For fish fresh and tasty, go to Shucks

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Posted: Friday, March 15, 2013 12:00 am

Before setting out to review Shucks Fish House & Oyster Bar, I couldn't help but think of Anthony Bourdain's book “Kitchen Confidential” in which the chef-author-TV personality dishes about fish.

“I never order fish on Monday, unless I'm eating at a four-star restaurant where I know they are buying their fish directly from the source,” Bourdain wrote. “I know how old most seafood is on Monday — about four to five days old!”

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