Anyone who had a chance to visit the 2007 Boston Seafood Show (March 11-13, 2007) would leave the place running to the nearest gourmet seafood restaurant asking to dine on the best seafood dish that can be offered. There was an explosion of colors as fishes from cold and warm waters were hauled in to enhanced the display of processed items.
The Mahi-mahi (dorado; dolphin fish) and snappers were stunning. The black grouper (e.tauvina) was unobtrusive to the non-asian gourmet diner. The warm water lobsters were a treat.
The silver skinned fishes would make up what it lacks in color with an outstanding flavor and delicate texture: the salmon, artic charr and branzino.
The bottom dwellers had less meat to offer and yet their smooth texture and gentle flavor would send the diner craving for more: the abalone, scallop and plaice.
Tilapia has finally arrived and has become one of the most in-demand farmed fish. Of course, when one goes to the tropical waters, there would be a variety of plate-size fishes giving a broad spectrum of flavors.
And for the less adventuresome, there were the easy-to-use packs: salmon fillets, cooked shrimps and cold-smoked salmon and tuna.
