On Tue, 4 Aug 2009 21:17:30 +0200, "Giusi" > wrote:

>In my experience so far, the US is the only place where they are sold out of
>the shell without the rest of their pretty selves.
>
and if we want shells, we have to pay for them separately at a fancy
cookware shop. :/ They get us coming and going.

--
I love cooking with wine.
Sometimes I even put it in the food.

"brooklyn1" > wrote in message
...
>
> "Omelet" > wrote in message
> news
>> In article
>> >,
>> good_man > wrote:
>>
>>> Do I have to clean sea scallops from the supermarket? Do I have to
>>> wash them in water?
>>
>> I rinse most meats just to clean off any debris...
>>
>>
> Smart lady. Another reason not to buy preground mystery meat. I have ten
> pounds of top round to grind tomorrow morning, you can bet your bipee I'll
> be rinsing it to remove debris before grinding. Scallops from the market
> need to be rinsed to remove any bits of shell and especially its bodily
> secretions that are always present when prepped, unless purged and cooked
> or eaten immediately bivalve secretions spoil rapidly.... fish mongers
> don't clean their work surface of debris either, at best there are always
> fish scales about, at worst there's the shit (literally) from eviserating.
>

"Bipee"? Operation still in progress?

brooklyn1 wrote:

> And the coral is NOT the liver, the coral is the roe.

False, as usual, it's the gonads. Scallops are hermaphrodytes, so calling
roe (female only) what produces both male and female gametes is plain wrong.
--
Vilco
Mai guardare Trailer park Boys senza
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Dora wrote:

> I haven't seen them sold in the shell since I lived in England. Oh,
> how I wish. To me, I thought the coral was the best part.

Right on spot, it's the best
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLe-co" wrote:
> brooklyn1 wrote:
>
>> And the coral is NOT the liver, the coral is the roe.
>
> False, as usual, it's the gonads. Scallops are hermaphrodytes, so calling
> roe (female only) what produces both male and female gametes is plain
> wrong.
>

Not false, you're just an idiot, as many others here.

Allow me to edgeUkate you:
http://en.wikipedia.org/wiki/Scallop

brooklyn1 wrote:

>>> And the coral is NOT the liver, the coral is the roe.

>> False, as usual, it's the gonads. Scallops are hermaphrodytes, so
>> calling roe (female only) what produces both male and female gametes
>> is plain wrong.

> Not false, you're just an idiot, as many others here.
>
> Allow me to edgeUkate you:
> http://en.wikipedia.org/wiki/Scallop

ROTFL, wikipedia...
Did you edit the article tonight?
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

brooklyn1 wrote:

> http://en.wikipedia.org/wiki/Scallop

Instead of lurking crapopedia, check something made from professionals.
Here's the resume of the author, telling you that this not crapopedia BS
(http://rammarinestation.com/resume-madelon.html):

> Doctor of Philosophy in Fisheries. 1988. School of Fisheries,
> University of Washington, Seattle, Washington. Research topic was on
> newly-set clams that were still in the microscopic stage.
> Master of Science in Fisheries. 1974. School of Fisheries, University of
> Washington, Seattle, Washington. ...
and much more, go check it.

And here's the way they call the coral (the G part):
http://rammarinestation.com/scallop.html
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco wrote:
> brooklyn1 wrote:
>
>> And the coral is NOT the liver, the coral is the roe.
>
> False, as usual, it's the gonads. Scallops are hermaphrodytes, so calling
> roe (female only) what produces both male and female gametes is plain wrong.

Vilco with respect :

You may be in part wrong. Depends what scallop species you are talking
about .
Be advised that MOST species of scallops actually do have sexes
and only some show signs of being hermaphrodites .

Certain species have a strategy for sexual development that makes it
especially vulnerable to fishing pressure (e.g., age at 50% maturity >20
years; sequential hermaphrodites; extremely low fecundity).
As it appears the thread is talking about Northern Hemisphere species

please have a look at
http://www3.interscience.wiley.com/j...TRY=1&SRETRY=0

Then do your own research .

But to assist you and also perhaps inform the group
when looking at scallops have a look at the colour of the Gonads
In basic Terms RED for females white for males certainly in
the Giant Sea Scallop (Placopecten magellicanus)

Re
HERMAPHRODITISM IN THE SEA SCALLOP
you may find an old paper of some use

http://www.biolbull.org/cgi/reprint/119/2/197.pdf

I hope that link is still working.
If not look up Arthur Merrill and John Burch + scallop

Kind Regards
Phil

Phil..c wrote:

> Vilco with respect :
>
> You may be in part wrong. Depends what scallop species you are talking
> about .
> Be advised that MOST species of scallops actually do have sexes
> and only some show signs of being hermaphrodites .

I'm talking about the ones I find here in Italy, dunno about others apart
from this ones, and this is not from crapopedia:

http://rammarinestation.com/scallop.html

> As it appears the thread is talking about Northern Hemisphere species
>
> please have a look at
> http://www3.interscience.wiley.com/j...TRY=1&SRETRY=0
>
> Then do your own research .
>
> But to assist you and also perhaps inform the group
> when looking at scallops have a look at the colour of the Gonads
> In basic Terms RED for females white for males certainly in
> the Giant Sea Scallop (Placopecten magellicanus)

I've never seen a scallop with a white coral, but nice to know there are
many varieties, thanks.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco wrote:
> Dora wrote:
>
>> I haven't seen them sold in the shell since I lived in England. Oh,
>> how I wish. To me, I thought the coral was the best part.
>
> Right on spot, it's the best

While on the subject of scallops

one trick that the less than honest providores do
is to soak the scallops in fresh ice water

This is ok and part of a purging process if it is SALT water

What happens is the animal takes in a few gut fulls of fresh water
and purges then as it is dying intakes heaps of fresh water

This increases the weight about 40% .

You can tell who has had a lend of you when cooking them
the dud ones sort of spit as your cooking them then taste lousy

properly salt water puged scallops don't spit and sizzle and shrink

We are actually growing bivalves in an inland aquaculture research CRC
giant clams oysters and scallops under our economic innovation program
which is one of my tasks .
If any one has specific questions happy to ask the white coats who
are tasked in such research for fine detail .
Cheers P

We are hundreds of miles inland and growing sea food out here .
Some beautiful research is happening such as disease free pearl
oysters as well as many other species albeit at the moment
concentrating on threatened species for bio security .

For example our CRC is the first in the world to successfully breed this
species in a closed system in significant numbers (that allows
restocking up north of the reefs ) .
see http://www.reefprotect.org/26.htm
A truly lovely species that has been hammered by poachers
mainly for the USA Aquarium market stolen by Indonesian and scum
Australians and smuggled overseas ( like so much our wild life)

see http://www.youtube.com/watch?v=QTM_A4dh3zk

But love my babies they are cute but NERVOUS fish and fussy eaters also
Cheers P

ViLco wrote:
> Phil..c wrote:
>
>> Vilco with respect :
>>
>> You may be in part wrong. Depends what scallop species you are talking
>> about .
>> Be advised that MOST species of scallops actually do have sexes
>> and only some show signs of being hermaphrodites .
>
> I'm talking about the ones I find here in Italy, dunno about others apart
> from this ones, and this is not from crapopedia:
>
> http://rammarinestation.com/scallop.html
>
>> As it appears the thread is talking about Northern Hemisphere species
>>
>> please have a look at
>> http://www3.interscience.wiley.com/j...TRY=1&SRETRY=0
>>
>> Then do your own research .
>>
>> But to assist you and also perhaps inform the group
>> when looking at scallops have a look at the colour of the Gonads
>> In basic Terms RED for females white for males certainly in
>> the Giant Sea Scallop (Placopecten magellicanus)
>
> I've never seen a scallop with a white coral, but nice to know there are
> many varieties, thanks.
Your welcome Vilco .I am a bit of a Scallop Junkie
My long suffering wife says you dont eat Scallops you inhale them you
addictive gastronome . Says the same about oysters and lobster .

Perhaps I was a sea predator in a former life .
But adore sea food well most of it any way . Whale meat is right off
the menu for ethical reasons

Vilco on another tack
Do you have white bait in your part of the world ?
see
http://www.fishingmag.co.nz/whitebai...c-oct-2005.htm

ViLco wrote:
> Phil..c wrote:
>
>> Vilco with respect :
>>
>> You may be in part wrong. Depends what scallop species you are talking
>> about .
>> Be advised that MOST species of scallops actually do have sexes
>> and only some show signs of being hermaphrodites .
>
> I'm talking about the ones I find here in Italy, dunno about others apart
> from this ones, and this is not from crapopedia:
>
> http://rammarinestation.com/scallop.html
>
>> As it appears the thread is talking about Northern Hemisphere species
>>
>> please have a look at
>> http://www3.interscience.wiley.com/j...TRY=1&SRETRY=0
>>
>> Then do your own research .
>>
>> But to assist you and also perhaps inform the group
>> when looking at scallops have a look at the colour of the Gonads
>> In basic Terms RED for females white for males certainly in
>> the Giant Sea Scallop (Placopecten magellicanus)
>
> I've never seen a scallop with a white coral, but nice to know there are
> many varieties, thanks.

Bit like food preferences wine prefs and people

all are good ( if you are in a positive mind set )
Just in reality some are better than others


BTW we put elastic bands around some of our scallops and clams
to test and control the water intake .

Nice creatures actually

Phil..c wrote:

> Vilco on another tack
> Do you have white bait in your part of the world ?
> see
> http://www.fishingmag.co.nz/whitebai...c-oct-2005.htm

Mmmmm... they closely look like "gianchetti" (jahn-ket-tee) aka bianchetti
(bee-yahn-ket-tee) whose ethimology includes "white" (bianco) as in
whitebait. The ones you have linked to have a more clear shape and colours,
while gianchetti tend to be somewhat translucent. Here are gianchetti fried
in a very similar way to the recipe on the link you gave:
http://www.orobicapesca.it/xtras%5CR...nchetti001.jpg

And here are raw gianchetti, the ones on the left are raw and those on the
right are boiled:
http://images-srv.leonardo.it/proget...e_lssi_659.jpg

And these are more raw gianchetti, note the ingredients along them, the same
listed in the recipe in your link:
http://www.giallozafferano.it/images...hetti_ingr.jpg

But I fear these are another kind of fish. Unluckyly I can't find theyr
scientific name.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Phil..c wrote:

> BTW we put elastic bands around some of our scallops and clams
> to test and control the water intake .
>
> Nice creatures actually

I've read they are one of the few bivalves, if not the only one, who
actually move and can see light and movement, very advanced shells. Alas,
they end up in pans
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco replied to Sheldon:

>> And the coral is NOT the liver, the coral is the roe.
>
> False, as usual, it's the gonads. Scallops are hermaphrodytes, so calling
> roe (female only) what produces both male and female gametes is plain
> wrong.

Ummm.... Fish eggs are called roe; fish milt is called soft roe.

http://dictionary.reference.com/browse/soft+roe


Bob

Bob Terwilliger wrote:

>>> And the coral is NOT the liver, the coral is the roe.

>> False, as usual, it's the gonads. Scallops are hermaphrodytes, so
>> calling roe (female only) what produces both male and female gametes
>> is plain wrong.

> Ummm.... Fish eggs are called roe; fish milt is called soft roe.
> http://dictionary.reference.com/browse/soft+roe

So what are these guys saying?
http://rammarinestation.com/scallop.html
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" > wrote in
:

> Phil..c wrote:
>
>> Vilco with respect :
>>
>> You may be in part wrong. Depends what scallop species you are talking
>> about .
>> Be advised that MOST species of scallops actually do have sexes
>> and only some show signs of being hermaphrodites .
>
> I'm talking about the ones I find here in Italy, dunno about others
> apart from this ones, and this is not from crapopedia:
>


Vilco..... I have stated before many *many* times........ it (phil "the
dill" cleaver) doesn't know what it's talking about. It's a fraud, it
lies, it Googles and uses passages from it's Google searches to make it
appear to be something it isn't, and never will be.


From it's post.........

"Certain species have a strategy for sexual development that makes it
especially vulnerable to fishing pressure (e.g., age at 50% maturity >20
years; sequential hermaphrodites; extremely low fecundity)."


Have a look at ........

http://www.blueocean.org/files/BOI_R...WildCaught.pdf

(It took me all of 0.47seconds to find that)


Blue Ocean Institute
Wild-caught Fish
Core Points and Points of Adjustment
February 2009

(Page 1, bottom of the page)

Points of Adjustment
-0.25
Species has a strategy for sexual development that makes it especially
vulnerable to fishing pressure (e.g., age at 50% maturity >20 years;
sequential hermaphrodites; extremely low fecundity).


Just remember the old saying....... "Bullshit baffles brains".

cleaver is a fraud.

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

ViLco wrote:

>>>> And the coral is NOT the liver, the coral is the roe.
>
>>> False, as usual, it's the gonads. Scallops are hermaphrodytes, so
>>> calling roe (female only) what produces both male and female gametes
>>> is plain wrong.
>
>> Ummm.... Fish eggs are called roe; fish milt is called soft roe.
>> http://dictionary.reference.com/browse/soft+roe
>
> So what are these guys saying?
> http://rammarinestation.com/scallop.html


They're saying that because North Americans throw so much of the scallop
away, scallop aquaculture is not economically advisable in the North
American market (unless it can be set up at a very low cost).

Bob

Bob Terwilliger wrote:

>>> Ummm.... Fish eggs are called roe; fish milt is called soft roe.
>>> http://dictionary.reference.com/browse/soft+roe

>> So what are these guys saying?
>> http://rammarinestation.com/scallop.html

> They're saying that because North Americans throw so much of the

Simplifying: there are hermaphrodyte ones and they have gonads, there are
sexed ones and the female ones have a roe.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco wrote:

> Simplifying: there are hermaphrodyte ones and they have gonads, there are
> sexed ones and the female ones have a roe.

I think I see the confusion; you seem to believe that gonads are only
associated with males. If that's the case, see this definition from
merriam-webster.com:

gonad: A reproductive gland (as an ovary or testis) that produces gametes.

How do you think female scallops *make* their roe?

Bob

Bob Terwilliger wrote:

>> Simplifying: there are hermaphrodyte ones and they have gonads,
>> there are sexed ones and the female ones have a roe.

> I think I see the confusion; you seem to believe that gonads are only
> associated with males. If that's the case, see this definition from
> merriam-webster.com:

Almost that, I believed that ermaprhorytes had gonads and sexed had other
organs, roe for females and testes for males.

> gonad: A reproductive gland (as an ovary or testis) that produces
> gametes.
> How do you think female scallops *make* their roe?

How about the hermaphrodytes? They do all by themselves so that pack, called
"gonads" in the link I posted, contains both roe, testes and what else?
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" wrote
>
> How about the hermaphrodytes? They do all by themselves so that pack,
> called "gonads" in the link I posted, contains both roe, testes and what
> else?
>
>
The male scallops produce the white fleshed part, contains the testes and
produces sperm, naturally.
The female scallops produce the orange fleshed part (that you spoke about)
that produces roe.
The hermaphrodyte scallops produce mostly one or the other but usually
contain some of the other.

But it's not the liver, scallops don't even have a liver per se... they have
a "hepatopancreas", performs the function of the liver and the pancreas...
you really don't want to make a habit of eating that part in scallops.
http://en.wikipedia.org/wiki/Hepatopancreas


I've eaten various seafood dishes that were made with live scallops and
other bivalves, Long Island has a huge bivalve industry that includes
scallops.
http://www.publicnewsservice.org/ind...article/9964-1

I don't really care for scallops, I think for the price scallop is way
overated... I much prefer clams, on the half shell.

brooklyn1 wrote:

> But it's not the liver, scallops don't even have a liver per se...
> they have a "hepatopancreas", performs the function of the liver and
> the pancreas... you really don't want to make a habit of eating that
> part in scallops. http://en.wikipedia.org/wiki/Hepatopancreas

That I have seen, and thanks for the correction.

> I've eaten various seafood dishes that were made with live scallops
> and other bivalves, Long Island has a huge bivalve industry that
> includes scallops.
> http://www.publicnewsservice.org/ind...article/9964-1
>
> I don't really care for scallops, I think for the price scallop is way
> overated... I much prefer clams, on the half shell.

Clams and mussels are better priced, true, and I mostly use the first for
pasta and the latter for a saute'.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" ha scritto nel messaggio

> Clams and mussels are better priced, true, and I mostly use the first for
> pasta and the latter for a saute'.
> --
> Vilco

Yesterday in the garden in the shade: le cozze pepate with capellini, salad
and a dense chocolate tort with capuccino gelato. The birthday boy brought
the wines.

Giusi wrote:

>> Clams and mussels are better priced, true, and I mostly use the
>> first for pasta and the latter for a saute'.

> Yesterday in the garden in the shade: le cozze pepate with capellini,

Gotta love'em!

> salad and a dense chocolate tort with capuccino gelato. The birthday
> boy brought the wines.

A nice meal, good move. I imagine white wines, maybe umbrian Grechetto?
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" > ha scritto nel messaggio > Giusi wrote:
>
>>> Clams and mussels are
>
>> Yesterday in the garden in the shade: le cozze pepate with capellini,
>
> Gotta love'em!
>
>> salad and a dense chocolate tort with capuccino gelato. The birthday>>
>> boy brought the wines.
>
> A nice meal, good move. I imagine white wines, maybe umbrian Grechetto?

Nope. Both were French. He has an enormous cantina carved out of the
tuffa under his house. It's full of wines of the world and a great place to
hang out. There's even a tunnel below that that connects his cellar with
the ex-monastery down the road. That sounds like a great plot device for a
giallo, sì?

He asked for mussels and selected the wine accordingly. (Their dog loves
mussels, as do my cats, so there was a problem until we discovered the dog
equally likes bread soaked in the juices whereas the cats only like the
pasta and the mussels.)

Giusi wrote:

>> A nice meal, good move. I imagine white wines, maybe umbrian
>> Grechetto?

> Nope. Both were French. He has an enormous cantina carved out of
> the tuffa under his house. It's full of wines of the world and a
> great place to hang out. There's even a tunnel below that that
> connects his cellar with the ex-monastery down the road. That sounds
> like a great plot device for a giallo, sì?

Yes, and that's what I call a *real* cantina

> He asked for mussels and selected the wine accordingly. (Their dog
> loves mussels, as do my cats, so there was a problem until we
> discovered the dog equally likes bread soaked in the juices whereas
> the cats only like the pasta and the mussels.)

LOL, animals...
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"sf" > wrote in message
...
> On Tue, 4 Aug 2009 21:17:30 +0200, "Giusi" > wrote:
>
>>In my experience so far, the US is the only place where they are sold out
>>of
>>the shell without the rest of their pretty selves.
>>
> and if we want shells, we have to pay for them separately at a fancy
> cookware shop. :/ They get us coming and going.

I wouldn't pay for shells, and neither would a lot of folks.

> "Giusi" wrote:
>
> In my experience so far, the US is the only place where they are sold out
> of the shell without the rest of their pretty selves.
>
>
>
That's just not true. Live scallops are readily available in the the US,
but like all fresh/live seafood they're just more available the closer one
is to the sea and where a particular seafood is harvested. In the northeast
succulent live cold water scallops are readily found at any fishmonger.
Cold water seafood, especially shellfish, is far superior to that from warm
water. I just do not believe someone as ignorant about foods as you has
ever cooked anything.

"brooklyn1" > wrote in message ...
.....
| Cold water seafood, especially shellfish, is far superior to that from warm
| water. I just do not believe someone as ignorant about foods as you has
| ever cooked anything.

Yeah, right on. How I hate to have to eat pompano, red snapper, grouper
and soft shell crabs from these lousy Florida warm water fishing grounds.
Not to mention the stone crab claws or gulf shrimp or Apalachicola oysters
or freshly smoked mullet. How brightly your wisdom shines through the
murky mists of mere mortal mentalities. Thank you, Sheldumb, for sharing
the fruits of your immense intellect and experience.

pavane

pavane wrote:

> Not to mention the stone crab claws or gulf shrimp or Apalachicola oysters
> or freshly smoked mullet.

Bob and I are west coasters so we have some nice Pacific oysters here --
but we both agree that they don't taste nearly as good as the oysters
from the Gulf ... dang. Nothing better than raw oysters on the half
shell and a nice Bloody Mary, sitting in the Acme Oyster Bar in New Orleans.

When I lived in OK, all we got were gulf coast oysters and shrimp.
Trucks would drive up from the south with their bounty. Friends would
say when and where a particular truck was and we'd seek it out. (Before
the days of Twitter). Now that I've been able to make the comparisons, I
do prefer the gulf variety of those two things.

--Lin

Lin wrote:
> pavane wrote:
>
>> Not to mention the stone crab claws or gulf shrimp or Apalachicola
>> oysters
>> or freshly smoked mullet.
>
> Bob and I are west coasters so we have some nice Pacific oysters here --
> but we both agree that they don't taste nearly as good as the oysters
> from the Gulf ... dang. Nothing better than raw oysters on the half
> shell and a nice Bloody Mary, sitting in the Acme Oyster Bar in New
> Orleans.
>
> When I lived in OK, all we got were gulf coast oysters and shrimp.
> Trucks would drive up from the south with their bounty. Friends would
> say when and where a particular truck was and we'd seek it out. (Before
> the days of Twitter). Now that I've been able to make the comparisons, I
> do prefer the gulf variety of those two things.
>
> --Lin

Lin - It does not matter where you get them. You should always as a
minimum rinse the stuff you buy, if not wash them.

Bob

On Fri, 7 Aug 2009 16:37:09 -0400, "pavane"
> shouted from the highest rooftop:

>
>"brooklyn1" > wrote in message ...
>....
>| Cold water seafood, especially shellfish, is far superior to that from warm
>| water. I just do not believe someone as ignorant about foods as you has
>| ever cooked anything.
>
>Yeah, right on. How I hate to have to eat pompano, red snapper, grouper
>and soft shell crabs from these lousy Florida warm water fishing grounds.
>Not to mention the stone crab claws or gulf shrimp or Apalachicola oysters
>or freshly smoked mullet. How brightly your wisdom shines through the
>murky mists of mere mortal mentalities. Thank you, Sheldumb, for sharing
>the fruits of your immense intellect and experience.

I think Sheldon has made a valid point.

In New Zealand, where water temperatures vary significantly from the
top of the North Island to the bottom of the South Island it's a well
known fact that oysters and crayfish (for example) have a much better
taste and texture when they come from the cold waters of the south.

It's also true of lobster. I've eaten lobster (lots of it) from the
Caribbean, the Pacific close to the Equator and from Hawaii, as well
as those from places like Maine and also from Britain. I wouldn't turn
any of them down and enjoyed them all down to the last tidbit. But the
ones from colder waters had a sweeter taste and, IMO, nicer texture
than those from warmer waters. Same with Alaskan crab claws and salmon
caught in colder water.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"bob in nz" > wrote in message
...
| On Fri, 7 Aug 2009 16:37:09 -0400, "pavane"
| > shouted from the highest rooftop:
|
| >
| >"brooklyn1" > wrote in message
...
| >....
| >| Cold water seafood, especially shellfish, is far superior to that from warm
| >| water. I just do not believe someone as ignorant about foods as you has
| >| ever cooked anything.
| >
| >Yeah, right on. How I hate to have to eat pompano, red snapper, grouper
| >and soft shell crabs from these lousy Florida warm water fishing grounds.
| >Not to mention the stone crab claws or gulf shrimp or Apalachicola oysters
| >or freshly smoked mullet. How brightly your wisdom shines through the
| >murky mists of mere mortal mentalities. Thank you, Sheldumb, for sharing
| >the fruits of your immense intellect and experience.
|
| I think Sheldon has made a valid point.
|
| In New Zealand, where water temperatures vary significantly from the
| top of the North Island to the bottom of the South Island it's a well
| known fact that oysters and crayfish (for example) have a much better
| taste and texture when they come from the cold waters of the south.
|
| It's also true of lobster. I've eaten lobster (lots of it) from the
| Caribbean, the Pacific close to the Equator and from Hawaii, as well
| as those from places like Maine and also from Britain. I wouldn't turn
| any of them down and enjoyed them all down to the last tidbit. But the
| ones from colder waters had a sweeter taste and, IMO, nicer texture
| than those from warmer waters. Same with Alaskan crab claws and salmon
| caught in colder water.

Yeah perhaps but your water drains differently. Doesn't count. And spiny
lobsters are a different species from clawed lobster. Thanks for defending
Sheldumb though, he needs all the help he can get.

pavane

bob in nz wrote:
> On Fri, 7 Aug 2009 16:37:09 -0400, "pavane"
> > shouted from the highest rooftop:
>
>> "brooklyn1" > wrote in message ...
>> ....
>> | Cold water seafood, especially shellfish, is far superior to that from warm
>> | water. I just do not believe someone as ignorant about foods as you has
>> | ever cooked anything.
>>
>> Yeah, right on. How I hate to have to eat pompano, red snapper, grouper
>> and soft shell crabs from these lousy Florida warm water fishing grounds.
>> Not to mention the stone crab claws or gulf shrimp or Apalachicola oysters
>> or freshly smoked mullet. How brightly your wisdom shines through the
>> murky mists of mere mortal mentalities. Thank you, Sheldumb, for sharing
>> the fruits of your immense intellect and experience.
>
> I think Sheldon has made a valid point.
>
> In New Zealand, where water temperatures vary significantly from the
> top of the North Island to the bottom of the South Island it's a well
> known fact that oysters and crayfish (for example) have a much better
> taste and texture when they come from the cold waters of the south.
>
> It's also true of lobster. I've eaten lobster (lots of it) from the
> Caribbean, the Pacific close to the Equator and from Hawaii, as well
> as those from places like Maine and also from Britain. I wouldn't turn
> any of them down and enjoyed them all down to the last tidbit. But the
> ones from colder waters had a sweeter taste and, IMO, nicer texture
> than those from warmer waters. Same with Alaskan crab claws and salmon
> caught in colder water.
>

Damn you beat me to it Time zones grrrrrrrrrr.

1 Very little sea food I did NOT enjoy


I think we have spoken of Bluff Oysters Your a better words smith than
I. Also you lucky bloke can get them there . Educate these northerners
(and others) I reckon its a toss up between the Saddleback crays you
get down in the Chatham Islands and The Tassie Crays .


In a response to Vilco I mentioned white bait you may care to
let the others know about that .

Although I do prefer the white bait in the North Island ( OPUA )
and Wharkworth as well as the piper (gar fish here )

Just Butterfly them take out the bones in one zip
roll in butter and egg then bread crumbs with a bit of lemon juice
straight into the pan or BBQ -------------- Bliss .

"Bob Muncie" > wrote in message
...
> Lin wrote:
>> pavane wrote:
>>
>>> Not to mention the stone crab claws or gulf shrimp or Apalachicola
>>> oysters
>>> or freshly smoked mullet.
>>
>> Bob and I are west coasters so we have some nice Pacific oysters here --
>> but we both agree that they don't taste nearly as good as the oysters
>> from the Gulf ... dang. Nothing better than raw oysters on the half shell
>> and a nice Bloody Mary, sitting in the Acme Oyster Bar in New Orleans.
>>
>> When I lived in OK, all we got were gulf coast oysters and shrimp. Trucks
>> would drive up from the south with their bounty. Friends would say when
>> and where a particular truck was and we'd seek it out. (Before the days
>> of Twitter). Now that I've been able to make the comparisons, I do prefer
>> the gulf variety of those two things.
>>
>> --Lin
>
> Lin - It does not matter where you get them. You should always as a
> minimum rinse the stuff you buy, if not wash them.
>
I won't eat oysters any more, I don't trust any waters from which I can get
them. Shame, too.

On Fri, 7 Aug 2009 13:27:44 -0400, "cybercat" >
wrote:

>
>"sf" > wrote in message
.. .
>> On Tue, 4 Aug 2009 21:17:30 +0200, "Giusi" > wrote:
>>
>>>In my experience so far, the US is the only place where they are sold out
>>>of
>>>the shell without the rest of their pretty selves.
>>>
>> and if we want shells, we have to pay for them separately at a fancy
>> cookware shop. :/ They get us coming and going.
>
>I wouldn't pay for shells, and neither would a lot of folks.
>
We buy clams and oysters in shells, why not scallops?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> We buy clams and oysters in shells, why not scallops?

While I prefer my clams, oysters and mussels in their shells, have you
seen the size of a scallop? You definitely would be paying for the
shell. Plus, there is a bit of cleaning involved, so I get why they
charge as much as they do.

First hit on youtube for scallops:

http://www.youtube.com/watch?v=KuxTeMSjZDc

(The guy in the video is from Ft. Bragg. He likes to keep the shells
intact. I wonder if he cleans them up and sells them?)

Many times, you have to remove the adductor muscle even in the store
bought/previously cleaned versions.

[Sidebar to Bob Muncie: I ALWAYS soak and clean my shellfish, as well as
rinsing regular fish]

--Lin (craving steamers again .... yummmmy)

"sf" > wrote in message
...
> On Fri, 7 Aug 2009 13:27:44 -0400, "cybercat" >
> wrote:
>
>>
>>"sf" > wrote in message
. ..
>>> On Tue, 4 Aug 2009 21:17:30 +0200, "Giusi" > wrote:
>>>
>>>>In my experience so far, the US is the only place where they are sold
>>>>out
>>>>of
>>>>the shell without the rest of their pretty selves.
>>>>
>>> and if we want shells, we have to pay for them separately at a fancy
>>> cookware shop. :/ They get us coming and going.
>>
>>I wouldn't pay for shells, and neither would a lot of folks.
>>
> We buy clams and oysters in shells, why not scallops?

I don't buy clams and oysters in the shell, and didn't when I bought them.

On Fri, 7 Aug 2009 21:56:08 -0400, "cybercat" >
wrote:

>
>"sf" > wrote in message
.. .
>> On Fri, 7 Aug 2009 13:27:44 -0400, "cybercat" >
>> wrote:
>>
>>>
>>>"sf" > wrote in message
...
>>>> On Tue, 4 Aug 2009 21:17:30 +0200, "Giusi" > wrote:
>>>>
>>>>>In my experience so far, the US is the only place where they are sold
>>>>>out
>>>>>of
>>>>>the shell without the rest of their pretty selves.
>>>>>
>>>> and if we want shells, we have to pay for them separately at a fancy
>>>> cookware shop. :/ They get us coming and going.
>>>
>>>I wouldn't pay for shells, and neither would a lot of folks.
>>>
>> We buy clams and oysters in shells, why not scallops?
>
>I don't buy clams and oysters in the shell, and didn't when I bought them.
>
Well, that's a straight forward answer!

In my experience, shellfish in their shells cost less per pound. It
seems to work out cost-wise. If you don't want to put in the labor,
buy them shucked but be prepared to spend more. For me the dilemma is
with shrimp... shells or no shells. I don't remember ever seeing raw
or even cooked mussels and sometimes I see shelled, cooked clams sold
by the pound. Raw oysters regularly come shucked or in the shell -
sometimes I see them on the half shell too - but not as often as I use
to these days. I usually buy all three in the shell because I cook
them very simply (nothing fancy) and they are easy to extract because
their shells have popped open.

I've can't recall even having the opportunity to buy scallops in
shells. There are a lot of places I might find them. Locally, Ranch
99 comes to mind. But I haven't been there in ages and don't remember
if they carry sea scallops in shells or not. I know for sure I've
never seen bay scallops in their shells.

--
I love cooking with wine.
Sometimes I even put it in the food.