Post: #15

(10-31-2011 11:03 AM)Duchess Wrote:  

*shrugs* Doesn't keep me from not giving a fuck.

Of course not.

but it also doesn't keep you from being a tool.

Post: #16

You're the king of all tards, dipshit.

Post: #17

Lobster, and crab are favorites. Steamed clams are right up there as well.
Once, when my brother & his wife were up in Maine, or somewhere there, that came home with a cooler of lobsters packed in dry ice and we have a great picnic when they got back.

Post: #18

One of the best things is live seafood. Sadly in Asia it is also a huge market, resulting in whole reefs being sprayed with Cyanide, which sort of knocks out the fish so the divers can put them alive in their nets, but also kills the rest of the reef.

Anyway, if you live in an area where the catch is still moving, it's fucking fabulous. We where taking out about 1000kg of live Blue Crabs every day from the ocean, putting them straight into the steaming pots next to the beach while they where moving, and it's the best breakfast ever!

A funny and very popular dish in Asia is "Drunken Prawns".

You take live Prawns and chuck them into a pot with Brandy for a few minutes. That's where the "Drunk" comes from. After that you put them onto a fire in that same pot with the Brandy and heat them up. Flambee them a little bit, eh voila, ready.

Peel and eat.

Post: #19

I've never seen crab prepared any other way than steamed alive. I live on a peninsula & seafood is huge here. We had fresh tuna steaks the other night, I didn't prepare it though, I would have overcooked it or done something else to ruin it.

Post: #20

This one is pretty tasty;

1 cup chopped Walnuts (not black ones, too bitter)
1 cup Grabe B Maple Syrup
1 lime
1 large Salmon filet

The walnuts need to be finely chopped, mixed with the syrup and lime juice.
Put the fish on a cookie pan with sides, not a flat baking sheet, skin side down
Spoon the mixture evenly over the salmon and slide it in the oven @350, 10 minutes per inch of thickness, a 1" filet will be done in about 12 minutes, takes a couple for the pan to heat up.
Wonderfull stuff served with steamed Brocolli and a nice chilled Voignier and candle light

Post: #21

this is insane because the blue fin tuna have been rendered nearly extinct!
and bigger ones have been caught off Cape Cod, it's not a record. but the Feds took it away from the fisherman. (881 lbs.)



CNN
Fancy a $50 piece of sushi?

That's what one piece of a 593-pound blue fin tuna sold Thursday at Tokyo's Tsukiji fish market for a record $736,000 is worth.

Kiyoshi Kimura, who runs the Sushi-Zanmai chain in Japan, bought the record-setting fish at the first auction of the new year at Japan's main fish market, a popular tourist stop in Tokyo, according to the Tokyo Times.

The previous record for a fish was set at the market in 2011's first sale of the new year, when a Hong Kong restauranteur paid $422,000 for a blue fin. He took that fish to Hong Kong.

Kimura said he wanted to keep this year's top tuna in Japan. It was caught off Amori prefecture.

"We tried very hard to win the bidding, so that we could give Japan a boost and have Japanese people eat the most delicious tuna," the Mainichi Daily News quoted him as saying.

Despite the record price Kimura paid, pieces of the prize fish are expected to sell for around $5 in his restaurants.

Post: #22

I love seafood! I was born on an island and we used to take a laundry basket out in the bay in an inner tube and fill it up with oysters. I was so young I barely remember. Yum. Yum. I could eat oysters for breakfast!

Post: #23

Is it true what they say about them?

Post: #24

(01-05-2012 01:21 PM)Duchess Wrote:  

Is it true what they say about them?

Ummmm......yeah!!

Post: #25

oooo i like these! the new williams-sonoma catalog has recipes from Sicily, and these dishes. i am not buying any more dishes, but i like looking! for seafood lovers~

http://www.williams-sonoma.com/products/...ollection/

Post: #26

these would be great baked stuffed!

but invasive species kill the native species. not good. damn.



An invasion of giant cannibal shrimp into America's coastal waters appears to be getting worse.

Researchers from the U.S. Geological Survey and the National Oceanic and Atmospheric Administration reported Thursday that sightings of the massive Asian tiger shrimp, which can eat their smaller cousins, were 10 times higher in 2011 than in 2010.

The shrimp, which can grow to 13 inches long, are native to Asian and Australian waters and have been reported in coastal waters from North Carolina to Texas.

They can be consumed by humans.

"They're supposed to be very good. But they can get very large, sorta like lobsters," Fuller said.

While they may make good eatin' for people, it's the eating the giant shrimp do themselves that worries scientists.

"Are they competing with or preying on native shrimp," Fuller asked. "It's also very disease-prone."

To try to get those answers, government scientists are launching a special research project on the creatures.

“The Asian tiger shrimp represents yet another potential marine invader capable of altering fragile marine ecosystems,” NOAA marine ecologist James Morris said in a statement. “Our efforts will include assessments of the biology and ecology of this non-native species and attempts to predict impacts to economically and ecologically important species of the Atlantic and Gulf of Mexico.”

full story:
http://news.blogs.cnn.com/2012/04/26/sci...?hpt=hp_t2

Post: #27

Big sushi and sashimi lover. The only seafood that I don't eat is scallops; the texture doesn't work for me.

I love Spanish Paella; rice and seafood all in one dish with some spice to it. The recipe below serves 8, so just cut everything in half if you don't want to make so much (though it's good left over or stuck in corn tortilla for paella tacos). You can change up the chicken with sausage, add muscles...it's mix and match and all good...

Chicken and Shrimp Paella
Ingredients
¹⁄₂ cup (4 fl. oz) of olive oil
4 skinless, boneless chicken breasts, cut into small pieces
1 can (about 10 oz) condensed onion soup
1 can (about 10 oz) condensed tomato soup
3 cups (24 fl oz) water
5 cloves garlic, minced
1 teaspoon dried oregano
¹⁄₂ teaspoon turmeric
¹⁄₄ teaspoon dried thyme
2 cups (16 oz) rice
32 oz uncooked shrimp, peeled and deveined
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
¹⁄₄ teaspoon saffron
Salt and pepper to taste
1 (6 oz) roasted sweet red bell pepper, in strips
18 (6 oz) mild green canned chiles
1 cup (8 oz) stuffed olives, sliced

Preparation
Heat the olive oil in a paella pan. Add the chicken, and cook until browned on all sides.

Add the onion and tomato soups, water, garlic, oregano, turmeric, thyme, salt, and pepper and cook, covered for 15 minutes.

Mix in the rice, shrimp, bell peppers, roasted red bell peppers, and olives and cook, covered, for 25 minutes or until the liquid has been absorbed, the shrimp are cooked, and the chicken and rice are tender. Uncover, allow the paella to cool, and serve.

Post: #28

ooooo i'd love to get my hands on him! my BIG stock pot would do nicely.


Claude, pictured, weighs a mighty 15lbs and measures 15 inches wide.
When he is fully grown he will weigh 30lbs and gain an extra three inches. The Tasmanian King Crab is a delicacy in its native Australia, but Claude was snapped up by a British aquarium worker who agreed to buy him and two other enormous crustaceans for a whopping £3,000.