Why? Two reasons: 1) because it's dinner time and 2) we're headed to the coast late this week and both involve hunger and the need for recipes.
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Why? Two reasons: 1) because it's dinner time and 2) we're headed to the coast late this week and both involve hunger and the need for recipes.
I could be a pescatarian. Where you headed and for how long?Quote:
Originally Posted by devildeac
If you’re getting your seafood out of the water the same day, cooked simpler the better (unless it has been floating or washed up on shore).Quote:
Originally Posted by devildeac
1. NC coastQuote:
Originally Posted by ClemmonsDevil
2. weekend
Ocracoke? Because the seafood market here is closed.Quote:
Originally Posted by devildeac
:-/
Same day. Fish would be grilled with a brushing of olive oil and lightly spiced. Shrimp boiled or sauteed. Crab, likely fresh but not same day; crabcakes lightly sauteed and probably 95% lump crab.Quote:
Originally Posted by bundabergdevil
A bit farther south. :DQuote:
Originally Posted by Mtn.Devil.91.92.01.10.15
Lovely. Just lovely.Quote:
Originally Posted by devildeac
Last time we were at the coast (Wilmington area, December) we got a giant monkfish filet and my wife broiled it. Very, very tasty fish.
Salmon is our go-to, but we're flexible.Quote:
Originally Posted by Mtn.Devil.91.92.01.10.15
I won't argue with salmon anytime anyplace. But, there is much more fresh seafood to be had on the NC coast.Quote:
Originally Posted by devildeac
Now, when I lived in Seattle, salmon was cheap, fresh, and absolutely delicious every time.
I am simple when it comes to salmon. Lemon, salt pepper. Ideally cooked in such a way that the skin comes out crispy... Pair it with asparagus and maybe couscous.
Man, really bugging me more and more that I don't have fresh seafood here at the moment.
Wasn't aware that was a NC coast thing!Quote:
Originally Posted by devildeac
-jk
Our go-to seafood market claims it is; will verify this weekend.Quote:
Originally Posted by -jk
Agree with the NC coast seafood variety; we should try more.Quote:
Originally Posted by Mtn.Devil.91.92.01.10.15
Having roasted asparagus with ribs tonight along with a rice pilaf. We often pair our salmon with roasted redskin potatoes and roasted veggies (yellow squash, zucchini and onions).
Red drum is a great local fish, great flavor, easy to cook.Quote:
Originally Posted by devildeac
There is a wonderful fish called tripletail. Don’t miss it if you ever see it on the menu.
Agreed.Quote:
Originally Posted by TeacherTom
We catch them here in Cedar Key, Fl. The world’s largest clam harvest is here and the tripletail hang around the stakes. They start showing up next month and I can hardly wait.
Fish education. Guess that's why they travel in...Quote:
Originally Posted by TeacherTom
Put your blue crab on ice for 15 minutes. They won't pinch you.Quote:
Originally Posted by devildeac
Grab back of shell peel forward.
Wash inside get guts out .peel the deadman(lungs) off.return to ice.
After they are clean.
Pot you can fit one crab in.
Half 3/4 with oil .bring to 350
Big bowl of butter milk.
Bowl of flour.mix zatarans or old bay about 50/50 . Some garlic powder too.
Dip a crab in butter milk roll in flour.
Reapeat.do every crab twice.
Fry for 3 to 5 minutes each .
Throw them on a plate with paper towels.
As many crab as you feel like eating.
Eat like you normaly would eat a blue crab.
Geechie fried crab .
Its a good recipe.
Quote:
Originally Posted by devildeac
Quote:
Originally Posted by Mtn.Devil.91.92.01.10.15
Our “seafood guy” (at the Piedmont Triad Farmer’s Market in Colfax on the weekends) brings in Scottish salmon, which has become my favorite. I like to blacken it on a gas grill using with Slap Ya Mama Cajun seasoning. Serve with roasted sweet potatoes, a side salad with good olive oil, and a Willamette Pinot Noir (Ymm, Wine). If up to me, I would cook it rare (like many cook tuna), but Mrs. Tripping and Homeboy like it a bit more cooked. Tastes as close to butter as I have ever had in a fish. A mainstay around these parts.Quote:
Originally Posted by -jk
Sea scallops, wrapped in bacon and pan-seared in a cast iron skillet.
Frogmore stew with crawfish, shrimp, andouille sausage, red potatoes, and corn on the cob, boiled with hot-ssa-emmer-effin’ spices.
Mrs. Tripping’s shrimp saganaki, with fresh tomatoes, garlic, onions, and feta cheese, served with a really dry rosè (Ymm, Wine).
Mrs. dd would go even simpler: no bacon.Quote:
Originally Posted by Tripping William
(blasphemy!)
That's twice now...Quote:
Originally Posted by Tripping William
Shrimp creole. A bit of red/cayenne pepper added by Mrs. dd during cooking and several splashes of whatever hot sauce (low Scoville Heat Units) is in the fridge on my portion just before devouring, probably with an IPA or IIPA.
Shrimp and grits. My wife has a restaurant quality recipe. She gets a few red/cayenne pepper flakes during cooking; I get a few splashes of Texas Pete on my portion. An IPA/IIPA works here, too.
The only good seafood is served raw. Sashimi or nigiri, I’ll take either!
See if he has any bridges to sell also.Quote:
Originally Posted by devildeac
Growing up in Connecticut, I remember seeing books with drawings depicting people catching salmon at the mouth of the Connecticut River, but they had all been killed off by the time of the Revolutionary war. No such tales were ever told about NC however. The water is just not cold enough.
Most of the salmon you see in the east is farmed salmon from up north or Europe.
There is a company in Indiana trying to farm raise genetically modified salmon. I would say that I would be surprised if that succeeds, but then I think about all of the nonsensical things I see food advertised as already.
I will say that eating salmon within a day or two of catching it yourself is completely different than anything you can get at a store or any normal restaurant.
Quote:
Originally Posted by Tripping William
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Originally Posted by Tripping William
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Originally Posted by Tripping William
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Originally Posted by devildeac
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Originally Posted by devildeac
You guys want to play this game? You are in "my house" as they say.Quote:
Originally Posted by LasVegas
Since salmon was a hot topic...here's my most recent internet fish recipe post for salmon from the last salmon I caught in October.
Soy Glazed Salmon
Ingredients:
1/2 cup soy sauce
1/4 cup sesame oil
1 teaspoon granulated garlic
1 tablespoon honey crystals (keeps easier for me than real honey which always ends up hardening on me)
~1 inch of grated ginger
1 good squirt of sriracha (YMMV)
Nice chunk of salmon
http://www.fullspeedfishing.com/gall...ngerdients.jpg
Mixed up everything and marinated the salmon in it for about an hour in the fridge.
Heated up the charbroiler and seared it on both sides for about a minute.
http://www.fullspeedfishing.com/gall...dium/sear1.jpg
Put it on a sheet pan and poured about half the marinade over it. No parchment since I'm not going to cook it that hot so it won't be hard to clean.
http://www.fullspeedfishing.com/gall...dium/onpan.jpg
Then I put it in the oven at 250F for 10 minutes. After that I checked the internal temperature and poured the rest of the marinade on it.
Checked it every few minutes after that and basted it with the marinade in the pan. Once it reached about 135F internal temperature, it was time to plate it up.
Plated with spicy black ramen and green beans.
http://www.fullspeedfishing.com/gall...ium/wplate.jpg
Came out really great with just a bit of a kick from the ginger and siriracha.
BTW - Most of my recipe posts have more than 4 pics. Have to trim them down on here because of DBR rules.
Thanks!!Quote:
Originally Posted by BigWayne
We are indeed here "to play" and your recipes/contributions/photos are fabulous.Quote:
Originally Posted by BigWayne
Sockeye salmon last night. Simple salt, pepper, butter, old bay, lemon. Ymm, seafood. Ymm beer, ardent honey ginger to go with it.
Ymm, Beer, too.Quote:
Originally Posted by accfanfrom1970
Nope.
I prefer the salmon that swim up the Neuse River and are caught locally.Quote:
Originally Posted by devildeac
I probably shouldn't tell a cardiologist this but Calabash-style seafood for me. Shrimp, flounder or scallops, with hush puppies, sweet ice tea and fries.
Hey, I'm a southerner. I don't eat barbecue, follow NASAR, have never smoked and never owned a Confederate flag.
So, I have to embrace my southern roots somehow. :)
Clever young man!Quote:
Originally Posted by devildeac
We still consume some fried sea creatures, hush puppies and fries but less frequently and in smaller quantities than in past decades. My tea is unsweetened and my wife's is half and half. Yea, hers tastes better (and yours even better:o) and I do sneak a sip now and then but realized a couple decades ago that each glass of sweet tea has ~150 calories (more?) and, when offered free refills, that would usually mean 2-4 glasses:o:o. (currently opening the door widely for Ymm, Beer/Pies/Cakes/Puddings comments, too)Quote:
Originally Posted by jimsumner
Back in the 1700s, some laborers and maids had it written into their contracts that they only had to eat salmon a certain number of days since they were so very plentiful. Too much of a good thing I guess.Quote:
Originally Posted by BigWayne
There are now some salmon in the CT River as they've been re-introduced, and various organizations are removing dams to assist in the effort.
Salmon were introduced into Lake Michigan in the early 1970s to eat alewives, a type of small shad or herring, that died off in huge, smelly numbers every year.Quote:
Originally Posted by budwom
From about 1975 to 1977, one of my friend's dad had a boat that was docked in Waukegan Harbor. We often went up and trolled for salmon. We caught some on every trip and would often grill them dockside, just delicious.
I've been gone from the Midwest for almost 40 years but read that the alewife population is in serious decline perhaps due to some invasive mussel species. I'm not sure how the salmon population is holding up.
In thinking about Lake Michigan fishing from my distant past, I also recall the annual smelt runs. We would wade into shallow waters with one guy on each end of the net and catch many small fish called smelt.
The older made us young guys go into the very cold water to catch the fish. They would deep fry them and we'd eat them within an hour of catching them. They were pretty good but most anything that is fried tastes good.
I think they make better bait, Marty!
Sauteed soft shell crabs. I'm getting misty-eyed...
You are probably right, some things seem better with the passage of time.Quote:
Originally Posted by TeacherTom
I don't think we even took the bones out. The fish and their bones were small enough that we'd fry them and just get a slight crunch from the bones.
Ooooh, you and I can be friends!Quote:
Originally Posted by weezie
Butter, salt, pepper, lemon.
Similarly, landlocked salmon have been stocked in Lake Champlain (VT) for a long time, I've caught some big ones...Alewives: I thought those were the spouses of big drinkers! ...actually, we've got alewives here too, susceptible to death when the water temp changes, and yes, they smell real nasty...Quote:
Originally Posted by MartyClark
Had two successful trips the last week and a half. Maybe going again Saturday.
http://www.fullspeedfishing.com/gall...on_4122021.jpg
Latest recipe I made up with our fresh salmon. Inspired by something I found online at NYT site.
Salmon Roasted in Butter and Herbs
Ingredients
4 tablespoons (1/2 stick) butter
4 tablespoons or more minced chervil, parsley or dill
1 salmon fillet, 1 1/2 to 2 pounds
Salt and freshly ground black pepper to taste
I have some nice chervil growing in my Aerogarden so that's how I found this recipe doing the search. You can do this with a nice big chunk of skin on or skinless salmon.
Didn't do step by step pics, but here's what you do.
Heat the oven up to 350-375. I did 350 with my convection turned on.
Get a baking dish that the salmon will just barely fit in.
Put the butter in the dish and half of the herbs. I used mostly chervil, but put a bit of finely chopped fresh rosemary in at this step also. Put it in the oven for 5 minutes to melt the butter.
Salt and pepper the top side of the salmon. When the pan is ready, put the salmon in the pan skin side up and put in the oven for 5 minutes.
Take the pan out and peel the skin off. Salt and pepper the newly exposed flesh and then flip the salmon over. Return to the oven and cook until the internal temperature is 135, probably another 10-15 minutes.
Sprinkle the rest of the herbs on top and serve.
Mine looked like this.
http://www.fullspeedfishing.com/gall...on_chervil.jpg
Plated up with some fresh mushroom risotto and fava beans with bacon and onions.
http://www.fullspeedfishing.com/gall...sotto_fava.jpg
Pretty tasty stuff.
Looks delicious.Quote:
Originally Posted by BigWayne
I can’t tell you how much I enjoyed each and every aspect of this post BW. Very nice. (The smile says it all!)Quote:
Originally Posted by BigWayne
Looking forward to a nice fishing trip in Louisiana next month. Can’t wait!
When we went on our Alaskan cruise 3 years ago, we bought fresh frozen salmon in Ketchican (10 pounds for about $200, including shipping)and they shipped it to Greensboro after we got home (didn't want the cooler they shipped it in to sit on our porch for a week...). We re-ordered when that 10 pounds ran out. We only buy Wild Alaskan salmon, non of the farmed stuff for us. And now we buy it at Costco for about 1/3 the price and it tastes just as good! :cool:Quote:
Originally Posted by accfanfrom1970
Someone mentioned monk fish upstream (yuk yuk yuk!). It tastes like lobster! I love that stuff!
Agreed. These are great photos and accompanying descriptions.Quote:
Originally Posted by OldPhiKap
Only thing missing are the details about the wine. Ymm, Wine! :oQuote:
Originally Posted by OldPhiKap
One awesome trick I learned many moons ago is to cook the grits with broth or stock. Ymm, shrimp and grits.Quote:
Originally Posted by devildeac
Well the one in the pic is Fogscape 2018 Pinot Noir (Arroyo Seco), which is in Monterey County 60 miles south of here. 86 points on Wine Enthusiast.Quote:
Originally Posted by Tripping William
Wine Enthusiast says:
"Struck slate, smashed stone and light cranberry aromas show on the nose of this bottling. There is a prominent wet clay minerality on the palate, with tart red fruit and crushed slate as well."
Been a long time since I had clay or stones in my mouth, but when I drank it, that wasn't what came to mind.
Pretty smooth stuff. I'm not a fancy wine describer but I like it.
Showed up at the wine sale at my Grocery Outlet. $6.99 less 20%, so I picked up a case of it the next day.
After not getting to go last year due to covid, been doing a lot of clam digging trips this year.
Also scored some bluefin tuna from a friend that went out on a 3 day trip from San Diego.
Had a nice meal of bluefin and geoduck clam sashimi with basil gimlets.
http://www.fullspeedfishing.com/gall...5/sashimi.jpeg
Picture of the clam before cleaning and slicing. Cutting board is 18x24 inches.
http://www.fullspeedfishing.com/gall...duck_board.jpg
Wow. Do you have to get the clam in some water so it processes all the gunk in its system first?Quote:
Originally Posted by BigWayne
Attachment 13251
Caught the limit of redfish, and a few sheepshead.
I cooked the redfish on a half shell (fillet with scales still on one side; rub with oil and sprinkle with cajun spices; bake at 475 for 20-25 minutes). Cut the sheepshead into nuggets, breaded with flour and hot spices, and fried for a few minutes.
No, these clams are so big you clean them like a fish by manually removing the digestive tract and gills.Quote:
Originally Posted by bundabergdevil
This is what it looks like inside:
http://www.fullspeedfishing.com/gall...ck_noshell.jpg
The crescent shaped piece and the long siphon are all edible meat once you peel off the brownish skin.
This clam was four pounds in the shell and yielded 2.5 pounds of meat.
Purging is for small clams, oysters, mussels where you are going to eat all the parts you normally wouldn't.
I got to see that in action when my son worked at an oyster/mussel farm.
They would put the shellfish in tanks with super filtered water for 48 hours to starve them so they would empty out.
Very cool. Yes, we learned to purge shellfish the hard way. Shortly after my parents retired to the SC coast, my mom took us all out to the marsh to collect oysters. I guess she didn't read that page in the cookbook though because we shucked them and cooked them and then promptly spit them out they were so gritty. Now we toss them in water and a little cornmeal.Quote:
Originally Posted by BigWayne
Pretty neat how big that geoduck is. What does it taste like?
It is a very mild clam taste. Nice clean meat. Pounded the neck and sauteed it last night.Quote:
Originally Posted by bundabergdevil
Most of our clams end up in chowder. This is about 15-20 big clams (horseneck and washington, not geoduck) chopped up.
http://www.fullspeedfishing.com/gall...oppedclams.jpg
You don't need cornmeal for purging. Just clean cool seawater. Unless you are stirring the water, they can't suck up the cornmeal and you don't want them to anyway. You are trying to starve them so they empty themselves out.
Got a couple nice halibut on Sunday. We've been eating it every day.
Attachment 14888
Attachment 14889
Attachment 14890
What is under the top one? Some sort of smashed chickpea?Quote:
Originally Posted by BigWayne
All three look wonderful!
I was thinking flavored grits. They do look great!Quote:
Originally Posted by OldPhiKap
Pro level plating. An often overlooked but incredibly positive skill. Eyes and nose taste the food before the tongue does.
It's a red curry coconut milk based sauce.Quote:
Originally Posted by OldPhiKap
My slightly modified version of this recipe.
https://www.americascuisine.com/alas...ipes/2137.aspx
Halibut cheeks! ( front end cheeks to be clear). We go through roughly twelve pounds of seafood per month.
Take shrimp u12s if you can get them but any will do. Peel .put in a bowl a few drops of
Olive oil put the spices you like coat heavy
Mix well. Flatten them out in large cast iron skillet . Cut a stick of butter place chunks of butter on top of shrimp.
Cover generously with parmesean cheese.
Put in oven or grill for 15 minutes .
I do some veggies usually put all on top of pasta.
Also blue crab festival is the 27th
In awendaw just outside of charleston sc.
Buckets of fresh crab 🦀 😋
https://i.ibb.co/LxnNYNz/Screenshot-...56-Gallery.jpg https://i.ibb.co/Ch788sM/Screenshot-...46-Gallery.jpg
We had enough meat this week we didn't bother with the cheeks. We had a 13 lb and 30 lb fish for two of us.Quote:
Originally Posted by budwom
Attachment 14892
Halibut really does have fabulous flavor...very handsome poisson!Quote:
Originally Posted by BigWayne
Did you know that Ymm is a bad title because DBR won't let you search for Ymm, but will let you search for Ymmm?
Anyhow, went out for crabs and halibut on Sunday.
Attachment 16470
Tonight I made our favorite macadamia crusted halibut dish.
Attachment 16469
Ymmm! In Louisiana and shocked at how inexpensive seafood is here.Quote:
Originally Posted by BigWayne
Get you some blue crab if your not flying keep them cool.cheap Styrofoam cooler little ice on bottom .cover with news paper .then crab lasts about 3 days or so.Quote:
Originally Posted by ClemmonsDevil
Maryland is 50 bucks a dozen southern is 15 to 20ish a dozen.
Shrimp should be cheap aswell .
It's that time of year.
Enjoy the food great table fair in
Cajun country.
We're spoiled with our dungeness crabs here. If you can eat more than two at one sitting, you will have to go lie down for a while.Quote:
Originally Posted by wavedukefan70s
Each crab will yield about a 1/2 pound of pure meat.
I mean, I could eat five before I got full. But that just seems garish.Quote:
Originally Posted by BigWayne
I've seen those precooked here never have tried them. Is the meat sweet like blue or a different flavor? Very littleQuote:
Originally Posted by BigWayne
Sea food I don't eat.squid I just don't eat. I eat a lot of fish others dont.such as stingray ,eel, barracuda.
My mother inlaw is from the Philippines
She has taught me how to prepare a lot
Of fish that were considered throw backs
.
.
In my experience (former Seattle fishmonger for a bit in my youth) Dungeness is very mild flavor. The texture is lovely. Very easy and tender.Quote:
Originally Posted by wavedukefan70s
It's not CRAZY different from the blue crabs around here, but definitely get a lot more meat for your hard word.
I was going to pop on here and recommend folks pick up monkfish when you see it in your local.
Incredibly sweet fish. Very reasonably priced. A nice filet will be about a pound or so and cooks nicely under a broiler with salt, pepper, butter lemon.
We don't get it here often, but when I see it I pick up two pieces - one for tonight and one for the freezer.
Also, check out the Google image search. It's a ghastly looking creature.
I've had that before. Good eating.Quote:
Originally Posted by Mtn.Devil.91.92.01.10.15
Looks a lot like our oyster/toadfish just 10x larger. Definitely don't want your fingers near the mouth of either.
Our puffer fish aren't poisonous here they say they have two tenderloins. But
I just put them back .
They have a beak and will bite you.as long as they are puffed up your ok.
I don't harvest them on purpose or toadfish .
I will be giving dungeness crabs a taste
Though.
I pick crab fairly effectively. It
Was a chore growing up.heading shrimp also.
We make a a corn chowder with crab meat
In it with cajun seasoning .not bad eating .simple to make.
Was thinking of making chicken and dumplings but with crab maybe shrimp aswell .
I have eaten maybe 4 before, but I'm a big guy and that put me out of action for a bit. Of course the beers washing them down probably factored into it as well.Quote:
Originally Posted by ClemmonsDevil
We really need to hang out. I weight 170 and in my heyday could eat 2 footlong Subway subs, loaded with toppings. I once ate a 28 oz steak, baked potato, salad and dessert. I ate 7 Whoppers once. 17 pieces of large deep dish pizza in one sitting. 45 chicken wings once. I have slowed down over the years though. I got nothing left to prove.Quote:
Originally Posted by BigWayne
I would like to be at this event!Quote:
Originally Posted by ClemmonsDevil
Sounds almost painful to me. 😎Quote:
Originally Posted by ClemmonsDevil
It's glorious.Quote:
Originally Posted by Indoor66
Yes those days are mostly over for me also.Quote:
Originally Posted by ClemmonsDevil
I will be coming to Winston-Salem sooner or later. I thought I was going to be there for the company Xmas party in December, but looks doubtful right now.Quote:
Originally Posted by Mtn.Devil.91.92.01.10.15
Let me know. Asheville or WS and I can drive down.Quote:
Originally Posted by BigWayne
Random seafood allergy question. I have allergies to certain kinds of crab. The evidence is a red rash on my jaw line and neck, but no other symptoms. Of course, I take these symptoms seriously, so as not to follow the course of the muscle guy in Glass Onion.
I can eat blue crab meat from the body or claws. I get allergic reactions, however, to soft-shell crab, Dungeness crab and to crabs served in Europe. I am OK with king crab.
No other seafood causes problems, except mussels, which can give me a tummy ache.
Anyone have any allergic experiences to seafood?
If I don't do a good job getting the lungs/Deadman out of softshell it upsets my stomach.but that's about it.Quote:
Originally Posted by sagegrouse
I don't know why but it does.
According to what I found, Wikipedia, soft shell crabs are not a specific species, but are usually blue crabs. The soft shell designation applies to crabs caught/eaten just after molting, before their new shell hardens.Quote:
Originally Posted by sagegrouse
When you eat soft shell crabs your are eating both flesh and the soft shell.
That is unusual as far as I know. Most people I know of that have shellfish allergies will be allergic to all crustaceans or all bivalves. Of course, that might be because if they have a reaction to one, they just stay away from all of them. You seem to be a bit braver than most.Quote:
Originally Posted by sagegrouse
Your issues seem to be species specific.
On the soft shell crabs, they can be a variety of species that are killed just after molting. During the summer season on the Atlantic coast, if you are getting fresh soft shell crabs, they are most likely blue crabs. If you are getting frozen soft shell crabs, they most likely came from Asia and are a different species.
I have never really thought too much of crab Rangoon in a Chinese restaurant, but the wife seems to like it. So since I have some nice fresh crab meat, I figured I’ll try to make some at home.
Did a little research on the web and came up with this. Way more crab in these than the ones you’ve had before. Pretty darn tasty.
Attachment 16472
There's crab in restaurant crab rangoon??? :confused:Quote:
Originally Posted by BigWayne
Yep. I have visited a softshell crab "farm." From the harvest of hard shells, the crabmen, pick out any crab with a pink dot on its back (swimmer) fin. They are placed in large shallow containers until the old shell pops off. Then, they are packed on seaweed and shipped via air express to Japan -- at least at this facility.Quote:
Originally Posted by camion
I am assuming that the minerals in the shell trigger my allergic reaction. I am happy I can eat any crab.
Dungeness crab isn't actually a crab. Consult a dietician, but it sounds like perhaps you are actually allergic to pseudo-crabs (aquatic animals that have evolved crab like qualities) rather than true crabsQuote:
Originally Posted by sagegrouse
Well you made me go look this up. I see that ~20 years ago, the scientists split crabs into three or more different genus classifications vs the previous grouping all within the cancer genus.Quote:
Originally Posted by ClemmonsDevil
https://en.wikipedia.org/wiki/Cancer_(genus)
https://en.wikipedia.org/wiki/Metacarcinus (includes Dungeness Crabs)
https://en.wikipedia.org/wiki/Callinectes (includes Atlantic Blue Crab)
I don't know how that relates to allergies. Most of the distinctions seem to be shell and appendage differences, but it's been a long time since studied biology.
Not very much and a lot of the recipes I saw call for the fake crab (surimi).Quote:
Originally Posted by camion
The rest of them call for cans of crab meat.
None of them anticipate you going and catching and picking your own.
Eventually we will all just become crabs.Quote:
Originally Posted by BigWayne
https://www.abc.net.au/news/science/2022-09-18/crab-convergent-evolution-crustacean-australia-marine-biology/101388282
Been a bit since we went for crabs. Might have to do one more trip in March.
This week was clam chowder week. Knocked it out of the park yesterday.
Attachment 16846
Attachment 16847
Ugh. I hate when you start posting about your seafood cooking. Makes me hungry and jealous.Quote:
Originally Posted by BigWayne
are banana slugs your secret ingredient? they are vastly underrated IMO.Quote:
Originally Posted by BigWayne
My wife is a proud banana slug!Quote:
Originally Posted by budwom
I have no idea how those taste and I don't want to know. Apparently MtDevil might be able to tell you. By the time I moved to Santa Cruz, my *slug* licking days were over.Quote:
Originally Posted by budwom
The UCSC chowder slugs won some awards today on the professional day as they usually do. I think they get course credit for the culinary program so they have a large turnout of people to help.
Believe it or not, this is our secret ingredient:
Attachment 16848
Is that a geoduck?Quote:
Originally Posted by BigWayne
that's what they said about squid, too icky, then they called it calamari and everyone loves it. Banana slugs just need a bit of rebranding.Quote:
Originally Posted by BigWayne
I need a vacation home in Santa Cruz.Quote:
Originally Posted by BigWayne
I still won't eat squid .used it as bait to many years.but I love grilled octopus. I've been eating scallops a lot this week. Good protein. Not sure I could eat a slug .I've ate snake ect.Quote:
Originally Posted by budwom
Our puffer fish here aren't very toxic.
They have two tender loins that are
As good as grouper cheeks .
under the eyes on a grouper are two medallions that are over looked .
Not cheeks as rear end cheeks.
Love a good clam chowder .yall ever makeQuote:
Originally Posted by BigWayne
Kicking crab corn chowder?
It's a horseneck or gaper clam. They are abundant in Tomales Bay where we go for them. There are a few geoducks there, but very hard to find. Geoducks are more common in Oregon and Washington.Quote:
Originally Posted by Mtn.Devil.91.92.01.10.15
If you go to 4menandaclam.com and scroll down about halfway, you will see a slide show where you can see this pic of a geoduck and more of all the clams we dig up.
https://lh3.googleusercontent.com/3Y...Ksldohqk=s1600
I have made crab and chanterelle chowder, but most of my crab ends up in this crab cake recipe.Quote:
Originally Posted by wavedukefan70s
Loved stumbling upon a geoduck on the Puget Sound. Not as exciting as answering questions about them for curios seafood customers, but pretty cool.Quote:
Originally Posted by BigWayne
One of the most obscene looking things I have ever eaten.
Crab cakes are great my wife has learned to make them.makes good salmon patties too. Have to try that recipe .Quote:
Originally Posted by BigWayne
last night we had one of our great annual treats, shad roe. A pair of lobes sauteed in butter, removed from pan, then some prosciutto and capers and lemon juice sauteed a bit and then poured over the shad roe. Amazing
Fantastic photo!Quote:
Originally Posted by BigWayne
Yesterday:
Attachment 17076
Today:
Attachment 17077
Strong work and looks delicious!Quote:
Originally Posted by BigWayne
Fantastic!Quote:
Originally Posted by BigWayne