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“Eat with the Fishes – share a meal with marine life from the National Aquarium’s new Blacktip Reef exhibit for Seafood Month”

October 24, 2013 Lifestyle No Comments Email Email

When you think of “fish food,” you may not think of “seafood” like drunken clams tossed with chorizo and cooked in a white wine and herb butter sauce. Or shrimp scampi, sautéed in capers, garlic and basil chiffonade.

And don’t get us started on the sweet potato – a favorite dessert of the fishes – used in the sweet potato cheesecake with a praline caramel sauce and toasted pecans.

But the restaurant-quality ingredients at the base of these gourmet recipes are served up every day to the marine life of the National Aquarium’s new Blacktip Reef exhibit, which opened this summer.

To celebrate National Seafood Month, the National Aquarium has partnered with Baltimore chef Mark Miranda to create a restaurant-grade menu from the seafood served in Blacktip Reef – allowing diners to share the same meal served daily to sustain a coral reef ecosystem.

To feed the 20 blacktip reef sharks, 65 different species of marine life, and a 500+ pound sea turtle named Calypso at the Blacktip Reefexhibit, curators source sustainable ingredients more common at restaurant week or a wine and food festival than in an aquarium; including capelin, herring, mackerel, squid, shrimp, small krill, clams, pellot and a larger amount of greens including romaine lettuce, carrots, sweet potato and brussel sprouts.

Chef Mark Miranda selected the below menu with the exhibit’s pantry of supplies at its very core, noting they fit seamlessly into the menu at his Inner Harbor restaurant, Rusty Scupper Restaurant & Bar:



Appetizers – Drunken Clams and Caesar Salad



 Entrée and Dessert – Shrimp Scampi followed by Sweet Potato Cheesecake

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