You might cherish the idea of a later summer clambake replete with fresh herbs of the season but as the oceans around our country become polluted, it is becoming increasingly difficult to figure out where to get quality seafood.
While a variety of seafood is certainly available in your local supermarket, only a discerning customer is aware of what is good quality and what is not. Many of the really “good looking” fish steaks are often cut from large fish because bigger pieces make for better presentation. The down side is that larger fish tend to have higher levels of mercury. If you are planning to buy fish from the store then look out for the Safe Harbor certified fish, which are especially tested for mercury piece by piece.
Smaller suppliers situated in different parts of the country will often supply locally caught seafood which they deliver directly to your doorstep. While this option might mean spending a little more than you typically spend at the store, you can stay rest assured that your dinner has been carefully packed and shipped to you in a clean and hygenic manner as compared to the undesirable processes that are often typical of mass fisheries.
So, if you are looking for that perfect lobster for your Sunday night bisque, try the Fresh Lobster Company or the Trenton Bridge Lobster Pound. Your fish or lobster dinner will arrive right to your doorstep and ready to cook.
More from GLI:
Thank you for promoting New England lobster sources, where our Federal Gov. and the local people have worked together to maintain a sustainable fishery. You don’t however touch on the difference between Canadian lobster and American caught lobster and why it is greener to buy from a New Englad source.
@reenita it would be interesting to hear a response on the point that @deidre brought out.
I think that Deidre actually answered the question in the first part of her comment. There are plenty of conservation efforts under way to protect New England’s lobster sources. Here is a good link pertaining to this: http://www.lobsters.org/research/research.html.
Many of the Canadian sources tend to be large lobster processors who typically purchase and process more than half of Maine’s annual lobster catch before shipping them frozen to restaurants, cruise ships, and supermarkets all over the globe.