Bypassing the food chain - does anyone serve krill?
OK, a local restaurant is serving krill ... in everything from clam chowder to cookies.
The restaurant owner says he may be the only US restaurant serving krill. Is that right? Do other ethnicities eat krill?
In the review linked below ...
"krill are tiny, shrimplike creatures ... that swarm in the Antarctic south of Tierra del Fuego. In other words, whale food."It is rich in Omega-3 fatty acids which repair aging cells,"
Well, that could be true. I've never seen a wrinkled whale.
Supposedly krill is best used as an accent where it is slightly salty ... otherwise it is described as tasting "like protein-sweet, vaguely fishy cardboard, just the way goldfish flakes smell"
Who said being a food reviewer is a glamourous job?
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mr mouther
Aug 18, 2006 04:21 PM
I would also think it is like the jut in kim chee, or what is sometimes called "baby shrimp" in cambodian soups, which are served with their shells
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PseudoNerd
Aug 17, 2006 11:16 PM
Wouldn't that be like the jut used in some Korean dishes like kimchee?
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Candice
Aug 17, 2006 09:01 PM
I've sorted krill before, both digested and undigested, from penguin stomachs. The krill that I worked with was roughly an inch long and the females had a small red dot on their abdomen. I imagine that it could be used the same way small dried shrimp are in various Asian cuisines. Interesting, but I wonder how they're harvesting/importing them and if they grind them up with their shells or without.
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re: Candice
JMF
Aug 18, 2006 05:29 PM
An ex-girfriend who is a marine biologist and penguin fanatic told me that some of the dried shrimp we saw for sale in Japan and South-East Asia were in fact krill, not shrimp. She told me tales similar to yours about penguin and other critters stomach contents . They never bothered me, but other diners were known to leave the table during some of our conversations.
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