And most important, don't swallow anything unsavory. They're discretely spit back in the shell. Apparently, the Cove does order the thinner, clean-shelled, cultivated kind from PEI, so how the wild ones snuck in is anyone's guess. My order of poached Portuguese grouper arrives with plain, white boiled potatoes and steamed broccoli. In fact, every dish comes exactly the same way.
Potatoes are salty, ditto the broccoli.
Send it back, one echoes. Tony returns for the requisite how's-everything. He glances at my uneaten fish and asks if anything is wrong. I nibble, but my thirst for seafood has sailed. The otherwise salty, whole, rather tough squid is marginally saved by the grill's blackened tang.