Favorite Seafood

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
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Bealeton
What is your favorite 1. fish, 2. crustacean and 3. shellfish.

1. Grouper - Marinated in Zesty Italian Dressing and grilled

2. Maryland Blue Crabs - Steamed w/Old Bay and lots of COLD Beer!

3. Oysters - On the halfshell with lemon wedges and homemade cocktail sauce consisting of lots of horseradish and ketchup!
 

Greg Rempe

Web Celeb
Moderator Emeritus
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Jan 4, 2005
Messages
8,177
Location
Cleveland, Ohio
1. NO FISH FOR ME THANKS!! ;)

2. Crab Legs all day and night!!! Lotsa butter and salt!!

3. Clams steamed with drawn butter.

I plan to be dead at 40! 8)
 
G

Guest

Guest
Damn, Jeff!! :shock:

Same here :-D Butt, it's gotta be Live Maine Lobster ;) That warm water stuff just don't get if for me..
 

Woodman1

Executive Chef
Joined
Jan 8, 2005
Messages
4,457
Location
Mentor, Oh
1) Lake Erie yellow perch, breaded and deep fried.

2) Soft Shell Blue crabs. Breaded , Fried , and served on french bread with lettuce, tomato, and cajun mayo........a Po Boy! Dat's Good...whoo boy!
 

jminion1

Sous Chef
Joined
Jan 5, 2005
Messages
671
Location
Federal Way, WA
1 Salmon and steelhead are a toss
2. dungeness crabs but how could you leave out lobster and king crab
3.clams and oysters
Jim
 

Shawn White

Sous Chef
Joined
Jan 5, 2005
Messages
791
Location
Calgary, Alberta
1. fresh wild sockeye salmon

2. jumbo tiger prawns, the big buggers nearly the size of your fist

3. lobster

I'm not much of a seafood guy. Limited availability here, expensive and usually of lessor quality (so I'm told).

I love bacon wrapped scallops smoked, finished in frying pan or baked, then rolled in real maple syrup. Lick the plate. :LOL: (scallops are a shellfish? who knew ... I woulda believed it if someone said they where white balls floating in the sea)


Did ya know prawns are meat eaters and shrimp are vegetarians? This, I was told, is why prawns have a stronger flavour.
 

ROB O

Senior Cook
Joined
Jan 4, 2005
Messages
298
Location
Mobile
1. Tuna. All kinds all styles. Period just don't overcook it.

2. Tie Peconic bay scallops (when you can get them it's getting really hard sadly) *and* oysters. Ditto Nick P on the clams man are they sweet.

3. Real Sea Bass. Not this Chilean stuff they try to sell as sea bass.
 

Finney

Master Chef
Joined
Jan 4, 2005
Messages
8,563
Location
Savannah, GA and Somewhere near Lexington, NC
ROB O said:
Real Sea Bass. Not this Chilean stuff they try to sell as sea bass.

Chilean Sea Bass... what a marketing ploy... take a fish nobody will buy (the Patagonian toothfish), change the name so it sounds familiar, yet still mildly exotic. Now people can't buy enough of it. They've had to restrict harvesting so that they aren't over fished.
 

ROB O

Senior Cook
Joined
Jan 4, 2005
Messages
298
Location
Mobile
You got that right on the Chilean Sea Bass thng Chris.

I happen to like it but I can remember when monkfish was a trash fish. Ugly looking sucker but sure is tasty.
 

Woodman1

Executive Chef
Joined
Jan 8, 2005
Messages
4,457
Location
Mentor, Oh
jminion said:
1 Salmon and steelhead are a toss
2. dungeness crabs but how could you leave out lobster and king crab
3.clams and oysters
Jim

It is interesting that you pick steelhead. You must get em fresh out there. On the Lake Erie Tributaries, it is a HUGE sport fish, but by the time they begin running to mate, they are a good fight, but basically are decomposing while still alive. Most folks up here,excluding Greg and his in-laws, won't even bother with them! Woodman
 

jminion1

Sous Chef
Joined
Jan 5, 2005
Messages
671
Location
Federal Way, WA
Woodman we get steelhead as they hit the rivers they are beautiful.
They come in and spawn but then return to the ocean the really big one could have made trip a few times.
Jim
 

Woodman1

Executive Chef
Joined
Jan 8, 2005
Messages
4,457
Location
Mentor, Oh
Oh Jim, the freshwater ones die after spawning. Often times you will see them in the shallow creeks flopping around in the shallows dying. It's sad really! :-( :-( :cry: Woody
 

Woodman1

Executive Chef
Joined
Jan 8, 2005
Messages
4,457
Location
Mentor, Oh
Jane said:
Soft shell crabs

Raw oysters with horseradish

Escolar for fish or halibut filet

I once devoured a 4 pound lobster at Palm in NYC. Had it with all the sides, too. Asparagus, potatoes, salad. Afterwards, we took a walk and had sushi for dessert. Boy, those were the daze!

Did ya eat it like Meg Ryan in "When Harry Met Sally?"
 

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