Mezz,
You just brought back a memory for me.
The first time my wife and I went to the Cape we went to the Eastham Lobster pool we sat down and each had there "lobster in the ruff" Dinner,You no CHOWDER,Steamers,corn,cole slaw,boiled red potatoes and a big red Lobby lob!!!That's what we call them

Well I ordered some chardonnay and we cracked and dipped and slurped our way through a true New Enland Dinner.We never turned back. Now we go once or twice each summer to the Lobster pool. I can't wait till july.
I also love Chilian sea bass...But unfortunatly it is being over fished and what we are seeing in the markets is not the real deal...it is a black speckled bass,quite a bit larger then the Sea bass that we became acustmed to a few years back, although it is very good in it's own right,it does not have the same depth of flavor. But it is a great neutral fish.
If any of our friends from Plitt can help with this clarification that would be great.
You know what else I love? A big plate of fried Calamari fri Diovlo with an icy cold one
cc
PS. Dick I think the reason you are not seeing it on the menu's as much is because it's just not availible...so the speckled bass as good as it is cannot be called Chilian
[ 02-09-2001: Message edited by: cape chef ]