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Old 08-01-2011, 12:15 AM   #21
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only if they're alive, alive oh.

i've had whelks in the caribbean that were delicious. they were simply grilled in their shells, foot up to hold in their liquor.
after grilling, you just peel the foot pad and pull the ugly little slug out. but they're oh so good.
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Old 08-01-2011, 12:31 AM   #22
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I concur Tom I do like a fresh raw sea urchin, they are just like a fishy soft boiled egg.
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Old 08-01-2011, 06:44 AM   #23
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Because I can get it, lobster. When living in Florida, though, it was rock shrimp and a kind of crab claw that is very seasonal (the crab actually lives and grows a new one, so they are very restricted, can't remember what they're called). I do believe sometimes that having every food available every day of the year lulls us into complacency and probably is bad for the environment. Both of these were very seasonal and, at least up until 1990, really not available except locally.

I can also get excellent IQF scallops here and just love them seared with a cream and sherry sauce, over linguini. Yummm....
you are so spot on about seasonality, anticipation and the environment. instant gratification rules, and we lose....
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Old 08-01-2011, 10:45 AM   #24
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Have yet to meet seafood I hate, a favorite is hard to pick. I once had, in one sitting, a scallop the size of a softball, a foot-long prawn loaded with a gazillion eggs, shark fin soup, and more dishes that evening which are lost in a haze. And yes, I know, shark fin is a no-no. Toro, raw big-eye tuna belly is awfully delicious. Yes, I know about them, too. I like to cook and serve salmon, especially wild sockeye in season.
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Old 08-01-2011, 10:53 AM   #25
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Pacific red snapper, as blackened red fish, as fish & chips, and as Snapper Romana.

BTW, trout and tilapia are NOT seafood. They are both fresh water fish, and there are no fresh water seas! I'm not crazy about trout, but I do love my Kung Pao tilapia.
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Old 08-01-2011, 10:56 AM   #26
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Lobster and Catfish
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Old 08-01-2011, 12:23 PM   #27
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A thick oven-fried catfish sandwich with lots of homemade mayo, lettuce, tomato and hot peppers on thick sliced bread.
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Old 08-01-2011, 01:06 PM   #28
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I concur Tom I do like a fresh raw sea urchin, they are just like a fishy soft boiled egg.
I'm dying to try some. Haven't had the opportunity yet and I would love to try abelone as well. Maybe next time I go down to Cape Town To far from the ocean at the moment to get more daring than the frozen stuff
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Old 08-01-2011, 02:20 PM   #29
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Abalone sandwich? When I was a kid in California I tried to cook abalone and no matter what we tried it was so rubbery that it was like fish-flavoured chewing gum! Gave Up. Of course that was 40 years ago!
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Old 08-01-2011, 02:22 PM   #30
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>>trout and tilapia are NOT seafood. They are both fresh water fish

tilapia yes, trout curiously is a yes / no / both

from stuff I read a while back, steel head trout are genetically identical to rainbow trout - steel heads go to sea, rainbow remain landlocked.....

walking past the fish counter, one could easily mistake steel head for wild caught sockeye - or any of the really red fleshed salmon (ie not farmed pink....)

as a bloke once explained to me: "I'm a seafood lover - I love all the food I see."
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Old 08-01-2011, 02:29 PM   #31
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Actually, I thought seafood was a pretty basic term used to describe anything in the fish or amphibian department. I know around here frog legs are found in the seafood dept. Fresh water mussels and clams are found in the seafood section, too. And who knows where Mrs Paul's is found...

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Old 08-01-2011, 03:22 PM   #32
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I just abandoned lobster for chanpagne oysters. They are heaven and I never get enough of them. phil's get ready for me I'm having cravings for oysters and lobster with butter.
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Old 08-01-2011, 03:28 PM   #33
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>>trout and tilapia are NOT seafood. They are both fresh water fish...
You don't have to get technical. If it has fins and swims, it's seafood.
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Old 08-01-2011, 03:31 PM   #34
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...chanpagne oysters. They are heaven and I never get enough of them...
Do you have a favorite recipe for them you could share?

TIA!
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Old 08-01-2011, 03:38 PM   #35
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Do you have a favorite recipe for them you could share?

TIA!
I'll see if I can find Phil's recipe. I do know they are In the shell when served. They seem to be cooked with finely sliced shallots champagne lemon juice I slurp them down so fast the taste tends to escape me. Ill go look and report back.
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Old 08-01-2011, 03:59 PM   #36
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I'll see if I can find Phil's recipe. I do know they are In the shell when served. They seem to be cooked with finely sliced shallots champagne lemon juice I slurp them down so fast the taste tends to escape me. Ill go look and report back.
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Thanks! Some like the cream style version of the sauce and some like it as a broth type sauce. I think I would like both...
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Old 08-01-2011, 04:45 PM   #37
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You don't have to get technical. If it has fins and swims, it's seafood.
Yes, I do have to get technical. I am, after all, a TECHNICAL writer!

Next thing ya know, someone will start calling their pond koi seafood!
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Old 08-01-2011, 04:48 PM   #38
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And who knows where Mrs Paul's is found...

Up stream. WAY up stream.
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Old 08-01-2011, 04:50 PM   #39
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Next thing ya know, someone will start calling their pond koi seafood!
Ahhh, I see you've met my cat...
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Old 08-01-2011, 04:59 PM   #40
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Yes, I do have to get technical. I am, after all, a TECHNICAL writer!
So was I... technical illustrator/technical writer for 12 years (RCA Gov. Services, Rockwell International, TRW Aerospace Div., Univox Inc., Lockheed), total of 49 government publications

I never did get that 50th!!!

Mrs. Pauls isn't seafood... It's mystery... stuff
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