EVERYTHING YOU WANTED TO KNOW ABOUT SEAFOOD
By Heather Bailey
Surrounded on all sides by some ofthe Northeast’s cleanest waters, it’s no surprise that seafood often takes center stage at mealtimes on Cape Cod. Our waters are home to a variety of species with something available for every palate, making a trip to the local fish market a special treat for the seafood lover.
Cape Cod Seafood can be broken down into three categories: Fish, Mollusk and Crustacean. The Crustacean category is home to those famous bottom dwellers, the lobsters, and is the only crustacean commercially fished in this area. When we head into the Mollusk and Fish categories, that’s where it gets a bit more interesting. With Cape Cod Bay home to dozens of species, it is a challenge for locals, let alone a visitor, to identify each specie and, more importantly, to know if it is something tasty to eat.
We’ll start with the mollusks native to this region, which vary widely from town to town.
Oysters
People often ask me if Cotuit Oysters are really different from Wellfleet Oysters, and my answer is always a resounding, YES! Just like grape varieties that grow in different regions of California, the unique and varied flavor of an oyster comes from the environment in which it is raised. Everything, from water temperature to native plants, plays a distinct role in giving each oyster its own delectable flavor. I have yet to come across a Cape Cod oyster I didn’t like, whether it hailed from Outer, Lower, or Upper Cape regions.
Oysters of the highest quality are most often served raw with a squeeze of lemon, maybe a bit of horseradish. If you prefer your oysters cooked, they are often served up fried or in rich and creamy stews. The Wicked Oyster in Wellfleet showcases the town’s most esteemed mollusk in delicate yet rich Oyster Stews, each of which is made to order so that those precious oysters are never served overcooked. Always pair oysters with a crisp and dry white or even a sparkling wine. The saltiness of the oysters tends to draw out any sweetness inherent in the wine.
Clams
Clams are a bit more difficult to figure out because we have so many different types on Cape Cod. The three most common clams that thrive in the sands offshore are: Littlenecks, Quahogs, and Soft Shell Clams. There are other varieties like Razor Clams, which aren’t commercially harvested, but they too are delicious. If you happen to chance upon them on a menu somewhere, be sure to try some.
Littlenecks have a very hard shell and are common up and down the entire Eastern Seaboard. They are often served on the half shell with cocktail sauce, but another favorite preparation for these clams is with linguini in a garlic, parsley and citrus infused sauce.
Quahogs have been a staple of the Cape Cod kitchen for centuries. Quahogs are those giant clams you find throughout Cape waters. We use them in local favorites like chowder, stuffies and clam pies.
Soft Shell Clams, also known as Steamer Clams, are a true Cape Cod treasure. Not found in many other places, these clams do not travel well because of their delicate shells, and therefore are rarely enjoyed outside of coastal New England towns. Pleasant Bay, which stretches between Orleans and Chatham, is home to some of the tastiest soft shell clams around. These clams are best enjoyed steamed gently in a citrus, bay leaf and peppercorn broth; throw in a little white wine for an extra kick and eat immediately, dipped in a bit of drawn butter.
Mussels
This member of the Mollusk family, with its opalescent purple shell, is not as beloved as the Clam or Scallop but still can be quite tasty. Eastham Mussels are some of the world’s plumpest, and a real treat can be had if you steam them in white wine and garlic, or stack them in a pot on top of lobster and linguica for the perfect Cape Cod Clambake.
Scallops
Perhaps the most beloved of all the Mollusks, the scallop comes in two varieties: Sea and Bay. Sea Scallops are the larger ones, with a firm and meaty texture and a mild flavor. Chefs love to use scallops, because their texture makes them act like a sponge and soak up the flavors of any sauce they’re served with. Frederic FeuFeu at Mashpee Commons’ Bleu Restaurant pleases his diners with Marinated Sea Scallop Seviche in Lime Juice over Daikon Radish, Cucumber and Mango Salad, a simple yet bold flavor pairing that highlights the scallop’s unique texture.
But it is the Bay Scallop that reigns supreme as the most delectable scallop found in these waters. The prime season for bay scallops is late winter, and when the weather is calm, brave local scallopers haul in these incredibly sweet and delicate gems of the sea. These scallops are so tasty no sauce is required; simply broil them with a touch of butter or olive oil and a squeeze of lemon.
Lobster
We are all familiar with that famous New England crustacean that is prized worldwide, the Lobster. While often referred to as Maine Lobster, this does not mean that the lobster was caught off the shores of Maine; rather it describes the particular specie, which has two large front claws with the sweetest, most delicious meat. No other species of lobster found around the globe, whether they are Spiny or Rock Lobsters, has these large front claws. Maine lobsters must be alive when you cook them to ensure the meat is firm and not tough. You can enjoy them boiled, steamed, or baked stuffed. A lobster dinner is a must-have on any visit to Cape Cod. Local chefs often use the succulent meat of the lobster to create innovative and exciting offerings for the more discerning diner who opts not to wear the traditional lobsterbake bib. The Ocean House in Dennisport serves delightful New England Lobster Raviolis with Baby Spinach, Tomatoes and, of course, Lobster in a decadent Champagne Cream Sauce.
We are blessed on these shores to be so close to Georges Bank, which is home to some of the tastiest fish found in the world’s ocean. Many of the species we eat or see on menus are very familiar, while with others you might not be 100 percent sure of what you’re getting. May this list serve as a simple guide to the area’s most popular fish that locals and visitors gobble up, fried, grilled or broiled.
Swordfish
A species of fish made famous worldwide by the popular movie The Perfect Storm, New Englanders have been feasting on swordfish since forever. The flesh is dense and firm and makes perfect steaks for grilling; these steaks are also hearty enough to be spiced up with a tangy marinade. For a simple yet delicious dish that will wow your guests at the next BBQ, take some swordfish steaks and cover with olive oil, fresh lemon, oregano, salt and pepper. Let the steaks sit for about an hour in the refrigerator, and then grill to taste. Serve with a delicious tomato, basil and olive salsa, and you’ll have a real Mediterranean-inspired dish, healthy too!
Halibut
Atlantic Halibut has become far more common on restaurant menus in recent years. The largest of the flatfish (flounder family) found in the ocean, the fish, which can weigh up to 1,110 pounds, yields huge boneless fillets. Available from April to November, this flaky and tender fish, which retains its firmness when cooked, is a favorite among chefs for its versatility. Its mild, non-fishy flavor allows it to pair beautifully with all different flavor sauces, and being chock full of Omega 3 fatty acids, this fish is a heart-smart delight.
Summer Flounder
A smaller member of the flatfish family, the Summer Flounder flourishes from the shores of Cape Cod to Cape Fear, N.C. Like the meat of the halibut, the flesh of the Summer Flounder is tender and mild in taste. These fish are commonly caught in Nantucket Sound, off the south shore of Cape Cod.
Tuna
It is increasingly difficult to find a menu these days that doesn’t offer tuna, be it pan-seared or sesame-crusted. A favorite among fine dining establishments, tuna is no longer the kind you get in a can. The prized yellow- or blue-finned variety, often called Ahi, has a meaty texture that is perfect when served just slightly cooked.
Scrod
Have you ever wondered exactly what type of fish Scrod is? To those of you who thought it was a type of cod, try again. Scrod is simply a name used to describe any unidentified white fish that happened to be in that day’s catch!
Haddock
Haddock, however, is an authentic member of the Cod family. This ground fish specie that hails from the Georges Bank area is a premium whitefish, used frequently by chefs all over the Cape. If you like Fish and Chips, then you probably like haddock—because that is most likely what you were eating.
Bluefish
Bluefish are known to sport fishermen for putting up a good fight. These migratory fish travel up and down the East Coast from the Gulf of Maine to Florida. Related to the Jack and Pompano family of fish, bluefish are a bit oily and have a strong flavor which can be a bit overpowering if you aren’t a fish lover. Smoked bluefish pâté is a common preparation with home cooks, but bold chefs, like 28 Atlantic’s Bill Brodsky, dare to offer the public an innovative dish like Skillet Seared Cape Bluefish with Saffron Smoked Mussel Risotto.
Salmon
More commonly farmed these days than caught in the wild, salmon remains a darling of the restaurant industry for its abundance and versatility. Salmon combines wonderfully with Asian spices, and as Asian flavors gain recognition on menus, so too does salmon. Hannah’s Fusion Bar and Bistro on Main Street in Hyannis serves a fragrant Pan-Seared Ginger and Lemongrass Marinated Atlantic Salmon wrapped in Nori Seaweed and topped with a spicy Sriracha Aioli.
Striped Bass
Considered to be the most premium of all the species caught in our offshore waters, striped bass are beloved by Cape Codders, who will often tell you that this is their favorite fish. Unless you or your friend is an avid fisherman, this is a difficult fish to come by. With a very short commercial season in late summer, most restaurants are not able to offer Striped Bass for more than a nightly special. The Dan’l Webster Inn is one of a handful of local restaurants that commonly treats its patrons to a succulent and tender Native Striped Bass Roasted on a Cedar Plank with a Citrus and Horseradish Crust, accompanied by Herbed Fingerling Potatoes, Fennel, Grape Tomatoes and Leeks dressed in a warm Applewood Smoked Bacon Vinaigrette. If you happen to come across Striped Bass while dining out, order it and you won’t be disappointed.
As a seafood lover, I could not be happier with my chosen home. After years of living in the Caribbean and cooking and feasting on warm water seafood, I can tell you firsthand that nothing compares with Cape seafood. So whether you head to the nearest clam shack, fish market or fine dining establishment, treat yourself to some of the freshest and most delectable Fruits of the Sea available here.
Surrounded on all sides by some ofthe Northeast’s cleanest waters, it’s no surprise that seafood often takes center stage at mealtimes on Cape Cod. Our waters are home to a variety of species with something available for every palate, making a trip to the local fish market a special treat for the seafood lover. 
Mussels
Swordfish
innovative dish like Skillet Seared Cape Bluefish with Saffron Smoked Mussel Risotto.