5 Sea Creatures to consume NOW (and where to find them in NYC).

Brisk fall times are wonderful, happy times for seafood lovers like you. Here I will breifly summarize 5 wild species that are currently coming into their prime.
1) Lobster - Hard-shells come from cold waters, ya heard? Lobsters are done molting for the summer and their meat is sweet and ripe, so get your "lob" on while the getting is good. The Greenpoint Lobster Joint will serve your lobster-roll needs until 2AM. This late night snack is so satisfying that you will either have to form a new, more loving bond with the G train or start looking for apartments in Greenpoint. Don't forget to bring a roll back to the city for me!

Still looking for halloween-costume ideas?

2) Anchovies - We missed them this summer when it was too hot for them to hold it together during the long flight from Europe. Find them battered, fried and with a side of Rock n' Roll at Bon Chovie. This mobile fish unit holds it down at the Brooklyn Smorgasburg and other flea market-y outdoor-ish stands around the city. Yesterday they were holding it down with their small fry at the Grub Street Food Festival on Hester and Essex in Manhattan.

Fear not the chov-sters...

3) Sweet Maine Shrimp- Now marks the beginning of the season when these miniature head-on shrimps start coming down from the frigid waters of Maine. Make a bee-line to Hundred Acres on Macdougal and Prince in Manhattan where you will experience the wild and versatile Chef Ricky King's mouth watering version of these tender succulents. Ricky loves a good sweet shrimp and he has been know to turn the buggers tailmeat into hush puppies.



4) Nantucket Bay Scallops - Perhaps I am jumping the gun on this one but, it is almost that time of year again!! These jellybean-sized nuggets are so expensive that I recommend making them for yourself at home. put a small amount of raw bacon on each scallop (don't over do it with the bacon, you want to be able to still taste the scallop) and secure each piece with a toothpick. Bake them on a sheet in the oven at 425 degrees and WAH-LAH! You are ready to entertain.

Heed my advice: Do NOT over-bacon your scallops.

5)  Local Oysters - At the risk of sounding like a broken record, consider this an important reminder to gorge yourselves this fall on East Coast oysters. Tyler Kord makes a mean mignionette.

Tyler is a mean, lean, mignionette machine.

You may remember him as the owner/chef of No.7 Fort Greene and the No. 7 sub shop up by the Ace Hotel. He is also a consulting chef for the raw bar at Weather-Up Tribeca. Cocktails and raw shellfish are a match made in heaven. Dive right in!