fartacus: 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, MDYup, that's what I figured./Old Bay is made from vomitYep, 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 availableAgreed 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.
Tellingthem: A basic pan fry is still my favorite. Especially for pike. We used to go pike fishing after school and then take them home kill, clean, and cook them that very night.
Aarontology: deep fry that whiskery sumbiatch.
sdd2000: No one has said oysters, raw on half shell. Or soft shell crabs?
rwa2: garlic, ginger, sesame oil, and lemon.That is all.
fzumrk: 1. Catch walleye2. Clean walleye3. Dip in light breading4. Pan fry over wood fire5. Serve with some potatoes, a hunk of fresh bread, a piece of cheddar cheese, and some bread & butter pickles.6. Eat in the outdoors/why yes, I am planning my summer trip to Canada.
Sapper_Topo: So when it comes to fish I have a couple of thoughts. 1) Most of the fish we eat in our house we catch. So there was a lot more diversity when we lived in ND. We eat a lot of trout now. B) I like to keep fish simple. I am not one who will eat Walleye because it doesnt taste like fish. Truth is I like the flavor of fish so most of my recipes will not disguise the flavor of fish, they will enhance it.That being said here is how my MIL taught me to cook croaker and it works equally well with Rainbow Trout.Take however many Rainbows you have caught and cleaned.Lightly brush them with sesame oil.Evenly salt them with kosher saltCoat the bottom of a frying pan with sesame oil (this will depend on the size of your pan)Heat on medium to medium high heat until water dropped in pops.Fry fish on both sides until skin is golden and flesh flakes but is still firm.Serve hot with rice and fresh kimchee ENJOY!
mikefinch: Smoked dried arctic whitefish. The natives around here catch tons of them in nets and sell it off.That stuff is amazing. That and a ziplock bag full of shoe string moose? (Raw strips of moose cut into strings and cold smoked...they smell like new (unworn) moccasin leather). Its illegal to own as a white person but damnit its good.Illegal to own as in you cant buy it. You have to either recieve it as a gift or barter goods and services for it. No money transactions for native caught game. But its soooo good if you grew up in the sticks and you know the right people...
voodoomedic: Salt-crusted roasted whole fish.If you can:1) buy a fish2) make a sand castle3) turn on an oven4) tell timeYou will have the richest, most flavorful, perfectly cooked piece of protein on earth./odd this thread came up since I made this last night//arctic char FTW
sno man: for the lemon/dill crowd... try lime/thyme once.
Jesterling: Any excuse to break this out..[www.charlock.org image 488x1500]
DGS: voodoomedic: Salt-crusted roasted whole fish.If you can:1) buy a fish2) make a sand castle3) turn on an oven4) tell timeYou will have the richest, most flavorful, perfectly cooked piece of protein on earth./odd this thread came up since I made this last night//arctic char FTWNot so odd.. we were watching you and it looked good./what's the duration on that 'tell time' part, and the temp?
Dahnkster: Mussels in Garlic Cream1/4 cup olive oil6-8 large peeled garlic cloves finely minced1/4 cup diced shallots or sweet onions2-3 chives chopped8 oz heavy creamTony Chaceheres Cajun seasoning to taste1/4 tsp thymecracked back peer to tasteTabasco (optional)1/2 stick butter cut into two pieces1/3 cup white wine2-3 lbs fresh mussels**flash frozen mussels may be substituted (Believe it or not Walmart has an EXCELLENT 32 0z Bag of Chilean farm-raised frozen mussels wrapped in two individual 1 ib. bags for only about $4.00)Pour olive oil in large 6-8 qt stock pot. Melt one piece of your butter in oil until first starts to brown (Do not overheat olive oil as this actually will ruin olive oil and can even make it 'rancid' by heating more than 350 degrees.Add minced onions or and heat until onions turn translucent. Add garlic and continue to heat for 30-60 seconds. Do not overcook garlic! Pour in fresh mussels. All Tony's seasoning, cracked black pepper and stir mussels in oil/garlic/onion mixture. Keep flame high and add white wine. Heat for 2-3 minutes to allow wine to steam open mussels and for alcohol to evaporate from wine. Add 4-6 oz's of heavy cream andchopped chives. Keep high flame under pot until cream comes to boil. remain on high heat until cream comes to rapid boil. Kill heat and stir in last piece of butter which will now be slightly softened. I like to add a couple dash's of Tabasco, but that's just my personal preference.Serve with toasted french bread for dipping into sauce. These are some of the best mussels. I always get complements. If you must use the frozen boil-in-bag mussels, they work fine. Just steam in bag, per instructions and drain. Add to pot as you would with fresh mussels immediately after the garlic begins to get soft. The mussels will pop open and can be eaten right out of the shell. The juice in the bottom will all disappear if you have warm fresh or lightly toasted french bread. Feel free toadd some rosemary or parsley for a taste variant.
BarkingUnicorn: Nobody likes live octopus dropped into boiling water, eh? Must be a Korean thing.
TheOriginalEd: Two words. Mayonnaise.
TheShavingofOccam123: Lots of grilling, roasting, charing, blackening, crusting...I think I'll soak mine in gasoline and fire it out of a spud gun.
DGS: 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?
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