Word: swordfishing
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...your fill of creole gumbo and Cajun blackened redfish? Fed up with Southwestern blue cornmeal tortillas, Tex-Mex refried beans and California's baby vegetables and grill-scarred swordfish? Then consider traveling north by northwest to Seattle, where yet another new American regional cuisine is bubbling along. Having simmered slowly over the past eight or nine years, this vibrant, young-spirited cooking is now beginning to achieve finish and form. Whether dubbed Northwestern (because of its almost religious dedication to local products) or Pacific Rim (because it draws inspiration from both Asian and West Coast shore communities), this cuisine...
...Frog features an Orientalized Continental menu in a quiet, pastel postmodern setting. Lunch features a Japanese bento, a box with four compartments, containing a choice of such intriguing morsels as grilled shrimp, grilled duck breast, crunchy Japanese-style salads and rice. Among simpler dishes, the swordfish with lemon-thyme butter is flawless...
...Mahi Mahi. Orange roughy. Opakapaka. Five years ago, few of those salt water creatures would have been likely candidates for the dinner table, either at home or in restaurants. Now Americans are hooked on fish. They are ordering not only such old standards as sole, salmon, striped bass and swordfish but the more exotic species as well. Restaurants and markets across the country tally big increases in sales of shellfish and finfish. The experience of Inland Seafood Corp., a wholesale distributor of fresh and high-quality frozen fish in Atlanta, is typical. "Our sales have increased about 20% every year...
...price category. Says Advertising Director Don Lum: "We've seen a significant increase in fish consumption in the past two years." Their expanded line offers for between $5 and $8 complete main courses such as shrimp, lobster, crab, salmon, New Zealand whitefish, orange roughy, John Dory, hoki, halibut and swordfish. And the Dallas-based TGI Friday's Inc., with 104 locations in 31 states, now has 20 to 25 fish dishes on its menu, compared with two or three in 1977. Says Greg Dollarhyde, vice president of finance for Friday's: "They are shifting from heavy fried foods to charbroiled...
...fish entrees can cost as much as meat. Monkfish, once $1 a pound, is now $3, and the price of squid has quadrupled. There is also a stronger incentive for unscrupulous restaurant owners to pass off such inexpensive varieties as red grouper, shark or pollack for red snapper, swordfish or striped bass. One of the most flagrant transgressions in recent seasons has been the substitution of inexpensive calico scallops from Florida for the more delicate variety found in the Northeast...