Word: seafoods
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...mime, clowns pratfall and dancers soar. At one time or another, the sounds of jazz, Mozart, marching bands, rock, Rodgers, Bach, bagpipes and bouzouki fill the air. The air is filled, too, with the fragrances of fresh-baked bread, cheeses, chocolate, roasting coffee beans, crepes, French fries, fruit, sausage, seafood, soul food, souvlaki, spices and herbs...
...braced for trouble. The U.S. consumes approximately 1.47 million lbs. of fresh fish daily, including Pacific Coast salmon, Maine lobster and Florida red snapper. Most of this must get to market in no more than a few days after it is caught, to help guard against spoilage. The Landlock Seafood Co. of Dallas has sold about $6 million worth of fresh fish this year to 175 different hotels, restaurants and supermarkets in the Dallas-Fort Worth area. Company President Richard Polins says that he may soon start bringing fish overland from Boston and Seattle by teams of truckers driving nonstop...
...were. Disappointed, and embarassed over our own stupidity, we decided to take a look anyway, having little else to do for the afternoon. Instead of snow, a chilling drizzle had fallen since morning, and we quickly became irritated when bad directions sent us circling back into town toward the seafood restaurants and little olde craft shoppes...
...vrai Brooklyn, at the Continental-style River Café or else at Gage and Tollner, which, contrary to the authors' statement that there are no bistros vraiment Américains in New York, is just about as American as you can get, serving the good Atlantic seafood and the great corn-fed beef of the Midwest, which, entre nous, is better than France's finest...
...kettle of poissons, drawn from dozens of national cuisines, is Ruth A. Spear's Cooking Fish and Shellfish (Doubleday; $16.95). The theme of her book is "taking fish seriously," which steak-and-tater Yankees seldom do, even on the seacoasts. Americans are blessed with a biblical abundance of seafood; some 200 varieties pass through Manhattan's Fulton Fish Market. They range from the eel (Anguilla rostrata), much prized by Mediterranean diners, to squid, abalone, Boston scrod, the sadly underrated pike and San Francisco Dungeness crab. American oysters-notably Lynnhavens, Bluepoints, Chincoteagues and the Pacific Olympias-are as delicious...