A rustic and comforting winter fish soup made with smoked cod and warmed with whiskey.
If you’re out for lunch beware the waiter who tells you the days special is “fresh seafood chowder” especially if it’s a monday….
Why you might ask? Well, restaurants are businesses and us chefs are put under a fierce amount of pressure to make as much money as possible by owners. So having a seafood chowder on gives us the opportunity to use up some fish that we might otherwise have to throw in the trash.
No chef I’ve ever met would knowingly serve fish that was off. But dishes like fish cakes, pies, and chowder are a good way to turn scraps and odds and ends of fish into money. This undoubtedly affects the quality of the dishes involved. Which would you rather a nice big chunk of Cod in your soup or a skinny little bit of fish cut from the tail or belly of the fish?
I’m not saying every restaurant is guilty but it does happen. Theres plenty of good restaurants that serve great chowder, teaming with chunks of freshly cooked fish and shellfish. It’s just something to be aware of in a place you’ve never been before. Theres still some unscrupulous chefs and restaurants out there.