Island Creek Oyster Bar
ICOB’s magic is in taking classic New England fare and subtly elevating it, and this dish is no exception. Nothing’s frozen here—the chefs start by cutting up a whole fresh pollack daily (those monsters can weigh up to 30 pounds). Local staple Narragansett goes into the light, crisp beer batter, and in a big tartar sauce upgrade, the dish is served with a malt vinegar aioli, made in-house, of course. The chips? Seasoned with Old Bay spice, for yet another upgrade.
300 District Ave., Burlington, 781-761-6500, islandcreekoysterbar.com
Turner’s relationship with fish goes back 65 years, when the family started as a wholesale business. With the fourth generation now slinging seafood, their beer-battered schrod is always fresh.
43 Church St., Salem. 978-745-7665, turners-seafood.com