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Rank Your Favorite Seafoods (Fish haters and lovers of Mrs. Paul's Fish Sticks need not apply.)

I just finished a birthday weekend of eating copious amounts of fresh Maine seafood. We got into a discussion of our favorite seafoods and mine are (subject to change w/out notice
Soft shell or steamer clams, steamed or fried
Oysters on the half shell
Sea scallops
Crab meat
Lobster
Maine shrimp (North Atlantic)
Cherry Stone or Quohog clams
Fishes
Gulf shrimp
I have purposely left out Beluga caviar.
What are yours?

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  1. In order of preference:

    White King Salmon
    O-Toro
    King Salmon
    Seabass
    Shanghai Hairy Crab
    Dry Sea Scallops
    Russian Beluga Caviar (000)
    Unagi

    3 Replies
    1. re: ipsedixit

      I would just like to point out (I'm on the LA board) Ipsedixit also loves Filet o fish from McDonalds!. That being said, you should also give his/her advice the highest respect. Just made me laugh after reading your "lovers of Mrs. Paul need not apply".

      1. re: LA Buckeye Fan

        It's OK to do a small sackful of McD's drive-thru Fish Filet shooters, as long as you park behind the dumpster where nobody can see you.

        It's best to carry a packet of pickled ginger as a chaser, so that you can tell folks back at the office that it's really Sushi that they smell on your breath.

        1. re: FoodFuser

          I should probably wipe the tarter sauce off my chin as well.

    2. Octopus (grilled)
      Whole Mackerel (dto)
      Scallops (seared)
      Oysters on the half shell
      Salmon (grilled)
      Lobster (Steamed)
      Shrimp (Grilled or poached)
      Sno crab legs
      Panko-fried butterfish (a specialty of my favorite sushi joint)

      ETA: I knew I'd forget something - fresh uni or raw scallop guts (at Yasuda) & trout caviar. Ain't nothing like a toast with a shmear of cream cheese, a good helping of trout caviar, and a spritz of lemon.

      I tried to list them in order of pref, but I would eat any of those, if offered to me, any damn day of the week :-D

      10 Replies
      1. re: linguafood

        I catch mackerel and smoke them ( A little soggy and hard to light.). Love them.
        Pickled Periwinkles.

        1. re: Passadumkeg

          Oh, man. I forgot about all those pickled and smoked seafoods. Where to begin, and - more importantly, where (or why) to stop?

          1. re: linguafood

            Herring, umpteen different varities.
            I am a canned sardine and herring junkie as well.

            1. re: Passadumkeg

              dito. I always OD on herring salad (gotta have red beets in it, and apple & onion) when I am in Germany. Or herring in dill sauce. Smoked butterfish. Smoked eel. Pickled herring. Matjes. With raw onions. My man? Not so much a fan '-)

              1. re: linguafood

                Smoked eel! Yum. I was nursed on pickled herrings.
                Lutfisk is not on the list, but I don't mind it in the least.
                Burbot caviar.

                1. re: Passadumkeg

                  Burbot caviar? Do tell more please. I catch and eat alot of burbot, but have never tried their caviar.

                2. re: linguafood

                  Thank you for mentioning herring salad w/ beets, apple and onion. Last year as I was snarfing down my last beet someone here mentioned that combo and I swore I would try it. Then this year rolled around and it escaped my mind (I wish I could find that secret escape hatch - I'd nail it down!).

                  1. re: Sal Vanilla

                    Funny, I associate the herring-beet salad w/ Xmas. Tradition!

                    1. re: Passadumkeg

                      My tradition will surround fresh beets and apples! But that WOULD be beautiful at Christmas. You must be a swedie.

        2. Lobsters in the summer, oysters in the winter.
          Big fan of seafood. I'll eat anything that's fresh.
          There's a Japanese gentleman in Manhattan who does a pretty good job with sushi.

          1. Lobster
            Oysters on the half shell
            Soft shell or steamer clams, steamed or fried
            Fin Fish including smelts and fresh sardines
            Diver scallops
            Crab meat including soft shell crabs
            Cherrystone or Quohog clams
            Maine shrimp (North Atlantic)
            Gulf shrimp
            I have purposely left out Beluga caviar.

            3 Replies
            1. re: Gio

              Smeltliness is next to Godliness!
              Soft shell crabs!

              1. re: Passadumkeg

                every Christmas eve, I can hear my Grandmom's voice in my head with her thick Italian accent saying "nice an brown, that's it, nice an brown" while I"m frying smelts in a dusting of flour seasoned only with a little s&p

                1. re: cgarner

                  Brown & crisp, eat the smelt, bones and all! I remember my South River grandmother and her weekly made marinated herring, w/ thick Russain accent, "Eat! Eat! Eat."

            2. Currently, I'm living in landlocked AZ but have spent enough time on both US coasts to have a serious case of seafood-fishitis.
              Sea Scallops top my list
              Soft shell clams are my secret favorite and almost impossible to get here
              Abalone
              Halibut
              Crab - blue and Dungeness; soft-shell blues
              Lobster
              Alaska brown shrimp, bonus points for egg-heavy females
              Oysters, all kinds prepared all ways with my favorite being freshly shucked
              Mussels, fresh or the smoked ones from Ducktrap Farms (outside Lincolnville, ME)
              Sole
              Salmon and Artic Char
              Monkfish
              My husband would eliminate the mussels and sub herring in any way, shape or form.
              Lordy, I'm hungry now. We'll be heading to California soon and I hope to eat my fill of swimming, fishy deliciousness.

              18 Replies
              1. re: Sherri

                Ouch, there are actually three coasts, but I won't spoil it, I'll let you guess the third. Here are my favorites from there
                Speckled Trout
                Redfish, not farm raised
                Red Snapper
                Wild Shrimp
                Oysters, any way
                Blue Crab
                Crawfish
                Grouper
                Flounder, not for taste, there's not much, it's fun to catch
                also Maine Lobster and Sea Scallops

                1. re: James Cristinian

                  Here's a hint on that third coast.......it's in the news quite a lot these days.

                  1. re: roro1831

                    Chicago & Pres. Obama; the Windy City shores of Lake Superior?

                      1. re: James Cristinian

                        Is where you allude the only other French land grant directly awarded by King of Louis of France, in the new world, besides the one I live in in Maine? (By the way, Maine is the name of an old provence northwest of Paris.)

                        1. re: Passadumkeg

                          Louis something, sounds right, could be our cousin state to the east. Seriously, here's hoping that not only Louisiana, but Mississippi, Alabama, and Florida have minimal damage from the spill. I'm a glass half full kind of guy, and want to believe that this is going to be better than feared. The "experts" seem to think Texas will be spared, as the currents prevail to the east, but hurricane season heats up big time in August, so who knows. In the meantime, support Gulf seafood, if you see it buy it, and it's perfectly safe.

                          1. re: James Cristinian

                            Actually in the Great Lakes region, we call the Lakes the Third Coast. There's even a beer thusly named:

                            http://www.bellsbeer.com/brands/info/17

                      2. re: roro1831

                        If you look below it would sound as if there are four coasts

                      3. re: James Cristinian

                        Ouch. That was extremely parochial of me. Many apologies to those I've slighted. Mea Culpa. I bought five pounds of Gulf shrimp last week; can this be my penance?

                        1. re: Sherri

                          Not a problem at all, and enjoy those shrimp, then buy some more.

                            1. re: BobB

                              Gulf shrimp and seafood are not going away. They are selling shrimp in New Orleans markets, and the southwestern areas of the state are producing shrimp, as is Texas and Mexico. The Gulf is huge, it is not all awash in oil. Every time I go fishing in Galveston, I hear, " What about the oil, and you're going to eat that fish?" You betcha.

                              1. re: James Cristinian

                                Good to hear, thanks. The impression I've gotten from watching the news (and not paying attention all that closely, I admit) was more dismal.

                                1. re: BobB

                                  There is however, a great unknown on the areas hit hardest, and only time will tell. I am hoping for the best.

                                  1. re: BobB

                                    It's pretty dismal. Ask the fisherpeople here in south LA.
                                    I saw a few pints of oysters yesterday--@21.99--but most places I've been to don;t have them at all. Yes, we can still get shrimp; the prices are only slightly higher so far. But things are getting worse, not for Texas, perhaps, but certainly for Texas's eastern Gulf Coast neighbors. Those oil-covered pelicans you see on the news aren't fake, and we are sick about what's happening to our wetlands, and the threat to the beaches and the beach cultures to our east. And we all hope, for JC's sake and that of his state, that weather patterns don't spread the oil there, too.

                                    1. re: nomadchowwoman

                                      I'm going wade fishing in the Gulf tomorrow, and from my vantage point I can see numerous tankers coming and going through the Galveston jetties to the Port of Houston. We had one break up offshore about twenty years ago, and we had tar boils on the beaches for about five years, but it did stay out of the estuaries. Kinda like a hurricane, you never know when it's going to be your turn, the hazards of living along the coast, but I love it.

                                  2. re: James Cristinian

                                    Really, the Gulf is really, really big.............huge
                                    And I just had oysters at Pappas in Houston for $6.95 a doz. They are soooo good.

                                2. re: James Cristinian

                                  So it sounds like in fact there are four coasts........if you include the Great lakes