This month's issue of Cape Cod Magazine has a feature article entitled "40 Secrets of Seafood" which is really terrific! It's full of fun information such as the fact that Wellfleet oysters are descendants of transplanted oysters from CT and Chesapeake Bay. Who knew? Ever wonder why lobsters, unlike some other New England seafoods, never seem to be "overfished"? According to the article, that's because of the inefficiency of lobster traps - only 6% of lobsters who encounter a trap will ever actually be caught. Plus the current traps are very easy to escape from - it's a wonder we ever get a lobster on the table at all! :) Perhaps my favorite "fun fact" is the meaning of the word SCROD - I knew that scrod is not actually a type of fish, but loved the way they give to remember that it is a way to describe the catch of the day: Specially Caught Right Off the Dock! The article also has tips from local chefs such as the two things people do wrong when making a Newburg sauce or the key to making perfect oyster stew. Be sure to pick up the magazine to find out for yourself how Yuji Wantanabe, chef/owner of Inaho, chooses his fish! :)
Elaine
