What’s the first word that comes to mind when you think of October? Maybe fall, pumpkin, apple picking, or Halloween — but probably not seafood. This was the case for me until I recently relocated to the Bay area for my new job. Surrounded by harbors and coastal markets, I quickly learned that October is the prime time for fresh catches. In fact, the National Oceanic and Atmospheric Administration (NOAA) officially designated October as the National Seafood Month for shellfish’s peak flavors from lower water temperatures. Many local restaurants in the Bay area feature seafood as the highlight of their fall menus, and iconic touristy spots like the Ferry Building serve some of the freshest bites you can find.
On a sunny mid-October weekend, we were casually strolling through the Ferry Building marketplace when we suddenly stopped in front of Hog Island Oyster Co. It wasn’t the name of the restaurant or its waterfront location that caught our attention, but the long line of people waiting to get seated. Out of curiosity, we decided to join in, even though neither of us are the type to go out of our way for seafood. We enjoy it, but it’s rarely our first pick. Once we were seated, we went with the waitress’s recommendations for first-timers: Sweetwater raw oysters, chipotle bourbon grilled oysters, clam chowder, and rustic seafood stew. And I have to say — each dish was an eye-opener. The raw oysters had a delicate sweetness that lingered with each briny bite, while the chipotle bourbon oysters were smoky, buttery, and still bursting with freshness even after grilling. The clam chowder was light yet rich, packed with fresh clams, and the seafood stew came in a clean, tomato-based broth filled with a variety of perfectly cooked seafood. The two of us devoured each dish, and we will be going back here before October ends!
Ever since that weekend at the Ferry Building, seafood has become my new favorite way to unwind from both work and classes, especially in October. After finishing a three-day conference, we decided to treat ourselves with more seafood. To try the freshest of the fresh, we made an impromptu decision to go for our first omakase experience at Fenikkusu SF. The chef presented the eight-piece nigiri course from light to heavy in both flavor and texture, with Japanese radish on the side to cleanse our palates between bites. Each piece of sushi melted instantly in my mouth, harmonizing the freshness of the fish, sauces, and toppings. It felt like tasting the ocean one layer at a time with each piece telling its own story. The highlight was the combination of uni and scallop in which the uni’s creaminess balanced beautifully with the soft scallop’s sweetness and hint of salt. Not a trace of fishiness was found — and I’d dare to say that this is the best part of eating seafood in October.
Whether you’re in the Bay area or just visiting, don’t miss the chance to visit these two spots. And most of all, wherever you are, savor seafood at its freshest this October!