Seafood




Editors’ Choice

Tonno, Gloucester 

Standout Qualities: Chef/owner Anthony Caturano is a fisherman himself, and has personal connections with many of the trawlers in Gloucester Harbor. 

What’s unique: Fish sourced locally and prepared with a Continental spin, from delicately smoky octopus “la plancha,” cooked on a special Spanish flat-top grill, to Cod Oreganatta, adding Italian seasonings to a classic baked fish dish.

Insider tip: Don’t overlook the daily crudo offering—built around what is super fresh and seasonal.

2 Main St., Gloucester, 978-879-4795, tonnorestaurant.com

 

Readers’ Choice 

Turner’s Seafood at Lyceum Hall, Salem 

What’s unique: Mussels are offered four ways every day: Dijonnaise, with garlic and white wine Dijon sauce; Belgian, with shallots, leeks, Dijon, and beer cream broth; Provençal, with tomatoes, garlic, basil, white wine, and butter; and a daily special.

43 Church St., Salem, 978-745-7665, turners-seafood.com

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