One of the best things about visiting friends and family is… well, eating of course. Our recent holiday trip to Washington D. C. and Northern Virginia was no exception. Aside from a delightful lunch at the very chic Spanish style tapas place, Estadio, we were happily taken to an amazing seafood shop, literally floating off a pier in Washington: Main Avenue Fish Market.
Hegui had agreed to prepare paella with lobster for our Christmas Eve meal at his niece’s place. Wes and Juliana knew exactly where to go for the freshest fish. Plus Wes wanted live oysters as part of the holiday feast. So on our first day in the Nation’s Capital, jet-lag and all, we drove across the Potomac by the Pentagon (Wes and Juliana live in Virginia) to Main Avenue, under the Freeway.
Wikipedia says that this popular local seafood market, all on barges, is the oldest of its kind in the entire U.S. It used to be housed in an actual building, but that was razed in the 1960’s as part of urban renewal. The vendors protested and through some legal wrangling, were able to move the market to the barges. There are numerous “shops” floating around the pier. I was particularly drawn to Captain White’s Seafood City probably because I thought their signage was the most visually stimulating.
Everyone seemed to have tons of blue crab on sale. I love that and daresay prefer it over Dungeness, the common variety available in San Francisco, though perhaps in the spirit of the season, I should write, “They’re just different.” There were lots of fish of various shapes and sizes, shrimp, unusual shellfish like live conch, and of course oysters by the bushel. Wes bought four dozen. Hegui got a four or five pound lobster plus clams and other things for the paella. We took a bunch of pics and trotted home for a nap then some holiday revelry.
The lobster paella was a huge success! And I was amazed about the oyster shuck experience. Really they’re not hard to open—at least in theory. All you must do is hold the oyster firmly in one hand (with a thick glove of course, these babies are slippery) and using the pointy shucking tool, wedge it into the area where the shells hinge, then slowly and very firmly twist until the joint pops. That’s it. I think it takes practice, as I tired out after only a few. But Wes is a champ! He shucked two or three dozen right there and we had the rest the following afternoon at my parents for Christmas dinner. He even taught my sixteen year old nephew, Matt, the art.
What special memories do you have from the holidays? Do you have any oyster shucking tips to share?