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(Serious Eats)   The Return to the Fark Food Thread: Seared scallops? Grilled shrimp? Tilapia en papillote? Blackened catfish? When it's time to dress up your catch, how do you like to prepare seafood?   (seriouseats.com) divider line 261
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1735 clicks; posted to Main » on 11 Apr 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-04-11 05:46:19 PM  

Jesterling: Any excuse to break this out..
[www.charlock.org image 488x1500]


Oh hell... wrong one.  Well I suppose one could add some salmon somewhere.
 
2013-04-11 05:47:19 PM  
www.funnytshop.com
 
2013-04-11 05:47:32 PM  

praxcelis: nirwana: CipollinaFan: Blue Crabs smothered in old bay and steamed with Natty Bo.
Served with Malt Vinegar because dipping crabs in butter is a travesty.

I like blue crabs dipped in butter on my grilled cheese sandwiches.

OK, I'll admit I'm a northwest boy.  Our crabs have to be cracked open so we can feast on the goo get at the meat inside.   You right-coasters really eat 'em whole?


You do that with softshell crabs. You fry them and serve it like a BLT.


 

the biggest redneck here: CipollinaFan: Blue Crabs smothered in old bay and steamed with Natty Bo.
Served with Malt Vinegar because dipping crabs in butter is a travesty.

Location: Baltimore, MD

Yup, that's what I figured.

/Old Bay is made from vomit


The vomit of the Gods maybe. Old Bay is the physical manifestation of the spice melange.
 
2013-04-11 05:48:05 PM  
heat, sesame oil, flipping at least once.
Sometimes pepper.

Tumbler of cold absinth on the side.

if you're putting ANYTHING saucy on seafood you might as well just cook bamboo sprouts.
 
2013-04-11 05:48:15 PM  
Salmon Chanted Evening.
 
2013-04-11 05:48:19 PM  
Season and pan sear the salmon on both sides to carmalize crust.   Deglaze the pan with some white wine,.  Add butter, lemon juice, a little fragrant balsamic and a dash of dijon mustard and a little honey and reduce.  Pour sauce over salmon.  Garnish with some fresh dill if available.   It will take you less time than it takes to drive and sit in a McDonald's drive through and won't cost you much more per serving if you're using farm raised salmon.
 
2013-04-11 05:48:28 PM  

PrivateCaboose: zatziki - greek yogurt (8 ounces or so), 1/2 to 1 whole cucumber (peeled and seeded, chop it and salt it and leave it for 10 minutes then press out the excess water), juice of half a lemon or up to a whole lemon, four cloves of garlic (smashed and minced), two tablespoons of dill, salt and pepper to taste.  Leave it overnight for best flavor - lasts up to a week or two.

Sear the scallops in a screaming hot cast iron pan filled with butter and just barely browned garlic.  Make sure you don't overcook.  Serve the scallops over dollops of tzatziki.  Boom, done.


Oh god, I gotta do this as soon as possible. I've never had scallops with tzatziki, and I'm pretty sure that would blow my mind.
 
2013-04-11 05:49:16 PM  
I've don't really find fish to be palatable, but the remaining creatures of the sea are fair game.

I'm somewhat fond of shrimp in a garlic butter sauce, served over pasta.

So easy to make, but so tasty as well.

sphotos-b.xx.fbcdn.net

But being from the caribbean means that I'm also fond of Salt Fish (or Bacalo if you're from Puerto Rico or another Spanish speaking island)

sphotos-b.xx.fbcdn.net
 
2013-04-11 05:49:54 PM  
Nobody likes live octopus dropped into boiling water, eh?  Must be a Korean thing.
 
2013-04-11 05:50:11 PM  

JohnnyRebel88: I wish FARK had a food tab. I have some delicious recipes that should be given out to the public.  Many like my chilli, and since I don't eat meat, I can promise that many will enjoy.  People like my vegetarian chilli more than meat-based chili.


That's not chili.
 
2013-04-11 05:50:25 PM  

naugahyde monkey: naugahyde monkey: the biggest redneck here: Nabb1: I used to eat a lot of tilapia until a marine biologist friend of mine ruined it for me.

My wife doesn't care for fish much, so I rarely cook it.  I do grill shrimp stuffed with goat cheese and wrapped in pancetta.

The vast -- and I mean VAST -- majority of the tilapia on the American market is farmed (it's all farmed) in Asia. In places where there's not much in the way of regulation. Shipped in frozen, thawed, and sold to an unsuspecting public.

Even better than that, they are used to clean a tank behind some better fish have had their turn. Raised exclusively on other fish's shiat. Used to grind em up, throw them out, now they have created a market for them...

/hate tilapia

Sorry I see someone beat me to it


I always laugh when I see it on the menu at a fancy restaurant. I have no idea why such a junk fish has gotten popular... unless it's because it's dirt cheep, and the general public can be conned into buying it for twenty bucks a plate.
 
2013-04-11 05:53:07 PM  
edibleblog.com
 
2013-04-11 05:53:08 PM  

TheShavingofOccam123: Pierre Franey Poached Cod in Lemon Butter Sauce

http://www.food.com/recipe/poached-cod-with-lemon-butter-sauce-15972 0

don't forget the chopped capers


Capers are too small to chop.
 
2013-04-11 05:53:15 PM  
For salmon, these are my three go to recipes:

1) 2 parts maple syrup + 1 part soy sauce.  Add garlic and S&P as desired.  Bake @ 400F for 15-20 mins.
2) Spread dijon on one side of salmon.  Wrap with prosciutto.  Season however.  Bake @ 400F for 15-20 mins.
3) Mix mayo with grated parm.  Spread over salmon.  Cover with a layer of cornmeal.  Add lemon juice to pan, and Bake at 400F for 15-20 mins.
 
2013-04-11 05:55:08 PM  
I forgot lox on a bagel w/ a shmear
 
2013-04-11 05:55:48 PM  
I live in Hungary, a landlocked country, so I don't really get much seafood. However,

4.bp.blogspot.com

Pike on potatoes, onions, and ham slices. Salt and pepper - strangely, no paprika.

upload.wikimedia.org

Hungarian fisherman's soup. Carp, onion,salt, and hot paprika. Maybe some wine. Tastes better than it looks. Actually, it tastes like heaven.
 
2013-04-11 05:56:38 PM  

Matt Foley: 3) Mix mayo with grated parm. Spread over salmon. Cover with a layer of cornmeal. Add lemon juice to pan, and Bake at 400F for 15-20 mins.


I do very nearly that exact preparation (minus cornmeal, but add black pepper) as a slow-cooker pouch method for whitefish.  Crock on low for 4-6 hours and any whitefish comes out delicious.
 
2013-04-11 05:58:24 PM  

dolphkhan: The only "sea"food I cook is freshwater stuff I've caught myself. I'll order it at restaurants, but I've never actually cooked it at home.
With sunfish or trout, I usually just use some salt, pepper, lemon, and butter, and have it with some sauteed farmstand asparagus or foraged fiddleheads, depending on the season. Yeah, our Bass might be runty in New England, but we grow some mean asparagus.


Your pee stinks...
/enjoys runty bass, grilled lightly with a hint of tur-yaki sauce
 
2013-04-11 05:58:47 PM  
Shrimp and crab boil in my backyard...

i697.photobucket.com
 
2013-04-11 06:00:33 PM  
I sell seafood for a living (retail to wanna be Rachel Rays at a not-quite-Whole Foods), have been a pro chef for 20+ years,  and I always tell my customers the same thing for any white fish.

Salt and white pepper, top with Bruschetta. Bake at 450 until bruschetta is lightly charred. Done.

Then I always offer to take any leftovers if the meal is not appreciated. Over 5 years and not one brown bag.

(reality, I would be happy if one of them actually looked close to Rachel, but instead I get the 65 year old pixies who have just had braces installed, and only eat Kosher chicken because its Wild. I have quite the dent in my head.)
 
2013-04-11 06:03:06 PM  
I bought some whole tilapia and was looking for a way to cook it when I stumbled on this little gem. Works great, takes ten minutes from start to finish and doesn't stink up my little house. You may have to adjust the cooking time depending on your microwave. I also add garlic and lime juice before hand and fiddle with it differently every time I make it. Really good and recommended for new or busy cooks. This link is Chinese style but I've done it "Mexican style" and "Lots of Lemons" style.

http://chowhound.chow.com/topics/275360
 
2013-04-11 06:05:03 PM  
Last night I chopped up 3lbs of pollock, chopped up half a can of pineapples, mixed in 3 cups of panko and 3 eggs.  A healthy dose of salt, pepper and paprika for seasoning.  Bake at 350 until the fish is 165F.  Serve with green beans sauteed in pork fat.  Wash it down with the pineapple juice from the can mixed with an equal amount of vodak.

I'm not saying it was great but it made a turd.
 
2013-04-11 06:05:47 PM  

3StratMan: Shrimp and crab boil in my backyard...

[i697.photobucket.com image 850x478]


Looks great... just need to sprinkle some "Tony's" on it and you're good to go!
 
DGS [TotalFark]
2013-04-11 06:08:35 PM  

Smeggy Smurf: Last night I chopped up 3lbs of pollock, chopped up half a can of pineapples, mixed in 3 cups of panko and 3 eggs.  A healthy dose of salt, pepper and paprika for seasoning.  Bake at 350 until the fish is 165F.  Serve with green beans sauteed in pork fat.  Wash it down with the pineapple juice from the can mixed with an equal amount of vodak.

I'm not saying it was great but it made a turd.


Has there ever been a better selling point than that last sentence?
 
2013-04-11 06:09:32 PM  

Smeggy Smurf: Last night I chopped up 3lbs of pollock, chopped up half a can of pineapples, mixed in 3 cups of panko and 3 eggs.  A healthy dose of salt, pepper and paprika for seasoning.  Bake at 350 until the fish is 165F.  Serve with green beans sauteed in pork fat.  Wash it down with the pineapple juice from the can mixed with an equal amount of vodak.

I'm not saying it was great but it made a turd.


*blink*blink*

I...

You just...

Um...

*blink*

/castlespeechless.jpg
 
2013-04-11 06:09:44 PM  

ahab: I really like this mustard and brown sugar glaze on salmon (recipe)

[farm4.static.flickr.com image 500x333]


The only good salmon is raw salmon or cold smoked salmon.
 
2013-04-11 06:10:22 PM  

Ego edo infantia cattus: naugahyde monkey: naugahyde monkey: the biggest redneck here: Nabb1: I used to eat a lot of tilapia until a marine biologist friend of mine ruined it for me.

My wife doesn't care for fish much, so I rarely cook it.  I do grill shrimp stuffed with goat cheese and wrapped in pancetta.

The vast -- and I mean VAST -- majority of the tilapia on the American market is farmed (it's all farmed) in Asia. In places where there's not much in the way of regulation. Shipped in frozen, thawed, and sold to an unsuspecting public.

Even better than that, they are used to clean a tank behind some better fish have had their turn. Raised exclusively on other fish's shiat. Used to grind em up, throw them out, now they have created a market for them...

/hate tilapia

Sorry I see someone beat me to it

I always laugh when I see it on the menu at a fancy restaurant. I have no idea why such a junk fish has gotten popular... unless it's because it's dirt cheep, and the general public can be conned into buying it for twenty bucks a plate.


Winner winner shiatfish dinner!

Thats exactly why it is there. Commercial fisheries made a giant push to get it there, they sell it dirt cheap, and now they make a profit on their waste products.
 
2013-04-11 06:14:46 PM  
Buy the farm-raised salmon from the local grocery store when it's on sale. I'm in Iowa so any of the fancier, wild fish is usually crap and dried out. The farm fish have a lot of fat in them and they usually haven't been frozen. Be choosy about the fillets and get the ones that don't look like they've been hit with a stick.

Rinse it well - it's been in that display case for a while. Pat it dry.

Brush with oil and salt it up with Kosher or Sea salt. Liberally apply whatever spices you're jonesing for - chili powder is one of my faves or garlic powder and dill. My wife likes garlic pepper. Just my opinion, but lemon pepper has been overdone.

Let it sit out for at least an hour. The flesh should have sorta absorbed all the oil and spices into a glistening sheen.

Get your grill as hot as possible. Oil up the grates and throw the fish on - flesh down. Cover the grill and cook a few minutes. Open it up and flip the fillets. Close the grill and cook until it seems like it's probably a little too early to pull the fish off. Pull it off anyway. Let it sit and rest for a few minutes. Getting cooked is hard work.

Serve with rice and whatever veg looked the best at store.
 
2013-04-11 06:14:50 PM  

the biggest redneck here: CipollinaFan: Blue Crabs smothered in old bay and steamed with Natty Bo.
Served with Malt Vinegar because dipping crabs in butter is a travesty.

Location: Baltimore, MD

Yup, that's what I figured.

/Old Bay is made from vomit


Yep, they don't know how to cook crabs in MD. The gulf coast does 'em right - boiled in Zatarain's crab boil with new potatoes, onions, celery, and whatever else you want to throw in there (andouille sausage, garlic, and mushrooms are always winners)...
 
2013-04-11 06:16:17 PM  
Tilapia wettened with a spicy hot, buttery liquid and then dredged in panko bread crumbs. Baked for 20-25. Incredible!!!!!
 
2013-04-11 06:19:05 PM  

fartacus: the biggest redneck here: CipollinaFan: Blue Crabs smothered in old bay and steamed with Natty Bo.
Served with Malt Vinegar because dipping crabs in butter is a travesty.

Location: Baltimore, MD

Yup, that's what I figured.

/Old Bay is made from vomit

Yep, they don't know how to cook crabs in MD. The gulf coast does 'em right - boiled in Zatarain's crab boil with new potatoes, onions, celery, and whatever else you want to throw in there (andouille sausage, garlic, and mushrooms are always winners)...


You have no idea how butthurt the MD people are about to get. They all know everything about seafood. Ever. Just ask them. Or don't, because they'll tell you.
 
2013-04-11 06:22:54 PM  

the biggest redneck here: You have no idea how butthurt the MD people are about to get. They all know everything about seafood. Ever. Just ask them. Or don't, because they'll tell you.


I think that's true of every coastal region, everywhere.  I'm a Seattle boy so I sometimes partake in the local bias that the Atlantic just can't grow good seafood. Although I envy the easy access to lobster--out here it's a rare treat that has one thinking about financing options.

/The best fish and shellfish grow in cold Northern Pacific waters.
//Just sayin'
 
2013-04-11 06:23:24 PM  
Papillote Scotia:
Three rolls of thin White fish fillets wrapped around matchsticks of carrot, green and yellow zucchini. topped with a dill, mushroom, and tiny shrimp veloute' en papillote.
 
2013-04-11 06:25:51 PM  

praxcelis: the biggest redneck here: You have no idea how butthurt the MD people are about to get. They all know everything about seafood. Ever. Just ask them. Or don't, because they'll tell you.

I think that's true of every coastal region, everywhere.  I'm a Seattle boy so I sometimes partake in the local bias that the Atlantic just can't grow good seafood. Although I envy the easy access to lobster--out here it's a rare treat that has one thinking about financing options.

/The best fish and shellfish grow in cold Northern Pacific waters.
//Just sayin'


Nah, MD is the worst. BY FAR. Then LA folks can get like it sometimes, then Seattle people.
 
2013-04-11 06:25:57 PM  

the biggest redneck here: fartacus: the biggest redneck here: CipollinaFan: Blue Crabs smothered in old bay and steamed with Natty Bo.
Served with Malt Vinegar because dipping crabs in butter is a travesty.

Location: Baltimore, MD

Yup, that's what I figured.

/Old Bay is made from vomit

Yep, they don't know how to cook crabs in MD. The gulf coast does 'em right - boiled in Zatarain's crab boil with new potatoes, onions, celery, and whatever else you want to throw in there (andouille sausage, garlic, and mushrooms are always winners)...

You have no idea how butthurt the MD people are about to get. They all know everything about seafood. Ever. Just ask them. Or don't, because they'll tell you.


Oh I know... I was watching "Bizarre Foods America" the other night and the episode was in/around Baltimore. It was gut-wrenching to see all those good blue crabs wasted on people who have no clue what to do with them...
 
2013-04-11 06:27:43 PM  

praxcelis: the biggest redneck here: You have no idea how butthurt the MD people are about to get. They all know everything about seafood. Ever. Just ask them. Or don't, because they'll tell you.

I think that's true of every coastal region, everywhere.  I'm a Seattle boy so I sometimes partake in the local bias that the Atlantic just can't grow good seafood. Although I envy the easy access to lobster--out here it's a rare treat that has one thinking about financing options.

/The best fish and shellfish grow in cold Northern Pacific waters.
//Just sayin'


I grew up in Oregon, moved to Maryland for 13ish years, then just moved back to Oregon.  I can say without a doubt in my mind that Pacific salmon is in a completely different league from Atlantic salmon.
 
2013-04-11 06:28:36 PM  
Lime Cilantro Seared Scallops.

That's my big show.

/just starting to like seafood.
 
2013-04-11 06:28:53 PM  
Oscar.  Blackened catfish oscar.  Oscar.
 
DGS [TotalFark]
2013-04-11 06:31:20 PM  

santadog: Lime Cilantro Seared Scallops.

That's my big show.

/just starting to like seafood.


That sounds good. Are the lime and cilantro both garnishes post sear, or is there something different to that?
 
2013-04-11 06:31:57 PM  
ecx.images-amazon.com
Best cookbook I've ever owned.
 
2013-04-11 06:36:36 PM  
Scallops wrapped in bacon skewered and grilled.  You really cannot get a more perfect food.
 
2013-04-11 06:46:21 PM  

fartacus: the biggest redneck here: fartacus: the biggest redneck here: CipollinaFan: Blue Crabs smothered in old bay and steamed with Natty Bo.
Served with Malt Vinegar because dipping crabs in butter is a travesty.

Location: Baltimore, MD

Yup, that's what I figured.

/Old Bay is made from vomit

Yep, they don't know how to cook crabs in MD. The gulf coast does 'em right - boiled in Zatarain's crab boil with new potatoes, onions, celery, and whatever else you want to throw in there (andouille sausage, garlic, and mushrooms are always winners)...

You have no idea how butthurt the MD people are about to get. They all know everything about seafood. Ever. Just ask them. Or don't, because they'll tell you.

Oh I know... I was watching "Bizarre Foods America" the other night and the episode was in/around Baltimore. It was gut-wrenching to see all those good blue crabs wasted on people who have no clue what to do with them...


I generally prefer steamed crabs over boiled, but we do them with all the extras you Gulf people like in JO #2. Kind of a mix in east coast and Gulf style.

And wild white Gulf skrimps are the only way to go. Boiled, of course.

/assuming pinks aren't available
 
2013-04-11 06:50:04 PM  
neongoats: The headline title made me mentally reminisce about my filipino step mothers cooking. I never learned a damn things name, but so much was awesome...

Chicken marinated in something that makes it turn dark and grey colored, and then bbqed.
Big stuffed shrimp, breaded and deep fried. The stuffing was some kind of ground pork.
Thin, clear colored noodles with small chunks of chicken, assorted veggies, snow peas, etc
Chunks of beef and/or pork in a dark, oily sauce, eaten on jasmine rice.
Meatloaf made with beef, pork, and lamb, topped with bacon, haven't had a meatloaf I loved since.

It's been 20 years, but every time I think of all of it, I want to find myself a nice filipino girl who knows how to cook filipino food.

/opening the fridge and finding a pot with what appears to be nothing but slimy water and a fish head was the downside. /Not what this teenager wanted to eat, ever.


Mama Sita can hook you up and you can do it yourself.  The sinigang mix makes trash fish from the pier f*cking delicious!
siamgroceryav.com
 
2013-04-11 06:51:37 PM  
The best way to prepare seafood? Leave it at the store and buy a steak instead. There's no seafood lover in me.
 
2013-04-11 06:52:50 PM  
Shrimp gumbo.  Somewhat surprised this hasn't been mentioned.
 
2013-04-11 07:00:17 PM  
Baked stuffed haddock

Buy 2 haddock filets of the same size, place one in the bottom of a baking dish and cover filet with seafood stuffing.  Lay the second filet over the stuffing and cover everything with stewed tomatoes.   Bake at 350 for +/-40 minutes until desired doneness.   You can substitute the tomatoes with crushed ritz crackers drenched in melted butter.  Stove Top stuffing will also work in a pinch.   Serve with rice pilaf.
 
2013-04-11 07:00:21 PM  

praxcelis: Smeggy Smurf: Last night I chopped up 3lbs of pollock, chopped up half a can of pineapples, mixed in 3 cups of panko and 3 eggs.  A healthy dose of salt, pepper and paprika for seasoning.  Bake at 350 until the fish is 165F.  Serve with green beans sauteed in pork fat.  Wash it down with the pineapple juice from the can mixed with an equal amount of vodak.

I'm not saying it was great but it made a turd.

*blink*blink*

I...

You just...

Um...

*blink*

/castlespeechless.jpg


Best reaction I could have hoped for
 
2013-04-11 07:12:33 PM  

the biggest redneck here: fartacus: the biggest redneck here: fartacus: the biggest redneck here: CipollinaFan: Blue Crabs smothered in old bay and steamed with Natty Bo.
Served with Malt Vinegar because dipping crabs in butter is a travesty.

Location: Baltimore, MD

Yup, that's what I figured.

/Old Bay is made from vomit

Yep, they don't know how to cook crabs in MD. The gulf coast does 'em right - boiled in Zatarain's crab boil with new potatoes, onions, celery, and whatever else you want to throw in there (andouille sausage, garlic, and mushrooms are always winners)...

You have no idea how butthurt the MD people are about to get. They all know everything about seafood. Ever. Just ask them. Or don't, because they'll tell you.

Oh I know... I was watching "Bizarre Foods America" the other night and the episode was in/around Baltimore. It was gut-wrenching to see all those good blue crabs wasted on people who have no clue what to do with them...

I generally prefer steamed crabs over boiled, but we do them with all the extras you Gulf people like in JO #2. Kind of a mix in east coast and Gulf style.

And wild white Gulf skrimps are the only way to go. Boiled, of course.

/assuming pinks aren't available


Agreed on the skrimps. I haven't tried the J.O. spices, and I've only had the steamed ones with Old Bay (I think my feelings on that are clear). Based upon my experience, I prefer boiled (gulf coast/Louisiana style) because the spices infuse the meat and all the extras, but it doesn't become a mess all over the shells and veggies/extras. I found the steamed crabs blander - they didn't pick up as much of the flavor of the spices, and I just prefer the spice blend in crab boil. I will give the JO #2 a try though, it deserves a fair shake.
 
2013-04-11 07:13:59 PM  

DGS: You are Borg: Put me in the salmon and dill camp!  I fry mine up with a mixture of mayo, fresh dill and lemon juice, so good! Works well on other fish too. Think I'll have some for dinner tonight, damn you FARK!

I don't feel guilty. :D


Good, you shouldn't. You should be jealous of my tasty dinner though :D
 
2013-04-11 07:15:20 PM  
i bought a giant bag of salmon filets on sale.  they're individually wrapped so ive been thawing them out 1 at a time and just winging it every time i make one.  the last one i did was a single filet in foil topped with 2 pats of salted butter, pepper, one wedge of orange squeezed (didnt have any lemon), one tablespoon of sriracha chili paste, two finely chopped pickled garlic cloves (a great snack btw) placed on top and then a ring of sriracha garlic sauce around it.  wrapped it up and placed in my toaster oven at 400 for 25 minutes.

it was not dry and pretty damn awesome for just winging it.  the remaining butter/sriracha sauce was drizzled over some steamed broccoli florets (frozen bag from kroger) and i had a slice of rye bread with butter and pepper on it (not toasted-just plain slice of bread).  im definitely making it again.  i also had a beer and it washed everything down pretty well.
 
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