Wilson wrote:
> sometime in the recent past Musashi posted this:
>> "Wilson" > wrote in message
>> ...
>>> sometime in the recent past Musashi posted this:
>>>> "Dan Logcher" > wrote in message
>>>> ...
>>>>> Musashi wrote:
>>>>>> "parrotheada1a" > wrote in message
>>>>>>
>> ...
>>>>>>> The title is rather self explanatory. What kind of seafood is at
>>>>>>> it's
>>>>>>> best now.....where you live? I'll not degrade people who live far
>> away
>>>>>> >from the ocean, given the considerable contribution of the jet
>>>>>>> airplane.
>>>>>> Japanese food stores in the NY area usually carry
>>>>>> Anko (monkfish), Ankimo (Monkfish liver), Ama Ebi (red shrimp)
>>>>>> and Shirako (Cod soft roe-the male oragans) from December
>>>>>> through early March. They aren't on the shelves after April.
>>>>>> These I believe are all from the US Northeast.
>>>>> We still get ankimo until mid to late Spring, but then its gone
>>>>> until Winter. Ama ebi we have almoist year round, but my guess is
>>>>> its frozen, not fresh. Certain types are available from time to
>>>>> time, like Boton ebi.
>>>>>
>>>>> I've only had Shirako a few times, and the second time was in Dec.
>>>>>
>>>>> --
>>>>> Dan
>>>> In Japan, winter is also the season for crab. You can buy Tarabagani
>> (King
>>>> crab), Zuwaigani (snowcrab)
>>>> and Kegani (Hairy crab). The Japanese food store Mitsuwa in NJ carries
>> crab
>>>> during the winter as well
>>>> but they are not "live" like the ones you can buy in Japanese fish
>> markets.
>>>> I know that San Francisco has Dungeness crabs, and the East Coast from
>>>> Chesapeake Bay north to NJ/NY
>>>> has blue crabs, both hard shell and in the spring, the soft shells.
>>>> Do you have crabs in the fish stores in New England?
>>>>
>>>> M
>>>>
>>>>
>>> The native crab that is regularly caught in Lobster traps in Maine
>>> are the Jonah crab (Cancer borealis) which look similar the to
>>> Dungeness crabs. The Jonah is the best tasting crab that I have
>>> ever eaten usually in crab rolls or seafood stews.
>>>
>>> Some fish markets carry the Jonah crabs up here, but never Blue
>>> crabs which have no flavor by comparison unless you season them up.
>>>
>>> --
>>> Wilson N45 W67
>>
>> Thank you for the info.
>> I found a site where one can order live Jonah crabs.
>> http://www.thefreshlobstercompany.co...roduct_Count=3
>>
>>
>> The Jonah Crab seems to resemble a bit the European Edible Crab which
>> I've
>> had in London with
>> their traditional Mayonaise.
>> http://www.glaucus.org.uk/Cancer.htm
>>
>> I do differ in opinion as regards the Blue Crab, as I find them very
>> tasty
>> on their own, without any spicy "crab boils".
>> I find the taste of the meat distinctive, different from Dungeness and
>> long
>> legged Alaskan species.
>> In Japan, the Blue Crabs are called Watarigani (Migratory Crabs)
>> because of
>> their swim paddles and the belief
>> (not found to be incorrect) that they migrated like schools of fish. Most
>> commonly Blue Crabs are used for Miso soup.
>>
>> Musashi
>>
>>
> I've never had a chance to try Blue Crab side-by-side with Jonah Crabs.
> I'd like to see how two equal piles would fare in a comparison test. But
> I've eaten prize winning Blue 'crab cakes' at Angelina's in Baltimore
> (after driving around Maryland twice) and was disappointed. I made the
> mistake of ordering a Crab Roll from an eatery in Searsport, Maine,
> expecting Jonah Crab. What I got was gray meat, no mayo, and most likely
> frozen, tasteless crab. When I read the fine print, I realized it was
> Blue Crab.
>
> Locally, I buy fresh picked Jonah for $12/lb. a couple of times a year
> (it took me 3 hours to pick out a dozen!) We almost always have them in
> butter toasted New England style hot dog rolls (no crust on the sides,
> only top & bottom) with lettuce & a bit of mayo. It's what we do for the
> Fourth of July instead of lobster.
>
> Again, IMHO, they are superior.
>
> On another note, I have a client who runs a boat tending urchin divers
> and next week, he's promised to get me some fresh-that-day urchins to
> try. Hopefully, it happens and then I'll report back. God, I love
> seafood! Bon appetite.
>
I can't tell you how jealous I am for the fresh uni. I used to have a
source in Maine who would overnight me urchins right off the boat, but
no more
It's a totally different experience opening your own urchin
and feasting of fresh uni. Ah, the memories!
Warren
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