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.
Last edited by OldPhiKap; 11-08-2023 at 02:11 PM.
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.
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.
[redacted] them and the horses they rode in on.
There is a wonderful fish called tripletail. Don’t miss it if you ever see it on the menu.
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.
Put your blue crab on ice for 15 minutes. They won't pinch you.
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.