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Seafood

bcherod

bcherod

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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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Most of the "lobster" that shows up in tacos and burritos out here is langostino, which is totally fine with me. It's delicious. California spiny lobsters are also really tasty despite not being as well regarded as Maine lobster, generally.
 
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BrainVision said:
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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That is so cool that your mil catches the abalone.
 
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divinnole said:
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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Haha. I’m just the opposite. To me FL lobster tastes like crawfish. Maine lobster has its own taste.

Just like I prefer Apalachicola oyster or Blufton over most other oysters.
 
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bcherod said:
Haha. I’m just the opposite. To me FL lobster tastes like crawfish. Maine lobster has its own taste.

Just like I prefer Apalachicola oyster or Blufton over most other oysters.
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You are wrong, wrong, wrong. I am 6'5" 280lbs so it is obvious I know a little about eating and I am telling you Fl Lobster is the best. I will also tell you a Ram is a better pickup than a Ford or Chevy. Be assured I will not turn down a Maine lobster if it is put in front of me. I will give you this though, if the Fl had the claws there would be no argument as to the best one. :)
 
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divinnole said:
You are wrong, wrong, wrong. I am 6'5" 280lbs so it is obvious I know a little about eating and I am telling you Fl Lobster is the best. I will also tell you a Ram is a better pickup than a Ford or Chevy. Be assured I will not turn down a Maine lobster if it is put in front of me. I will give you this though, if the Fl had the claws there would be no argument as to the best one. :)
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(Wandering off topic here) LOL having worked part time at a CJDR dealership I love Ram pickups and will just say there were a LOT of Ford/Chevy trucks on the pre-owned lot as trades from guys who were told at those dealerships they could pull a fifth wheel with no problem. Nope.
 
goldmom said:
(Wandering off topic here) LOL having worked part time at a CJDR dealership I love Ram pickups and will just say there were a LOT of Ford/Chevy trucks on the pre-owned lot as trades from guys who were told at those dealerships they could pull a fifth wheel with no problem. Nope.
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My last 3 trucks in order was a Dodge 95' 1/2 ton that was totally worn out at 330,000 miles. My next one was Dodge 2001 3/4 ton Diesel that I got rid of at 540,000 miles and is still being used as farm truck. My current one is a Ram 2012 3/4 ton diesel with 280,000. I am getting ready to get rid of it because I am not pulling big loads all over the place like I have been doing for years. The expense of owning a diesel is getting to much to pay to use the truck as a daily driver. I have owned 1 Chevy and 2 Fords and I have found if you actually use them as a truck and not just a grocery hauler they did not hold up as well as the Dodges and Rams have. I take meticulous mechanical care of my vehicles but I use the crap out them. I have repaired the AC at least once on all of them and the front end on all but I have never had a drive-train mechanical issue so I will always be a Dodge/Ram owner.
 
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Well, as an RVer, I see more 5th wheels being pulled by Fords and GMC/Chevys. My neighbors on both side of me pull their 5's with Chevys and neighbor across the street pulls his with a Ford. Another neighbor pulls his Airstream with an F150.
 
BrianNole777 said:
What do you put on your lobsters?

Butter? Anything else?
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It depends on the preparation. I really like classic lobster thermidor and lobster newberg, which both have a rich, creamy sauce that involves brandy. I like both warm and cold rolls. The former is just clarified butter and the latter is mayonnaise and chives or tartar sauce. I like to add either an uni or a dollop of caviar as topping to grilled tails for a hit of salt. I also make a little spicy dip of fish sauce, lime juice, and thai chilis.
 
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bcherod said:
Haha. I’m just the opposite. To me FL lobster tastes like crawfish. Maine lobster has its own taste.

Just like I prefer Apalachicola oyster or Blufton over most other oysters.
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I grew up on Apalachicola oysters, but I don't think that any of the warm water oysters are in the same league for taste and texture with the coldwater pacific oysters. My favorites are either Kumamotos or the Pacific/Kumamoto hybrids from Hog Island or Jolly Oyster.
 
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BrainVision said:
I grew up on Apalachicola oysters, but I don't think that any of the warm water oysters are in the same league for taste and texture with the coldwater pacific oysters. My favorites are either Kumamotos or the Pacific/Kumamoto hybrids from Hog Island or Jolly Oyster.
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I had some Atlantic Oysters when we were in Nova Scotia in October. They were about the size of a clam with a sweet taste. I told our server about gulf oysters and she couldn't believe they are often big enough to cover a saltine cracker.
 
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F4Gary said:
Well, as an RVer, I see more 5th wheels being pulled by Fords and GMC/Chevys. My neighbors on both side of me pull their 5's with Chevys and neighbor across the street pulls his with a Ford. Another neighbor pulls his Airstream with an F150.
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