Word: rockfish
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Lovers of fish and shellfish flock to Canton's Seafood Restaurant, close to the Greenway Plaza office complexes. There the fish tanks aren't just decorative; they hold the live rockfish, black cod and jumbo crab waiting to be fried whole, baked in spicy salt or steamed with a simple but powerful ginger-scallion sauce...
...tough-minded approach. Nowhere is support stronger than along the water. Fred Maddox, who has been fishing in the area around Shelltown since the 1930s, reaches into a desk in his seafood-company office and pulls out a grim photographic record of Pfiesteria's impact. "Here's a rockfish with its mouth all messed up," he says. "Here's a carp with lesions on its side. Here's one with its nose all messed up." The state needs to limit agricultural runoff before the problem gets any worse, Maddox says. "We're already seeing more dead fish than we need...
Seattle's ocean feast is dazzling in its diversity. Coral-shelled "singing" scallops that send forth quiet popping noises when swimming and sweet Penn Cove mussels vie for places on seafood menus with assorted salmons (coho, chinook, silver, sockeye, king) and several types of rockfish and cod. The silken black cod also known as sablefish is especially enticing in the pomegranate sauce that glosses it at Le Tastevin. Then there is geoduck (pronounced gooey-duck), a giant clam that can be sauteed with the robust Mediterranean seasonings that befit what might be described as clam-flavored squid...
...haul of shad, which topped the 17 million-lb. mark in the late 19th century, dropped below 2.5 million Ibs. during the late '70s, and in 1980 Maryland banned all shad fishing. Striped bass are also disappearing. In 1973 fishermen sold 5 million Ibs. of stripers, or rockfish, as they are called in Maryland. Last year's harvest was under...
...heeled guests to a $1,000-a-plate dinner in Foggy Bottom. The appetizers included quail eggs stuffed with caviar and a bipartisan receiving line comprising Vance and his three living predecessors, Henry Kissinger, William Rogers and Dean Rusk. They and the guests sat down to a dinner of rockfish, roast pheasant, oyster plant on artichoke bottoms, wild rice with water chestnuts, salmagundi salad and brie, along with a '76 Pommard and toasts in '69 Dom Pérignon. It was a menu that first Secretary of State Thomas Jefferson might have served. But to 177 people? Only...