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Thread: Seafood (was oysters which was saffron...)

  1. #1
    Alan Holbrook Guest

    Default Seafood (was oysters which was saffron...)

    Since we're warping the conversation somewhat toward seafood,
    relatively cheap air transport and refrigerated fishing vessels,
    etc., have made the availability of seafood from all over the
    world a reasonably common thing. You can almost certainly find a
    seafood store somewhere near you that has fresh fish from the cold
    New England waters (like cod, mackerel, northern lobster, etc,),
    from the warmer waters of the Gulf area (snapper, yellowfin,
    Bahamin lobster), and from all over the Pacific (mahi-mahi, etc.).

    Me, I tend to like things from all those categories. But having
    grown up in South Florida and along the coast, red snapper and
    fried catfish with hush puppies are still to die for. Washed
    down, of course, with plenty of ice cold IPA...

    So what are your preferences?

  2. #2
    Nunya Bidnits Guest

    Default Re: Seafood (was oysters which was saffron...)

    Alan Holbrook <[email protected]> wrote:
    > Since we're warping the conversation somewhat toward seafood,
    > relatively cheap air transport and refrigerated fishing vessels,
    > etc., have made the availability of seafood from all over the
    > world a reasonably common thing. You can almost certainly find a
    > seafood store somewhere near you that has fresh fish from the cold
    > New England waters (like cod, mackerel, northern lobster, etc,),
    > from the warmer waters of the Gulf area (snapper, yellowfin,
    > Bahamin lobster), and from all over the Pacific (mahi-mahi, etc.).
    >
    > Me, I tend to like things from all those categories. But having
    > grown up in South Florida and along the coast, red snapper and
    > fried catfish with hush puppies are still to die for. Washed
    > down, of course, with plenty of ice cold IPA...
    >
    > So what are your preferences?


    My favorite fish is halibut, preferably cross cut in steak form, broiled,
    with lemon, salt, and pepper.

    I also like smoked trout, served cold with capers and tartar sauce, deep
    fried whole catfish, chicken-fried ahi tuna steaks, shrimp in almost any
    form, little bay scallops dusted in Louisiana brand cornmeal coating and
    quick fried, sea scallops pan seared or broiled, and my own crabcakes rival
    the very best I've eaten anywhere. Stuffed orange roughy rolls are high on
    my list too. Not that there is any roughy around any more. Overfishing
    screwed that pooch.

    MartyB


  3. #3
    Alan Holbrook Guest

    Default Re: Seafood (was oysters which was saffron...)

    "Nunya Bidnits" <[email protected]> wrote in
    news:ki5n9u$488$[email protected]:

    > deep fried whole catfish, chicken-fried ahi tuna steaks, shrimp in
    > almost any form, little bay scallops dusted in Louisiana brand
    > MartyB
    >


    Chicken fried ahi tuna. As in battered and pan fried? That's a new
    one on me. I've only done tuna steaks dusted in bread crumbs with a
    quick sear on each side.

    How long do you fry them?

  4. #4
    Gary Guest

    Default Re: Seafood (was oysters which was saffron...)

    Alan Holbrook wrote:
    >
    > "Nunya Bidnits" wrote:
    >
    > > deep fried whole catfish, chicken-fried ahi tuna steaks, shrimp in
    > > almost any form, little bay scallops dusted in Louisiana brand
    > > MartyB
    > >

    >
    > Chicken fried ahi tuna. As in battered and pan fried? That's a new
    > one on me. I've only done tuna steaks dusted in bread crumbs with a
    > quick sear on each side.
    >
    > How long do you fry them?


    Chicken fried tuna steak sounds just as (not)good as chicken fried steak to
    me. I've only had fresh (caught that morning) tuna steak a few times and it
    was so good cooked like a normal steak...no batter or breading. I always
    pan-sear both sides, then continue cooking until they are partially cooked.
    The center 33% is still red and raw.

    Most people here frown on tuna casserole but I'll bet one made with fresh
    seared tuna would be a lot better tasting. Fresh tuna vs canned tuna are
    like 2 different animals.

    G.

  5. #5
    sf Guest

    Default Re: Seafood (was oysters which was saffron...)

    On Mon, 18 Mar 2013 04:22:25 -0500, Alan Holbrook <[email protected]>
    wrote:

    > "Nunya Bidnits" <[email protected]> wrote in
    > news:ki5n9u$488$[email protected]:
    >
    > > deep fried whole catfish, chicken-fried ahi tuna steaks, shrimp in
    > > almost any form, little bay scallops dusted in Louisiana brand
    > > MartyB
    > >

    >
    > Chicken fried ahi tuna. As in battered and pan fried? That's a new
    > one on me. I've only done tuna steaks dusted in bread crumbs with a
    > quick sear on each side.
    >
    > How long do you fry them?


    What a waste of money!

    --
    Food is an important part of a balanced diet.

  6. #6
    jay Guest

    Default Re: Seafood (was oysters which was saffron...)

    In article <ki5n9u$488$[email protected]>,
    "Nunya Bidnits" <[email protected]> wrote:

    > chicken-fried ahi tuna steaks


    Now that one needs a good "spanking". I love chicken fried nearly
    anything but I would waste an ahi tuna steak in the fryer!

    jay

  7. #7
    Nunya Bidnits Guest

    Default Re: Seafood (was oysters which was saffron...)

    Alan Holbrook <[email protected]> wrote:
    > "Nunya Bidnits" <[email protected]> wrote in
    > news:ki5n9u$488$[email protected]:
    >
    >> deep fried whole catfish, chicken-fried ahi tuna steaks, shrimp in
    >> almost any form, little bay scallops dusted in Louisiana brand
    >> MartyB
    >>

    >
    > Chicken fried ahi tuna. As in battered and pan fried? That's a new
    > one on me. I've only done tuna steaks dusted in bread crumbs with a
    > quick sear on each side.
    >
    > How long do you fry them?


    Not battered, just handled as for fried chicken. Flour dredge, liquid dip,
    flour/meal/whatever dredge. Or, just flour dredge.

    They don't have to be fried long, a few minutes on each side. I use Crisco,
    again as you would for chicken, enough fat to about half cover the food.
    You can use higher heat than for chicken to get a good crust in the time
    available. You can even make a pan gravy if you cook enough pieces.

    MartyB


  8. #8
    Nunya Bidnits Guest

    Default Re: Seafood (was oysters which was saffron...)

    jay <[email protected]> wrote:
    > In article <ki5n9u$488$[email protected]>,
    > "Nunya Bidnits" <[email protected]> wrote:
    >
    >> chicken-fried ahi tuna steaks

    >
    > Now that one needs a good "spanking". I love chicken fried nearly
    > anything but I would waste an ahi tuna steak in the fryer!
    >
    > jay


    No fryer. Pan Fried. It's delicious. Just don't overcook. Needs a hot pan.

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