Shrimp are popular for parties this time of year. You see them on all sorts of snack platters at various functions and celebrations! They make an appearance fried or boiled, peeled or not; with all sorts of sauces, many of them superposable. (That’s the word of the day, just had to get that in there.) [...] Read more »
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Clams are seafood, right? They don’t often show up in the top five seafood items that a person might list, if asked what constitutes “seafood.” Diners who enjoy clams, though, are beyond passionate about them, it seems. (Don’t ask me why; anything in a shell gives me trouble. Not getting them open; surviving the experience [...] Read more » A quick post today; lots of stuff happening, and the trip to China is just around the corner! My wife rediscovered scallops on our recent Ireland trip, and now she’s craving them pretty much all the time. I looked, I don’t have any recipes for scallops! Amazing. Walking through my favorite up-scale supermarket last week, I noticed that lobsters were reasonably priced (relatively speaking, of course). I got to wondering, what can you do with these things this time of year? (I’m not from Maine, I don’t even know anybody from there; I guess you’d say I’m lobster-challenged.) Our fishy imitator obscure piffling antagonist little brother Underground of the Trout variety recently offered a challenge to the best Underground site this side of Gilleland Creek. Tilapia is a fish that’s grown tremendously in popularity in recent years. It’s basically a firm white-fleshed fish that fillets well. It can also be farmed (has been for over 2,500 years now), and much tilapia that finds its way to the supermarket is grown that way. It’s native to Israel, oddly. Most folks complain about the stress and chaos of the Holiday Season. Still more, however, express real fear about the aftermath of the feasting and snacking. |
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