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Devouring a Locally-Caught Namesake in Annapolis, Maryland
“Baltimore is for crabs, Annapolis is for rockfish.” Such was the advice of a native Marylander on the seminal Chesapeake fish—known in other parts of the world as striped bass—that can be enjoyed either creepily (full-bodied, with head, and blank-staring) or filleted (no head, less shocking) at the restaurant of its name in Annapolis. Adorned with pestos, rubs, and sauces, the fish is a light and flaky way to eat local like the locals—and with The Rockfish’s sustainable practices, you’ll know your fish is fresh, your stove was wind-powered, and the bottle your wine came in later recycled. For that, the Bay will thank you.
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