It has a rather abrasive name, but the basis for the dish is very mild and simple. It's a piece of young whitefish, usually cod, that has been filleted and boned. In Boston, it is served seasoned, sometimes breaded, and baked or broiled - something you'd want to squeeze a lemon on. As you can see in the photo, it is nothing fancy, yet it is a traditional choice for a solid fish dish. Don't let the name weird you out.
Although not punishable by law, it would be a crime to leave Boston without eating clam chowder. Personally, we'd recommend going on a chowder crawl over the course of your trip. There is no end to the number of establishments that create their own version, and who serves the best is a debate that will forever rage on. Some of the most well known spots include Union Oyster House, Boston Chowda Co., Legal Seafoods, Atlantic Fish Company, and Neptune Oyster. We like to pick up suggestions from locals we meet along the way to find the ones hidden deep within the different neighborhoods.
[Photos: Will McGough/10Best/FoodSpotting]