I am usually apprehensive about seafood. Not because of some past episode with rotten fish or food poisoning. Nothing of the sort. But because I grew up in Hawaii, where fisherman would drive through our neighborhood, the beds of their pickup trucks filled to the brim with ice, the day’s catch of ahi tuna or mahi mahi laid out ready to be cut, weighed, and sold. Previously frozen? What’s that? This was shipped all the way from Vietnam?
I should have been less trepidatious and ordered the full order of the Eggs Benedict with Pacific Northwest Dungeness Crab from Pig ‘N Blanket, another local restaurant chain, in Newport. I still haven’t been able to shake the taste memory of how the slightly citrusy hollandaise paired so nicely with the sweet crab meat.
