Head to These States for the Most Delicious Seafood
According to the NOAA, the U.S. has 95,439 miles of coastline. Alaska's coastline is the largest of them all at 33,904 miles. Surrounded by the Beaufort Sea, Bering Sea, Chukchi Sea, and the Gulf of Alaska, Alaska welcomes commercial fishing operations and recreation.
Alaska has five types of salmon, and some are in danger of overfishing, so fishing limits apply. However, the spread of disease from farmed fish caused Alaska to ban fish farming in 1990.
Hawaii only has 1,052 miles of shoreline. However, this doesn't stop the state from being one of the leading suppliers of ahi tuna. Ahi tuna includes both bigeye tuna and yellowfin. If the yellowfin weighs less than 100 pounds, locals call it "Shibi" instead of ahi.
Poke is a Hawaiian term meaning "crosscut." This seafood dish has small pieces of raw fish tossed in a sauce. A typical recipe involves tossing the raw fish in soy sauce and sesame oil, before mixing it with other ingredients. Scallions, pickled ginger, vegetables, scallions, and sesame seeds are options.
Alligator meat is classified as a type of fish by the Archbishop of Louisiana, which makes it suitable for Lent. Many Louisiana restaurants serve it fried, and it's a dish you need to try.
Louisiana is also well-known for Cajun and Creole dishes like jambalaya, gumbo, and etouffee. These classic dishes include shrimp and crayfish. In addition, green peppers, tomatoes, okra, onions, rice, and Cajun andouille sausage create the final dish.
These "cockroaches of the sea" were plentiful and caught the attention of restauranteurs in the 1800s. Maine's first lobster pound opened in 1875, and soon Maine lobster grew in popularity