Restaurant Name: Capt. White Seafood City
Specialty: Maryland Blue Crabs
Location: Washington D.C.
Company: Third Aunt, Fourth Aunt, Aunt, and Father!
Overall Experience: Crab everywhere!



This area in Washington D.C. is inundated with vendors floating magically on concrete structures that support their enormous loads of fish and, most importantly, Maryland blue crabs! We drove around half an hour from Rockville to get to Washington D.C. for these crabs, and boy were they worth the drive! The whole experience was amazing. It's like San Francisco's Fisherman's Wharf but on steriods, tons and tons of fish and shrimp along with their fellow friends, these gorgeous crabs, on the stands. There were various vendors, but after careful inspection on the liveliness of the crabs, my father and I decided on Capt. White Seafood City's crabs (pst, I think we made a good choice). You purchase these crabs in BUSHELS. A bushel is a way to measure dry goods and is equivalent to 8 gallons. We ended up purchasing 2.5 gallons, which is the the same as 20 gallons of crabs. The center photo is the guy placing our crabs into the wooden bushels and then placed in line to be steamed. The (directly) bottom pictures show these sleek blue crabs being steamed red!






I guess that this was more of a photo post rather than a writing post. ( :

Restaurant Name: Bluefin
Specialty: Sushi!
Location: Crystal Cove, Newport Beach, California
Company: Parents, Chu Parents, Peter!
Overall Experience: Interesting..



We ordered two types of rolls. The first roll is Bluefin's self-titled roll, the Bluefin Roll. It is a king crab tempura topped with seared Albacore and paired with a creamy spicy sauce. Whenever I visit a sushi resturant, I typically do not order rolls. However, Bluefin is not a traditional sushi bar/restaurant but incorporates fushion flavors. So, we gave ourselves the green light and order the two rolls. The Bluefin roll is extremely delicious. You can definitely taste the freshness and quality of the fish and the tempura is done just right. The red dot on the top of the roll is actually Sriracha sauce which gives it an interesting kick to it. The other roll that we ordered is called the Tuna Tuna Tuna Roll which is a spicy tuna roll topped with seared tune and seared albacore and complemented with a spicy ponzu and scallion sauce.





We ordered a total of nine different types of sushi. This is the first plate which included the more typical fish that you can find at any sushi resturant. We started eating the fish in accordance to the strength of the flavor, leaving the more flavorful fish last. Thus, we started with Toro. I was a little disappointed paying $16 (thus $8 per sushi piece) for an order of Bluefin's Toro. It did not have the melt-in-your-mouth feeling and wasn't as sweet as I had wished. All the times that I've been to Angotei, their Toro has never let me down which led me to believe that there is not such thing as not-as-good Toro. However, Bluefin proved me wrong. The next fish that we tried was their Snapper. In contrast to the Toro, I was extremely pleased with the snapper. It had a nice, slightly tough texture that was fragranced with the shiso leaf that was sandwiched between the rice and fish. The third fish that we tried from the plate was the salmon. It was paired with a special sauce and topped with bonita flakes. I was slightly disappointed having been spoiled by Antogeti's extremely fatty and delicious salmon. Nonetheless, the fish was still noticeably fresh and tender. I believe was the best serving on this dish was the unagi. Surprised right?! Me too. I guess all the unagi that I had tried before (though not many) have just been typical. This is how all unagi should taste! The eel is extremely extremely tender. Noticeable tender. Whenever I eat unagi, I usually taste the sauce more than I taste the meat, but in this case, I definitely focused on the eel meat. But it does not go without notice how delicious and delicately prepared this sauce must be! It was just the perflect blend of sweetness and eel-ness (is that a word?). So good. I think that this unagi dish might actually be the dish that brings me back to Bluefin. All that is left is the Tamago. I love tamago and I love tasting how each sushi resturant does their tamago for it is a very difficult art to perfect. You have to balance the flavors, but the difficulty comes in the actual making of the tamago. I felt that Bluefin's tamago was a bit too sweet for me. Texturely, the tamago was very delicious but the flavor for me (it being too sweet) was a bit off for me. But the UNAGI!



This dish was super interesting. It's the Giant Clam prepared three ways. The sushi nigiri style is the muscle part which is the best part of the giant clam, so it is prepared sushi style. The selection was my favorite because had a really good, refreshing, crunchy bite to it, but it lacked the stinky-ness of the ocean. It ended up tasting very refreshing and cool. I least preferred the part wrapped in seaweed. But in general, I am not a fan of this style of presenting fish, which is usually the case with uni and roe. The seaweed overwhelmed the clam and I was too busy focusing on breaking it down in my mouth that the clam was totally lost. The small rolls are (I think) the least best part of the clam. It tasted good, but the clam was just in small chunks so it was a bit difficult to taste it. But the rice was extremely delicious and it was a nice and simple way of presenting this part of the clam. Overall, I was extremely happy with the dish. I've never been given different parts of a seafood creature and been able to enjoy sushi in this way. It was extremely entertaining!


This platter of sushi was Bluefin's special fish of the day sort of types of fish. They are the harder to find fishes. Fish that I haven't even heard of and therefore not tired yet! On the plate, from top to bottom, are the following fish: Buri, Japanese Wild Mackerel, and Nodoguro. The Buri was very faint in flavor and had a typical sushi fish texture. It was paired with freshly grated ginger, but I felt it was sort of lacking in a unique flavor. But it was extremely sweet and light. The Japanese Wild Mackerel was the most bounty in flavor. It was surprisingly very salty and had a steak-like texture to it that outcasted it from the other sushi. The last fish, the Nodoguro, was my favorite of the three. Like the Buri, it was light in flavor, but what I loved most about the fish was its texture. It felt fatty but without the oily feeling. Some part of the skin was still attached, but it was incredibly tender and a delectable treat!



Bluefin's Monk Fish Liver was interesting. I am confused now. Is the monk fish liver that I'm eating at Angotei steamed as well? We had asked for raw monk fish liver and the waitress looked confused and mumbled something about that not "being possible." So, this is Bluefin's STEAMED monk fish liver. Although still confused, I'll disregard this uncertainty later when I visit Chef Hiro at Angotei (hopefully soon!) The way to tell good monk fish liver from great monk fish liver is the color. I argue because that liver was steamed that it came out to this pale tan color rather than a vibrant orange which indicates creamy, delicious, monk fish goodiness! I do not know what the sauce was, except the red dot is sriracha again (they do love their sriracha!). The liver was very creamy despite the color and was also topped with cavier and gold! It made me laugh ( :



Wasabi Panna Cotta, featured above, was on Bluefin's dessert list, so I definitely had to order it, knowing the risks involved. Although I didn't extremely like the dessert, it was definitely an interesting experience. I did have wasabi ice cream while visiting Japan, so I thought I'd give wasabi panna cotta a go. It was interesting. There was definitely a wasabi flavor going on but it made the panna cotta grainy, which was the reason why I didn't like the dish as much. However, the green tea ice cream that accompanied the panna cotta was so good it would have been worth ordering another just to get the ice cream. The flavor of green tea was not overwhelming but still present. It was so good!



We also ordered their moch ice cream that came with Strawberry, Mango, Green Tea, and Red Bean. I forgot which ones I had eaten but they were pretty good! And look! We got a heart-shaped strawberry ( :

Restaurant Name: Neptune Oyster
Specialty: Anything seafood, particulary oysters!
Location: North End, Boston, Massachusetts
Company: Joanna ( :
Overall Experience: AHHH. Book me a plane ticket back to Boston please!




Neptune OYSTER, so of course we had to order oysters! Actually, I think that this was the actual reason why we were here in the first place ( : The order sheet that Neptune Oyster provided had very helpful descriptions in explaining the flavors and textures of the oysters. Being in Boston, I only wanted to get oysters that were from the area. We ended up getting the Thatch Island, Katama Bay, Wianno, and the East Beach Blondes. The Thatch Island was extremely smooth, but not as briny as I prefer my oysters. The Katama Bay were described with a "buttered popcorn finish" but Joanna and I did not feel like getting a bunch of these oysters and sitting down with a Blockbuster movie, herego, we did not taste the buttered popcorn finish (I don't even know if I used 'herego' correctly...). I think (honestly, I do not really remember) that the East Beach Blondes were my favorite. I do not think that my tastebuds are as acute as I thought them to be, for I did not taste the "sweet pea finish." OOH! The clams were the last thing that we had, from Wellfeet, MA, they were the first raw clams that I've ever had and they were SO GOOD. It had the typical clam texture with the briny-ness of oysters. It was very interesting and I'd definitely get it again. I think that the best thing about the oysters, besides the oysters themselves, were the cocktail sauce that accompanied them. Totally homemade, I kept dipping my fork into it and just eating the sauce by itself (I prefer my oysters with just a cute squeeze of lemon). The sauce was intensely sour but softened by something else magical that Neptune Oyster conjured up. The sauce=the best cocktail sauce ever. If this was a side dish, I'd definitely order it the next time I'm at Neptune Oyster.




So, Joanna and I, just being the two of us, decided to sit at the bar since there were two seats open. The couple next to us ordered this dish, Steamed Littleneck Clams. When the dish came, Joanna and I kept starring until one of us decided "Let's order that!." I'm honestly not a huge fan of the actual steamed clams, but I am a devout food enthusiast to the broth that it comes with. We got bread, grilled!, and soaked it in the juices. There was an intense amount of garlic which was perfect to counteract the natural saltiness of the clams. While I did eat some clams, most of my utility was eating the clam-broth-soaked-BREAD.




This is Neptune Oyster's version of the Maine Lobster Roll. They serve it on a toasted roll and hot with butter. The Maine lobster meat was incredibly tener. Because of the size of lobster meat, I feel that it is very difficult to perfect cooking lobster meat correctly, but whatever Neptune Oyster is doing, is definitely working for them. I wish that the bun was freshly baked (Yes, I've been pretty spoiled). It felt like one of those hot dog buns that you can buy a year ahead for your barbeque and still expect it to be fine. Well, it wasn't that bad, but sort of that same idea. I at least wish that if they were to use this particiular bun, that they would have toasted it like they did with the bread that they provided with the claim. I felt that it would have made a big difference. DUDE! The fries were way legit. While doing my research on food in Boston, I discovered that they were known for their ice cream, clam chowder, baked beans, Boston cream pie, etc. I think that fries also needed to be added to that list. All the fries that I consumed while in Boston, including fries at Neptune Oyster, were ridiculously good. Fried just a tad bit longer to give it that extra crispyness and skinny! So good. Possibly not something that Neptune Oyster would consider, but I also wished that they had made their own ketchup. Don't get me wrong, I do love the heavily processed and bottled Heinz, but I love it more when a resturant/food place spends the time and effort to make their own. Such good fries though! ( :