Favorite Seafood Dish?

a reply to: ketsuko

Yeah, I really like sushi and sashimi a lot. I think I could live on that stuff.

I've learned to make my own...sort of. By no means am I a master. Sushi is not cheap! (reason I am trying to learn to be better at making it).

a reply to: Flyingclaydisk
They are! Crickets and worms are the only thing I've ever had luck with. Jigs or lures not so much. But they are delicious!

a reply to: Flyingclaydisk

There's a little joint down the road from where I work that has a 2 rolls + soup/salad + 2 crab rangoon for $10.50 lunch special, and they have a long list of rolls to pick from.

All things considered, that's a reasonable price for sushi. They're always packed when I go.

a reply to: Flyingclaydisk

King Crab, white rice, butter = Heaven!

I hate lobster though, isn’t that weird…

a reply to: Edumakated
I can eat them with ketchup! I like raw oysters to but fried are the best!

a reply to: JAGStorm

No, it's not. I love both, but my husband isn't all that fond of lobster either. He eats it, but he vastly prefers crab.

And the two do taste differently. Crab is sweeter. The two also have very different textures, and he's a texture eater.

a reply to: RookQueen

But the snags!...OMG!!!

Those crappie get down in that tangle and just hang there!

It's just lost lure after lost lure.

"slabs" they call 'em, and I'll be danged if I've ever put one in my boat. I've put about every other kind of a fish in the boat, but not one of those.

a reply to: JAGStorm

Lobster is a lot firmer meat than crab. I think that throws people off.

I'll bet if you ever ate a New England lobster roll, you'd change your mind though!

I'd probably walk through fire for one of those things!

originally posted by: Flyingclaydisk
a reply to: JAGStorm

Lobster is a lot firmer meat than crab. I think that throws people off.

I'll bet if you ever ate a New England lobster roll, you'd change your mind though!

I'd probably walk through fire for one of those things!

I have had a NE Lobsta Roll, and I didn’t like it, at all.
I think it is because I grew up on crab.

As Ketsuko mentioned its the texture thing, and I don’t like lobster after taste. I love the “boing” chew of crab! (King crab)

Also last I was in Florida they still have stone crab, they even ship it.

a reply to: Flyingclaydisk

Ahhgggghhh...now I'm hungry!

Hi! Yes

You shall pay the price, since now i'm hungry as well, karma will be sent your way, good sr

originally posted by: ketsuko
a reply to: JAGStorm

No, it's not. I love both, but my husband isn't all that fond of lobster either. He eats it, but he vastly prefers crab.

And the two do taste differently. Crab is sweeter. The two also have very different textures, and he's a texture eater.

Have your husband try Conch and see if he likes it. Looks and sounds disgusting, but I loved it, much more similar to crab than lobster! Conch chowder!!!!

originally posted by: ketsuko
a reply to: JAGStorm

No, it's not. I love both, but my husband isn't all that fond of lobster either. He eats it, but he vastly prefers crab.

And the two do taste differently. Crab is sweeter. The two also have very different textures, and he's a texture eater.

Crab is sweeter and has a more stringy texture. I prefer lobster as it is easier to eat imho. I like it when the split it down the middle and grill. Slather it with some simple drawn butter and I am good to go.

Can you believe lobster actually used to be throw away food for poor folks back in the day...

a reply to: JAGStorm

Okay, well, we all have different tastes I guess. More 'lobstah's' for me! LOL! (My mom was from NE, so I might be biased).

I'm certainly not going to dis King Crab though! That's my favorite of all. Many years ago they used to have sales on it at the stores here. I'd go in and buy like 4 pounds of the stuff just to see if I could eat enough of it that I wouldn't crave it as much as I do. Didn't work! Gobbled it all up every time and still wanted more!

I could never work on a crab boat. They'd never bring any crab home to sell! And, I'd just be fat(ter). Made 50 g's on the crab boat, and ate 75 g's worth of the damn crabs...get this guy outta' here!

My favorite seafood dish? That is not hard, but my favorite is not the same as many others favorites.

If I get a pike, bass, or any good fresh bigger fish over twenty inches long I like to scale it and toss sale and pepper on it and stuff the cavity of the fish with onions and a stalk of celery and some butter. Then I wrap it in foil to seal it, again wrap it in foil to double the foil, and stick it over a wood or charcoal fire, about ten minutes a side till it is flaky. It is hard to put a time on it, it is actually steamed and baked when done. The fish just falls off the bones. You can put other stuff in it, if you do not have celery, just use some parsley flakes. A couple cloves of garlic is also good if you feel like it, I use it once in a while. It works great on a grate over the fire or the grate on a grill. It does turn out ok with a gas grill, but seems better over a real fire. You could use a cast iron pan with cover too, I have done that, but it does sometimes leave a flavor in the pan that you can taste with the next thing you cook in it.

Whitefish and trout taste good this way, but I have never tried Salmon this way.

I could eat a whole two pound whitefish or trout that way....lots of butter helps. I bet coconut oil along with butter would increase the flavor.

Talking about refined coconut oil, it seems to increase the yum in a lot of things you cook with it, the secret is to just use a little along with butter or maybe olive oil. I think that the fatty acid that makes it taste good is myristic acid. Combined with the high lauric acid in the refined oil, it is not harmful like it is if you eat myristic acid pure. Lauric acid when treated with alcohol becomes monolaurin. Myristic acid is also to a less degree found in butter and that is why it makes people happy when they eat popcorn cooked in coconut oil with butter added to it. en.wikipedia.org...

Myristic acid is also at high levels in real caviar and sperm whale oil taken from the gland. Too much is no good, use it sparingly when dealing with other sources than coconut oil and butter. All you have to do is richen the butter a little to make it good, Sturgeon has lots of this as well as some other ancient fishes.

By studying food chemistry extensively and experimenting with recipes, I have learned how to increase flavor in foods with little extra cost involved. To four sticks of butter used to make the pasty crusts tonight I added about one table spoon of coconut oil to increase the yummy effect. Also, a little raw wheat germ added to bread increases the good taste of it, and so does adding barley flour or malted barley flour...but that is a growth and repair hormone it contains which is a different type of increase of flavor potential, again, one teaspoon of barley flour flavors a loaf of bread, do not overdo it because some people really like it while others don't seem to like it in too high amounts in bread. I could go on for hours with things like this, and remember this, mixing the wrong chemistries or putting too much in can make things taste bad and sometimes give you the runs...learned lots of things the hard way, but it is almost impossible to find some of the stuff I discovered on the internet or in cook books.....Some of the old cook books we have, over seventy five years old, explain some of the methods of combining things properly in sections explaining general principles of cooking, modern cookbooks do not explain things thoroughly enough unless you have been trained in the procedures from professionals.

a reply to: Flyingclaydisk

Sauteed or fried sea scallops, fried shrimp, low country boiled shrimp, every type of crab leg or claw possible, clam strips, New England clam chowder, CT lobster roll, whole Maine lobster, grilled tuna steaks, Japanese style mackerel, fried Atlantic cod, etc.etc.etc.

My wife isn't a fan of seafood, so whenever I get the chance I tend to go overboard a bit.

originally posted by: JAGStorm

originally posted by: ketsuko
a reply to: JAGStorm

No, it's not. I love both, but my husband isn't all that fond of lobster either. He eats it, but he vastly prefers crab.

And the two do taste differently. Crab is sweeter. The two also have very different textures, and he's a texture eater.

Have your husband try Conch and see if he likes it. Looks and sounds disgusting, but I loved it, much more similar to crab than lobster! Conch chowder!!!!

Oh MAN!, I forgot about that! Conch is awesome! Conch chowder? MMMMMMMMmmmmMMMMMmMMMph! That stuff is GOOOOOOOD!!

Welk is good too. Used to get both down in FL.

originally posted by: Flyingclaydisk
a reply to: JAGStorm

Lobster is a lot firmer meat than crab. I think that throws people off.

I'll bet if you ever ate a New England lobster roll, you'd change your mind though!

I'd probably walk through fire for one of those things!

To me, Lobster tastes like the bull heads my grandfather used to boil. They Kind of look like a lobster without claws I suppose. Like Lobsters the bullhead is a bottom feeder, and you have to make sure they do not come from polluted water.

a reply to: JAGStorm

Conch fritters and chowder, quality piece of seafood right there.

a reply to: rickymouse

Biggest problem with Pike is those dang "Y" bones. Great eating, if you can deal with the bones. And, filleting them out is next to impossible (at least for me).

originally posted by: JAGStorm

originally posted by: Flyingclaydisk
a reply to: JAGStorm

Lobster is a lot firmer meat than crab. I think that throws people off.

I'll bet if you ever ate a New England lobster roll, you'd change your mind though!

I'd probably walk through fire for one of those things!

I have had a NE Lobsta Roll, and I didn’t like it, at all.
I think it is because I grew up on crab.

As Ketsuko mentioned its the texture thing, and I don’t like lobster after taste. I love the “boing” chew of crab! (King crab)

Also last I was in Florida they still have stone crab, they even ship it.

You need to see a doctor. Something is wrong with your taste buds (joke).

The first thing my wife and I do when we go to Martha's Vineyard is grab a lobster roll. We don't even unpack our bags. We literally go from airport to grab a lobster roll. They are so cheap too. Some of the churches have lobster roll sales adn they are like 10 bucks. Unbelievably good. Toasted bun and lobster with a little butter, mayo.

Love Stone Crab Claws.