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There’s no better place to inspire your kids to try seafood that right where it’s caught. Sure, the Costco jumbo bags of shrimp are fine, but when you really want fresh fish, you’ve got to have an ocean nearby. So last week while visiting Northern California, I encouraged my kids to eat plenty of fish.

After spending the day at the world-renowned Monterey Bay Aquarium we walked down to the Wharf for dinner. Seafood restaurants line both sides of the Wharf. They also compete for guests by claiming to have the best clam chowder. Each restaurant has a person posted outside during busy times to lure customers inside by giving them chowder samples. We must have sampled around five or six different chowders before settling on Albonetti’s.

While the creamy clam chowder at Albonetti’s quickly became my middle daughter’s favorite (seriously that’s all she had for dinner. The child who hates peanut butter loves clam chowder), their real specialty is squid. Albonetti’s uses squid caught in the Bay and then cleans them fresh daily. Albonetti’s is one of the few restaurants that cleans their own squid–some 1,000 pounds each week. Interestingly, much of the squid caught locally in Monterey Bay is sent overseas for cleaning and packaging before making their way back to area restaurants.

Marty's Special (Sorry for the dark shot, I didn't have on the flash.)

At Albonetti’s fresh squid is a passion (I didn’t realize until the waiter enlightened me that for many Italians, squid is comfort food). They have an entire section of the menu just for different varieties of calamari, from traditional to their own take on Buffalo-style squid.

But the best thing on the menu, and that we sampled during our week in No Cal, was Albonetti’s Marty’s Special. It’s been on the menu since the family-owned restaurant opened over 60 years ago. The waiter literally did a jump of excitement when my oldest daughter ordered it. The squid is prepared like veal Parmesan, breaded and fried and served along with eggplant in a rich marinara that simmers for 10 hours before topping this dish. The tender texture of the squid melds perfectly with the robust flavor of the red sauce and the smattering of melted mozzarella cheese. This is one dish I can’t even attempt to make at home. I did find one recipe for Albonetti’s Marty’s Special online.

Your turn–have you ever found a food that your kids were more willing to eat when you were on vacation? How do you find good places to eat while traveling?

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