its coldest in January and February, so later-season catches may be a bit depleted. November is definitely the sweet spot, foodies agree.
Any chain restaurant can defrost packaged crab cakes, but only high-end restaurants insist on fresh-caught seafood. Generally speaking, farm-to-table restaurants use produce grown and sold locally, with as few middlemen as possible. They often incorporate seasonal items into specialties, believing that it's better to serve phenomenal items for a few weeks than keep bland, ho-hum items on the menu year-round.
There are no set regulations determining just how local food must be to be considered farm-to-table. And designations are easier to set for arugula growing in a specific field than for free-swimming cod. However, fine dining establishments stake their reputation on freshness can be trusted to source their seafood as close to home as possible.
The master chefs at Post 1917 Lexington say the best regional fish and shellfish come from these specific waters:
Maine lobster is usually considered the best, due to its sweet flavor, tenderness, and firm texture. Claw meat is typically the juiciest, while tail meat is the firmest.
Whitefish from deep, cold, northern lakes has a delicate flavor, yet firm texture.
Oysters have several sources depending upon flavor preferences, but those from Narragansett Bay in Rhode Island are a perennial favorite.
Scallops from Georges Bank outside Cape Cod have a reputation for being sweet and tender, yet firm.
Even if the weather outside is frightful, seasonal fish is delightful at this time of year. So let it snow, and enjoy a shellfish appetizer, a crab cake, or a hearty shrimp stew at your favorite local seafood restaurant. Visit the link in the description to book your table at Post 1917 Lexington today! Post 1917 Lexington City: Lexington Address: 27 Waltham St Website: https://www.post1917.com