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View Poll Results: What is your favorite crustacean to eat? | |
Shrimp
|     | 5 | 18.52% | |
Crab
|    | 11 | 40.74% | |
Lobster
|    | 9 | 33.33% | |
Prawn
|    | 2 | 7.41% |
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08-06-2009, 01:24 PM
|  | ChefTalk Moderator | | Join Date: Mar 2002 Location: SLC UT
Posts: 3,918
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Check the freezer case rather than the fresh fish display. Also ethnic grocers particularly asian and latin often have them frozen or defrosted.
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08-06-2009, 04:41 PM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
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Or you can always trap your own in nearby streams and lakes. |
08-06-2009, 04:52 PM
| | Registered User Culinary Experience: Home Chef | | Join Date: Dec 2000 Location: Burr Ridge, IL
Posts: 956
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Lived in New England 12 years,off and on, and grew to love lobsters; had never heard of Dungeness crabs. In the Navy, lived in Norfolk and we caught our own blue crabs. Really good, but really hard to get the meat out. You could sit down with 500 pounds of well-cooked Blue crabs and starve to death before you could get enough to eat!
Wound up in a house on Puget Sound, caught Dungeness crabs in the front yard and found out what really good seafood is. I'll take Dungeness any time, over anything else I've ever experienced. Even better than fried calamari.
Mudbugs ain't bad either, especially if you suck the heads!  Learned how to do that in a roadhouse restaurant in Houma, LA.
Mike
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08-06-2009, 07:10 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,519
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Ok I stand corrected, confused, but corrected.
But still drooling over the thought of a fresh oyster 
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08-06-2009, 09:01 PM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
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DC, I think your confusion comes from common usage. We tend to group ocean protein into two groups: finned fishes, and everything else. We call the second group "seafood," even though, technically, seafood should include finned fish.
What Kitchen Sink has done is ask about a specific subset of seafood; to wit, crustaceans. So, while shellfish such as oysters are indeed seafood, they are part of a different subset.
Now I've either cleared things up or really confused you.  |
08-07-2009, 12:06 AM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,519
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Gee tah KYH.....now that helped 
Hehe....I just love the stuff, call it what you like. I is not fussed.
I see crab is in the lead by a short claw...it doesn't have a head as such. Go Crab!!!
(Oh now someone is gonna tell me they technically have a head....grrrr )
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08-07-2009, 03:24 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2009
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I've also never eaten crawfish, but if they're anything like lobster I'm sure I'll like them just fine...well, add it to the list |
08-07-2009, 03:44 PM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
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I'm sure I'm in a minority on this, but I actually prefer crawfish to lobster.
Nothin' like bitin' tails and sucking heads! |
08-08-2009, 07:58 AM
| | Registered User Culinary Experience: Home Chef | | Join Date: Dec 2000 Location: Burr Ridge, IL
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KitchenSink-
Seriously - you should get ahold of some crawfish and a good recipe and find out what they're about. They are better than lobster. You can get frozen crawfish tails (but then you don't get to suck the heads - never mind - you need to head pretty far south to find them whole.)
They are a wonderful seafood; sustainable, and entirely politically correct.
They are "farmed" more or less, in rice fields from southern Missouri southward to the Gulf, to say nothing of the bayous.
Mike 
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08-10-2009, 03:53 PM
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Posts: 56
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Thanks for the info Mike...will do |
08-11-2009, 01:01 AM
| | Registered User Culinary Experience: Beverage Expert | | Join Date: Jun 2009 Location: Gonzales Louisiana
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I voted crabs to as crawfish isn't on the list. Oysters on the Half Shell would be close second. For those who have never had crawfish, the ones imported from China that many places sell don't hold a candle to a fresh Louisiana crawfish and would probably turn a few away. They are pretty nasty overall. If you do try an import and like it you will go crazy over Louisiana crawfish. I don't think many Louisiana crawfish make it out of the area though as we eat them all.  |
08-17-2009, 10:03 AM
| | Registered User Culinary Experience: Home Chef | | Join Date: Dec 2000 Location: Burr Ridge, IL
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Just so happens that Emeril just did a whole program devoted to the Art of the Crawfish... Mudbugs and Cajun Cooking : Emeril Live : Food Network
And, as KYH said above, you can catch your own almost anywhere in the country- I've caught enough for a small meal in a stream on the Olympic Peninsula, which is a long way from Cajun Country.
Mike
and... Michael Chiarello just demonstrated what sound to me like a great shrimp recipe - Shrimp Po'Boys with Angry Mayonnaise Recipe : Michael Chiarello : Food Network
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Last edited by MikeLM; 08-17-2009 at 10:21 AM.
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08-17-2009, 11:06 AM
| | Registered User Culinary Experience: Private Chef | | Join Date: Jan 2007 Location: Alaska
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Well, if shellfish were included, it would be hands down abalone, followed by oysters and dungies tied for second place. Love Louisana cray fish and the right coast blue carb. As far as crustaceans, our Southeast Alaska prawns and the little salad shrimp from near Petersburg.
Not real crazy about king crab or lobster??
Nan
Last edited by shipscook; 08-17-2009 at 07:56 PM.
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08-17-2009, 02:16 PM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,417
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Shipscook, do you really want to bring up those spotted prawns?
Sorry, guys. Private joke. |
08-17-2009, 07:55 PM
| | Registered User Culinary Experience: Private Chef | | Join Date: Jan 2007 Location: Alaska
Posts: 324
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Some day by ****, we'll figure a way to get them from Alaska to Kentucky.
Season starts soon!!! | | |
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