Frank’s Fish

IMG_5293It’s always an educational adventure when you go to lunch with Dr. Science.  When it comes to Columbus food options, he knows the good places, the new places, and the remote places tucked away far from the downtown core of which only foodies are aware.

So it was yesterday, when we drove west, out beyond the I-270 outerbelt, to Frank’s Fish and Seafood Market.  Our drive was a voyage of discovery of sorts for any seafood lover, because Frank’s turns out to be the primary fish supplier to many Columbus restaurants.  Fortunately, it also offers its fresh fish options to the general public, and it has a nice little restaurant and carry-out menu, too.

IMG_5290The fish market part of the operation, with its tubs of fresh fish laid carefully on beds of shaved ice, will remind seafood afficionados of the fishmongers on the east coast.  And that, in a nutshell, is the problem in Columbus.  Fresh fish is great, but fish doesn’t stay fresh for long — which poses a problem in land-locked Midwestern towns like Columbus.  That’s why eating fish at restaurants along the American coastline seems like a revelation in comparison to the pale piscine offerings found here in the heartland.

I didn’t grab one of the iced-down mullets (the fish, not the appalling hairstyle) on display yesterday to conduct a closer examination, but Frank’s offerings looked pretty good to this untrained eye from a freshness standpoint.  For one thing, the fish options are limited — which suggests that someone knowledgeable is making good judgments about what is reasonably available — and regional options like walleye are included.  Frank’s also has lots of frozen and smoked fish, shellfish, and chowders, as well as a handy wine area.

The restaurant section of Frank’s offers a number of sandwiches, shrimp, oysters, fish and chips, and seafood entrees, as well as what Dr. Science swears is the best gumbo in the Columbus area — and he backed up his words by getting a quart to take home.  I got the fried perch, and it was terrific — hot, fresh, and with the flaky mildness that makes perch one of the best eating fishes available.  We sat out on the patio on a fine spring day, feeling the sun’s warmth and enjoying the gifts of the sea.  I’d go back to Frank’s again.

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Look, Doc, I’m Eating Fish!

IMG_2330When you’re an aging guy in your 50s, your doctor tends to be concerned mostly with your prostate and your blood statistics.

Fortunately, my prostate hasn’t exploded — yet — or ballooned to basketball size, and most of my blood statistics are within the optimal range.  The only exception is “bad” cholesterol, where I’m two points above the maximum target.  My excellent doctor presented three options — start to take medication, go in for some kid of scan, or try to change my diet and eat more fish and chicken and turkey and less fatty red meat.

On general principles, I try to avoid medication or medical procedures unless they are essential.  So, I’m going to try the diet modification approach.  This is not as easy as it sounds — and not just because I can’t image a more succulent meal than a juicy cheeseburger or a sizzling New York strip.  I’m prone to poultry-fatigue, and when you live in the land-locked Midwest it’s hard to eat fresh fish.  And, let’s face it — fish that isn’t fresh blows.  It’s rubbery or dry or oily and not very appetizing.

IMG_2331When you come to a seaside resort, however, eating seafood becomes as easy as sipping that chilled glass of rum punch.  The fish are beautiful, absolutely fresh, and perfectly cooked and prepared.  The raw tuna appetizer shown above, half of a Caribbean lobster, a local fish served hot from the griddle, and a swordfish filet with a white bean sauce — all have gone down very easy.

So far I’ve had fish for lunch and dinner, and I’d have it for breakfast if it were offered — it’s that good.  Who knows?  This one vacation may get me below the line.

Hey, doc!  Look!  I’m eating fish!