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View Poll Results: Preferred Seafood? | |
Oysters
|     | 4 | 23.53% | |
Clams
|    | 5 | 29.41% | |
Mussels
|    | 4 | 23.53% | |
Abalone
|    | 2 | 11.76% | |
Sea Urchin
|    | 1 | 5.88% | |
Other
|    | 1 | 5.88% |
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09-07-2009, 07:33 AM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,414
| |  Seafood Preferences Part Duex
The poll on crustacian preferences raised the issue of other seafood. So I thought we could build on that first survey to see what people preferred in non-crustacian seafood. |
09-07-2009, 08:55 AM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,414
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Thanks, Ed. But neither this poll nor the previous is about finned fishes.
Would probably be a good idea to post that in it's own thread. |
09-07-2009, 09:01 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 818
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Out of those choices I'm going to go with abalone.
I can have most everything else anytime I want, so abalone is more of a treat.
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09-07-2009, 09:28 AM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Oct 2001 Location: Fond du Lac, WI
Posts: 3,271
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It was a toss up between clams and mussels but I chose mussels as I get a chance to eat them more often, though I am a huge fan of clam chowder and steamers, so maybe I should change my vote, but then again, mussels steamed in a spicy chipotle and beer broth, but on the other hand there is a beauty in a simple, classic dish like linguine with clam sauce, when done properly, but wait.......... |
09-07-2009, 09:50 AM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Mar 2005 Location: Ottawa, Ontario
Posts: 766
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Sea Urchin... sashimi, lightly cooked, tossed in pasta, the gonads of that spiky little critter are incomparable.
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender |
09-07-2009, 01:35 PM
|  | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,170
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mussels are the most readily available for me, plus the family love them too. Simply done with garlic,flat leaf parsley, white wine and good bread for mopping up the juices.
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09-07-2009, 02:51 PM
| | Registered User Culinary Experience: Private Chef | | Join Date: Jan 2007 Location: Alaska
Posts: 324
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Quote:
Originally Posted by Just Jim  Out of those choices I'm going to go with abalone.
I can have most everything else anytime I want, so abalone is more of a treat. | I love everything on the list, but never have abalone often enough. When I work on the outer islands here, can find them sometimes. But they are almost never in the market or restaurants.
Had my first abalone in Eureka over 40 years ago, lived in the Southwest desert at the time, so didn't see much after that.
Nan |
09-07-2009, 02:54 PM
|  | Registered User Culinary Experience: Former Chef | | Join Date: Feb 2008 Location: Monroiva, CA
Posts: 3,167
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I caaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaan't choose. All too good.
Ol' Whatzizname |
09-07-2009, 03:36 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,516
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lol I concur BDL....poll needs an option - all of the above. NOW!!!!
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09-07-2009, 09:42 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Mar 2009 Location: Winter Park, FL
Posts: 113
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I love all of it except salmon... sorry, it just doesn't do it for me. I avoid the odd species, like Chilean Sea Bass and Tile fish as they are not a plentiful species and, environmentally, we stand to lose them if not controlled.
Oddly enough, living in FL, I fish and release all that I catch as I work the flats so redfish and sea trout go back. However, offshore, dolphin (mahi mahi) and tuna never leave the boat once they make it  ... better eating fish!
ED... thank for the information on the seafood... very informative!!!
BDL... where you been???? |
09-08-2009, 11:20 AM
|  | Registered User Culinary Experience: Private Chef | | Join Date: Aug 2009 Location: Montreal Canada
Posts: 423
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I love them all but will have to go with clams because they are one of the leading top ten foods for iron. (mussels too)
__________________ Petals I would give up chocolate but I am no quitter ! |
09-08-2009, 01:23 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Sep 2009
Posts: 50
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I I, love fish. But I also love squid (especially when made into tempura / battered and fried)
shrimp is fine, as long as it isn't stir-fried. Don't ask me, I don't really like stir-fried shrimp. D:
oyster and mussels when fresh (and steamed, although I am CURIOUS on tasting fresh, live oyster) are simply great snacks. |
09-09-2009, 08:48 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2008 Location: Quincy, MA -- and unfortunately not Kyoto
Posts: 680
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I like them all, but sea urchin would be at the top. On the other hand, I've only had abalone as sashimi, and I must say I didn't care for the texture, though the flavor was good. | |
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