Bait Plate

Photo by Mark Bittman

One of the things I look for in food when I’m in a place is a sense of place; you get it in those farmers’ markets that limit their vendors to actual producers. You get it in the best, most honest restaurants. (You don’t get it in dishonest restaurants, which probably comprise the majority.)

I’ve complained for years that Cape Cod restaurants don’t strut the Cape’s stuff—which, despite declining stocks of cod and other fish, is still a pretty rich place—as well as they might. (By the way, note that that link goes to a piece I wrote nine years ago, so the information in it is way out of date.) So it was with delight that I recently visited Terra Luna, whose site (I assume kiddingly) describes the restaurant’s cooking as “rustic neo-pagan,” and was served, as an appetizer, what chef-owner Tony Pasquale calls the “bait plate,” a pile of what were once considered trash fish, all (or nearly all; depends on the night) sourced locally.

Razor clams from Eastham, which have been scarce—not because they’re not there, but because no one’s bothered to forage for them—are often on that plate, as are Eastham mussels; these are also hard to find, because almost everyone is selling the vastly inferior farmed mussels from Prince Edward Island. There’s also squid caught off the pier in Provincetown (such an easy catch that even I’ve done it), and a couple of small baitfish, which might be sardines (not always local, I’m sad to say), mackerel, eel, and the awesome Cape herring.

The cooking of these fish happens to be perfect, although—not to downplay it, kudos to the kitchen—that’s the easy part. It’s making the effort to deal with local fishers and ensure the product is genuine that’s tricky. This kind of behavior has got to be applauded.

– Mark Bittman

Posted in American, Seafood

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