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Favorite Seafood

slobake

slobake

resident ... something
Aug 6, 2011
1,904
25,886
Somewhere to the left of "Whoopie"
smowles01.wordpress.com
#1
I had some really good food when I was in Great Britain. Various pies, the best fish and chips I ever had and one of my favorite meals was in Dublin. I really good piece of fish called hake. We don't have that in California be we do have some really good fish here.
I like sand dabs, they are a small fish with a sweet taste. They are bottom fish and look like miniature halibut. The best way to cook them is to bread them lightly and sear them quickly. You can remove all the bones in one piece without too much effort. It is also a pretty inexpensive fish when you can get it.
My wife likes Chilean sea bass and she is happy it has been removed from the threatened species list.
Our local dungeness crab is also really delicious.

What kind of seafood do you like?
 
#4
Alaskan king crab legs. Doused in butter.

Or shrimp cocktail. Good shrimp cocktail with big shrimps, with really good, not too tangy cocktail sauce.

Or raw oysters. A lot of raw oysters...with lemon.

Lobster is good, but not worth the work that goes into it. A New England style lobster roll is fantastic though.
 
#5
Blackened dolphin fish (mahi-mahi)
Steamed oysters drenched in Old Bay.

Actually, I like pretty much any seafood drenched in Old Bay, so long as the spice isn't too old.

oldbay.jpg

Yeah, that was pretty much my experience 15 years ago.
 
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#10
Unless it's uni, pretty much whatever seafood is in front of me - unless it is processed. That stuff is strictly off limits for me. I'm not the fondest of Salmon unless it is sushi and then mostly if is is the 'toro' cut. Salmon is just so in your face here... I tend to use the smoked stuff more... Onvpce in a while we make Grav Lax if we get a nice side.

West coast sand dab is an east coast flounder or a very close cousin. My fav prep there would be florentine.

Albacore with a very quick marinade of Mirin, Roasted Sesame Oil and Soy. Dusted with a simple sea salt, corriander, sugar 'rub' and grilled lightly is staple food when they are in season.

Manilla clams, parsley,mint, white wine, chili flake and some butter to finish. Big dinner ? Serve over pasta. Lighter ? Skip the pasta.

And then there are fish taco's. As far as I am concerned, I think the FDA screwed up the whole food pyramid thing. Fish taco's get their own pyramid! Along with Chocolate, Red Wine, Pizza and Mole!

If you are wondering what preparations do well with different types of fish, looking for new recipes, etc, I like Mark Bittman's book FISH. I am a Bittman fan in general. Tom Douglas' book on Crab Cakes. Pretty specialized but if you really like crab cakes - we do! Then it should have a place on the shelf.

I have a few cookbooks on Basque cooking and there are some beautiful preparations in them as well. I am a cookbook junky....
 
#11
Snow crab legs, and blackened shrimp with my own blackening spice. Love them both equally. Hit a seafood buffet with crab legs a couple of years ago. I put down about 6 lbs of legs. It was all I ate.
 
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#19
Love it all. I go and hunt/gather my own roughly every other week. Usuals are terakihi, John dory, butterfish and kahawai. Kingfish, snapper and albacore around summer. Also get kina (sea urchin), Paua (abalone), crayfish and scallops when in season. A bit spoilt really
 
#20
Scallops are sooo good. Good scallops, that is.

I've heard the scallops that crappy restaurants serve are actually stingray wings. They punch holes out of the wings and sell it as scallops. Not sure if that's true.
 

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