Aszhrae
Posts: 1030
Joined: 3/31/2008
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~FR~
When I have had a chance to wade out during low tide, I would walk around with a burlap sack and pick up Dungeoness and Rock Crab simply by picking them up by hand. Female crab are on the bottom so when you pick up the crab, the female drops back into the water. Its always nice to grab a large pot of sea water and cook the crab right there on the beach.
Gooey Ducts, a type of crustacean with a large foot can be dug up along the beach during low tied. Always good for a nice stew.
Calamari, a dozen different recipes for cooking up squid. Of course, purchasing them whole and cleaning them my self I have found to be the best preparation.
Trout, Pike, Musky, Perch and even Smelt are a good freshwater variety of fish. Smelts are small and you do not need to clean them. Just bread them and fry them in the pan and eat them whole. Smelts also taste good pickled.
Red Snapper is nice wholesome fish. Great fish for English style fish chowder since the white fish does not fall apart in the stew (much the same as scallops) and does not taste like fish because its very much like cooking with mushrooms. It absorbs the flavorings of the stew.
Salmon is a main staple here, since Pacific Salmon is often smoked. If you are lucky to know someone on one of the reserves. you might get a chance to taste honeyed salmon. Very nice but it is usually prepared and given during special celebrations.
Alaskan King Crab is always nice but its not very often I get a chance to cook that. Atlantic Lobster is another rarity for me to cook.
Octopus is good, but you really need to know what you are doing. Much the same thing with squid, if you have never learned how to cook either properly it will turn out rubbery. You might as well be chewing on a wad of elastic bands.
Eel tastes like a snake.
Gator tastes like tuna with a little chicken mixed in for added flavor. But, that is just my own taste buds and its different for everyone.
Freshwater Snapping turtle, tastes like gator. Actually, I think most reptilian meat tastes the same. Except for eel of course. Eel is best served broiled with angel-hair pasta. I found it served at a little Vietnamese restaurant I had a chance to dine at once.
Oysters, best served raw with a splash of lemon or a splash of garlic oil or a splash of hot sauce. Abalone is good that way as well.
Clams and Scallops, prefer them in a stew but I have had them on a pizza. Little pizzeria in Old Quebec City, delicious. It also had shrimp and haddock.
Haddock is good white fish that tastes not very fishy. Which is perhaps the reason why it serves up well as a supplement for crab meat.Its just sweet tasting.
Geez, posting about fish makes me want to try and find my aunts recipe for seafood casserole. Scallops, Crab and shrimp with two types of cheese, cream, mushroom soup, couple of eggs and about six slice of bread. Delicious.
_____________________________
To my own self, I be true.
Goddess bless and keep you and yours safe
Ricah-Azzh
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RE: What kind of fish would be good for someone who thi... - 
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