"Merlin" > wrote in message
...
> On Fri, 07 Mar 2008 00:58:44 GMT, "Musashi" >
> wrote:
>
>>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
>
> In the Jacksonville, Florida area, live blue crab is available almost
> all year at any bait shop and fish store.
>
> We in the South do like our spicy flavorings. It's a cultural thing
> here. I've lived here now for over 30 years and have gotten used to
> the strong flavors of Southern cooking. It's not "bad", just
> different.
>
> You'll not find a cupboard in the south that doesn't have "Old Bay" in
> it. I use the stuff in many recipes.
>
> I prefer to go crabbing and catch my own. It's easy. We use crab lines
> with chicken neck or backs on them. In a few hours, you can catch 20
> of them easily.
>
> There is one local lake that has a spill-over from the Intra-coastal
> waterway that creates a lake that from north to south is fresh,
> brackish, and sal****er. The brackish end has so many kinds of fish in
> it that it can be a nightmare of licensing. Hook type, bait type, time
> of year....you need a lawyer to go fishing there.
>
> Local Blue crab is abundant and very, very tasty. The Jimmies can be
> as much as 10 inches across. The roe (mustard) is awesomely good when
> spread on a fresh steaming bite of crab meat.
>
> While pulling in a crab line one time, I had a small 3 foot gator swim
> up and start helping me pull my lines. I let him have them and slowly
> backed out of the lake. I was up to my waist in the water and hoped
> that his Mom or Dad wasn't in the area. The 20 or so Vietnamese that
> were crabbing in the next area were all pointing and yelling at me. I
> think they were telling me that I was insane.
>
> Gator tail is really good also...cooked with Old Bay of course.....

This is the first time I've read of the crab tomalley being enjoyed in the
US.
Of course I've known for a long time that Lobster lovers cherish the
tomalley.
In Japan, it's called Kani Miso (crab miso) and prized. Some sushi places
will
even serve it as nigirizushi.
In Florida once I ate alligator. While I was expecting a chicken-like
experience, not
because everything is suppose to taste like chicken, but that reptiles and
birds aren't
all that far away from each other, instead I remember it reminded me of
veal.
Oh and believe it or not, in my shelf behind the Sanshou, Shichimi,
Yuzigoshou and
all the Japanese spices, I do have a rather retro-looking can of Old Bay
seasoning.
I think I had last used it to make Lousiana Catfish from the Legal seafoods
cookbook.

Musashi