MASSIVE! NINE Layer SEAFOOD Tower in Seoul, South Korea
During the first night of our Connecticut trip we stayed in Mystic, a zip code that straddles Mystic River and thrives on tourists curious about its seafaring past. There's a maritime museum, the aquarium and a little drawbridge that goes up and down throughout the day, letting all kinds of sailing vessels slip up the river or down into Long Island Sound. One member of our party (the littlest one) loved the seaport museum to distraction; he kept wanting to "go back to all the boats." You get to clamber all over a bunch of different ships and there's lots for a going-on-3-year-old to get his hands on. It's impossible to avoid seafood here, and lobster, scallops and cod get every imaginable treatment in the local restaurants. As you can guess, the simpler the better when the fish is this fresh.
At a seafood restaurant that really does have views of the river from every table I ordered scallops wrapped in pancetta with cumin-laced white beans; a light dinner. We had catfish fingers dipped in a light batter and fried at another meal, and clam and lobster shacks serve their fresh catches "in the rough," at picnic tables along the water.
This stuff should be easy to make at home, but I have to admit that shellfish kind of scare me (to prepare, not to eat). You have to scrub every last one? And what exactly is a beard? If they do open, they're safe to eat, right? This linguine recipe uses canned clams, so it bypasses all those concerns.
Video: Mind Blowing SEAFOOD in Fukuoka Japan
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