(Continued from page 1) Fried calamari continues to grow in popularity and was on 3 percent more menus at the end of 2013 than in 2009. The presence of fried oysters on menus is flat compared to four years ago, but chefs report that when the item is available, it sells extremely well. At Victor Tango, Brewer shucks Blue Point oysters to order, dipping them in batter with cornstarch, flour and a little cornmeal, deep fries them and serves them five on a plate with miso butter, ...

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