The Summer of Seafood

You wake up to no cold in the air – in fact, there’s not even a chill. You step out the front door and the thermometer reads 65 at 7 a.m. Well, then it must be July in the northeast.


If you love the heat then you love a day that starts this way.  Yes, you savor the summer heat and there is a good chance you enjoy going to the beach.  It brings thoughts of going to the shore whether that be the beaches of Cape Cod or the boardwalks of Ocean City, Maryland and Wildwood, New Jersey.


These certainly aren’t the only popular beach locations, but they are the ones that came to my mind that are dear to my heart.  Oh, the memories of parking at old Silver Beach in Falmouth and carting along a picnic lunch, and spreading out a blanket and trying to keep the sand out of my food as I dine seaside.


You would think battling the sand elements would keep us away from the beach.  However, there is something about that ocean that pulls people back.  The shore seems to excite our taste buds, too.  Depending on where you are will determine the local specialty: saltwater taffy, caramel corn, softshell crabs, rock candy, clam chowder, fried dough and so on.  There could be as many foods on the list as there are beaches.


One food that seems to transcend them all is seafood in some fashion.


There seems to be something in the salty air that causes our desire for seafood to be magnified.  If you don’t like seafood that is one thing, however if you like seafood when was the last time you went to the ocean and didn’t crave it?  Of course if you are near the ocean the seafood is freshest and – if properly prepared – the seafood there is outstanding.


I suppose combining the relaxation of lying on the beach, breathing the ocean breezes and embracing the peace to capture your thoughts lead to great memories of eating some grilled, broiled or boiled seafood.


Squeezing into that swimsuit without hanging out of it may be your goal right now. Many of us want to shed a few of the pounds we added in the winter.


The best start is to get moving and enjoy the warmer weather. Get up and take a walk. Start with just 15 minutes a day.  Drink more water and less soda. Eat more salads and enjoy foods that are lighter in fat and calories.


I promise you’ll get hooked on my four-step pastrami roasted salmon recipe.  The salmon is rich in protein and low in fat and calories – and this preparation method reels in the flavor.


Pastrami Roasted Salmon


32 oz. salmon filet, boneless and skinless

2 oz. dark molasses

1/2 tsp. ground mustard seed

1/2 tsp. ground black pepper

1/8 tsp. ground coriander


Combine dry spices, rub cleaned salmon with molasses, sprinkle spices on salmon, and then roast your salmon at 300 degrees for 10 to 18 minutes or until internal temperature reaches 135 degrees.


See you at the beach!



Executive Chef Michael Davis, CEC, is a Certified Executive Chef through the American Culinary Federation. He believes that the creative innovation of wholesome foods is the best approach to eating. For more information, contact Chef Davis at


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