Mizuki Fushon Japanese Restaurant：“这次吃了mizuki的另一家分店。这家店据说是最早的。这家店有象拔蚌，不知道象拔蚌的可以自行百度...”-大众点评网
这次吃了mizuki的另一家分店。这家店据说是最早的。这家店有象拔蚌，不知道象拔蚌的可以自行百度，有点污但是是很贵的海鲜…但是很少会摆出来，在一个很不起眼的位置……波士顿龙虾很多，味道还不错，牛仔骨好吃，总的来说还是不错的！美国这边buffet种类没有国内多，但是胜在食材，海鲜新鲜！这家甜品不错，虽没有五星酒店的摆盘好看，但是味道都不错……这家主打日料，海鲜很新鲜，寿司味道秒杀国内……美国最好吃的是日料和广东菜，因为美国的日本人和广东人非常多，做的很地道，而且分量根据美国人的食量又加大很多！好评。服务很好，小费给的值
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如何判断一家海鲜店有没有猫腻
Some seafood restaurants don't serve fresh fish. They take a product that's already been frozen and processed, and then they serve it to you and charge you an
amount. You deserve to see food that's fresh and delicious! But you can avoid these places. We spoke to Jonathan Gill (!!), executive chef at Portland, Oregon's RingSide Fish House, to find out what the red flags are in a seafood restaurant.有些海鲜店不提供新鲜的鱼。他们的往往都是那冷冻处理过的鱼作为食品原料，将做好的鱼提供给顾客，然后收取价格不菲的餐费。作为顾客，你有权知道自己购买的原料鱼应该是新鲜美味的。但是你不会被允许进入（他们加工食品）的场所。让我们请到Joantha Gill，俄勒冈的Ringside Fish House 的主厨，该餐厅位于波特兰来帮助我们，如果在海鲜店发现下列情形之一，那么就需要引起警觉。
Editor's Note: These are rules for a seafood restaurant, not one that serves sushi. Sushi is required to be flash-frozen. Gill is referring to fresh fish being cooked in a seafood restaurant.编者按：这些建议只适用于海鲜店，不包括寿司店。寿司所使用的海鲜都是速冻的。Gill所给出的参考，适用于活鱼现做的海鲜店。
All the fish is served fried所有的鱼都是炸的
&If I went to a seafood restaurant and all the fish was fried, then you know it probably came in frozen, and it might even come in like that. Or if they just serve grilled
or mahi-mahi, and everything else is breaded and fried, then they're not serving up fresh fish.&&如果你去一家海鲜店用餐，发现他们所提供鱼都是炸的，那你可能就要考虑这些都是从冰柜里面出来的，甚至买来就是冰的（死的）鱼。或者这家店只提供烤三文鱼或者海豚鱼，其余的要不是煎的要不就是炸的，那就可以判断他们店里没有活鱼。&
The restaurant admits it doesn't get in fresh fish every day餐馆承认不会每天进活鱼
&A good, busy restaurant is going to have fish come in every day, and it's not going to be frozen. There's no need for it, and most restaurants that specialize in seafood should be flexible enough to serve alternatives if a certain fish becomes&. You're going to want to eat fish fresh, not frozen. If it's frozen, it's either out of season, shipped in from far away, or it's a processing-plant product.&[/en]&一家生意兴隆、口碑良好的海鲜店每天都会进鱼，而且不需要冷冻，因为不需要。大多数餐馆，特别是海鲜店，应对不同顾客的要求，如果某一种鱼没有办法吃到鲜活的，那采取灵活的手段（存放在冰箱）。人们都想吃活鱼而不是冷冻过的鱼。如果鱼是冷冻过的，除非是过了吃某种鱼的季节，要不来自很远地方，不然就是处理过的冷冻鱼。&
The menu lists the cost of the fish as &Market Price&菜单上标出&市场价格&
&You'll usually see 'Market Price' on menus in chain restaurants, or places that do a lot of touristy business. The seafood market doesn't go up and down in wild swings. They should know what the price is, and they should be able to put it on the menu. Usually restaurants put 'Market Price' on the menu because they want to give the illusion the fish is fresh. As if they're picking it up at the market every day, which is probably not the case. They're not going up to a boat in the docks, handing over cash, and asking the fisherman, 'What's it cost today?'&Of course, the exception is if you see 'Market Price' on one of those little shacks on the !&&你通常都会在连锁餐馆的菜单上标有市场价格，或者是旅游点的餐馆里。但是海鲜的市场价格不会忽高忽低得离谱。餐馆经营者们应该知道价格，也应该标在菜单上。但是通常参观在菜单上标的市场价格，往往是为了给顾客造成&我们餐馆提供的鱼是新鲜的&假象。除非他们每天都去市场上收集价格，不然他们的动机就不纯。因为他们自然不可能跑到码头上，给渔民们钱，然后问：&今天鱼的成本是多少？&&当然有一种例外的情况，就是你在码头上的小屋中看到的&市场价格&。&
If the fish on the menu isn't caught 菜单上面的鱼不是符合&可持续性海鲜项目&
&Seafood Watch is a great resource, and a great app. Users can recommend restaurants that have a sustainable seafood program. And restaurants can petition to get on the app by sending them menus. Granted, it's not always the most definitive list. I've worked at restaurants that have been on and not on the list, and both places sourced as sustainably as possible.&&Seafood Watch&上面有着丰富的资源，也是一款好用的应用程序。食客们可以推荐参加&可持续性海鲜项目&的餐馆。餐馆也可以通过发送自己的菜单来加入这个程序。在这个程序上面的餐厅名单不是固定不变的。我曾经工作过的餐厅，在推荐餐厅的名单上，时有时无，而这些餐厅都能尽可能的保证自己所进的食材符合可持续性的规定。
The menu doesn't say if the fish is wild菜单上没有说这个鱼是不是野生的
&If the menu says it's salmon, but doesn't tell you if it's wild or farmed, that's a red flag. Nobody wants to put farmed seafood on the menu, and they certainly won't highlight it. If it's wild, they're going to tell you.&如果菜单上只说这个是三文鱼，但是并没有告知是野生的还是养殖的，那就需要引起重视。没有餐厅把&养殖的&标在海鲜菜单上，不标明的原因就是他就是卖（养殖的海鲜）而不想让食客注意。如果餐厅卖的是野生的鱼，那他们就会（大大方方）地告诉你。
The fish is served without skin上的鱼没有鱼皮
&I like to see restaurants serve fish skin-on -- you can look at it and tell what it is (and what it isn't!) when you're eating it. When you're getting a pan-roasted piece of fish, you want to see the skin on. There are some exceptions with fish where you don't eat the skin, like certain flatfish. But if someone tries to sell you striped bass or black bass and it comes out and has no skin, that's a red flag.&Any restaurant bringing in beautiful, fresh, whole fish (or even a filleted fish the restaurant's takes care of) would want the skin on. Otherwise it's coming in processed. As chefs, we'd rather get in whole fish to have better control over its shelf life. If it comes in filleted, well, when was it filleted? How was it treated? You can check whole fish before you accept the delivery of it, and its shelf life will be a lot longer.&&我觉得餐馆的鱼要有鱼皮，看着才安心。这样在你吃鱼的时候，你可以通过鱼皮来判断是哪种鱼（或者不是哪种鱼）。除非有的鱼你不想吃鱼皮，比如某种比目鱼。如果有餐厅在上条纹鲈鱼或者是黑鲈鱼的时候，没有鱼皮，那就是可能是一个陷阱信号。任何餐馆都会想买入外观周正、活力新鲜、没有残缺、鱼皮尚在的鱼。（或者是鱼贩子处理得当的鱼片）。不然就是加工过的鱼。作为一个主厨，我们更喜欢整条鱼，因为可以保鲜的时间可以更长。如果是鱼片，我们就要知道，它们是什么时候切片？做了什么处理？在你接受整条鱼之前要确保你把鱼全面地检查一遍，这样你就能让它的保质期很久些。&
The seafood restaurant only has tuna, salmon, cod, or sea bass海鲜餐厅里面只有金枪鱼，三文鱼，鳕鱼，和海鲈鱼
&You know that a seafood restaurant knows what they're doing if they have fresh-shucked oysters. Anything that comes in live and has to be dealt with, processed, and served up in a short time frame means you're dealing with a higher-caliber restaurant. If you see steamed clams, mussels, or shellfish dishes, it tells me the restaurant's doing volume and they're treating their seafood great. If you see sea urchin, or other seafood you might not be totally familiar with that strays from the four major fish (tuna, salmon, , or sea bass) -- you know it's a good spot. Shrimp will also be frozen nine times out of 10.&&如果一家餐厅里面有新鲜剥壳的牡蛎，那你就知道这个餐馆经营的是什么。任何食材从进口到处理、烹饪加工，到上菜整个一系列过程很快，那就说明这是一家高水准的餐厅，如果一家餐厅提供蒸的蛤、贻贝或贝类，而且数量很多那么说明这家餐厅对于海鲜的处理非常得当。如果在一家餐厅，你看见海胆，或者是其他除（金枪鱼，三文鱼，鳕鱼，和海鲈鱼）的不是非常熟悉的海鲜，那就是一家好的海鲜店。因为虾十有八九都是冷冻的。&
The server can't tell you where the fish is from服务员说不出鱼是哪里产的
&Talk to your server and ask them where the fish is from. The better places will be able to tell you. If the waitstaff doesn't know off-hand, it's not a black mark against them, but they should be able to get you the answer pretty quick, and tell you which state it landed in. If they say, 'It's from the Pacific' -- well, yeah, duh. I'm sure it is. If they can't tell you where it's from, they probably don't get in whole, fresh fish. It's probably portion-cut and frozen.&&和服务员沟通，问他鱼是从哪里来的。如果是个好地方，那么肯定会告诉你，如果服务员当即就说不知道的话，这并非有意刁难，但是他们应该那能很快回答你的问题。如果他们说：&来自太平洋&&&嗯，是的，我肯定它是的。如果他们说不出来，那上的鱼可能就不是新鲜的整条鱼，可能是冰冻过的一块鱼。&
Oysters are not served properly上的牡蛎不新鲜
&If they're not serving oysters fresh-shucked on the half shell, and they won't do it for you that way, then it's probably not the best seafood restaurant to be in. If I went to a place that only had oysters Rockefeller, I'd put them in the same
as I would a chain restaurant. I'd be a little suspicious. It probably came in frozen -- you can buy oysters pasteurized and pre-shucked on the half shell. Instead, you'd want the restaurant serving oysters from a place closest to you geographically. I'd look for something that's as local as it can be.&&如果他们上的牡蛎不是附着在一半的壳上（说明不新鲜），如果你提出来，但是他们也不同意这么做，那么这家海鲜店恐怕不是那么好。如果我去一家店只提供洛克菲勒牡蛎，那我就会把它标签成连锁餐厅，同时我也会感到有点怀疑，这些牡蛎可能是冷冻的，只有保质期内的牡蛎，是巴氏杀菌过，而且能够附着在一半的壳上。同时，你要的牡蛎最好就产自附近，而我也尽可能会选择当地产的，（这样就能保证牡蛎的新鲜）。&
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Fishbone Bar & Grill
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餐厅位于皇后镇市中心，每天都提供最新从新西兰海域捕获的鱼和贝类，如果你热爱fish & chips，那么The Fishbone Cone肯定你会大爱。推荐鱼类、生蚝和牡蛎。
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推荐理由在以前，守着京深海鲜市场的南城人总是在吃海鲜这件事上优越于北城人，然而现在，在北城的望京多了一家经营着正宗威海海鲜的餐馆，开张时日不多，门庭若市，刚过去的热夏经常是凌晨餐厅屋内外还坐满人。然而时至金九银十吃海货最好的季节，可要到店里去尝尝鲜。
凌晨还在排队的平价海鲜
店里的装潢质朴大方，二位北京老板热情招呼宾客，在店里吃海鲜、喝啤酒，使得顾客们的聚会变得像在邻家大哥家里一样，轻松惬意。一进门就看见三层的水缸中养着刚刚到店的威海海货，皮皮虾、海蟹、贝类各个鲜活。之所以吸引人，不单单只靠海货的鲜美，店里特设有四种秘制酱料，每一味都有独特的口感，成为回头客再来的镇店之宝。
再别的海鲜店里皮皮虾的做法无非就是水煮和清蒸，然而这家店的明星菜品椒盐皮皮虾却颠覆了大众的口味，野生皮皮虾只只肥美，每只都在一两以上，酥脆的外皮，弹牙厚实的肉，食客可以连皮一块下肚，一盘足有一斤多，是喝啤酒的绝搭。而像这样的新派胶东海鲜的菜，店里还有很多，像现点现杀搭配秘制香辣酱的香辣蟹，还有让你吃后唇齿回味的秘制龙虾尾，都是桌桌必点的好料。
老板告诉我，他的梦想就是简单的做出平民海鲜，让百姓来这花上百元就能吃上满满一桌，并且从不缺斤短两。选用越南进口的花螺制作的秘炒花螺，无菌无沙，颗颗弹牙。蒜蓉粉丝扇贝是店里面的零成本菜品，甄选长岛野生扇贝，每个才3.5元。秘炒花蛤一盘足有三斤多，也只收成本价25元一份。
如果和家人一起来建议你尝尝店里威海当地师傅烹制的一系列威海家常菜，平锅海杂鱼使用时令的五种海鱼经过小火慢炖制作而成，是下饭的最佳搭配，满满一锅，量大惊人。酱爆八爪鱼也同样是满到溢出来，用老北京甜面酱爆炒，店里的八爪鱼是活的，所以从口感上要比冰鲜的强上几百倍，柔嫩汁多，弹牙爽滑。假如你是小海鲜的狂热迷，来望京你绝对会在这里沉迷。
Tips推荐：椒盐皮皮虾、香辣蟹、平锅海杂鱼、酱爆八爪鱼。环境：粗狂的装潢 舒适的座椅。服务：北京老板热情招呼。交通：靠近地铁望京站。综合：选择平民海鲜，选择良心海货。
西里海鲜(精品店)
地址：南湖中园2区东门南100米
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