“Fish to taste right, must swim three times – in water, in butter and in wine.” – Polish Proverb
Summer means seafood – oceans of options for light, fresh fare that pairs well with crisp white wines—perfect as “Fish, to taste right, must swim three an entrée, added to salads or served as appetizers and small plates. If you are a passionate “pescetarian” that thinks anything with fins or scales should be celebrated with joy, get hooked up with some of these items at local eateries the next time you have a hankering for halibut or herring.
350 Main’s original name included “Seafood & Oyster Company,” and Chef Matthew Safranek has kept true to their roots with a seafood-heavy menu. Th e Ahi Tuna Tower, has been a longtime fixture on the menu — with no plans from Safranek to alter this classic and risk riots from locals — this classic features layers of chopped fresh tuna served with wasabi cream and avocado, sesame dressing, pineapple soy sauce, crisp wontons and Asian slaw. With a seasonally fresh menu you will always find a selection of salmon, trout and scallops along with the restaurants PEI Mussels served with chorizo and focaccia. Hailing from Martha’s Vineyard, Safranek makes sure there is always a lobster option that isn’t just steamed — it’s presented with panache.
At the Mustang restaurant, Chef Owner Dustin Stein serves up two popular fi sh dishes: Sesame Crusted Ahi Tuna served with wasabi mashed potatoes, gazpacho michoacano, crispy wontons and a sweet soy reduction; and Local Utah Red Trout with a lemon beurre blanc and a tomato, caper and pine nut relish, served with sautéed asparagus and chive mashed potatoes. Enjoy the sea and the stars on Mustang’s outdoor patio on lower Main Street.
Harbor Seafood & Steak Co. in Salt Lake City is known for its House Crab Cakes — fresh lump crab served with celery root slaw and arugula. Try their Harbor Clam Chowder or the Seafood Cobb Salad, a combination of wild white shrimp, crab, heirloom tomato, egg, smoked bacon and avocado. For an entrée, the Maine Scallops are popular, or add shrimp, lobster or a variety of other seafood to any dish.
Enjoy outdoor patio dining overlooking the Park City golf course at Ruth’s Chris in the Hotel Park City. Sizzling Blue Crab Cakes and Calamari are crowd favorites, as is the Seared Ahi Tuna served with ginger mustard sauce and pickled cucumber salad. Th e Crab Stack, made up of layers of crab, ripe mango and avocado is a refreshing summer appetizer. Check out the chef ’s daily salmon specials or opt for the classic Surf & Turf.
If you prefer your fi sh a little on the wild side try Yuki Yama. For fresh, inventive rolls, this Main Street sushi bar dishes up tasty rolls including the “Kato,” tuna and albacore, rolled with avocado and sriracha, tempura fried, with eel sauce, wasabi mayo; or the “Crazy 88,” hamachi, cucumber, ume paste, topped with shiso, whitefi sh and aloe orange reduction. If you prefer your seafood seared, try the Hokkaido Scallops with red crab claw, edamame macadamia puree, peach wood smoke and red pepper threads.
Freshies Lobster Co. is aptly named. Taking a bite of their classic Lobster Roll — a quarter pound of succulent lobster chunks served in a toasted New England hot dog bun is like tasting the fresh mist off the Maine coast, and if you close your eyes, it will immediately transport you. If you’re looking for a lighter alternative, try the Low Tide Salad with lobster, organic greens and lemon tarragon dressing, or the Lobster Lettuce Cups — a divine creation combining sriracha aioli, guacamole, mango and creamy cilantro sauce. Stop by Freshies’ Prospector Square location, or belly up to their food truck at the Park Silly Sunday Market or various farmers’ markets around town.
By Corinne Humphrey