One thing that excites me about summer travel is the food, specially outdoor cooking. There’s fewer joys in the world than preparing and eating a fresh meal by way of a clambake, fish fry or BBQ under a starry sky. Full stop.
Recently I covered the three-day Uncork’d epicurean event in Vegas and attended “how to select the best fish” at Estiatorio Milos, helmed by celeb chef Costas Spiliadis. With four highly successful Greek restaurants worldwide and a respectable 30 years in restau biz, he demonstrated the fine art of “fishing at the market” while fandangling the fresh catch from his chilled display. Here are his tips—perf for your next summer clambake:
- Go local – Find out what’s local for the ultimate freshness.
- Seasonality – Don’t try to find salmon in February. Go with what’s in season.
- Freshness – Look at the fish’s eyes for clarity and general composition. Take a whiff; if it smells fishy, toss it back.
- BFFs – Build a relationship with your fish supplier to get the inside track.
[Photos by @tripstyler]