To be frank, RI-style chowder does not have the best curb appeal. It’s a bleak and grey looking soup. There’s not much color or contrast. And because it is light broth, all of the “goods” in the soup sink to the bottom. It makes sense why you don’t see this type of soup all over Instagram. HOWEVER, it does have great flavor!

Craig Fear (a fellow a-fish-ionado in western Mass and cookbook author) and I embarked to Providence with an edible “wish list”. Craig’s wish list included 1) experience a couple of variations of the Rhode Island-style chowder as research for his new cookbook on seafood soups, and 2) check out Providence’s hottest new club - I mean fish market! It’s called Fearless Fish Market.

My wish list items were to 1)  try the fried dogfish sandwich at Dune Brothers, and 2) visit the newer location of one of my favorite restaurants, North.

Jared Auerbach, CEO of Red's Best and a former commercial fishermen, is bridging the gap between the consumer and the fisherman.

People all over the world have savored the plump oysters from the Mullin's three acre farm in Barnstable.  During a visit, the Mullins showed Our Wicked Fish, Inc., the demanding and laborious process of cultivating oysters

Wes Malzone, owner of Berkshore Seafood in Holyoke, Massachusetts brings fresh and local fish and seafood to the Berkshires in Western Massachusetts

When he started his oyster farm in Wellfeet, some disapproving Fleetians made it known to him that he was considered a "Wash-A-Shore" (considered to be a derogatory term). Embracing his new title, Cummings named the business Wash-A-Shore Oyster Ranch. These famous Wellfleets are demanded by top restaurants in Boston and NYC, among other cities.