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Fish Fests

Spring is here, and chefs are vying to get seasonal seafood on their menus first.

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  1. 1. Soft-Shell Crabs at Grand Central Oyster Bar

    Grand Central Terminal, lower level 212-490-6650

    Scooped up from the water before the blue crab’s new skin has time to harden, these Florida specimens come sautéed with garlic and butter for $29.95.

  2. 2. Shad at Savoy

    70 Prince St., at Crosby St.; 212-219-8570

    Through April 9, the rich-flavored, bony American herring and its prized roe are celebrated with a $55 four-course menu ($75 with wine). The panna cotta is, mercifully, shad-free.


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