cleaning sea scallops
good_man
wash them in water?
Phil..c
> Do I have to clean sea scallops from the supermarket? Do I have to
> wash them in water?
Good idea wash them in water . Other Liquids may alter the taste <g>
You could try white wine or Vodka perhaps .
Seriously a rinse is always a good idea
Mark Thorson
>
> Do I have to clean sea scallops from the supermarket? Do I have to
> wash them in water?
No, all supermarkets adhere to the very highest
sanitation standards.
If you wish, for example due to an allergy to water,
you can wash them in gasoline.
Hope this helps! :-)
Andy
You've been a moron of a help!
Fidiot!
Andy
good_man
ok thanks. I dipped them in cold water for about 30 seconds before
cooking. Now I am having dinner and it seems there is a lot of sand in
scallops
cybercat
"good_man" <nikhi...@gmail.com> wrote in message
news:1e169837-91ab-4309...@n2g2000vba.googlegroups.com...
There is not a lot of sand in the scallops. Grit in scallops means you got
real sea scallops, not the meat of a fish cut with a round cutter. It is
inside them and cannot be washed off. Part of the experience. You might
enjoy bay scallops, they have no grit but are smaller and chewier. They are
my favorite.
Phil..c
That's because slack fisher folk dont purge them before processing
which kills the animal .
Part of the taste , the sand wont hurt you. Unless they are imported
from China
If so , you really are a thrill seeker. Washing the scallops would
be the least of your problems . <g>
Mark Thorson
>
> There is not a lot of sand in the scallops. Grit in scallops means you got
> real sea scallops, not the meat of a fish cut with a round cutter.
One of my college professors asserted that
counterfeit scallops were made by punching
them out of skate wings.
cybercat
"Phil..c" <invalid@invalid> wrote in message
news:4a77...@news.x-privat.org...
> good_man wrote:
>> On Aug 3, 7:40 pm, "Phil..c" <invalid@invalid> wrote:
>>> good_man wrote:
>>>> Do I have to clean sea scallops from the supermarket? Do I have to
>>>> wash them in water?
>>> Good idea wash them in water . Other Liquids may alter the taste <g>
>>>
>>> You could try white wine or Vodka perhaps .
>>>
>>> Seriously a rinse is always a good idea
>>
>> ok thanks. I dipped them in cold water for about 30 seconds before
>> cooking. Now I am having dinner and it seems there is a lot of sand in
>> scallops
>
> That's because slack fisher folk dont purge them before processing
How is this purging done?
bob in nz
shouted from the highest rooftop:
The way I purge shellfish is to dump them into a bucket of fresh
saltwater and let them soak for a few hours. I also throw away any
that float to the surface.
Here's a more detailed descripton:
http://www.cheftalk.com/forums/food-cooking-questions-discussion/7530-purging-shellfish.html
--
una cerveza mas por favor ...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
sf
<nikhi...@gmail.com> wrote:
>ok thanks. I dipped them in cold water for about 30 seconds before
>cooking. Now I am having dinner and it seems there is a lot of sand in
>scallops
That's odd. I've never encountered that problem.
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
wrote:
That has been repeated here many times.
sf
No. If you do, soak them in salted water otherwise they will be
bland.
brooklyn1
"bob in nz" wrote:
>
> The way I purge shellfish is to dump them into a bucket of fresh
> saltwater and let them soak for a few hours. I also throw away any
> that float to the surface.
>
> Here's a more detailed descripton:
>
> http://www.cheftalk.com/forums/food-cooking-questions-discussion/7530-purging-shellfish.html
>
>
With scallops you're only consuming the abductor muscle, not the entire
flesh of the bivalve as with clams and mussels. The scallops from the
stupidmarket are already out of their shells, there is nothing else to do
with them but to cook and eat... the most one needs to do regarding cleaning
is a quick rinse with plain cold water to remove any foreign schmutz like if
they fell on the floor.
brooklyn1
"sf" writes:
> <nikhi...@gmail.com> wrote:
>
>> I dipped them in cold water for about 30 seconds before
>> cooking. Now I am having dinner and it seems there is a lot of sand in
>> scallops
>
> That's odd. I've never encountered that problem.
>
>
Scallops don't need purging unless one is going to use them in their shells,
which is sometimes done as with a seafood stew, but those one typically buys
is just the abductor muscle They can have surface dirt from
handling/processing but there is no sand in the scallop abductor muscle.
George Shirley
He was exactly right. I worked on a shrimp boat one summer when I was a
kid and the skipper/owner used to skin the stingray wings, then punch
out scallops with a piece of half-inch pipe. Sold them at the dock to
the unsuspecting. They tasted okay and I have eaten ray wings since when
that was all I could catch. This was in the Gulf of Mexico but I figure
the Atlantic seaboard fishermen did the same thing.
ViLco
> With scallops you're only consuming the abductor muscle, not the
> entire flesh of the bivalve as with clams and mussels.
Speak for yourself, these are whole scallops with theyr abductor muscles and
theyr coral (liver) part, and that's the way I buy and cook them:
http://www.larivistadelmare.it/img/Capesante.jpg
The stoopidmaket's packets of "muscle only" scallops can stay in the
freezers as long as they want, I'll never be buying that crap.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano
cybercat
"ViLco" <Vi...@ViLco.invalid> wrote in message
news:9jWdm.45368$1s6....@twister2.libero.it...
> brooklyn1 wrote:
>
>> With scallops you're only consuming the abductor muscle, not the
>> entire flesh of the bivalve as with clams and mussels.
>
> Speak for yourself, these are whole scallops with theyr abductor muscles
> and theyr coral (liver) part, and that's the way I buy and cook them:
>
> http://www.larivistadelmare.it/img/Capesante.jpg
>
> The stoopidmaket's packets of "muscle only" scallops can stay in the
> freezers as long as they want, I'll never be buying that crap.
Why do you want to eat the liver?
cybercat
"brooklyn1" <grave...@verizon.net> wrote in message
news:87Vdm.565$Jg....@nwrddc01.gnilink.net...
And yet there is always a singe grain of grit.
brooklyn1
"ViLco" <Vi...@ViLco.invalid> wrote in message
news:9jWdm.45368$1s6....@twister2.libero.it...
brooklyn1
"ViLco" <Vi...@ViLco.invalid> wrote in message
news:9jWdm.45368$1s6....@twister2.libero.it...
>
>> With scallops you're only consuming the abductor muscle, not the
>> entire flesh of the bivalve as with clams and mussels.
>
> Speak for yourself, these are whole scallops with theyr abductor muscles
> and theyr coral (liver) part, and that's the way I buy and cook them:
>
carefully I did indicate that sometimes the entire scallop, shell and all,
is used in a dish (bouillabaisse) and then it would need to be purged like
any other bivalve, but in the US live scallops are not readily available at
stupidmarkets
And the coral is NOT the liver, the coral is the roe. The reason most
scallops are sold without the coral is because the roe deteriorates much
more rapidly than the abductor. So unless you are buying your scallops live
from a fish monger I don't believe you... in fact that you don't know that
scallop corral is the roe makes your story very tenuous. Living most of my
life within walking distance of the sea there isn't much I don't know about
seafood.
cybercat
Blowhard.
ViLco
> And the coral is NOT the liver, the coral is the roe. The reason most
> scallops are sold without the coral is because the roe deteriorates
> much more rapidly than the abductor. So unless you are buying your
> scallops live from a fish monger I don't believe you...
You think that I care if you believe me?
> in fact that you don't know that scallop corral is the roe makes your
> story very tenuous.
Tenuous? LOL
I still believe it's the liver as a fishmonger told me, at least he didn't
post so many wrong assertions on RFC
sf
>brooklyn1 wrote:
>
>> With scallops you're only consuming the abductor muscle, not the
>> entire flesh of the bivalve as with clams and mussels.
>
>Speak for yourself, these are whole scallops with theyr abductor muscles and
>theyr coral (liver) part, and that's the way I buy and cook them:
>
>http://www.larivistadelmare.it/img/Capesante.jpg
>
>The stoopidmaket's packets of "muscle only" scallops can stay in the
>freezers as long as they want, I'll never be buying that crap.
I don't think I've ever see scallops sold in their shells.
ViLco
>> http://www.larivistadelmare.it/img/Capesante.jpg
>>
>> The stoopidmaket's packets of "muscle only" scallops can stay in the
>> freezers as long as they want, I'll never be buying that crap.
> I don't think I've ever see scallops sold in their shells.
The usual form which I find them in here around is this, in the fishmonger
refrigerated bar (the most on the bottom right and some scattered around for
decoration purposes):
http://www.pescheriadaclaudio.it/images/cnt/specialita/DSC_5372.JPG
cybercat
"ViLco" <Vi...@ViLco.invalid> wrote :
> I still believe it's the liver as a fishmonger told me, at least he didn't
> post so many wrong assertions on RFC
An excellent point!
sf
>sf wrote:
>
>>> http://www.larivistadelmare.it/img/Capesante.jpg
>>>
>>> The stoopidmaket's packets of "muscle only" scallops can stay in the
>>> freezers as long as they want, I'll never be buying that crap.
>
>> I don't think I've ever see scallops sold in their shells.
>
>
>The usual form which I find them in here around is this, in the fishmonger
>refrigerated bar (the most on the bottom right and some scattered around for
>decoration purposes):
>
>http://www.pescheriadaclaudio.it/images/cnt/specialita/DSC_5372.JPG
I'd definitely remember something like that!
Phil..c
> On Mon, 3 Aug 2009 22:18:14 -0400, "cybercat" <cyber...@yahoo.com>
> shouted from the highest rooftop:
>
>> "Phil..c" <invalid@invalid> wrote in message
>> news:4a77...@news.x-privat.org...
>>> good_man wrote:
>>>> On Aug 3, 7:40 pm, "Phil..c" <invalid@invalid> wrote:
>>>>> good_man wrote:
>>>>>> Do I have to clean sea scallops from the supermarket? Do I have to
>>>>>> wash them in water?
>>>>> Good idea wash them in water . Other Liquids may alter the taste <g>
>>>>>
>>>>> You could try white wine or Vodka perhaps .
>>>>>
>>>>> Seriously a rinse is always a good idea
>>>> ok thanks. I dipped them in cold water for about 30 seconds before
>>>> cooking. Now I am having dinner and it seems there is a lot of sand in
>>>> scallops
>>> That's because slack fisher folk dont purge them before processing
>> How is this purging done?
>
> The way I purge shellfish is to dump them into a bucket of fresh
> saltwater and let them soak for a few hours. I also throw away any
> that float to the surface.
>
Bob because of this NG and your posts I am starting to think
that you & I shall enjoy a a beer over
Apologies to the NG here as go into code a bit
1 Lets meet up at warkwaorth (deliberate spelling munge to protect
heaven ) \\
2 then ferry over to the batch near Vivian bay (sp) on purpose
600 metres from hanging tree near bay on Cow wow Island ( sp ) on
purpose <g>
Scallops and piper (gar fish)
EVERY afternoon
A VERY special place on the planet
Sincere statement
My Antipodean brother just gave you all the good tip
Also works for eel eh :)
As this NG is said to be international
Grits teeth here but trying to be fair
Have a look at the other half of the conversation
Bit like Canadians and their poorer relations the septics <grin>
After all the Yanks are only thawed out Canadians (this has more
legs on this ng than say the vacuous Telemarketers thread for those
that have a life)
BUT what Bob Said is how to eat and ENJOY good scallops,
As an ocker (remember you all purport to an international foodies
group)
see this to see what sand free scallops can do to/for you
especially those from the Southern hemisphere South Africa
New Zealand,Australia . Argentina
All who eats scallops and play rugby
http://www.youtube.com/watch?v=tt3yuuwIVaE
T hats only after one serve see what happens when you come back for
seconds
http://www.youtube.com/watch?v=H8v-qZFVYnc
Those southern hemisphere scallops
do have something in them for sure <VBG>
Bob even though an ocker lets educate this bunch -what say you ?
Cheers
Ophelia
> sf wrote:
>
>>> http://www.larivistadelmare.it/img/Capesante.jpg
>>>
>>> The stoopidmaket's packets of "muscle only" scallops can stay in the
>>> freezers as long as they want, I'll never be buying that crap.
>
>> I don't think I've ever see scallops sold in their shells.
>
>
> The usual form which I find them in here around is this, in the
> fishmonger refrigerated bar (the most on the bottom right and some
> scattered around for decoration purposes):
>
> http://www.pescheriadaclaudio.it/images/cnt/specialita/DSC_5372.JPG
Ah yes! Ours is sold like this also.
blake murphy
judging from your posts there isn't much you know about anything, walking
distance or not.
blake
blake murphy
maybe the think they're oysters.
your pal,
pearl
Dora
>
> The usual form which I find them in here around is this, in the
> fishmonger refrigerated bar (the most on the bottom right and some
> scattered around for decoration purposes):
>
> http://www.pescheriadaclaudio.it/images/cnt/specialita/DSC_5372.JPG
I haven't seen them sold in the shell since I lived in England. Oh,
how I wish. To me, I thought the coral was the best part.
Stan Horwitz
<a5fd8375-98a5-4004...@j9g2000vbp.googlegroups.com>,
good_man <nikhi...@gmail.com> wrote:
> Do I have to clean sea scallops from the supermarket? Do I have to
> wash them in water?
I always do, by giving them a quick rinse under cold running water, then
patting them dry on paper towels.
Dora
>
> He was exactly right. I worked on a shrimp boat one summer when I
> was
> a kid and the skipper/owner used to skin the stingray wings, then
> punch out scallops with a piece of half-inch pipe. Sold them at the
> dock to the unsuspecting. They tasted okay and I have eaten ray
> wings
> since when that was all I could catch. This was in the Gulf of
> Mexico
> but I figure the Atlantic seaboard fishermen did the same thing.
And skate wings are delicious. Unfortunately, skate are on the
endangered list because of severe overfishing.
George Shirley
the endangered list as yet. Few people in this area eat them. I have,
when I was young and hungry, but much prefer a firmer fish. Here's a URL
about the southern stingaree (the common name).
Dora
> Dora wrote:
>>
>> And skate wings are delicious. Unfortunately, skate are on the
>> endangered list because of severe overfishing.
> The southern stingray, the main one in this area, hasn't been placed
> on the endangered list as yet. Few people in this area eat them. I
> have, when I was young and hungry, but much prefer a firmer fish.
> Here's a URL about the southern stingaree (the common name).
>
> http://marinebio.org/species.asp?id=521
Thanks, George - they're certainly close cousins. Here's a link:
http://quamut.com/quamut/saltwater_fish/page/skate.html
Dora
Omelet
<a5fd8375-98a5-4004...@j9g2000vbp.googlegroups.com>,
good_man <nikhi...@gmail.com> wrote:
> Do I have to clean sea scallops from the supermarket? Do I have to
> wash them in water?
I rinse most meats just to clean off any debris...
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Giusi
"sf" <s...@geemail.com> ha scritto nel messaggio
"ViLco" <Vi...@ViLco.invalid> wrote:
>
>>brooklyn1 wrote:
>>
>>> With scallops you're only consuming the abductor muscle, not the>>>
>>> entire flesh of the bivalve as with clams and mussels.
>>
>>Speak for yourself, these are whole scallops with theyr abductor muscles
>>and >>theyr coral (liver) part, and that's the way I buy and cook them:
> I don't think I've ever see scallops sold in their shells.
In my experience so far, the US is the only place where they are sold out of
the shell without the rest of their pretty selves.
brooklyn1
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-4942C...@news-wc.giganews.com...
> In article
> <a5fd8375-98a5-4004...@j9g2000vbp.googlegroups.com>,
> good_man <nikhi...@gmail.com> wrote:
>
>> Do I have to clean sea scallops from the supermarket? Do I have to
>> wash them in water?
>
> I rinse most meats just to clean off any debris...
>
>
pounds of top round to grind tomorrow morning, you can bet your bipee I'll
be rinsing it to remove debris before grinding. Scallops from the market
need to be rinsed to remove any bits of shell and especially its bodily
secretions that are always present when prepped, unless purged and cooked or
eaten immediately bivalve secretions spoil rapidly.... fish mongers don't
clean their work surface of debris either, at best there are always fish
scales about, at worst there's the shit (literally) from eviserating.
brooklyn1
"Stan Horwitz" <st...@temple.edu> wrote in message
news:stan-E7EC03.1...@UNKNOWN-98-136-209-74.yahoo.com...
Correct. Scallop shell is hard and dental bills are expensive.
sf
>In my experience so far, the US is the only place where they are sold out of
>the shell without the rest of their pretty selves.
>
and if we want shells, we have to pay for them separately at a fancy
cookware shop. :/ They get us coming and going.
Paco
"brooklyn1" <grave...@verizon.net> wrote in message
news:ev1em.574$nh2...@nwrddc02.gnilink.net...
"Bipee"? Operation still in progress?
ViLco
> And the coral is NOT the liver, the coral is the roe.
False, as usual, it's the gonads. Scallops are hermaphrodytes, so calling
roe (female only) what produces both male and female gametes is plain wrong.
ViLco
> I haven't seen them sold in the shell since I lived in England. Oh,
> how I wish. To me, I thought the coral was the best part.
Right on spot, it's the best ;)
brooklyn1
"ViLe-co" wrote:
> brooklyn1 wrote:
>
>> And the coral is NOT the liver, the coral is the roe.
>
> False, as usual, it's the gonads. Scallops are hermaphrodytes, so calling
> roe (female only) what produces both male and female gametes is plain
> wrong.
>
Not false, you're just an idiot, as many others here.
Allow me to edgeUkate you:
http://en.wikipedia.org/wiki/Scallop
ViLco
ROTFL, wikipedia...
Did you edit the article tonight?
ViLco
> http://en.wikipedia.org/wiki/Scallop
Instead of lurking crapopedia, check something made from professionals.
Here's the resume of the author, telling you that this not crapopedia BS
(http://rammarinestation.com/resume-madelon.html):
> Doctor of Philosophy in Fisheries. 1988. School of Fisheries,
> University of Washington, Seattle, Washington. Research topic was on
> newly-set clams that were still in the microscopic stage.
> Master of Science in Fisheries. 1974. School of Fisheries, University of
> Washington, Seattle, Washington. ...
and much more, go check it.
And here's the way they call the coral (the G part):
http://rammarinestation.com/scallop.html
Phil..c
> brooklyn1 wrote:
>
>> And the coral is NOT the liver, the coral is the roe.
>
> False, as usual, it's the gonads. Scallops are hermaphrodytes, so calling
> roe (female only) what produces both male and female gametes is plain wrong.
Vilco with respect :
You may be in part wrong. Depends what scallop species you are talking
about .
Be advised that MOST species of scallops actually do have sexes
and only some show signs of being hermaphrodites .
Certain species have a strategy for sexual development that makes it
especially vulnerable to fishing pressure (e.g., age at 50% maturity >20
years; sequential hermaphrodites; extremely low fecundity).
As it appears the thread is talking about Northern Hemisphere species
please have a look at
http://www3.interscience.wiley.com/journal/81002442/abstract?CRETRY=1&SRETRY=0
Then do your own research .
But to assist you and also perhaps inform the group
when looking at scallops have a look at the colour of the Gonads
In basic Terms RED for females white for males certainly in
the Giant Sea Scallop (Placopecten magellicanus)
Re
HERMAPHRODITISM IN THE SEA SCALLOP
you may find an old paper of some use
http://www.biolbull.org/cgi/reprint/119/2/197.pdf
I hope that link is still working.
If not look up Arthur Merrill and John Burch + scallop
Kind Regards
Phil
ViLco
> Vilco with respect :
>
> You may be in part wrong. Depends what scallop species you are talking
> about .
> Be advised that MOST species of scallops actually do have sexes
> and only some show signs of being hermaphrodites .
I'm talking about the ones I find here in Italy, dunno about others apart
from this ones, and this is not from crapopedia:
http://rammarinestation.com/scallop.html
> As it appears the thread is talking about Northern Hemisphere species
>
> please have a look at
> http://www3.interscience.wiley.com/journal/81002442/abstract?CRETRY=1&SRETRY=0
>
> Then do your own research .
>
> But to assist you and also perhaps inform the group
> when looking at scallops have a look at the colour of the Gonads
> In basic Terms RED for females white for males certainly in
> the Giant Sea Scallop (Placopecten magellicanus)
I've never seen a scallop with a white coral, but nice to know there are
many varieties, thanks.
Phil..c
> Dora wrote:
>
>> I haven't seen them sold in the shell since I lived in England. Oh,
>> how I wish. To me, I thought the coral was the best part.
>
> Right on spot, it's the best ;)
While on the subject of scallops
one trick that the less than honest providores do
is to soak the scallops in fresh ice water
This is ok and part of a purging process if it is SALT water
What happens is the animal takes in a few gut fulls of fresh water
and purges then as it is dying intakes heaps of fresh water
This increases the weight about 40% .
You can tell who has had a lend of you when cooking them
the dud ones sort of spit as your cooking them then taste lousy
properly salt water puged scallops don't spit and sizzle and shrink
We are actually growing bivalves in an inland aquaculture research CRC
giant clams oysters and scallops under our economic innovation program
which is one of my tasks .
If any one has specific questions happy to ask the white coats who
are tasked in such research for fine detail .
Cheers P
We are hundreds of miles inland and growing sea food out here .
Some beautiful research is happening such as disease free pearl
oysters as well as many other species albeit at the moment
concentrating on threatened species for bio security .
For example our CRC is the first in the world to successfully breed this
species in a closed system in significant numbers (that allows
restocking up north of the reefs ) .
see http://www.reefprotect.org/26.htm
A truly lovely species that has been hammered by poachers
mainly for the USA Aquarium market stolen by Indonesian and scum
Australians and smuggled overseas ( like so much our wild life)
see http://www.youtube.com/watch?v=QTM_A4dh3zk
But love my babies they are cute but NERVOUS fish and fussy eaters also
Cheers P
Phil..c
My long suffering wife says you dont eat Scallops you inhale them you
addictive gastronome . Says the same about oysters and lobster .
Perhaps I was a sea predator in a former life .
But adore sea food well most of it any way . Whale meat is right off
the menu for ethical reasons
Vilco on another tack
Do you have white bait in your part of the world ?
see
http://www.fishingmag.co.nz/whitebait-waimak-bigpic-oct-2005.htm
Phil..c
Bit like food preferences wine prefs and people
all are good ( if you are in a positive mind set )
Just in reality some are better than others :)
BTW we put elastic bands around some of our scallops and clams
to test and control the water intake .
Nice creatures actually
ViLco
> Vilco on another tack
> Do you have white bait in your part of the world ?
> see
> http://www.fishingmag.co.nz/whitebait-waimak-bigpic-oct-2005.htm
Mmmmm... they closely look like "gianchetti" (jahn-ket-tee) aka bianchetti
(bee-yahn-ket-tee) whose ethimology includes "white" (bianco) as in
whitebait. The ones you have linked to have a more clear shape and colours,
while gianchetti tend to be somewhat translucent. Here are gianchetti fried
in a very similar way to the recipe on the link you gave:
http://www.orobicapesca.it/xtras%5CRicette_Secondi_05%20-%20Frittelle%20di%20gianchetti001.jpg
And here are raw gianchetti, the ones on the left are raw and those on the
right are boiled:
http://images-srv.leonardo.it/progettiweb/baglioni/blog/gianchetti_crudi_e_lssi_659.jpg
And these are more raw gianchetti, note the ingredients along them, the same
listed in the recipe in your link:
http://www.giallozafferano.it/images/ricette/8/800/frittbianchetti_ingr.jpg
But I fear these are another kind of fish. Unluckyly I can't find theyr
scientific name.
ViLco
> BTW we put elastic bands around some of our scallops and clams
> to test and control the water intake .
>
> Nice creatures actually
I've read they are one of the few bivalves, if not the only one, who
actually move and can see light and movement, very advanced shells. Alas,
they end up in pans ;)
Bob Terwilliger
>> And the coral is NOT the liver, the coral is the roe.
>
> False, as usual, it's the gonads. Scallops are hermaphrodytes, so calling
> roe (female only) what produces both male and female gametes is plain
> wrong.
Ummm.... Fish eggs are called roe; fish milt is called soft roe.
http://dictionary.reference.com/browse/soft+roe
Bob
ViLco
PeterL
news:Vzfem.45773$1s6....@twister2.libero.it:
> Phil..c wrote:
>
>> Vilco with respect :
>>
>> You may be in part wrong. Depends what scallop species you are talking
>> about .
>> Be advised that MOST species of scallops actually do have sexes
>> and only some show signs of being hermaphrodites .
>
> I'm talking about the ones I find here in Italy, dunno about others
> apart from this ones, and this is not from crapopedia:
>
Vilco..... I have stated before many *many* times........ it (phil "the
dill" cleaver) doesn't know what it's talking about. It's a fraud, it
lies, it Googles and uses passages from it's Google searches to make it
appear to be something it isn't, and never will be.
From it's post.........
"Certain species have a strategy for sexual development that makes it
especially vulnerable to fishing pressure (e.g., age at 50% maturity >20
years; sequential hermaphrodites; extremely low fecundity)."
Have a look at ........
http://www.blueocean.org/files/BOI_RankingTemplate_WildCaught.pdf
(It took me all of 0.47seconds to find that)
Blue Ocean Institute
Wild-caught Fish
Core Points and Points of Adjustment
February 2009
(Page 1, bottom of the page)
Points of Adjustment
-0.25
Species has a strategy for sexual development that makes it especially
vulnerable to fishing pressure (e.g., age at 50% maturity >20 years;
sequential hermaphrodites; extremely low fecundity).
Just remember the old saying....... "Bullshit baffles brains".
cleaver is a fraud.
--
Peter Lucas
Brisbane
Australia
If we are not meant to eat animals,
why are they made of meat?
Bob Terwilliger
>>>> And the coral is NOT the liver, the coral is the roe.
>
>>> False, as usual, it's the gonads. Scallops are hermaphrodytes, so
>>> calling roe (female only) what produces both male and female gametes
>>> is plain wrong.
>
>> Ummm.... Fish eggs are called roe; fish milt is called soft roe.
>> http://dictionary.reference.com/browse/soft+roe
>
> So what are these guys saying?
> http://rammarinestation.com/scallop.html
They're saying that because North Americans throw so much of the scallop
away, scallop aquaculture is not economically advisable in the North
American market (unless it can be set up at a very low cost).
Bob
ViLco
>>> Ummm.... Fish eggs are called roe; fish milt is called soft roe.
>>> http://dictionary.reference.com/browse/soft+roe
>> So what are these guys saying?
>> http://rammarinestation.com/scallop.html
> They're saying that because North Americans throw so much of the
Simplifying: there are hermaphrodyte ones and they have gonads, there are
sexed ones and the female ones have a roe.
Bob Terwilliger
> Simplifying: there are hermaphrodyte ones and they have gonads, there are
> sexed ones and the female ones have a roe.
I think I see the confusion; you seem to believe that gonads are only
associated with males. If that's the case, see this definition from
merriam-webster.com:
gonad: A reproductive gland (as an ovary or testis) that produces gametes.
How do you think female scallops *make* their roe?
Bob
ViLco
>> Simplifying: there are hermaphrodyte ones and they have gonads,
>> there are sexed ones and the female ones have a roe.
> I think I see the confusion; you seem to believe that gonads are only
> associated with males. If that's the case, see this definition from
> merriam-webster.com:
Almost that, I believed that ermaprhorytes had gonads and sexed had other
organs, roe for females and testes for males.
> gonad: A reproductive gland (as an ovary or testis) that produces
> gametes.
> How do you think female scallops *make* their roe?
How about the hermaphrodytes? They do all by themselves so that pack, called
"gonads" in the link I posted, contains both roe, testes and what else?
brooklyn1
"ViLco" wrote
>
> How about the hermaphrodytes? They do all by themselves so that pack,
> called "gonads" in the link I posted, contains both roe, testes and what
> else?
>
>
produces sperm, naturally.
The female scallops produce the orange fleshed part (that you spoke about)
that produces roe.
The hermaphrodyte scallops produce mostly one or the other but usually
contain some of the other.
But it's not the liver, scallops don't even have a liver per se... they have
a "hepatopancreas", performs the function of the liver and the pancreas...
you really don't want to make a habit of eating that part in scallops.
http://en.wikipedia.org/wiki/Hepatopancreas
I've eaten various seafood dishes that were made with live scallops and
other bivalves, Long Island has a huge bivalve industry that includes
scallops.
http://www.publicnewsservice.org/index.php?/content/article/9964-1
I don't really care for scallops, I think for the price scallop is way
overated... I much prefer clams, on the half shell.
ViLco
> But it's not the liver, scallops don't even have a liver per se...
> they have a "hepatopancreas", performs the function of the liver and
> the pancreas... you really don't want to make a habit of eating that
> part in scallops. http://en.wikipedia.org/wiki/Hepatopancreas
That I have seen, and thanks for the correction.
> I've eaten various seafood dishes that were made with live scallops
> and other bivalves, Long Island has a huge bivalve industry that
> includes scallops.
> http://www.publicnewsservice.org/index.php?/content/article/9964-1
>
> I don't really care for scallops, I think for the price scallop is way
> overated... I much prefer clams, on the half shell.
Clams and mussels are better priced, true, and I mostly use the first for
pasta and the latter for a saute'.
Giusi
"ViLco" ha scritto nel messaggio
> Clams and mussels are better priced, true, and I mostly use the first for
> pasta and the latter for a saute'.
> --
> Vilco
Yesterday in the garden in the shade: le cozze pepate with capellini, salad
and a dense chocolate tort with capuccino gelato. The birthday boy brought
the wines.
ViLco
>> Clams and mussels are better priced, true, and I mostly use the
>> first for pasta and the latter for a saute'.
> Yesterday in the garden in the shade: le cozze pepate with capellini,
Gotta love'em!
> salad and a dense chocolate tort with capuccino gelato. The birthday
> boy brought the wines.
A nice meal, good move. I imagine white wines, maybe umbrian Grechetto?
Giusi
"ViLco" <Vi...@ViLco.invalid> ha scritto nel messaggio > Giusi wrote:
>
>>> Clams and mussels are
>
>
> Gotta love'em!
>
>> salad and a dense chocolate tort with capuccino gelato. The birthday>>
>> boy brought the wines.
>
> A nice meal, good move. I imagine white wines, maybe umbrian Grechetto?
Nope. Both were French. He has an enormous cantina carved out of the
tuffa under his house. It's full of wines of the world and a great place to
hang out. There's even a tunnel below that that connects his cellar with
the ex-monastery down the road. That sounds like a great plot device for a
giallo, s�?
He asked for mussels and selected the wine accordingly. (Their dog loves
mussels, as do my cats, so there was a problem until we discovered the dog
equally likes bread soaked in the juices whereas the cats only like the
pasta and the mussels.)
ViLco
>> A nice meal, good move. I imagine white wines, maybe umbrian
>> Grechetto?
> Nope. Both were French. He has an enormous cantina carved out of
> the tuffa under his house. It's full of wines of the world and a
> great place to hang out. There's even a tunnel below that that
> connects his cellar with the ex-monastery down the road. That sounds
> like a great plot device for a giallo, s�?
Yes, and that's what I call a *real* cantina :)
> He asked for mussels and selected the wine accordingly. (Their dog
> loves mussels, as do my cats, so there was a problem until we
> discovered the dog equally likes bread soaked in the juices whereas
> the cats only like the pasta and the mussels.)
LOL, animals...
cybercat
"sf" <s...@geemail.com> wrote in message
news:es9h75tjom25ojrf8...@4ax.com...
> On Tue, 4 Aug 2009 21:17:30 +0200, "Giusi" <deco...@gmail.com> wrote:
>
>>In my experience so far, the US is the only place where they are sold out
>>of
>>the shell without the rest of their pretty selves.
>>
> and if we want shells, we have to pay for them separately at a fancy
> cookware shop. :/ They get us coming and going.
I wouldn't pay for shells, and neither would a lot of folks.
brooklyn1
>
> In my experience so far, the US is the only place where they are sold out
> of the shell without the rest of their pretty selves.
>
>
>
but like all fresh/live seafood they're just more available the closer one
is to the sea and where a particular seafood is harvested. In the northeast
succulent live cold water scallops are readily found at any fishmonger.
Cold water seafood, especially shellfish, is far superior to that from warm
water. I just do not believe someone as ignorant about foods as you has
ever cooked anything.
pavane
"brooklyn1" <grave...@verizon.net> wrote in message news:rV%em.1144$Jg...@nwrddc01.gnilink.net...
....
| Cold water seafood, especially shellfish, is far superior to that from warm
| water. I just do not believe someone as ignorant about foods as you has
| ever cooked anything.
Yeah, right on. How I hate to have to eat pompano, red snapper, grouper
and soft shell crabs from these lousy Florida warm water fishing grounds.
Not to mention the stone crab claws or gulf shrimp or Apalachicola oysters
or freshly smoked mullet. How brightly your wisdom shines through the
murky mists of mere mortal mentalities. Thank you, Sheldumb, for sharing
the fruits of your immense intellect and experience.
pavane
Lin
> Not to mention the stone crab claws or gulf shrimp or Apalachicola oysters
> or freshly smoked mullet.
Bob and I are west coasters so we have some nice Pacific oysters here --
but we both agree that they don't taste nearly as good as the oysters
from the Gulf ... dang. Nothing better than raw oysters on the half
shell and a nice Bloody Mary, sitting in the Acme Oyster Bar in New Orleans.
When I lived in OK, all we got were gulf coast oysters and shrimp.
Trucks would drive up from the south with their bounty. Friends would
say when and where a particular truck was and we'd seek it out. (Before
the days of Twitter). Now that I've been able to make the comparisons, I
do prefer the gulf variety of those two things.
--Lin
Bob Muncie
Lin - It does not matter where you get them. You should always as a
minimum rinse the stuff you buy, if not wash them.
Bob
bob in nz
<pav...@somewhere.something.com> shouted from the highest rooftop:
I think Sheldon has made a valid point.
In New Zealand, where water temperatures vary significantly from the
top of the North Island to the bottom of the South Island it's a well
known fact that oysters and crayfish (for example) have a much better
taste and texture when they come from the cold waters of the south.
It's also true of lobster. I've eaten lobster (lots of it) from the
Caribbean, the Pacific close to the Equator and from Hawaii, as well
as those from places like Maine and also from Britain. I wouldn't turn
any of them down and enjoyed them all down to the last tidbit. But the
ones from colder waters had a sweeter taste and, IMO, nicer texture
than those from warmer waters. Same with Alaskan crab claws and salmon
caught in colder water.
--
una cerveza mas por favor ...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
pavane
"bob in nz" <aka...@surfwriter.net.not> wrote in message
news:f59p75pffnrg2ihag...@4ax.com...
Yeah perhaps but your water drains differently. Doesn't count. And spiny
lobsters are a different species from clawed lobster. Thanks for defending
Sheldumb though, he needs all the help he can get.
pavane
Phil..c
Damn you beat me to it Time zones grrrrrrrrrr.
1 Very little sea food I did NOT enjoy
I think we have spoken of Bluff Oysters Your a better words smith than
I. Also you lucky bloke can get them there . Educate these northerners
(and others) I reckon its a toss up between the Saddleback crays you
get down in the Chatham Islands and The Tassie Crays .
In a response to Vilco I mentioned white bait you may care to
let the others know about that .
Although I do prefer the white bait in the North Island ( OPUA )
and Wharkworth as well as the piper (gar fish here )
Just Butterfly them take out the bones in one zip
roll in butter and egg then bread crumbs with a bit of lemon juice
straight into the pan or BBQ -------------- Bliss .
cybercat
"Bob Muncie" <bob.m...@gmail.com> wrote in message
news:h5i9c0$6de$1...@news.eternal-september.org...
them. Shame, too.
sf
wrote:
We buy clams and oysters in shells, why not scallops?
--
I love cooking with wine.
Sometimes I even put it in the food.
Lin
> We buy clams and oysters in shells, why not scallops?
While I prefer my clams, oysters and mussels in their shells, have you
seen the size of a scallop? You definitely would be paying for the
shell. Plus, there is a bit of cleaning involved, so I get why they
charge as much as they do.
First hit on youtube for scallops:
http://www.youtube.com/watch?v=KuxTeMSjZDc
(The guy in the video is from Ft. Bragg. He likes to keep the shells
intact. I wonder if he cleans them up and sells them?)
Many times, you have to remove the adductor muscle even in the store
bought/previously cleaned versions.
[Sidebar to Bob Muncie: I ALWAYS soak and clean my shellfish, as well as
rinsing regular fish]
--Lin (craving steamers again .... yummmmy)
cybercat
I don't buy clams and oysters in the shell, and didn't when I bought them.
sf
wrote:
>
>"sf" <s...@geemail.com> wrote in message
>news:fmkp755s3oo18e7pn...@4ax.com...
>> On Fri, 7 Aug 2009 13:27:44 -0400, "cybercat" <cyber...@yahoo.com>
>> wrote:
>>
>>>
>>>"sf" <s...@geemail.com> wrote in message
>>>news:es9h75tjom25ojrf8...@4ax.com...
>>>> On Tue, 4 Aug 2009 21:17:30 +0200, "Giusi" <deco...@gmail.com> wrote:
>>>>
>>>>>In my experience so far, the US is the only place where they are sold
>>>>>out
>>>>>of
>>>>>the shell without the rest of their pretty selves.
>>>>>
>>>> and if we want shells, we have to pay for them separately at a fancy
>>>> cookware shop. :/ They get us coming and going.
>>>
>>>I wouldn't pay for shells, and neither would a lot of folks.
>>>
>> We buy clams and oysters in shells, why not scallops?
>
>I don't buy clams and oysters in the shell, and didn't when I bought them.
>
Well, that's a straight forward answer!
In my experience, shellfish in their shells cost less per pound. It
seems to work out cost-wise. If you don't want to put in the labor,
buy them shucked but be prepared to spend more. For me the dilemma is
with shrimp... shells or no shells. I don't remember ever seeing raw
or even cooked mussels and sometimes I see shelled, cooked clams sold
by the pound. Raw oysters regularly come shucked or in the shell -
sometimes I see them on the half shell too - but not as often as I use
to these days. I usually buy all three in the shell because I cook
them very simply (nothing fancy) and they are easy to extract because
their shells have popped open.
I've can't recall even having the opportunity to buy scallops in
shells. There are a lot of places I might find them. Locally, Ranch
99 comes to mind. But I haven't been there in ages and don't remember
if they carry sea scallops in shells or not. I know for sure I've
never seen bay scallops in their shells.
cybercat
"sf" <s...@geemail.com> wrote
>>I don't buy clams and oysters in the shell, and didn't when I bought them.
>>
> Well, that's a straight forward answer!
>
> In my experience, shellfish in their shells cost less per pound. It
> seems to work out cost-wise. If you don't want to put in the labor,
> buy them shucked but be prepared to spend more. For me the dilemma is
> with shrimp... shells or no shells. I don't remember ever seeing raw
> or even cooked mussels and sometimes I see shelled, cooked clams sold
> by the pound. Raw oysters regularly come shucked or in the shell -
> sometimes I see them on the half shell too - but not as often as I use
> to these days. I usually buy all three in the shell because I cook
> them very simply (nothing fancy) and they are easy to extract because
> their shells have popped open.
>
> I've can't recall even having the opportunity to buy scallops in
> shells. There are a lot of places I might find them. Locally, Ranch
> 99 comes to mind. But I haven't been there in ages and don't remember
> if they carry sea scallops in shells or not. I know for sure I've
> never seen bay scallops in their shells.
>
You're a hard worker. :) Even when I lived in Maryland, we bought oysters
already shucked. I only like them fried, or done enbrochette with scallops
and bacon.. My dad and grandfather pulled them out of the creek with tongs,
rinsed them in the creek water, pried them open, added tabasco, and slurped
them down. :)
sf
wrote:
>
>"sf" <s...@geemail.com> wrote
>>>I don't buy clams and oysters in the shell, and didn't when I bought them.
>>>
>> Well, that's a straight forward answer!
>>
>> In my experience, shellfish in their shells cost less per pound. It
>> seems to work out cost-wise. If you don't want to put in the labor,
>> buy them shucked but be prepared to spend more. For me the dilemma is
>> with shrimp... shells or no shells. I don't remember ever seeing raw
>> or even cooked mussels and sometimes I see shelled, cooked clams sold
>> by the pound. Raw oysters regularly come shucked or in the shell -
>> sometimes I see them on the half shell too - but not as often as I use
>> to these days. I usually buy all three in the shell because I cook
>> them very simply (nothing fancy) and they are easy to extract because
>> their shells have popped open.
>>
>> I've can't recall even having the opportunity to buy scallops in
>> shells. There are a lot of places I might find them. Locally, Ranch
>> 99 comes to mind. But I haven't been there in ages and don't remember
>> if they carry sea scallops in shells or not. I know for sure I've
>> never seen bay scallops in their shells.
>>
>
>You're a hard worker. :)
I'm *not* a hard worker! I buy them in shells and cook them. No hard
labor involved.
The only thing I debate about is shrimp (ok, it's a crustacean not a
mollusk), because they are too much work to shell - depending on
quantity. When I serve shrimp to guests, I buy them pre-shelled.
BTW: I can eat my shrimp shell and tail, not a problem! However, I do
*not* eat shrimp heads or "feet" and I break it all off if I get whole
shrimp in a restaurant. UGH!
Bob Terwilliger
> Yeah, right on. How I hate to have to eat pompano, red snapper, grouper
> and soft shell crabs from these lousy Florida warm water fishing grounds.
> Not to mention the stone crab claws or gulf shrimp or Apalachicola oysters
> or freshly smoked mullet. How brightly your wisdom shines through the
> murky mists of mere mortal mentalities. Thank you, Sheldumb, for sharing
> the fruits of your immense intellect and experience.
You can have my share of smoked mullet. The back yard of my parents' house
contained the source of a creek, and we caught dozens of mullet there using
a cast net. Those were some of the fishiest-tasting fish I've ever had. We'd
also catch muddy-tasting catfish back there, and I once had an eel on the
line but it somehow managed to bend the hook to the snapping point.
On the other hand, you reminded me of gathering bushels and pecks of clams
from the beaches by Sebastian...now *those* were good eating!
The town were we lived billed itself as "the sailfishing capital of the
world," and did a brisk business in charter fishing. My parents went out a
few times, and came back with bonito, swordfish, and tilefish. Dolphin (not
the mammal, the fish known elsewhere as mahi-mahi), snook, Spanish mackerel,
and red snapper were prized and plentiful.
Sheldon is stupid.
Bob
Bob Terwilliger
> I can eat my shrimp shell and tail, not a problem! However, I do *not*
> eat shrimp heads or "feet" and I break it all off if I get whole shrimp in
> a restaurant. UGH!
How do you feel about whole crayfish?
Bob
bob in nz
<virtualgoth@die_spammer.biz> shouted from the highest rooftop:
>Sheldon is stupid.
Maybe he is, but not when he writes: "Cold water seafood, especially
shellfish, is far superior to that from warm water."
IMO cold water shellfish do taste better than warm water shellfish -
to me and everyone I know, anyway.
That's not to say the warm water shellfish - or other seafood - are
bad or in any way defective, it's just that they don't enjoy the taste
and texture their cold water relatives do.
BTW - I doubt you'd turn your nose up at smoked mullet caught in the
sea around New Zealand. Or the sole and flounder caught in tidal
areas.
Giusi
"brooklyn1" ha scritto nel messaggio
>> "Giusi" wrote:
>>
>> In my experience so far, the US is the only place where they are sold out
>> of the shell without the rest of their pretty selves.
> That's just not true.
Name me one other place where they sell scallops out of the shell with only
the abductor muscle. Make sure it's one you KNOW sells them that way,
because I know cooks all over the world.
Giusi
"bob in nz" ha scritto nel messaggio
>>"brooklyn1" < wrote in message
>>....
>>| Cold water seafood, especially shellfish, is far superior to that from
>>warm>>| water. I just do not believe someone as ignorant about foods as
>>you has
>>| ever cooked anything.
> I think Sheldon has made a valid point.
>
O yeah? Well that response was to my saying that in my experience scallops
sold only as abductor muscles occurs only in the USA. So whether you only
like seafood from cold water or not doesn't have a hell of a lot to do with
that, does it?
sf
I treat crayfish like I treat shrimp. I don't want anything to do
with the head part... once was enough - although I have to admit it's
not as gross as shrimp.
blake murphy
i would also tend to doubt that 'Live scallops are readily available in the
the US' including, say, south dakota.
your pal,
blake
Ed Pawlowski
"blake murphy" <blakepm...@verizon.net> wrote in message >
> i would also tend to doubt that 'Live scallops are readily available in
> the
> the US' including, say, south dakota.
>
> your pal,
> blake
I'd think they'd be seasonal there because you can't pick them in winter.
bob in nz
shouted from the highest rooftop:
>
I have no idea whether or not live scallops are available in the USA,
but I'd be surprised if they're not. And the preparation of scallops
without the coral in American restaurants is, IMO, an abomination. (I
remember ordering scallops at what was recommended as Santa Barbara's
(CA) finest seafood restaurant and discovering that I was only getting
abductor muscles that looked like they were stamped out of surimi. And
when I complained about them not including the coral, I was told very
firmly that they didn't use the coral because it was "bitter." As it
turned out, it was only Santa Barbara's most expensive seafood
restaurant.)
What I was agreeing with was Sheldon's opinion that shellfish from
colder waters are superior to those from warmer waters. I still do.
pavane
"bob in nz" <aka...@surfwriter.net.not> wrote in message
Ummm...so an abductor muscle scallop dish in Santa Barbara convinces
you that Sheldumb is right about cold water shellfish (actually he said
seafood.) That is excellent, you exhibit a fine well trained mind and an
intellect at least sufficient to defending Sheldumb. Agree with him as long
as you wish, nothing will change the wonderful flavors of the numerous
warm water fish and crustacea that exist in the world. No one cares whether
you like them or not, but when you say they are inferior you go pathetically
beyond your experience and gustatory capability. "Bitter" coral indeed.
pavane
bob in nz
<pav...@somewhere.something.com> shouted from the highest rooftop:
Your reading comprehension is a bit of a worry. So is your need to
take personal shots at me just because I happen to agree with Sheldon
on this point. Frankly, I don't find your personal insults any less
childish than Sheldon's
Now get this: what I said about cold/warm water shellfish had nothing
whatsoever to do with abductor muscles. It had to do with Sheldon's
opinion about the relative superiority of shellfish gathered from cold
water as opposed to those from warm water. I made that clear and
you're either deliberately misrepresenting that for your own
anti-Sheldon agenda or your reading comprehension needs improving.
Sheldon said: "Cold water seafood, especially shellfish, is far
superior to that from warm water."
And I agree, for the reasons previously given.
I also gather, prepare and cook most of the shellfish we eat here in
New Zealand. However, I've eaten shellfish in Europe, USA, South
America, Central America, the Pacific Islands and Australia as well.
BTW - if you'd I didn't mention fish. You did. But I'd also agree that
some varieties of fish are better from cold water and some are better
from warm water. Again, I'm talking about taste and texture.
So read what I wrote again and honestly consider whether or not you
overreacted. I don't expect you to say you agree with me if you don't.
But at least have the balls to accept that someone may have an opinion
that differs to yours, rather than resorting to the kind of childish
insults you've responded with so far.
What I wrote:
"I think Sheldon has made a valid point.
In New Zealand, where water temperatures vary significantly from the
top of the North Island to the bottom of the South Island it's a well
known fact that oysters and crayfish (for example) have a much better
taste and texture when they come from the cold waters of the south.
It's also true of lobster. I've eaten lobster (lots of it) from the
Caribbean, the Pacific close to the Equator and from Hawaii, as well
as those from places like Maine and also from Britain. I wouldn't turn
any of them down and enjoyed them all down to the last tidbit. But the
ones from colder waters had a sweeter taste and, IMO, nicer texture
than those from warmer waters. Same with Alaskan crab claws and salmon
caught in colder water. "
--
pavane
"bob in nz" <aka...@surfwriter.net.not> wrote in message
| .......
| BTW - if you'd I didn't mention fish. You did. But I'd also agree that
| some varieties of fish are better from cold water and some are better
| from warm water. Again, I'm talking about taste and texture.
Yes, that is exactly what I said. We agree. Thank you.
pavane
brooklyn1
"bob in nz" <aka...@surfwriter.net.not> wrote in message
matter where on the planet... and live scallops (and other live shellfish)
are readily available in the US, just not in places like Iowa. When I lived
in NYC and especially on Long Island I could have live bivales, crustaceans,
and fin fish 24/7.... if I wanted a 70 pound live halibut, no problem... a
bushel of hours out of the sea scallops was easy. My best friend is a
striper fisherman, I can get whatever is running with a phone call. When I
lived there many an afternoon after work I'd pick flounder and fluke out of
the surf for dinner. Every south shore/north shore fish monger had live
scallops out the kazoo.
bob in nz
<grave...@verizon.net> shouted from the highest rooftop:
>It's not my opinion, that cold water seafood is superior is just a fact no
>matter where on the planet...
While you were talking about shellfish I could agree with you. But a
sweeping statement like yours ignores excellent varieties of fish and
even some region specific shellfish that simply don't live in cold
water seas.
Snapper, mahi mahi, toheroa, pipi and conch are just a few examples I
can think of.
Bob Terwilliger
> Every south shore/north shore fish monger had live scallops out the kazoo.
I think I'd prefer them to be kept somewhere else.
Bob
notbob
> Snapper, mahi mahi, toheroa, pipi and conch are just a few examples I
> can think of.
....dungeness crab
nb
bob in nz
from the highest rooftop:
>On 2009-08-09, bob in nz <aka...@surfwriter.net.not> wrote:
Also Australia's Morton Bay Bugs and Balmain Bugs.
bob in nz
<pav...@somewhere.something.com> shouted from the highest rooftop:
>
What ylou said was:
>Ummm...so an abductor muscle scallop dish in Santa Barbara convinces
>you that Sheldumb is right about cold water shellfish (actually he said
>seafood.) That is excellent, you exhibit a fine well trained mind and an
>intellect at least sufficient to defending Sheldumb. Agree with him as long
>as you wish, nothing will change the wonderful flavors of the numerous
>warm water fish and crustacea that exist in the world. No one cares whether
>you like them or not, but when you say they are inferior you go pathetically
>beyond your experience and gustatory capability. "Bitter" coral indeed.
What you obviously don't have the balls to admit is that you were
wrong.
I didn't mention "fish." You did.
I didn't mention "seafood." Sheldon did. He also wrote: "Cold water
seafood, especially shellfish, is far superior to that from
warmwater."
It was clear that I was referring to "shellfish." Not fish or seafood
in general (although there's a case for that).
Nor did I say that scallop corals were bitter. It was the waiter in
the seafood restaurant in Santa Barbara who used that as the excuse
for serving me scallops without the coral - something I also said was
an abomination IMO.
As I said, your reading comprehension needs improvement. So does your
courage to apologise when you are wrong and use personal insults when
they are not warrented.