Only about 40 of the fish, which weigh over 30 pounds apiece and take four years to mature, are sold worldwide each month - and at least one always winds up at Legal Harborside, where chef Rich Vellante pan-sears its rich, luscious flesh with maitake mushrooms, chili and ginger, and uses it raw for a poke plate with papaya and pickled cherry tomatoes.
Many seafood lovers consider this highly coveted, New Zealand farm-raised king salmon to be the wagyu of the ocean. Here are some new must-try meals, from a super-rare salmon to a shark spin on pastrami. But while Boston is certainly associated with plenty of classic fish-based cuisine, like lobster rolls and clam chowder, area restaurants also boast some unusual species and inventive preparations that ought to be on your summer bucket list. Sunday), includes lobster bakes, chef demos, a Harpoon beer garden and more. Sunday is National Oyster Day - and this year’s installment of the Boston Seafood Festival, a fin-focused event held at the Boston Fish Pier (11 a.m.– 6 p.m.
