Seafood

[Pablo]

I won't argue with you sprintman, and I certainly don't know your wife's body type - but the meat and even the grog (wine beer anyway) had very little to do with it as compared to the smoking. 1000:1 ratio be'd my hunch. You don't need my preaching, you've probably tried for a long time to get her off the cigs. I know I'm a far bit away, more than drift boat paddle or two, but if there is anything at all we can do, please don't hesitate to ask.

 

[andyd]

I was raised on fish. I prefer it it to red meat. But it isnt cheap any more. The Gulf of maine is practically fished out. When I eat out, I usually get seafood. Marina is a great cook, but does not have the knack for preparing it. She tries to hide the flavor in sauces or breaded coatings. No need, broil it, fry it or wok it. Simpler is better. I love a good boullabaisse or its Thai equivalent. Asian stir fried squid is better than lobster. Closest thing to sushi I ever tried was raw flounder fillets marinated in lemon juice. My BIL smokes trout over apple wood. Delicious.

 

[Mamala Bay]

Pablo,

Hawaii is becoming less than what it was years ago. There is not much freedom and land itself is becoming scarce. I left Hawaii at age 5 and was shocked as how it had changed when I returned. There was no crime then, just paradise and the ocean offered many seafood for those that lived here.

I can understand how your wife feels. Good air, clean water and lot more freedom where she is now.

She must know alot of the local seafood here and how they prepare it. Your a lucky guy. I am always impressed the way they prepare certain seafood here.

 

[vwoom]

Ah yes..seafood. The bounty of the ocean. Fresh catch MOST preferable...as always back in the old country(Phil). Fish, clams, scallops, crabs, shrimp, prawns, lobster, squid, etc..steamed, stewed, in soup base, with sauce, battered, fried(veggy oil; crispy and done just right), etc..esp grilled eaten with your fave

.

Anyone tried sea cucumbers? How about your land based edible cultured snail.."Escargot" anyone?

[ December 24, 2005, 12:50 AM: Message edited by: vwoom ]

 

[PandaBear]

Growing up in Hong Kong teach you how to appreciate the finest seafood in the world, literally. My favorites are:

Sauteed crabs in ginger, garlic, and onion
Steamed fish with green onion and sweet soy sauce (the fish must be alive within a few hours before steaming)
Steamed half shrimp (or lobsters) with garlic
Scallops with vegetable in gravy.

Of course, theres lobsters, Salmon, and Tuna in the Western cooking, and good quality Red Snapper, Tuna, and Salmon in sushi.


Sea cucumber? We usually dice it and stir fry it with vegetable in gravy. The texture is kind of like mushroom and taste like clam.

Sea snail? We usually either stir fry it with salt, red pepper slice, and green onion or boil it in water (then dip in sauce). It should be light and barely cooked, so it taste "fresh" with liquor. Its taste is similar to whole clams, but the texture is like a mixture of abalone and clame.

 

[bar1]

When home I eat a meal of codfish once a week, a salmon meal every month.
Cooked, grilled or in a mix (variations of paella, soup etc) together with vegetables and a salad.
Here in Brasil I eat bachalao (dried and salted codfish in all variations) or other "frutos do mar" at least once a week.