![]() Is it safe to eat a fish that’s washed up on the shore? What if I cook it? If you’re unsure about the safety of recreationally caught seafood in the area, check for advisories from the Department of Health. “That part of consumption is really being shut down.” “There’s a large recreational fishing component in this region and people eat what they catch,” Murawski said. However, consumers should be wary of seafood recreationally harvested anywhere in Tampa Bay and near the affected Red Tide areas by the coastline right now. “This particular Red Tide is really restricted to the very near-shore area from north of Port Charlotte up to Pasco County, and in terms of sourcing traditional grouper, snapper, scallops … they wouldn’t be affected by this.”Īccording to the Florida Fish and Wildlife Conservation Commission, storebought seafood and seafood served at local restaurants can be considered safe to eat because it’s been monitored and tested prior to distribution. Best Radio Station - Hip-Hop KKFR-FM 92.“Generally, the major seafood components are offshore,” Murawski said.Best Radio Station - Country KUET-AM 710.Best Radio Station - Blues/Jazz KJZZ-FM 91.5. ![]() Best Radio Station - Rock KDKB-FM 93.3.Best Break Into Stardom By A Local Musician Buddy Strong.Best Venue For Local Acts Emerald Lounge.Best Venue For National Acts Celebrity Theatre.Best Local Band Name Employee of the Moth.Best Post-9/11 Concert Moment Modest Mouse.Such New Mexican cuisine is painful but addictive, from a glorious fiery green chile stew stocked with beef tenderloin, potatoes, carrots and Cheddar to a classy chimayo chicken, plump with spinach, sun-dried tomatoes, poblano chile and Asiago cheese.Įverything is so good that Browne has been known to get in fights with copycat restaurateurs over his trademark touches: green chiles stuffed with mashed potatoes, tomatillo toast with sautéed chicken and ham, and red chile primavera topped with artichoke hearts, portobello mushrooms, spinach and goat cheese in a white wine tomato broth. We'll take it, and gladly, welcoming the foghorn blast of searing Hatch chiles that sounds through almost every dish. Here's a restaurant with food so good it stands on its own merits, take it or leave it. It's all fair warning that Richardson's isn't about pandering to fussy clientele. So he bluntly warns diners that his chile policy is: You Order It, You Own It. So owner Richardson Browne has a sign in his restaurant that reads, in Spanish, "Restaurant critics can kiss my ass." So he celebrated a former New Times Best of Phoenix designation by mounting the plaque on a toilet seat in his rest room. San Carlos Bay - no matter how many years go by, you'll always be new and beautiful to us. But it's also the whole fried snapper, torn in fleshy chunks from the bone, wrapped in warm tortillas, spread with creamy beans and rice, then dunked in zingy salsa. Such choice of preparation, too - will our seafood be in a cocktail, in a stew, hot and spicy marinated, baked, machaca with green chiles, in garlic sauce, whole and fried, or breaded? We know our absolute favorite is the buttery garlic octopus, served atop French fries with rice, beans, salad and soft flour tortillas. How does this tiny, white stucco shop keep in stock such an ocean of riches? Who cares, as long as it keeps enough on hand for us - the sparkling fresh shrimp, octopus, squid, abalone, oysters, snapper and crab. But when the category is Mexican seafood, and the restaurant is San Carlos Bay, we know we'll never apologize for the repetition. Sometimes we wonder if we've gotten boring when, year after year, we award the same "Best of" designation to the same restaurant. Oops - how many favorites are we allowed to have? It's a long menu, and everything is extraordinary, from the camarónes ahogados (fresh, whole raw shrimp "cooked" in lime juice with cucumber, tomato, red onion and spices) to the parrillada for two (a combo of Baja chicken breast, marinated pork steak, tender carne asada, juicy carnitas, grilled vegetables, guacamole and pico de gallo).Īnd where else can we get such succulent seafood as whole red snapper, cabrilla, tilapia, shrimp, octopus or lobster tail prepared seven different ways? Our favorite presentation is the garlic sauce, the infernal pepper sauce, the salsa ranchero, the salsa Veracruz, the cracker breaded, the spice grilled, and the crystal, spiked with mushrooms and cheese. For the real deal, we go to Acapulco Bay, where we can sample some of the finest comida Mexicana y mariscos found - dare we say it - in all of Maricopa County. Not so - unless your idea of real Mexican cuisine is that bloated chain stuff topped with a tiny paper flag. You'd think we'd be swamped with excellent, authentic Mexican restaurants. Phoenix is only four hours from the Mexican border.
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