Watcha eating?

[/pine]

I've found that "raised" rainbow trout taste sort of like the (fish) food smells...never raised catfish...

 

[toppop52]

We lived in Maine for a lot of years and got used to fresh, cold water fish. Very, very little of that in the midwest.

Best bet for a close second "ALMOST" cold water fish is to buy frozen cod at Sam's Club. Also frozen Pacific NW Sockeye Salmon or frozen halibut ($20/ lb) at either Costco or Sam's Club. It tastes close to "off the boat" as you can find. Frozen haddock if you can find it is great. This is where the good fish is---frozen.

The key here is to not let it thaw on the way home and I mean even 1% is unacceptable. I buy frozen fish on a cold winter's day early in the morning and often put it right in the cooler in the store. I drive like a mad man to get home ASAP and plunk it in the freezer until needed. Then bake or broil, don't overcook, maybe add a little paprika and have fresh lemon handy. That is what fish is all about and we're talking plain frozen fish and no battered or marinated or fish sticks or whatever..

The reason it's good is the big tralers catch, clean and flash freeze it within moments of being caught. It doesn't have time to degrade and that's what makes it good. .

Maybe if I grew up with warm water fish it would be OK but it seems all of it is deep fried and that's more about the deep frying than the fish.

Where I grew up there was fresh lobster, and Carolina lobster comes from the deep and cold and is the match of any from the north. We got wahoo, swordfish , pompano, snapper, grouper, tuna, scallops, 5 species of shrimp, oysters, clams, etc... I never checked the water temp, but I'll put them up against any.

 

[IslandTractor]

Where I grew up there was fresh lobster, and Carolina lobster comes from the deep and cold and is the match of any from the north. We got wahoo, swordfish , pompano, snapper, grouper, tuna, scallops, 5 species of shrimp, oysters, clams, etc... I never checked the water temp, but I'll put them up against any.

I think pretty much the whole east coast has access to great seafood. Varies from place to place and season to season. I do wish we had soft shell crab in New England though.

 

[/pine]

I think pretty much the whole east coast has access to great seafood. Varies from place to place and season to season. I do wish we had soft shell crab in New England though.

"Soft Shell" crabs are just blue crabs that are shedding...

 

[/pine]

Have you ever had (Gulf) Stone Crab Claws ?...Only the claws are harvested and the crab lives to regenerate new claws for the next season...(these crabs can not swim)

 

[toppop52]

I think pretty much the whole east coast has access to great seafood. Varies from place to place and season to season. I do wish we had soft shell crab in New England though.

Soft shells are a big deal here! Wife loves those darned spiders on bread.

 

[IslandTractor]

"Soft Shell" crabs are just blue crabs that are shedding...

I know but only the Chesapeake seems to make an industry of it. I think all of the soft shell crab we get in NE comes from Maryland.

 

[toppop52]

"Soft Shell" crabs are just blue crabs that are shedding...

There are many shedding operations around here.

 

[toppop52]

Have you ever had (Gulf) Stone Crab Claws ?...Only the claws are harvested and the crab lives to regenerate new claws for the next season...(these crabs can not swim)

Stone crabs are great eating!

 

[MossflowerWoods]

Jim Beam and Diet in a tall glass.... :drink:

Be well,
David