Favorite Seafood Dish?

originally posted by: JAGStorm
a reply to: rickymouse

Interesting what you said about old cooking methods.
I read an old old cookbook, like 18something. It talked about scrambled eggs.
They had to be whipped with a silver fork, in a silver dish. I think that helped get rid of
Bacteria or something, and possibly a chemical reaction between the eggs and the silver
I think we have lost a lot over time in regards to cooking mythology.

Silver is a catalyst for some reactions, but I do not know what they were trying to accomplish.

All we use is silver plated forks spoons and butter knives, we had about eight sets of the stuff from dead relatives over the years and figured we would use some of it for everyday eating. We have a set for each daughter left in their cases. We do not need to use coloidal silver, we get plenty from eating at home.

Paul Newman had a recipe for seared scallops with orange juice ginger and honey marinade served with creamed corn dish and it was so damn good.

Love all the traditional stuff

Lobster
Crab boil
Steamed mussels
Oysters fried or raw
Mahi Mahi is probably my favorite fish, but anything grilled except shark.

Even a good old fashion fish fry with homemade fries and hushpuppies, Zatarains does a great fish fry have learned to cut your fillets in half or thirds and dip about 1/4 into yellow mustard then egg, and then the Zatarain's mix and deep fry in peanut oil, but I would imagine other oils would work well too.

They are so so good and they cook fast, but damn in our family you had better make a load of them because the first batch usually gets eaten while they are draining.

Alligator is delicious cooked this way too.

Always liked Lobster Thermador and Crab Au gratin too

a reply to: JAGStorm

Actually, the best way to open King Crab is with a fork! I'm serious! I learned this from an old Alaskan fisherman.

Flip the leg over so the white side is up. Take a fork and pierce the membrane between the joint (you can also do this with a knife, you just need a small hole). Then stick ONE tine of the fork inside the shell, horizontally, and zip the fork up to the other end of the leg. Opens the crab leg up like a zipper every time! Then just peel open the two sides of the shell to get the crab meat of that section out. The only part this doesn't work as easily on is the claw, but the same principle will work with the claw, but you just have to use the fork like a lever and rip the claw open. Always do it from the white (non-spiny) side. That's where the shell is the thinnest.

It's a piece of cake, and it works every time. AND, you'll get every single morsel of meat out of the shell too! I've never seen a more effective and easier way to do this, and believe me...it works!

When I was up in AK, we could remove the meat, all the meat, from an entire crab in less than a minute this way!

First time I ever showed this to someone down in the lower 48 their jaw just dropped at how fast it was! They'd been struggling with these things for decades, and I'd open a leg up in 5 seconds. They were just shocked!

a reply to: rickymouse

If I get a pike, bass, or any good fresh bigger fish over twenty inches long I like to scale it and toss sale and pepper on it and stuff the cavity of the fish with onions and a stalk of celery and some butter. Then I wrap it in foil to seal it, again wrap it in foil to double the foil, and stick it over a wood or charcoal fire, about ten minutes a side till it is flaky. It is hard to put a time on it, it is actually steamed and baked when done. The fish just falls off the bones. You can put other stuff in it, if you do not have celery, just use some parsley flakes. A couple cloves of garlic is also good if you feel like it

Thats almost exactly how I do it too.
Pike is one of my favourites.

a reply to: putnam6

Paul Newman had a recipe for seared scallops with orange juice ginger and honey marinade served with creamed corn dish and it was so damn good.

Wow, that does sound good!

...but anything grilled except shark

Recent studies have shown shark is really not good for you. I used to eat black fin, but they say that's not even good for you now.

...Zatarains does a great fish fry...

I like Zatarains too, but the only thing you have to watch with any Zatarains stuff is the salt level. It's really salty, and I LOVE salt too (more than I should), but Zatarains can even make stuff too salty for me even. I have to cut most of it down by half to get the salt level in check.

Alligator is delicious cooked this way too.

I actually like alligator. Depends on where you get it though. Some of it can have a pretty 'muddy' flavor if it came out of the bayous. Alligator needs to be fried hot. Anything less tastes mushy and nasty. Smaller pieces are better than larger fried pieces.

Always liked Lobster Thermador...

Have a funny story about Lobster Thermador. First, it's a PITA to make, and it takes a lot of time. My wife is a Chef, so whenever she'd ask me what I wanted for dinner, I'd always say "Lobster Thermador". She'd roll her eyes and tell me to take out the garbage. One night I came home and she asked me if I wanted to know what was for dinner. "I dunno...Lobster Thermador???" Yep, Lobster Thermador it was (Yes, she's an angel). It was good, but we both agreed it wasn't the best lobster we'd ever had. I haven't asked for it since.

a reply to: Flyingclaydisk

I actually like alligator. Depends on where you get it though. Some of it can have a pretty 'muddy' flavor

You call it muddy, I call it swamp stink.
Alligator tastes real good when you first bite, then it is all downhill from there IMO.
I put catfish, crawdads, frog legs, and gator all in the same category. Kinda tastes like fish, but not in a good way.

a reply to: DrumsRfun

Definitely good eating fish. Just the 'Y' bones are such a pain, but I guess maybe cooked this way you might be able to get them out. Used to get lots of Pike in Michigan when I was stationed there. Most of the smaller ones we'd just throw back because of how difficult they were to clean.

Have a great fish story about a Pike's bigger brother a Muskie. Boated a 51" Muskie one day while fishing for perch with the wife. Put him in the boat on ultra-light tackle (took about an hour and a half, but I got him in the boat) We took some pics of him and released him. Great fun though. Jumped 5 times on the way to the boat and didn't snap my 5lb test line. Had him on a 10lb test perch leader, but still, got him in the boat. Wife never saw a Muskie before so she went to stick her hand in his mouth to get the hook out....STOP!!! Whew! Then I showed her the teeth, those backward facing dagger teeth. Never stick you hand in a Muskie's mouth, or a Pike either for that matter.

a reply to: JAGStorm

I kind of get what you're saying, and yes, it can be like that. All very soft textured fish (save crawfish), but yes reptiles are kind of like geese...they taste like what they've been feeding on. So, if they've been feeding on muddy crap, they taste like muddy crap. Geese are notorious for this. I've hunted Geese on the water many times and I didn't care if I got a single one, other than for my dog to work her retrieves on. I'd give them away later. Now, if I shot a goose off a corn field on the other hand...hey, that puppy is goin' home with me and gettin' dressed out for the oven! Because that's some GOOD eats!!

a reply to: Flyingclaydisk

STOP!!! Whew! Then I showed her the teeth, those backward facing dagger teeth. Never stick you hand in a Muskie's mouth, or a Pike either for that matter.

In some parts of the world they have anti=rape devices that have the same concept as a Muskie’s mouth. You may go in, but you’re not going out without substantial pain.

Sorry for that little tidbit, but now I wonder if that’s where someone got the thought for the device…

www.brut.media...

a reply to: JAGStorm

Crawfish are a little different story. I've got family down in LA, so obviously they're kind of connected to fresh stuff.

I think the big misnomer about crawfish is they don't age or store well. You get fresh ones, and they're excellent. I've been to some "down home" southern dinners (like the ones where they cook big rocks in the ground for 24 hours and then dump in greens, crawdads, shrimp, "potaters" and corn), and it's the best thing you've ever eaten.

Again though, it has to be fresh! Once it gets mushy, then it's gross and nasty.

a reply to: JAGStorm

**shudder!**

Glad I don't have to worry about that, but the thought gives me chills!

ETA - Incidentally, that's how the Muskie's teeth work. Once they grab something it can't escape, and those giant fish cruise the shallows looking for those tasty little perch and Walleye frye and gobble them up. That's how we always knew when to stop fishing for perch. When the bite stopped there was probably a Muskie prowling around in the water nearby. Muskies are giant fish too! Probably one of the largest fish I've ever caught.

a reply to: Flyingclaydisk

Blackened grilled grouper sammie. And the Cajun seasoned version of the same. It's a tie.


Can take the girl out of FL, but can't take FL out of the girl, a BGG sammie is such a FL thing Thought I do miss the # out of grouper, it's expensive as hell here in MI & I haven't been able to justify the cost

i'm mainly a seafood guy so i will go with shrimp armoricana, it's a bit tedious but if you love shrimp, tomato sauce and cognac then it might be worth your time.
I am not able to find some english version of the recipe so i will link the one that i use, i guess some online translator can help, the ingredients are:
1 Kg shrimp
500 g vegetable broth
300 g tomatoes
80 g Cognac (or more if nobody is there to judge you...)
60 g shallot
60 g butter
oregano, olive oil and garlic

www.lacucinaitaliana.it...

I enjoy most all seafood, although I have never tried sea cucumber.
I especially like the 'mustard' that is inside of crabs. So many people that I know won't even try it, they get grossed out or whatever, but that stuff is so rich and tasty. I really like it from stone and dungeness crabs.

saute veggies (pepper, onion, mater, squash)
salt, pepper, celery seed, chile powder, cumin
add precooked rice and a chunk of frozen cod
cover and steam till rice is tender and fish is done
maybe an egg
finish with teriyaki sauce

really good if you can crisp the rice a bit

a reply to: Flyingclaydisk

Shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.

I live fairly close to the Chesapeake
local seafood place specializes in crabs / oysters (and shrimp)
they also have a knockout Fish and Chips
big slabs of cod, nicely breaded.

originally posted by: Flyingclaydisk
a reply to: JAGStorm

Actually, the best way to open King Crab is with a fork! I'm serious! I learned this from an old Alaskan fisherman.

Flip the leg over so the white side is up. Take a fork and pierce the membrane between the joint (you can also do this with a knife, you just need a small hole). Then stick ONE tine of the fork inside the shell, horizontally, and zip the fork up to the other end of the leg. Opens the crab leg up like a zipper every time! Then just peel open the two sides of the shell to get the crab meat of that section out. The only part this doesn't work as easily on is the claw, but the same principle will work with the claw, but you just have to use the fork like a lever and rip the claw open. Always do it from the white (non-spiny) side. That's where the shell is the thinnest.

It's a piece of cake, and it works every time. AND, you'll get every single morsel of meat out of the shell too! I've never seen a more effective and easier way to do this, and believe me...it works!

When I was up in AK, we could remove the meat, all the meat, from an entire crab in less than a minute this way!

First time I ever showed this to someone down in the lower 48 their jaw just dropped at how fast it was! They'd been struggling with these things for decades, and I'd open a leg up in 5 seconds. They were just shocked!

That's exactly how I do it with a fork

a reply to: Edumakated

That's the way I do it as well, you just need a sturdy fork and not some cheap thing. Otherwise I've never had the method fail to deliver.

I'm a simple man, just a battered Cod covered in gravy or Mushy peas!

It's Heaven