Dungeness crab season.
Local boats have been bringing in some very fine specimens.
I remember reading the words of a great food writer, calling Dungeness "sweet." She called it sweet more than once, so she meant it.
I had never applied the adjective to crab, myself. It tasted crabby and fresh and oceany, but not sweet. We always bought our crab from reliable purveyors, so we knew it was not "off" or old. (Cracked and cleaned, already. Let somebody else do the murdering.)
Well, this year the crab was sweet. We couldn't even disguise the bling-flavor with additions of garlic, ginger, chile flakes and lemon juice. Did I mention butter? The meat was sweet.
I feel bad for what I've been missing out on all these years, even though I always enjoyed my Dungeness. I'm going to buy a couple more crabs soon, and cross my fingers that it'll still be sweet.