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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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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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Wow! That’s very cool brain

I’ve been to Cali twice but never tried abalone

Is it like a big clam?
Or an oyster?

Chewy or tender?

Now I gotta try some, you stirred my interest for sure
 
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littleitch1 said:
Wow! That’s very cool brain

I’ve been to Cali twice but never tried abalone

Is it like a big clam?
Or an oyster?

Chewy or tender?

Now I gotta try some, you stirred my interest for sure
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It's meatier and more uniform in texture than either oysters or clams. It has a very mild flavor and reminds me a lot of a firm calamari steak. Also like calamari, it goes from tender like al dente pasta when perfectly cooked to pretty tough when even slightly overcooked. My mother-in-law prefers to eat it sliced super thinly and just barely seared or scalded. I like bigger slices on a skewer or in the hot pot.

Next weekend, I think the plan is to get fresh uni and local caviar to top a few of the lobster tails. Dungeness crab season got pushed back to late December due to having a lot of humpback whales still hanging out in the local waters, so the crab smashing is on hold. We are seeing some great reports and videos of chinook and other salmon swimming the length of the Klamath river for the first time in over a century, which is awesome.
 
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Oh I should own up to indulging in an obscene amount of fried shrimp over the long weekend, as well. We had recently gone to a crappy sports bar (not my choice) and ordered a couple of fried shrimp baskets, which were exactly as you would expect from a crappy sports bar that caters to the palates of twenty-something techbros. I took that personally.

So, I responded by making several varieties of fried shrimp at home over the course of a few days. I think I probably went through about 5 lbs of Pacific rock shrimp, and I am certain that my cholesterol is currently at an alarming level. I am tempting the gout gods.
 
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bcherod said:
You must never have had Maine lobster.
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Speaking as someone who has lobster as a regular part of my food consumption I will have to say I think the Fl. lobster has a better flavor. And getting really picky the little ugly mutant looking shovelnose lobster may have them all beat. Now I am not going to turn down any of them but if I had to choose just one for dinner tonight it would be the Fl. Spiny lobster. If anyone calls me and invites me over for a lobster dinner the one thing I will not ask before committing to the meal is what type of lobster are we having.
 
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