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Thread: Ymm, Seafood

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  1. #1
    Join Date
    Feb 2007
    Location
    Raleigh

    Ymm, Seafood

    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.
    [redacted] them and the horses they rode in on.

  2. #2
    Quote Originally Posted by devildeac View Post
    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?

  3. #3
    Join Date
    Feb 2007
    Location
    Raleigh
    Quote Originally Posted by ClemmonsDevil View Post
    I could be a pescatarian. Where you headed and for how long?
    1. NC coast
    2. weekend
    [redacted] them and the horses they rode in on.

  4. #4
    Quote Originally Posted by devildeac View Post
    1. NC coast
    2. weekend
    Ocracoke? Because the seafood market here is closed.

    :-/

  5. #5
    Join Date
    Feb 2007
    Location
    Raleigh
    Quote Originally Posted by Mtn.Devil.91.92.01.10.15 View Post
    Ocracoke? Because the seafood market here is closed.

    :-/
    A bit farther south.
    [redacted] them and the horses they rode in on.

  6. #6
    Join Date
    Jan 2010
    Location
    Outside Philly
    Quote Originally Posted by devildeac View Post
    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.
    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).

  7. #7
    Join Date
    Feb 2007
    Location
    Raleigh
    Quote Originally Posted by bundabergdevil View Post
    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).
    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.
    [redacted] them and the horses they rode in on.

  8. #8
    Join Date
    Jan 2010
    Location
    Outside Philly
    Quote Originally Posted by devildeac View Post
    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.
    Lovely. Just lovely.

  9. #9
    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.

  10. #10
    Join Date
    Feb 2007
    Location
    Raleigh
    Quote Originally Posted by Mtn.Devil.91.92.01.10.15 View Post
    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.
    [redacted] them and the horses they rode in on.

  11. #11
    Quote Originally Posted by devildeac View Post
    Salmon is our go-to, but we're flexible.
    I won't argue with salmon anytime anyplace. But, there is much more fresh seafood to be had on the NC coast.

    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.

  12. #12
    Join Date
    Feb 2007
    Location
    Raleigh
    Quote Originally Posted by Mtn.Devil.91.92.01.10.15 View Post
    I won't argue with salmon anytime anyplace. But, there is much more fresh seafood to be had on the NC coast.

    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.
    Agree with the NC coast seafood variety; we should try more.

    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).
    [redacted] them and the horses they rode in on.

  13. #13
    Quote Originally Posted by devildeac View Post
    Agree with the NC coast seafood variety; we should try more.

    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.

  14. #14
    Join Date
    Feb 2007
    Location
    Washington, DC area
    Quote Originally Posted by devildeac View Post
    Salmon is our go-to, but we're flexible.
    Wasn't aware that was a NC coast thing!

    -jk

  15. #15
    Join Date
    Feb 2007
    Location
    Raleigh
    Quote Originally Posted by -jk View Post
    Wasn't aware that was a NC coast thing!

    -jk
    Our go-to seafood market claims it is; will verify this weekend.
    [redacted] them and the horses they rode in on.

  16. #16
    Join Date
    Feb 2007
    Location
    Santa Cruz CA
    Quote Originally Posted by devildeac View Post
    Our go-to seafood market claims it is; will verify this weekend.
    See if he has any bridges to sell also.

    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.

  17. #17
    Join Date
    Feb 2007
    Location
    Santa Cruz CA
    Quote Originally Posted by Tripping William View Post
    Sea scallops, wrapped in bacon and pan-seared in a cast iron skillet.
    Quote Originally Posted by Tripping William View Post
    Frogmore stew with crawfish, shrimp, andouille sausage, red potatoes, and corn on the cob, boiled with hot-ssa-emmer-effin’ spices.
    Quote Originally Posted by Tripping William View Post
    Mrs. Tripping’s shrimp saganaki, with fresh tomatoes, garlic, onions, and feta cheese, served with a really dry rosè (Ymm, Wine).
    Quote Originally Posted by devildeac View Post
    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.
    Quote Originally Posted by devildeac View Post
    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.
    Quote Originally Posted by LasVegas View Post
    The only good seafood is served raw. Sashimi or nigiri, I’ll take either!
    You guys want to play this game? You are in "my house" as they say.

    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



    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.




    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.



    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.



    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.

  18. #18
    Join Date
    Feb 2007
    Location
    Raleigh
    Quote Originally Posted by BigWayne View Post
    You guys want to play this game? You are in "my house" as they say.

    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



    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.




    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.



    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.



    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.
    We are indeed here "to play" and your recipes/contributions/photos are fabulous.
    [redacted] them and the horses they rode in on.

  19. #19
    Join Date
    Feb 2007
    Location
    Raleigh
    Quote Originally Posted by BigWayne View Post
    See if he has any bridges to sell also.

    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.
    Thanks!!
    [redacted] them and the horses they rode in on.

  20. #20
    Join Date
    Nov 2007
    Location
    Vermont
    Quote Originally Posted by BigWayne View Post
    See if he has any bridges to sell also.

    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.
    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.
    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.

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