A Taste of the Sea

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Seafood-savvy chefs share the best locales to find the ocean’s freshest harvest this season.

By Ashley Schaefer

Courtesy of Joe’s Stone Crab Restaurant 1_final
Crab claw platter at Joe’s Stone Crab

Nothing complements a warm summer day quite like a succulent lemon-squeezed scallop or a tart and tangy ceviche. For those in search of the summer sea’s sweetest bounty, however, it’s important to be aware of what seafood is in season within each region. Sleepy seaside wharf towns and bustling waterfront cities alike rejoice in the offerings from their region’s waters. Whether it’s Alaskan salmon and Chesapeake Bay blue crab or Spanish prawns and Japanese freshwater eel, seafood takes a starring role on plates around the globe during the summer months.

Miami’s Ocean Delights

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Three types of caviar are offered at Makoto.

Joe’s Stone Crab

A landmark in Miami Beach for more than 100 years, Joe’s Stone Crab serves fresh, local seafood in an upscale setting to visitors from around the world.

Start with a grilled octopus and shrimp ceviche appetizer, then move on to most popular entree: namesake platters of crab claws offered steamed, grilled or chilled, a must-try at the iconic South Beach restaurant.

For visitors to Miami, summer is the season to experience the traditional seafood and friendly service at Joe’s Stone Crab: The restaurant is only open from May through July, with the final date for 2013 set for July 28. (305-673-0365; joesstonecrab.com)

J&G Grill

Located in The St. Regis Bal Harbour Resort, J&G Grill is the perfect setting to enjoy fresh seafood. With floor-to-ceiling windows and a breathtaking ocean view, guests can almost feel as if their feet are in the water.

Nothing compares to fish cooked on a grill, like the wild salmon, yellowfin tuna or local red snapper accompanied by a choice of succulent glazes and sauces ranging from miso mustard to a savory bearnaise. In addition to the grilled items, try the black cod with black bean vinaigrette. J&G chefs incorporate locally sourced products whenever possible, and each dish is crafted with the utmost care and attention to detail with the finest ingredients. (305-993-3333; jggrillmiami.com)

Makoto

Located in the Bal Harbour Shops, Makoto features a menu with a wide range of raw and cooked seafood delicacies. Dozens of fresh sashimi and maki sushi options are offered, including classic items like hamachi and innovative rolls such as the caterpillar—freshwater eel, cucumber, avocado and eel sauce. From crabs and clams to scallops and sea urchins, nearly every form of sea creature is represented. The restaurant even serves three types of caviar from the United States, France and Israel.

The Makoto menu also offers more traditional Japanese-inspired dishes. For a savory fish course, chef-owner Makoto Okuwa’s dishes range from whole roasted branzino with wasabi chimichurri to tempura grouper with moromi chili miso. (305-864-8600; makotorestaurant.me)

—Valerie Westen Furr