Latitude 43° 45’ 1” Longitude -69° 59’ 32” Plan a visit Summer is here! Enjoy great beer, delicious food, amazing sunset views & live weekend entertainment—visit cookslobster.com for the 2018 lineup. Mark your calendar For our Concert on The Point! August 4—The Moon Dawgs (207) 833-2818 cookslobster.com 68 Garrison Cove Road Bailey Island, Maine amazing experience! You can get it all here—where all great things come together for one from Maine boiled lobster to Maine craft beer From classic to contemporary Photos: Christina Dubois AburiShimeSabaat IzakayaMinatoshowcases freshMainemackerel. Hungry eye 112 p o r t l a n d monthly magazine deliver direct come by truck, not boat. And the mackerel, squid, and bluefish I get from the Richmond Island fish weir come by truck, too. I go to the auction here, and I go to Boston twice a week.” Unlike Browne Trading, Harbor Fish Market, and Free Range, Upstream has no retail market. “Yet,” says Parr, leading the way to a bright room where a market is planned. TIME TO EAT A bout that octopus… It’s best if you have more than one line of position to make a fix. We enter Scales, a shining, shipshape place of golden evening summer sunlight. A bustling wait-staff transports drinks and platters. The first thing to catch our eye is a huge octopus in a bin of crushed ice, its ten- tacles dramatically arranged. At Scales, octopus is going on. “I think it’s our most popular hot appetizer,” one of the cooks says as he plates plump pieces of grilled tentacle and chorizo glistening with sauce. Octopus is that popular? Chef Fred Eliot walks by, so we ask him. “Yes, it is,” he says with a smile, and con- firms the provenance of the beast on the ice: “Portugal.” Don’t miss the salt cod croquettes, here, either. They’re crisp, crumb-coated, and fried, served on a spicy pool of roasted red pepper aioli, a perfect cocktail bite. ON THE STREET It never hurts to be flexible. Across Com- mercial Street, we’re checking the Smoked Salmon BLT with lemon/dill mayo on the menu posted outside the Old Port Sea Grill when we spy a food cart in a prime spot in front of the Custom House. It’s Mr. Tuna, the mobile sushi cart manned by chef Graham Botto. He deftly assembles bits of spicy raw tuna, umeboshi pickled plum paste, seasoned sushi rice, and matchsticks of cucumber, all of which he rolls into a slim cone of dried nori sea- from top: elaine Alden; courtesy Mr. tuna