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Seafood

bcherod

bcherod

Ultimate Seminole Insider
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Nov 19, 2006
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Because my mother was from LA, I ate a lot of shrimp. Thank goodness no crawfish.

Then my dad got transferred to Maine, learned lobster.

Then Japan. Alaskan king crab flown in once a week. (Commissary)

Eventually in the NY are, went to lobster, oysters and clams.

Now I’m back in Florida and hopelessly addicted to snow crabs.

Yeah, I know I’m spoiled. 😻
 
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Seafood is the best!

Growing up on the gulf, I ate a lot of oysters and shrimp. Snapper and grouper were special occasion meals, but bream and catfish were on the table at least a couple of times per week. I developed a taste for crawfish in college, and I still get a craving for them occasionally. Since moving to the west coast, I eat a lot of local squid and crab, in addition to halibut, black cod, and sanddabs. I am anxiously awaiting the opening of the Dungeness crab season in the next few weeks, as I love to get a couple of whole crabs steamed every year. This week, I have been having a lot of sockeye salmon.
 
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Growing up in Tampa, I learned how good seafood was early in life. Then, after graduating from FSU, moved to Atlanta or my first big job and stayed there for 50 years. Seafood there was abysmal at best; always frozen and shipped in to the restaurants. About the only thing worth eating was fried catfish.

Then we retired to Cape Coral, and for 2 1/2 years I've been making up for lost time. We probably eat out seafood 4-5 times a week. There are so many places for it down here, we're always finding new places to go.

My boys growing up missed out on it; neither one cared for seafood, and when they come down to visit, they're SOL when we go out. They can eat a Caesar salad in lieu of it if they like, but I'm not buying them a steak down here (though there are some very good steakhouses here as well.
 
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Just found out Southern seafood (market square) has a sale on Stone crabs. I may have to splurge. I don’t eat much. Two clusters of snow crabs and I’m full. My hands are also wrinkly by then from the moisture.
 
My go to is fresh grouper or snapper cooked on the grilled. Can’t forget the lobster either. I love it anyway you cook it it, but one of my favorites is to cut into kabob sizes with venison kabobs made from backstrap. I am lucky though as all my fish and lobster are result of dive trips so it is always fresh.
 
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Well, I still have 2 lobster claws and a pound of snow crab claws.

Plus I made stock for crab bisque. It is currently cooking down.

I have to say, being free to eat as I want on Thanksgiving is truly liberating.
 
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I do like Maine lobster as well but I’m partial to Florida tails, probably has something to do with being a Florida native, 67 years and counting!
 
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Lobster tails were on sale at my local supermarket for five bucks each, so I picked up a bunch of them this weekend. I think that a few will end up in rolls and the others are on the grill.

Last night we did hot pot with abalone, shrimp, and steak, which definitely hit the seafood craving. My mother-in-law catches the abalone, herself, which always impresses me.
 
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