Richard Chen, executive chef of Red 8 restaurant at the Encore Boston Harbor hotel, is celebrating the season with whole steamed sea bass with black mushrooms, scallion, garlic and ginger.
At Ouzo Bay in Houston, fresh seafood is displayed on ice for guests to see.
Ouzo Bay chef Thomas Laczynski serves whole turbot flown in from Valencia, Spain, in a classic preparation of brown butter sauce with almonds and capers.
Fried seafood must be prepared correctly for it to travel well, according Bill Nevruz, managing partner of Shaw’s Crab Shack, which is offering this East Coast Fish Fry of beer battered Alaska cod, fried shrimp and calamari.
Shaw’s Crab Shack has set up outdoor dining under the Wabash Avenue Bridge at its Chicago location, where diners can enjoy the restaurant’s Fish “Fry” Day specials.