Hooked on Seafood

Living on the coast of the Atlantic means access to some of the nation’s finest seafood. Dine in style and overlook Miami’s best panoramic views, or check out some of the city’s unique fresh fish markets and whip up an elegant dinner for one – here’s hoping your search goes swimmingly!

One thing is for sure – seafood is one of the most nutritious sources of protein and omega-3s on the market. A lean, protein-dense fish like tuna weighs in at about 30 grams of protein per 100-gram serving. Fish is also loaded with omega-3 fatty acids. Omega-3s can help lower the risk of heart disease, aid in joint health and lower the risk of depression or Alzheimer’s disease.

If you’re searching for a true culinary treat, look no further than the dozens of amazing restaurants – new and old – that Miami has to offer.

The South Beach Seafood Festival is a week-long extravaganza held each fall, where many Miami restaurants showcase their seafood specialties with interactive events like thrilling chef showdowns and gorgeous rooftop dinners.

When your parents stop in for a weekend visit, head to Joe’s Stone Crab, a local and tourist favorite. Joe’s, which serves up delicious sea fare from October through May, recently opened for its 105th season. Joe’s opened in 1913 and has since become a staple of Miami seafood.

In fact, People Food and Zagat named Joe’s the most popular restaurant in all of Florida in its 2017 roundup of the best restaurants in each state. The renowned eatery prominently features its signature stone crab on the menu.

“This sustainable fishery ensures that the stone crab body is returned to the water where they will regrow their claws,” Joe’s menu reads. Although the famous stone crab has put Joe’s on the map, the restaurant also has select choices of prime meat and other seafood. Keep in mind that Joe’s is pricier – it’s totally worth it, though, so save this spot for a special occasion.

Since the opening of its downtown location in 2009, CVI.CHE 105 has excited Miami’s gastronomic scene with intoxicating Peruvian dishes. Chef Juan Chipoco has crafted close to 20 different ceviches and tiraditos that allow diners to enjoy tender, fresh fish in rich yellow pepper creams and sharp lime and cilantro marinades. Whether dining with a single friend or as part of a large group, one of the best ways to sample different ceviche flavors is by ordering their famous dish, the Tetra de Ceviches.

This generous platter is complete with the restaurant’s four most popular ceviches, beginning with a taste of the kitchen’s mildest cream sauce and graduating to a rocoto cream that can make your mouth water. The hip downtown aura makes CVI.CHE 105 the perfect eatery for a night on the town when takeout just won’t cut it.

Peak season for Miami’s famous stone crab spans from Oct. 15 to May 15. Not only are winter months popular for fresh shellfish, but they also inspire a range of unique recipes for warm, seafood-inspired soups and stews.

Smell: The scent of your fish should be ever so slightly reminiscent of a sea breeze. If there is any sign of an unpleasant or “fishy” odor, your fish is probably on its last leg – or fin.

Firmness: Pay close attention to the firmness. The flesh of your fish should spring back when pressed. If your touch leaves an indent or impression on the fish, it is not fresh.

Color: If you are picking out a white fish, it should be just that – white. Tuna, however, can be tricky. Fresh tuna can vary in color from pink to red. But most tuna you will find on display in sushi bars has probably been treated with carbon monoxide to make it a more visually appealing, watermelon color. This treated tuna is safe to eat, but if you are still confused about which color of the rainbow your tuna should be, let your nose make the final call – fresh tuna should not have an odor at all. Finally, salmon should be a bright red or deep red orange. Also, make sure to pass on a fish with cloudy eyes; this can be a sign of age.

Freshness: Fresh shellfish like lobster and crab should be alive when purchased. To check, tap the heel of the shell on a hard surface – the shell should close if it’s still alive. Just like regular fish, shellfish should have a fresh ocean smell. You can check a crustacean’s freshness by touching around the eyes and looking for movement. Shrimp should be a translucent grey or white color when purchased.

Frozen: Frozen seafood is a great alternative to fresh if you’re looking for a less expensive option or a species out of season. By using a flash freezing technique, the seafood can stay at peak freshness – without being taken over by ice crystals – until you are ready to enjoy. Your frozen seafood should always be marked with an expiration date, and although you can technically consume frozen seafood for up to three months after purchase, it is best to use it within one.

Just a short drive away are a handful of great, local fish markets to find your perfect catch. Fresh Florida Fisheries on 57th Avenue is one popular joint, with a wide array of locally-sourced options, like yellowtail and stone crab and an adjacent patio-style restaurant. Shore to Door Fish Market on Douglas Road in Coconut Grove has many South Florida favorites to offer, as well. Blue Runner Seafood on Biscayne Boulevard is another local hotspot known for its ceviche and smoked salmon.

There are plenty of ways to enjoy delicious seafood from your home. Your seafood can be baked, boiled, fried or sautéed; there are endless recipes both online and from traditional cookbooks.

Stone crab is usually broiled or steamed and often served with a side of butter. Lobster is prepared similarly and usually served with a lemon butter sauce. Tuna can be cooked in a skillet or served raw in sushi dishes. Yellowtail, often resembling tuna when raw, grills extremely well and can also be used in sushi. Tilapia works well pan-seared and baked. Shrimp, a particularly versatile seafood staple, can be served a variety of ways; popular dishes include shrimp cocktail on the coasts and shrimp and grits in many Southern cities. Mussels and clams cook best when steamed in a hot pot marinating in wine. Octopus cooks well boiled, while calamari tastes best when fried. Whichever way you prepare your meal, cooking seafood is about experimentation. Its versatility allows the chef to give each dish a signature flare.

One of the most popular fish among chefs in Florida, the yellowtail snapper can be prepared in a variety of ways. It is most commonly served raw, however, in sushi and ceviche dishes.

Mussels | Region: All over the world in rivers, streams and oceans Nutrition: High in the minerals selenium and manganese and vitamins B-12 and C Fact: Mussels are low in mercury, which can be harmful to pregnant women and children in large amounts.

Oysters | Region: Most commonly harvested in the Atlantic waters from Canada to Argentina and the Pacific waters from Japan to Washington state and as far south as Australia Nutrition: Rich in vitamins C and B-12, loaded with zinc, selenium and iron Fact: Oysters are a proven aphrodisiac.

Clams | Region: The Atlantic Ocean with hotspots in the northeast of the U.S. and along the coast of Florida Nutrition: Good source of iron, omega-3s, vitamin B-12, vitamin A, calcium, selenium and potassium Fact: Quahogs, think Family Guy, are a species of clam.

Shrimp | Region: The Gulf of Mexico and the Atlantic Ocean near Florida Nutrition: Best source of iodine Fact: Shrimp “dance” to attract fish so they can feed on parasites on the fish’ bodies.

White fish | Region: Found in Canada and in northern America, including all of the Great Lakes Nutrition: Great source of phosphorus, niacin and B-12 Fact: White fish can live for 10 to 20 years.

Salmon | Region: Originally from the Pacific Ocean, but introduced to areas such as the Great Lakes Nutrition: High in omega-3 fatty acids Fact: Salmon live most of their life in salt water and return to freshwater to spawn.

Lobster | Region: Found in northeastern U.S. Nutrition: Good source of phosphorus, potassium, zinc, vitamin B12, copper and selenium Fact: Maine is known for its lobsters.

Crab | Region: Found in all of the world’s oceans Nutrition: Good source of vitamin C, riboflavin, niacin, iron, magnesium, phosphorus, vitamin B12, zinc, copper and selenium Fact: Crabs walk and swim sideways.

Gather ’round the table! With its rich array of diversity, seafood is the perfect option for large gatherings of family and friends. There’s sure to be something for everyone – even if that something is an octopus tentacle.

Words: Maia Hunter | Photo: Gianna Sanchez & Sonia Broman | Design: Michael Haring