While on a recent trip to the Monterey Bay area in California, I enjoyed an excellent seafood meal at the Sandbar & Grill, with the restaurant’s scenic locale on Monterey Harbor. Seafood typically isn’t my first choice when dining out, and more than once have I gotten a too “fishy” order of salmon. I am a picky seafood eater, and a rare one at that. Over the years I have found fish and seafood I prefer, and I aim to eat more of the healthy protein. Lightly seared ahi tuna dressed with sesame oil is a favorite meal at home, and when I find it on a menu I will always order tangy ceviche. Fish and chips, typically made from meaty cod—and a vehicle for two of my favorite flavors, salt and vinegar—is a reliably good meal. I may not be a regular seafood eater, but I am open to trying regional specialties and knew that coastal California seafood would be fresh and high-quality.
Coastal locales the world over feature an array of fish and other seafood in the area’s cuisine, and coastal states in the US have many regional specialties. Rhode Island has a signature style of clam chowder, and Maryland has become a nationwide hub for the blue crab, often enjoyed “soft shell” after molting. Maine’s lobster rolls—originating as a work lunch for fishermen—and Alaska’s king crab are now classic choices, while Louisiana gumbo and jambalaya include crawfish and other seafood and are practically required eating in the state. Among California’s popular seafood dishes are fish tacos, cioppino (fish stew), Dungeness crab, ahi tuna, crab-stuffed flounder, California rolls and other types of sushi as well as clam chowder, often served in a bread bowl.
American seafood has history and stories surrounding it; blue crabs have been harvested commercially in Chesapeake Bay since the 1800s. Lobster was actually considered a “poor man’s protein” due to once being so plentiful on the East Coast it washed up in piles two feet high. This abundance resulted in low prices, making lobster a popular food among lower income groups before its reputation evolved—and supply diminished—and lobster became associated with luxury and wealth.
In California’s Monterey Bay region, indigenous native Americans known as the Rumsien (or Rumsen) made their livings around seafood and traded items such as fish hooks and obsidian that became points for spears and arrows. They lived off the ocean’s bounty before Chinese seamen established Monterey’s commercial fisheries to harvest abalone, sardines, and other seafood. Prior to California becoming a state in 1850, Monterey had a thriving seafood industry run by Chinese, Japanese, Italians, Portuguese, Dutch, and other settlers.Today, Old Fisherman’s Wharf and Cannery Row are historic and lively tourist areas to eat, shop, and enjoy Monterey’s shoreline views.
As for my meal at the Sandbar, it included calamari as an appetizer, enjoyed with a squeeze of fresh lemon juice, and jumbo prawns stuffed with Dungeness crab. I was tempted by the fish stew, cioppino, but the crab swayed me, as I enjoy its tender sweetness. A bite of my boyfriend’s Sandbar curry, made French-style with cream, showcased subtle flavors, shrimp, and the soft texture of scallops—another preferred seafood. Also enjoyed were grilled Pacific sand dabs, a small flatfish known for its mild, sweet flavor and delicate texture. The wait to eat at the busy restaurant was worth it, while the sounds of harbor seals, seagulls, and spotting a sea otter floating near the pier added to the appeal of this singular Monterey experience.
