Seafood is healthy for you, and it's also good for your brain. Plus, you know, yummy! What seafood dish do you crave the most? It could be from either salt water or fresh water, cooked or raw. It could even be fish eggs.
For me, it's a tie between Baked Lobster Savannah and charcoal-grilled rare Swordfish with a touch of ground black pepper and lemon-butter sauce.
I had little neck clams and lobster with steaks tonight with wifey for our special day...thats my favorite
Yours aint bad either
Congratulations on what I assume is your Wedding Anniversary. I don't think there is any such thing as a bad seafood dish, except for Tripe, Bluefish, and anything allegedly from the water at a fast food chain. Probably not a good idea to order seafood at most steak houses. Aside from those considerations, surf's up.
shareThank you:)
Was a very nice evening...
Quiet around here btw...the usual suspects seem absent tonight
Watch your six pal...
Seems smthng is afoot
Now i'm hungry...i think i'm going to buy some fish eggs salad,today.
share'Fish egg salad'?
Is that really a thing?
Shoie, the eggs of Sturgeon are caviar, which can be worked into a lot of different recipes. The eggs of, say, Catfish, not so much.
shareGotcha...i know and thank you Kane...ive seen the Sturgeon in the mighty Hudson River...
It just that sounds really expensive...i know what it costs around here... Even in Brooklyn where the Russians and Jews have wholesale places its real costly...thats gotta be a $50 salad hes talking about
There is also what is known as American caviar, which is from Lumpfish, that is colored red, as opposed to the black of the Russian Beluga or Sevruga, or the gold of the Ossetra, that, as part of a salad recipe (as opposed to being enjoyed off a mother-of-pearl spoon with capers and Melba toasts and VERY cold Brut champagne) is delightful, especially when accompanied by a stirling salad dressing, like a mango vinaigrette. And also affordable.
Absent funding, substitute creativity. There is ALWAYS a way.
PS There is also caviar from China, which is very impressive, but I am too tired to go there right now.
Ive said it before..youre my Yoda
Thx, ill look into that
I used to love fish ... and I still do ... but I hardly eat it any more because of how polluted the oceans are. The AMA I think it is, is telling people to limit their intake of seafood ... particularly tuna.
shareDont be silly dum dum
Eat all the fish you wish
Big boy like you listening to some jerkoff g'vmt agency lol!
That is why there is available seafood from farms and not from the ocean.
And do not ignore fresh-water seafood, not from any polluted ocean at all: Trout (yum), Bass (though I prefer Seabass [Grouper], Pike.
Yeah, but the farm seafood are raised too close together and often have infections and sicknesses.
I still eat salmon because of the omega 3 fatty acid content and it is relatively better .. but still not very often.
https://www.epa.gov/fish-tech/2017-epa-fda-advice-about-eating-fish-and-shellfish
shareThe agencies have concluded that the following people should eat more fish that is lower in mercury for important developmental and health benefits:
Women of childbearing age (about 16-49 years old)
Pregnant and breastfeeding women
Young children
So, you're quoting Trump's EPA at me, and dismissing the "that is lower in mercury" part?
Just how do you tell if fish is lower in mercury?
I didn't quote nor dismiss anything, just linked the EPA/FDA report for you to read. If you're going to troll, be better at it.
shareSorry, but I just do not care when someone thinks they are helping by throwing a raw link at me. What you are doing is loading me down with an assignment, a liability. If you have something to say, if you read the page, and have something to add, just summarize it in words would be my suggestion. That is not too hard to understand or unreasonable. If you disagree with me, just say so ... or if you agree. Why do you naturally assume I need more information on this?
shareBlackened Salmon
Ceviche
Paella
Lobster Mac and Cheese
Lobster, hands down!
😎
Seal meat - its a Eastern/Northern Canada specialty. You bake it with potatoes/carrots/parsnip and add various herbs and spices like savory and the grease gets in the veggies. Loved this as a kid we would only have it once or twice a year.
You can also make a nice seal meat stew.
Ive tried a lot of crazy sounding dishes
This is next!
Sounds interesting!
shareThat sounds good. What does it taste like? I would imagine it’s so succulent with the fat content. I’ll have to see if this is available in the US.
shareYes very succulent - its sort of like duck or goose. Its been years since I had it - I think the only place in the USA you would find it would be Alaska.
sharecrab
shareEver catch them?
Traps or lines?
Ive done it a few times...no meat is sweeter!
Years ago, in my capacity as a journalist for The Boston Herald, I interviewed Roger Berkowitz, who created and owns Legal Seafood, the most prominent and successful chain of seafood restaurants in New England, which is to to say, "in this country, if not in this world," and he told me that a "stuck fish" (meaning a harpooned fish) tastes better than a "netted fish," (one caught in a trawling net), because
the stick fish hasn't had the time to bloat with sea water.
So, neither traps nor lines. Stuck.
What can I say? I like, and research, my food.
Sushi / Sashimi... love it... I have to have it weekly at least... All sorts...
share