OT: - Shellfish | Page 2 | The Boneyard

OT: Shellfish

nomar said:
You didn't mention shrimp, which is the fruit of the sea
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Royal Reds which are only found in parts of Long Island Sound and Gulf of Mexico beat everything for shrimp.

Damn near lobster texture and sweetness.
 
Dove said:
Maybe he pours them in when frozen?
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If you cook with frozen shrimp you should he kicked in the Jimmy.
 
LT-Dan2012 said:
Shrimp is awesome
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Three of my five least favorite kitchen prep tasks are shellfish related:
- deveining and peeling shrimp
- scrubbing mussels
- shucking clams & oysters

Yeah there are alternatives that are pre-cleaned, but with shellfish, fresh is the only way to go for most dishes.
 
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Walker11 said:
I don't buy that people actually like raw oysters.
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Love raw oysters and clams. Although I also like cocktail sauce and horseradish, a high quality oyster stands on its own and doesn't need any condiments. Given the option of good oysters or pizza, I'm taking the mollusk 10 out of 10 times.
 
jleves said:
Holy crap - can you say overcooked shrimp?
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No they're not over cooked that's why I specified cooking them with the shells on. With no shells yes that would be slightly too long. The shells on adds lots of flavor. Also I thought that most people knew those 26 count large bags of Xtra large shrimp from Costco, with the shells on, usually come frozen or partially frozen. The important thing to watch in this recipe is to not burn or even brown the garlic. Try my recipe, it's a good one.
 
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Dove said:
Maybe he pours them in when frozen?
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Yes, that's right. Those big bags at Costco are frozen. The shells on though also means a longer cooking time. Also, remember those Xtra large shrimp with the shells on are huge, three to four inches long.
 
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storrsroars said:
Three of my five least favorite kitchen prep tasks are shellfish related:
- deveining and peeling shrimp
- scrubbing mussels
- shucking clams & oysters

Yeah there are alternatives that are pre-cleaned, but with shellfish, fresh is the only way to go for most dishes.
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Never peel or devein shrimp in a shrimp scampi with wine type dish, the shells add tons of flavor and rendered fat. I admit it's a pain to peel the shells while eating but it's well worth it.
 
For the shrimp people, crazy thing is I hate shrimp when they cooked or warm. Only like them when cold and as "cocktail." I will say when I golf in Ocean City MD area they warm'em up with Old Bey sauce and I can handle a few of those for some reason, but mostly any other way just not for me.
 
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I love it all. And without question location matters; once you have the best of each type of shellfish it makes it really hard to go back to anything less.

For sea scallops, Stonington or George's Bank. For bay scallops, Nantucket Bay.

For lobsters, Maine. And don't come near me with lobsters from anywhere but New England.

For crab, Maryland. Only recently been experiencing this over the past few years and cannot believe how much better it is. Royal PITA if you are cracking them yourself, but however you get it, great crab meat may be the single best item of shellfish, period.

For mussels, the best I've had have been farm raised. Not sure where, but they are clean with no grit. Grit kills it for me.

For oysters, I agree with @Deepster : they taste like where they're from. For me, the colder the water the better the oyster. The only oysters I eat raw are from the Northeast, and I prefer Nova Scotia, PEI or northern Maine. Rhode Island, MA and CT are fine if fresh. I don't like West Coast oysters and I never eat raw oysters in New Orleans (but I do eat them grilled and cooked lots of different ways).

No idea where the shrimp I love come from, but I like the big ones.
 
My whole life I have never been a seafood guy. Never needed to eat fish, lobster or shellfish. Shrimp was the only go-to that was tolerable.

Three winters ago during a February trip to PTown with cousins and siblings to celbrate one of their 50th birthdays I saw them order a huge-ass platter of Wellfleet oysters and I said *&@# it I was trying them.

LOVE THOSE WELLFLEET OYSTERS!!!! Deep said they were briney. I thought they were kinda sweet. I've had them twice since. Also, at NYC's Chelsea Mrrket I have twice had oysters. They have a big selection of regional oysters. A mid-life surpise that I enjoy them a lot.

Not a mussel guy. And I like clams sometimes.
 
mauconnfan said:
For the shrimp people, crazy thing is I hate shrimp when they cooked or warm. Only like them when cold and as "cocktail." I will say when I golf in Ocean City MD area they warm'em up with Old Bey sauce and I can handle a few of those for some reason, but mostly any other way just not for me.
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Try sauteing them with a ton of sliced garlic, then deglaze everything with white wine. The important thing about this recipe is to not burn or even brown the garlic, then add the wine and bubble off the alcohol for a couple minutes, then turn the heat down to low or simmer.
 
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new england clams, new england scawhhlups, baked new england oysters, new england mussels, snails, and whelk, butter and garlic steeped, west coast dungeness (my favorite crab by far), alaskan king, maryland blues, southern crawdads, and gulf shrimp. clam fritters rule. never spent one single penny on a lobster for myself.
(note: old school definition of 'new england' back when long island was a part of ct.)
 
donyell34 said:
In my single days it was Heineken, oysters and watching football every Sunday in New London. Good times and still enjoy beer and oysters.
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Just not New London?
 
I had an amazing shell fish dinner recently while in Scotland. All of the fish from the north sea. Scallops, linguistne, lobster, clams, amazing quality.
 
mauconnfan said:
For the shrimp people, crazy thing is I hate shrimp when they cooked or warm. Only like them when cold and as "cocktail." I will say when I golf in Ocean City MD area they warm'em up with Old Bey sauce and I can handle a few of those for some reason, but mostly any other way just not for me.
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Old Bay steamed shrimp. Make them all the time. Steam them in beer. Old Bay seasoning and cut up scallions. That’s it. Peel and eat. Quick dinner.
 
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So for those of you that love oysters, do you actually chew them or just let them slide down whole? If you just let them slide down whole, how are they different? I've never actually had them, but maybe I should give a try. I'm just not understanding the concept of swallowing a lugy if that's what you are doing.

I really enjoy most any shellfish - clams, lobster, mussels, crab. I've just never tried an oyster cause I guess I don't get the idea.
 
jleves said:
So for those of you that love oysters, do you actually chew them or just let them slide down whole?
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Chew... it releases the liquor(liquid within the oyster where most of the flavor is).

If chewing a raw oyster gags you... start w/ a grilled oyster to get over the hump. Best grilled/charbroiled oysters I’ve ever had where @ Drago’s in New Orleans (can be replicated @ home).

‪Corrected link:Grilled Oysters at Drago's
 
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jleves said:
So for those of you that love oysters, do you actually chew them or just let them slide down whole? If you just let them slide down whole, how are they different? I've never actually had them, but maybe I should give a try. I'm just not understanding the concept of swallowing a lugy if that's what you are doing.

I really enjoy most any shellfish - clams, lobster, mussels, crab. I've just never tried an oyster cause I guess I don't get the idea.
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Try them this way at first, really good and chewable:

Oysters Rockefeller
six rhode island oysters baked with pernod, spinach, bacon breadcrumbs and fresh herbs
$11.95

Matunuck Oyster Bar
 
jleves said:
Holy crap - can you say overcooked shrimp?
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I was thinking after you take the shrimp out you can play some hand ball with your rubber shrimp lol
Seriously id take the shells off and put them in the garlic and wine sauce let it reduce turn off the heat and toss in the shrimp for a few minutes and they should be perfect.
 
Deepster said:
I love raw oysters and would say this. I’ve been lucky enough to have oysters from Wellfleet MA, Chesapeake Bay MD, New Orleans and Puegot Sound in Seattle. When you eat them from different areas, you can pick up the regions differences. The Puegot Sound oysters were crisp and clean. The Wellfleet ones were very briny. Oysters taste like where they’re from.
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Any from New Haven harbor? :rolleyes:
 
@jleves ..if you have an opportunity to try a good quality oyster po'boy sammich this would be a great gateway to trying raw oysters. When I tried my first raw ones I already knew I enjoyed them before.
 
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