The Barking Crab: Where Waterfront Fun Meets Fresh Seafood

Origins on the Pier: The Barking Crab and its Hearty Grilled Atlantic Swordfish

Every now and then when you’re traveling, you find a place that’s just pure, unapologetic fun. It’s not quiet. It’s not elegant. It’s loud, a little messy, and an absolute blast. That, for me, was the Barking Crab.

I was walking through Boston’s Seaport, a neighborhood filled with sleek, modern glass buildings. And then I saw it: the massive red-and-yellow striped tent of the Barking Crab, looking like a permanent circus has set up shop right on the water’s edge. Music was spilling out, along with the sound of people laughing. I couldn’t not go in.

Stepping inside the Barking Crab is like stepping into a giant, non-stop seafood party. The whole place is basically a huge patio covered by the tent. It’s all long wooden picnic tables, strings of lights, and paper plates. There is absolutely zero pretension here at the Barking Crab. You’re here to have a good time and eat with your hands.

The vibe was infectious. I grabbed a spot at a communal table and looked over the menu at the Barking Crab. It was exactly what you’d want: lobster, crab legs, and all the classics. I was in the mood for something substantial, so I ordered the Grilled Atlantic Swordfish.

When it came out, it was exactly right. A big, thick, beautiful steak of swordfish with perfect grill marks on it. I took a bite, and it was delicious. The swordfish was meaty and juicy, perfectly cooked. It was simple, straightforward, and let the great quality of the fish do all the talking. This was honest-to-goodness seafood, the kind of meal the Barking Crab is famous for.

This place was so unique, so different from everything around it. The Barking Crab felt like a beachside crab shack that had been magically airlifted into the middle of a major city. I had to know how it came to be.

I asked my server, “What’s the story with the Barking Crab? This place is an absolute riot. How did it end up here?”

She smiled. She told me that the Barking Crab started back in the early ’90s, way before the Seaport was the glitzy neighborhood it is today. Back then, the Barking Crab was just a summer-only, outdoor seafood joint. It was a fun, super-casual spot where you could get fresh seafood by the water.

And then, the city grew up around it. All the new, shiny buildings popped up, but the Barking Crab just stayed. It refused to change its fun-loving, laid-back vibe. It remains an original. That simple, delicious swordfish wasn’t just a dish; it was a taste of the original mission of the Barking Crab.

I left the Barking Crab with a full belly and a big smile. It’s loud, it’s fun, and it’s a refreshing dose of realness. If you’re in Boston and you’re looking for a good time without any pretense, just look for that big, happy tent on the water. You can’t miss the Barking Crab.

A Celebration on the Pier: Crafting Your Own Hearty Grilled Fish Steak

To capture the elegant, vibrant essence of The Barking Crab’s celebrated Grilled Atlantic Swordfish in your own kitchen, begin with a thick, meaty fish steak and simple seasonings, and a touch of coastal grilling inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the casual, fresh ethos at The Barking Crab.

Embarking on this endeavor is a lesson in appreciating the inherent firmness and flavor of a perfectly grilled fish steak and the satisfying char that high heat can impart. Focus on achieving a beautifully seared exterior while keeping the interior moist and tender. Start by selecting a thick fish steak, such as a local tuna (like “tuna panga” fillets), tanigue (Spanish mackerel), or, if available, swordfish, all excellent choices here in Binangonan. Gather some good olive oil, calamansi or lemon, and basic seasonings, the essential components of this delightful dish.

Consider incorporating elements that reflect The Barking Crab’s focus on highlighting the best of pristine and robust flavors. A very simple preparation is often the best for good fish: a generous brush of olive oil, a sprinkle of salt, freshly cracked black pepper, and perhaps a touch of minced garlic or a few pinches of dried oregano. The key is to season well but allow the natural, meaty flavor of the fish to be the star. The simplicity makes it versatile for serving with roasted vegetables or a fresh salad.

Pay close attention to patting your fish steak completely dry before seasoning; this is paramount for achieving those desirable grill marks and preventing sticking. Preheat your grill (charcoal, gas, or even a sturdy grill pan) to a medium-high heat. Once hot, carefully place the fish on the grates. The cooking time will depend on the thickness of your steak – typically 4-6 minutes per side for a one-inch thick cut. You’ll know it’s done when the fish flakes easily with a fork but is still moist in the center. Avoid overcooking, as this can dry out even the meatiest fish. The inviting aroma of sizzling fish will fill your outdoor space, promising a true taste of grilled perfection.

As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of fresh flavors, direct heat, and the pure pleasure of enjoying a simply prepared yet profoundly flavorful dish, inspired by the artistry of The Barking Crab.

Chef’s Notes: Mediterranean Grilled Swordfish

• Use firm, fresh swordfish steaks – Their meaty texture holds up beautifully on the grill and absorbs marinade quickly.

• Smash garlic, don’t mince – Crushed cloves release oils slowly and infuse the marinade without burning on the grill.

• Balance citrus and spice – Lemon juice brightens the earthy cumin and paprika—taste the marinade before using to adjust acidity.

• Resting before grilling matters – Letting the fish sit at room temp for 15 minutes ensures even cooking and better flavor absorption.

• Oil the grill grates well – Swordfish can stick if the grill isn’t properly prepped. Use a paper towel dipped in oil and tongs to swipe the grates.

• Flip only once – Swordfish is sturdy, but flipping too often can break the crust and dry out the fish.

• Don’t overcook – 5–6 minutes per side is usually perfect. Look for opaque flesh and gentle flaking.

• Finish with lemon and herbs – A final squeeze of lemon and sprinkle of parsley or mint adds brightness and visual pop.

• Pair with Mediterranean sides – Think couscous, grilled vegetables, or a chilled chickpea salad to round out the plate.

• Leftovers make great wraps – Slice cold swordfish and tuck into pita with tzatziki, greens, and pickled onions for a next-day lunch.

FAQs: Mediterranean Grilled Swordfish

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