Let There Be Fish!

Misto de Mariscos @ Madeira Restaurant in East Providence, RI

Mike was very excited to show us one of his favorite restaurants located in the heart of a little Portuguese community in East Providence, Rhode Island: The Madeira. And for entree, a serving of "Bombero", jumbo Iberian sausage on flambe'.

 
I could not remember the name of the white wine he ordered; it was a local with a soothing, soft sparkling flavor. Then we had the Misto de Mariscos: combination of shrimps, scallops and mussels on a bed of yellow rice.
Everything tasted so good. The shrimps were sweet and crunchy, the scallops were juicy with a firm gelatin texture and the scallops were mildly briny. The rice could have used some safron and chopped fresh dill.

Legal Seafoods @ Boston: How good is the lobster?

My colleague, Juan A. Kanapi, PhD, just sent me some pictures taken when they ate at Legal Seafoods Restaurant in Boston, MA. They had just completed attending a 3-day OD workshop at Otto Scharmer's Presencing Institute and rewarded themselves with a treat to New England's seafood industry.

One of them ordered the traditional dish: New England Lobster. Verdict, not as tasty as lobsters back home (Indonesia).

 

That person probably meant one of these lobsters:

 
Sometimes, a good seafood gets hidden with the ingredients mixed into it. You've got to close your eyes and taste it so the flavors will be revealed. Also from Legal Seafoods are these two dishes: Crab Omelet and Fried Cape Cod Clams.

 
A few days later, Juan traveled to New Jersey and ordered eel from Tai Lake Restaurant. He claims it tasted so good. I'll take a bet that it is blackbean sauce braised freshwater eel.

 

Roasted Garlic Prawns @ Anthony's

The menu said, "Roasted Garlic Prawns: baked with garlic, butter, lemon and sprinkled with gremolata". Definitely, the guys at Anthony's know their stuff. The prawns had a crunchy texture oozing with the mild sweet juice of the prawn meat, lightly tempered by the garlic-lemon-butter mix. The garlic rice and grilled asparagus just capped the meal with a feel of being on the white sands of Boracay leisurely nibbling a seafood lunch.

 

It would have been an extra delight if they used the fresh, succulent wild Spot Prawns.

 

Lantaka by The Sulu Seas: Freshly Caught Seafood Daily

When I go to do my monthly graduate teaching sessions at the Ateneo de Zamboanga University, I would always look at the weekend engagement as an opportunity to enjoy the the best seafoods in the Philippines. The vast coral reefs in the nearby Sulu seas yield abundant and diverse species. The best place to stay and eat is Hotel Lantaka by Sea.

 

The table by the sand bar gives you a view that will soothe away the strains and stress of the crowded urban life in Manila.

 

My favorite dishes? Sweet and Sour Deep Fried Whole Red Grouper and Grilled Whole Yellow Spot Siganid (local name: malaga, kitong) with a vinaigrette dip fired up by minced bird's eye chili!

 

MatuNuck Oyster Bar in Rhode Island

Exquisite flavors, fresh, cool, sweet, smooth oysters at the MatuNuck Oyster Bar in South Kingstown, Rhode Island.

Our host, Prof. (& State Representative) Michael Rice of the University of Rhode Island treated us to lunch at a restaurant-cum oyster farm outlet founded by one of his former marine sciences graduate student. Located in what used to be a startpoint for going to the oyster farm, Perry had a bright idea of putting up a restaurant-by-the-sea.

It was raining then, otherwise, it would have been a perfect moment to dine in the open patio fronting the waters.

Our first appetizer was baked Quahogs (large clams).

Followed by freshly shucked oysters, three varieties, all locally sourced.

 
We then proceeded to our main dishes. I opted for Fish & Chips: local beer-battered cod, hand-cut French fries, cole slaw, tartar sauce and malt vinegar.

 

My wife, Maridel, had Fried Oysters and Quahogs.

Ping, Mike's wife went for the Seared Scallops with Grilled Aspargus.

Here's the BCFishmonger posing behind the oyster bar with the MatuNuck owner, Perry. The place is located in 629 Sucotash Rd. South Kingstown, RI 02879, Tel 401.9324946.

 

How to shuck oysters!