Here are three little-known facts about our shoreline that will make you look at southeastern Connecticut and southwestern Rhode Island in a new way.
The Truth Behind Seagulls
Can you imagine our coastline without seagulls? Neither can we, but did you know that there technically is no such bird as a “seagull”?
Seagull is actually just a common name used to refer to many species of gulls. Around southeastern Connecticut and southwestern Rhode Island waters you will probably see herring gulls, laughing gulls, ring-billed gulls, or great black-backed gulls, the largest species of gull in North America. Gulls are easily identified by their hooked bills for ripping food, webbed feet for paddling, and their long powerful wings perfect for gliding over the coast.
They also are quite smart birds. Gulls have learned to drop clams, mussels, and other shellfish onto rocks (or even a parking lot) to break its shell before devouring the tasty insides.
Do You Like Mayo or Butter in Your Lobster Roll?
Order a lobster roll in Connecticut and it’ll most likely be served warm with lobster meat tossed in drawn butter. Up in Maine, you’re likely to get it chilled, with mayo.
Here’s the surprise: The hot lobster roll is credited to Connecticut. Perry’s Restaurant in Milford reportedly served the first one back in 1929, when a diner asked for warm lobster on a roll. Perry’s is no longer around, but the restaurant’s legacy of providing customers with the classic lobster roll can be found in roadside seafood shacks and restaurants up and down the Connecticut coast. Somewhere along the way the Maine style roll was created and became the more widely known version of lobster roll found around the country.
Folks in Connecticut argue that warm butter complements the lobster’s sweetness, while Maine supporters will argue that mayo is where it’s at, pure and simple. You and I know it’s butter or bust, right?
Why Are Stonington Scallops So Darn Special?
Ever wonder why “Stonington Scallops” are listed so proudly on menus around town? It’s not just because they’re local. They’re some of the best sea scallops available on the East Coast.
Most of Stonington’s scallops are caught by day boats, which return to port daily with their catch rather than after days at sea. The scallops are sold extra-fresh. They’re also frequently “dry” scallops, meaning they haven’t been soaked in preservatives that cause the scallops to absorb excess water. The result is a tender sweet scallop that, when seared, forms a delicious golden crust instead of releasing moisture into the pan.
Seafood chefs love working with what has become Connecticut’s signature ingredient. If you see Stonington scallops on the menu, don’t hesitate to order them.
