What's your Favorite?

[Pete]

Right now my favorite fish is Black and Striped Bass. I also love scallops, especially the ones that come from Foley's in Boston (a fishmonger), they get them from the George's Bank and NEVER use chemicals on them. Though scallops will always remain my favorite, my favorite fish changes on a regular basis.

In my place we dun have GIANT size seafood , but what we do , which is my favorite ,


with the normal "cheap" material on hand ,

make a "STOCK BAKED CRAB" or Lobsters .


In a chinses wok , Stir fry Crabs with oil , pour in the stock( just enough to cover not too much ) , bring to boil , add seasoning , when the liquid reduce Until 30% left , cover with lid ( but not totally cover) let it dry out and burn .

Do not Stir after the stock added, Shell face down.

The Aroma is Great~~!!!

When serve , we dip with special chilli sauce for seafood, which contains ginger , shallots and garlic....

Yummy

I would just love a pile of plain old highly-spiced Louisiana crawfish right NOW! Fresh from the swamp and hot from the pot!
Of course in a few months, it will be hard shell blue crabs. Either boiled (served cold) with South Louisiana spices or hot, steamed Maryland style.
For my last meal on earth though it might have to be soft shell crabs.
Which is not to say that I wouldn't be happy this afternoon with seviche de corvina in the style of Ecuador or Peru.
Bottom line: I love seafood! Last week we had skamp -- a Gulf Coast fish that is so sweet it's hard to believe. Hard not to like seafood when the US has such an incredible variety. Too bad there are so few really good fish markets. Thank God for my fishermen friends!

[layjo]

Oysters on the halfshell with different condiments, Mussles sauteed in butter or olive oil with garlic, parsley, and sweet and hot peppers. Clams with pasta and garlicy-herby tomato sauce, Mexican-Style Shrimp Cocktail.
crispy trout fillets with a beurre blanc that has any type of nut like pecans or walnuts in it. Steamed or grilled salmon with a tomato and cucumber relish.

[cape chef]

theres this place in eastham Cape cod called the salt pond. You can get a permit and on saturday mornings you can dig for steamers,Qohoges,little necks and cherry stones.We do this every year and I make a big batch of chowder,a ton of stuffed little necks,and do the classic New England steamer boil,Yum..I take a ride to Wellfleet (next town up) and get 3 or 4 dz Oysters. Wellfleet is known for some of the best in the world.Grabe a cs of beer a few bottles of white,call some friends and chow down
Then when we're done we have to figure out what to do for dinner
cc

Oysters, raw, in stew and stuffed.

Chesapeake Bay Blue Crabs, steamed, cakes and Imperial.

Shrimp, stuffed (broiled only) steamed, cocktail and BBQ wrapped with bacon.

[foodnfoto]

You may all think I am a complete cretin, but my favorite seafood is lightly coated fried oysters with cocktail sauce and remoulade. The crispy outside, the creamy center.... later that night, oh man!
Uh, oh, sorry......
I also like opakuakua, also known as opa tuna. It's a pacific fish, I believe, related to tuna. Similar texture, but pink-colored meat and a somewhat milder taste.
Absolutely heavenly grilled.

Fresh lobster.
Fresh sea scallops.
Oysters Rockefeller Durant's style.

[cape chef]

Foodnfoto,

Cretin? I don't think so!!!
Crispy warm oysters....It is texturel love
I shoot mine with a little hot sauce and ketel One from the freezer
cc

[MsNelly99]

Originally posted by Crudeau:
Gefilte fish. Hah. I didn't even know what the heck it was so I tried to find out. Guess what? I ran across this site. Some of you might enjoy this one.
http://recipes.alastra.com/fish/default.html

Fabulous website. Thanks. I bookmarked it for future use.

[snakelady1]

I love king crab legs steamed with butter the bigger the better I love the sweet flavor better than lobster. Margarita Shrimp and cold thai shrimp are also wonderful Chilean Sea Bass is also a favoritenull

Lobster tail with vanilla-butter, Maryland Crab Cakes, Salmon Steak prepared any way.

[cape chef]

Lobster tail with vanilla butter...Hmmm,sounds interesting. What do you serve with it?

cc

[mofo1]

I serve lobster tail with vanilla butter at our family's steakhouse. I've found that it pairs nicely with steam-roasted sweet potatoes.

[Nicko]

For me I love whole sea bass. In Greece it is seasoned with fresh olive oil, oregano, salt and pepper, and then roasted whole.

I am also big on Scallops. Used to prepare them by searing them and then serving them with sea urchin roe beurr blanc. Hmm rich and tasty.