"When the explorer Bartholomew Gosnold stumbled upon the Cape of St. James in 1602, he was so utterly enchanted by the abundance of the fish there that he renamed it Cape Cod. In no time at all, New England began cementing its status as a leader within the global fish trade. Four centuries later, Boston still owns its reputation as a seafood town. There's something about the chilly, high-salinity North Atlantic waters that just produces fish of extraordinary quality."
""Don't get me wrong, lobster rolls and fried clams pay the rent," said chef Jeremy Sewall, owner of the seafood-focused restaurant Row34, which has locations in Boston's Fort Point neighborhood, Cambridge, and now the nearby suburbs of Burlington, Massachusetts, and Portsmouth, New Hampshire. "But what people don't always understand is that, just like a farmstand in the summer when you expect to see corn and tomatoes, with seafood, there are certain times of year when you're more focused on certain things.""
Boston's culinary scene shifts in winter toward shellfish and ground fish, letting chefs expand creativity beyond classic lobster rolls and fried clams. Historical abundance from the North Atlantic made Cape Cod and New England central to the fish trade and established Boston's seafood reputation. Locals still prize lobster rolls, chowder, and fried clams, but many species follow seasonal availability and flavor cycles. Winter favors shellfish and ground fish because fishermen can make day trips closer to shore in rough weather. In warmer months, boats travel farther offshore and overnight, yielding catches like hake, monkfish, flounder, and haddock.
Read at Conde Nast Traveler
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