I went to my favorite grocery store a little while ago and it was like a
circus in there today. They had a seafood booth set up just as you walk in
the door and they were cooking up samples, and had great prices. Probably
really needed to ditch some food stuff but it was a buyer's market. I tried
the scallops the clerk was cooking and asked him about water cooking out and
he showed me the pan and true enough, there was no water in the pan. So I
bought some. I'm going to try the scallop pizza tomorrow. I meant to get
some spinach leaves to put on it, and some ricotta but without a list, I
forgot. I'll try it plain to start.

"Cheryl" > wrote :

> I'll try it plain to start.


What kind were they, or how did he cook them that there was no water in the
pan? Were they sea or bay scallops?

"cybercat" > wrote in message
...
>
> "Cheryl" > wrote :
>
>> I'll try it plain to start.
>
>
> What kind were they, or how did he cook them that there was no water in
> the pan? Were they sea or bay scallops?
>
Sea scallops, and he just pan seared them in a garlic butter. I watched him
cook some more and again, no water. He did cut them into small pieces
before pan searing because they were meant as tasters.

On May 14, 4:08*pm, "Cheryl" > wrote:
> "cybercat" > wrote in message
>
> ...
>
> > "Cheryl" > wrote :
>
> >> *I'll try it plain to start.
>
> > What kind were they, or how did he cook them that there was no water in
> > the pan? Were they sea or bay scallops?
>
> Sea scallops, and he just pan seared them in a garlic butter. *I watched him
> cook some more and again, no water. *He did cut them into small pieces
> before pan searing because they were meant as tasters.

Then they were 'real' scallops, not the skate or surimi cut to look
like scallops.

On 2010-05-14 16:14:34 -0700, ImStillMags said:

> On May 14, 4:08*pm, "Cheryl" > wrote:
>> "cybercat" > wrote in message
>>
>> ...
>>
>>> "Cheryl" > wrote :
>>
>>>> *I'll try it plain to start.
>>
>>> What kind were they, or how did he cook them that there was no water in
>>> the pan? Were they sea or bay scallops?
>>
>> Sea scallops, and he just pan seared them in a garlic butter. *I watched him
>> cook some more and again, no water. *He did cut them into small pieces
>> before pan searing because they were meant as tasters.
>
> Then they were 'real' scallops, not the skate or surimi cut to look
> like scallops.

I thought they used shark to do those fakes.

On May 14, 4:23*pm, gtr > wrote:
> On 2010-05-14 16:14:34 -0700, ImStillMags said:
>
>
>
>
>
> > On May 14, 4:08*pm, "Cheryl" > wrote:
> >> "cybercat" > wrote in message
>
> ...
>
> >>> "Cheryl" > wrote :
>
> >>>> *I'll try it plain to start.
>
> >>> What kind were they, or how did he cook them that there was no water in
> >>> the pan? Were they sea or bay scallops?
>
> >> Sea scallops, and he just pan seared them in a garlic butter. *I watched him
> >> cook some more and again, no water. *He did cut them into small pieces
> >> before pan searing because they were meant as tasters.
>
> > Then they were 'real' scallops, not the skate or surimi cut to look
> > like scallops.
>
> I thought they used shark to do those fakes.- Hide quoted text -
>
> - Show quoted text -

they use all different kinds of fish, shark, polluck, skate, and
surimi is a processd paste product made of different kinds of fish
that they form and flavor to resemble crab, lobster, shrimp, scallops,
etc.

On Fri, 14 May 2010 18:59:55 -0400, Cheryl wrote:

> I went to my favorite grocery store a little while ago and it was like a
> circus in there today. They had a seafood booth set up just as you walk in
> the door and they were cooking up samples, and had great prices. Probably
> really needed to ditch some food stuff but it was a buyer's market. I tried
> the scallops the clerk was cooking and asked him about water cooking out and
> he showed me the pan and true enough, there was no water in the pan. So I
> bought some. I'm going to try the scallop pizza tomorrow. I meant to get
> some spinach leaves to put on it, and some ricotta but without a list, I
> forgot. I'll try it plain to start.

Always ask to see the bags they came in. They're usually going to
be in 2 or 5lb bags. By law, they have to show you any original
seafood/shellfish label and invoice (and note whether it was from
2004 or just recently).

-sw

On Fri, 14 May 2010 16:14:34 -0700 (PDT), ImStillMags wrote:

> On May 14, 4:08*pm, "Cheryl" > wrote:
>> "cybercat" > wrote in message
>>
>> ...
>>
>>> "Cheryl" > wrote :
>>
>>>> *I'll try it plain to start.
>>
>>> What kind were they, or how did he cook them that there was no water in
>>> the pan? Were they sea or bay scallops?
>>
>> Sea scallops, and he just pan seared them in a garlic butter. *I watched him
>> cook some more and again, no water. *He did cut them into small pieces
>> before pan searing because they were meant as tasters.
>
> Then they were 'real' scallops, not the skate or surimi cut to look
> like scallops.

Oh, shit the duck already?

They do NOT sell skate or fish as scallops! Period!

Everybody is an expert about things they know nothing about! We
should punch you out and sell you as Soylent Beef!

-sw

On Fri, 14 May 2010 16:30:02 -0700 (PDT), ImStillMags wrote:

> they use all different kinds of fish, shark, polluck, skate, and
> surimi is a processd paste product made of different kinds of fish
> that they form and flavor to resemble crab, lobster, shrimp, scallops,
> etc.

That's it's.

If you can't tell real scallops from real fake paste, then you have
no business being here. Even Taco Bell doens't use fake shrimp (I
know because they served me the bay shrimp I'm allergic to by
accident).

-sw

On May 14, 5:32Â*pm, Sqwertz > wrote:
> On Fri, 14 May 2010 16:14:34 -0700 (PDT), ImStillMags wrote:
> > On May 14, 4:08Â*pm, "Cheryl" > wrote:
> >> "cybercat" > wrote in message
>
> ...
>
> >>> "Cheryl" > wrote :
>
> >>>> Â*I'll try it plain to start.
>
> >>> What kind were they, or how did he cook them that there was no water in
> >>> the pan? Were they sea or bay scallops?
>
> >> Sea scallops, and he just pan seared them in a garlic butter. Â*I watched him
> >> cook some more and again, no water. Â*He did cut them into small pieces
> >> before pan searing because they were meant as tasters.
>
> > Then they were 'real' scallops, not the skate or surimi cut to look
> > like scallops.
>
> Oh, shit the duck already?
>
> They do NOT sell skate or fish as scallops! Â*Period!
>
> Everybody is an expert about things they know nothing about! Â*We
> should punch you out and sell you as Soylent Beef!
>
> -sw

http://en.wikipedia.org/wiki/Surimi

In Asian cultures, surimi is eaten as a food in its own right and
seldom used to imitate other foods. In Japan fish cakes (kamaboko) and
fish sausages, as well as other extruded fish products, are commonly
sold as cured surimi.

In Chinese cuisine, fish surimi, often called "fish paste," is used
directly as stuffing or made into balls. Balls made from lean beef (牛肉
丸, lit. "beef ball") and pork surimi often are seen in Chinese
cuisine. Fried, steamed, and boiled surimi products also are found
commonly in Southeast Asian cuisine.

In the West, surimi products usually are imitation seafood products,
such as crab, abalone, shrimp, calamari, and scallop. Several
companies do produce surimi sausages, luncheon meats, hams, and
burgers. Some examples include: Salmolux salmon burgers and SeaPak
surimi ham, salami, and rolls. A patent was issued for the process of
making even higher quality proteins from fish such as in the making of
imitation steak from surimi. Surimi is also used to make kosher
imitation shrimp and crabmeat, using only kosher fish such as pollock.
[edit] Chemistry of surimi curing

The curing of the fish paste is caused by the polymerization of myosin
when heated. The species of fish is the most important factor that
affects this curing process.[4] Many pelagic fish with higher fat
contents lack the needed type kind of heat-curing myosin and are not
used for surimi.

Certain kinds of fish, such as the Pacific whiting, cannot form firm
surimi without additives such as egg white or potato starch. Before
the outbreak of bovine spongiform encephalopathy (BSE, mad cow), it
was an industrial practice to add bovine blood plasma into the fish
paste to help its curing or gel-forming. Today some manufacturers may
use a transglutaminase to improve the texture of surimi.
[edit] List of surimi foods

* Chikuwa
* Crab stick
* Fish ball
* Hanpen
* Kamaboko
* Tsukune
* Tsumire
* Yong tau foo

[edit] References

1. ^ "World Surimi Market," by Benoit Vidal-Giraud and Denis
Chateau, Globefish Research Programme, Volume 89, April 2007
2. ^ The Making of Surimi (illustrated, in Japanese)
3. ^ The Evolution of the Surimi-Making Process (1961/1970/current)
(in Japanese)
4. ^ Thermally-induced interactions in fish muscle proteins (Why
does surimi form a gel?)

[edit] External links
Search Wikimedia Commons Wikimedia Commons has media related to:
Surimi

* Oregon State University Surimi Technology School
* Surimi Seafood, Second Edition, published in March 2005
* USDA National Nutrient Database for Standard Reference Release
16-1
* Pacific Marine Food Products Co., Ltd. Nutrition Fact of Surimi

On May 14, 5:34*pm, Sqwertz > wrote:
> On Fri, 14 May 2010 16:30:02 -0700 (PDT), ImStillMags wrote:
> > they use all different kinds of fish, shark, polluck, skate, and
> > surimi is a processd paste product made of different kinds of fish
> > that they form and flavor to resemble crab, lobster, shrimp, scallops,
> > etc.
>
> That's it's.
>
> If you can't tell real scallops from real fake paste, then you have
> no business being here. *Even Taco Bell doens't use fake shrimp (I
> know because they served me the bay shrimp I'm allergic to by
> accident).
>
> -sw

http://en.wikipedia.org/wiki/Surimi

sorry to burst your bubble.....

On Fri, 14 May 2010 18:29:14 -0700 (PDT), ImStillMags wrote:

> On May 14, 5:34*pm, Sqwertz > wrote:
>> On Fri, 14 May 2010 16:30:02 -0700 (PDT), ImStillMags wrote:
>>> they use all different kinds of fish, shark, polluck, skate, and
>>> surimi is a processd paste product made of different kinds of fish
>>> that they form and flavor to resemble crab, lobster, shrimp, scallops,
>>> etc.
>>
>> That's it's.
>>
>> If you can't tell real scallops from real fake paste, then you have
>> no business being here. *Even Taco Bell doens't use fake shrimp (I
>> know because they served me the bay shrimp I'm allergic to by
>> accident).
>
> http://en.wikipedia.org/wiki/Surimi
>
> sorry to burst your bubble.....

No.. Tell me it's not true! There is fake crab, shrimp, scallops
and lobster called surimi?

Do you really think anybody except you is buying that stuff thinking
it's REAL crab, shrimp, lobster or scallops?

I think you win the "Dumbass of the Week award". 6 more and you'll
clinch "Dumbass of Year" over Stu and Andy.

ObFood: Kornos gyro meat and [very] hot capicola sandwich with mayo
and romaine.

-sw

-sw

ImStillMags wrote:
> On May 14, 5:34 pm, Sqwertz > wrote:
>> On Fri, 14 May 2010 16:30:02 -0700 (PDT), ImStillMags wrote:
>>> they use all different kinds of fish, shark, polluck, skate, and
>>> surimi is a processd paste product made of different kinds of fish
>>> that they form and flavor to resemble crab, lobster, shrimp,
>>> scallops, etc.
>>
>> That's it's.
>>
>> If you can't tell real scallops from real fake paste, then you have
>> no business being here. Even Taco Bell doens't use fake shrimp (I
>> know because they served me the bay shrimp I'm allergic to by
>> accident).
>>
>> -sw
>
> http://en.wikipedia.org/wiki/Surimi
>
> sorry to burst your bubble....

How is that bursting anyone's bubble? It's exactly what he said, fish paste
made to 'mimic' the tast of many real things. Burst your own bubble.



--- news://freenews.netfront.net/ - complaints: ---

"K" > wrote :
>>>
>>> -sw
>>
>> http://en.wikipedia.org/wiki/Surimi
>>
>> sorry to burst your bubble....
>
> How is that bursting anyone's bubble? It's exactly what he said, fish
> paste made to 'mimic' the tast of many real things. Burst your own bubble.

I think the problem is, Stevie's bubble has been burst. A longgg time ago.

On Sat, 15 May 2010 01:49:48 -0400, cybercat wrote:

> "K" > wrote :
>>>>
>>>> -sw
>>>
>>> http://en.wikipedia.org/wiki/Surimi
>>>
>>> sorry to burst your bubble....
>>
>> How is that bursting anyone's bubble? It's exactly what he said, fish
>> paste made to 'mimic' the tast of many real things. Burst your own bubble.
>
> I think the problem is, Stevie's bubble has been burst. A longgg time ago.

Drunk again? Put me back in your killfile and maybe you'll
understand the thread a little better.

Actually, why do I even see your posts all the sudden? I haven't
heard your name for months and here it is 3 times in 12 hours.

-sw

On May 14, 3:59*pm, "Cheryl" > wrote:
> I went to my favorite grocery store a little while ago and it was like a
> circus in there today. *They had a seafood booth set up just as you walk in
> the door and they were cooking up samples, and had great prices. *Probably
> really needed to ditch some food stuff but it was a buyer's market. *I tried
> the scallops the clerk was cooking and asked him about water cooking out and
> he showed me the pan and true enough, there was no water in the pan. *So I
> bought some. *I'm going to try the scallop pizza tomorrow. *I meant to get
> some spinach leaves to put on it, and some ricotta but without a list, I
> forgot. *I'll try it plain to start.

Do any stores sell fresh scallops? I live in the SF Bay area.

Also, when you get scallop sushi at Japanese restaurants, do you get
fresh or previously frozen?

K wrote:
>
> ImStillMags wrote:
> > On May 14, 5:34 pm, Sqwertz > wrote:
> >> On Fri, 14 May 2010 16:30:02 -0700 (PDT), ImStillMags wrote:
> >>> they use all different kinds of fish, shark, polluck, skate, and
> >>> surimi is a processd paste product made of different kinds of fish
> >>> that they form and flavor to resemble crab, lobster, shrimp,
> >>> scallops, etc.
> >>
> >> That's it's.
> >>
> >> If you can't tell real scallops from real fake paste, then you have
> >> no business being here. Even Taco Bell doens't use fake shrimp (I
> >> know because they served me the bay shrimp I'm allergic to by
> >> accident).
> >>
> >> -sw
> >
> > http://en.wikipedia.org/wiki/Surimi
> >
> > sorry to burst your bubble....
>
> How is that bursting anyone's bubble? It's exactly what he said, fish paste
> made to 'mimic' the tast of many real things. Burst your own bubble.

Apparently you don't know jack shit about seafood. There is nobody with
an IQ above room temperature who would ever confuse surimi imitation
scallops with the real thing. You need to go find some real "dry"
scallops from a quality seafood supplier and stop babbling about things
you don't have a clue about.

Pete wrote on Sat, 15 May 2010 09:35:59 -0500:


> K wrote:
>>
>> ImStillMags wrote:
> >> On May 14, 5:34 pm, Sqwertz > wrote:
> >>> On Fri, 14 May 2010 16:30:02 -0700 (PDT), ImStillMags wrote:
> >>>> they use all different kinds of fish, shark, polluck,
> >>>> skate, and surimi is a processd paste product made of
> >>>> different kinds of fish that they form and flavor to
> >>>> resemble crab, lobster, shrimp, scallops, etc.
>There is nobody withan IQ above room temperature who would ever
>confuse surimi imitationscallops with the real thing.
..
Probably true but surimi as fake crab is quite good as a salad topping
especially with a chili-tomato dressing.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
>
> Pete wrote on Sat, 15 May 2010 09:35:59 -0500:
>
> > K wrote:
> >>
> >> ImStillMags wrote:
> > >> On May 14, 5:34 pm, Sqwertz > wrote:
> > >>> On Fri, 14 May 2010 16:30:02 -0700 (PDT), ImStillMags wrote:
> > >>>> they use all different kinds of fish, shark, polluck,
> > >>>> skate, and surimi is a processd paste product made of
> > >>>> different kinds of fish that they form and flavor to
> > >>>> resemble crab, lobster, shrimp, scallops, etc.
> >There is nobody withan IQ above room temperature who would ever
> >confuse surimi imitationscallops with the real thing.
> .
> Probably true but surimi as fake crab is quite good as a salad topping
> especially with a chili-tomato dressing.

Yes, the surimi products are perfectly fine for a lot of uses, but
nobody with half a clue would confuse them with the real items.

On Fri, 14 May 2010 16:14:34 -0700 (PDT), ImStillMags wrote:

> On May 14, 4:08*pm, "Cheryl" > wrote:
>> "cybercat" > wrote in message
>>
>> ...
>>
>>> "Cheryl" > wrote :
>>
>>>> *I'll try it plain to start.
>>
>>> What kind were they, or how did he cook them that there was no water in
>>> the pan? Were they sea or bay scallops?
>>
>> Sea scallops, and he just pan seared them in a garlic butter. *I watched him
>> cook some more and again, no water. *He did cut them into small pieces
>> before pan searing because they were meant as tasters.
>
> Then they were 'real' scallops, not the skate or surimi cut to look
> like scallops.

do they really do this with surimi? must be vile.

your pal,
blake

On Sat, 15 May 2010 01:49:48 -0400, cybercat wrote:

> "K" > wrote :
>>>>
>>>> -sw
>>>
>>> http://en.wikipedia.org/wiki/Surimi
>>>
>>> sorry to burst your bubble....
>>
>> How is that bursting anyone's bubble? It's exactly what he said, fish
>> paste made to 'mimic' the tast of many real things. Burst your own bubble.
>
> I think the problem is, Stevie's bubble has been burst. A longgg time ago.

i was sixteen.

your pal,
blake

On Sat, 15 May 2010 02:48:19 -0700 (PDT), Ostap Bender wrote:

> Do any stores sell fresh scallops? I live in the SF Bay area.

Fresh scallops? Probably not unless you have them flown in from
Maine or Washington states (or Canada).

The benefit of fresh scallops, like mussels, is not very noticeable.
Frozen and thawed correctly is usually just fine.

-sw

Ostap Bender wrote:
>
> Do any stores sell fresh scallops? I live in the SF Bay area.

You might be able to find them at the chain of restaurants
called The Fish Market. In addition to the restaurant area,
they also have a fish counter where you can buy raw fish
and smoked fish. I know they sell scallops there, but
I don't know if they have been frozen.

On May 15, 12:29*pm, Mark Thorson > wrote:
> Ostap Bender wrote:
>
> > Do any stores sell fresh scallops? I live in the SF Bay area.
>
> You might be able to find them at the chain of restaurants
> called The Fish Market. *In addition to the restaurant area,
> they also have a fish counter where you can buy raw fish
> and smoked fish. *I know they sell scallops there, but
> I don't know if they have been frozen.

Thanks!

How about my question about scallops in sushi restaurants. Are they
fresh?

Ostap Bender > wrote:

>How about my question about scallops in sushi restaurants. Are they
>fresh?

They should not be. Scallops are among the species that should
be deep-frozen before being served raw.

Tangentially: a friend of mine got hepatitis after eating mass
quantities of fresh, raw scallops on a beach in Baja. He said
they were wonderful, like raw clams but better.


Steve

On May 15, 12:16*pm, Sqwertz > wrote:
> On Sat, 15 May 2010 02:48:19 -0700 (PDT), Ostap Bender wrote:
> > Do any stores sell fresh scallops? I live in the SF Bay area.
>
> Fresh scallops? *Probably not unless you have them flown in from
> Maine or Washington states (or Canada).

But of course flown in is fine. A lot of foods are flown in. For
example, pineapples. We can't grow pinepales here in Northern
California. And that's fine: I don't boycott air travel.

And if it's from Washington state, I suspect it can be driven in using
refrigerator trucks.

> The benefit of fresh scallops, like mussels, is not very noticeable.
> Frozen and thawed correctly is usually just fine.

Unfortunately, I belong to the large portion of the human population
whose palate immediately detects the difference between fresh and
previously solid-frozen scallops and mussels. In fact, while I may eat
frozen scallops once in a while, I would never eat any mussel that
was not alive 15 minutes prior to the cooking.

In article >,
"James Silverton" > wrote:

> Pete wrote on Sat, 15 May 2010 09:35:59 -0500:
>
>
> > K wrote:
> >>
> >> ImStillMags wrote:
> > >> On May 14, 5:34 pm, Sqwertz > wrote:
> > >>> On Fri, 14 May 2010 16:30:02 -0700 (PDT), ImStillMags wrote:
> > >>>> they use all different kinds of fish, shark, polluck,
> > >>>> skate, and surimi is a processd paste product made of
> > >>>> different kinds of fish that they form and flavor to
> > >>>> resemble crab, lobster, shrimp, scallops, etc.
> >There is nobody withan IQ above room temperature who would ever
> >confuse surimi imitationscallops with the real thing.
> .
> Probably true but surimi as fake crab is quite good as a salad topping
> especially with a chili-tomato dressing.

I actually like surimi but would never confuse it with fresh crab. <g>
It goes well in omelets and pasta salads especially, or even some stir
fry's with vegetables.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sat, 15 May 2010 16:01:30 -0700 (PDT), Ostap Bender wrote:

> Unfortunately, I belong to the large portion of the human population
> whose palate immediately detects the difference between fresh and
> previously solid-frozen scallops and mussels. In fact, while I may eat
> frozen scallops once in a while, I would never eat any mussel that
> was not alive 15 minutes prior to the cooking.

Even the best chefs say there is no advantage to fresh mussels.

See last month's issue of Food Arts magazine. There is a very good
article on NZ seafood.

Oh, it's online (but without the pretty pictures or centerfold):

http://www.foodarts.com/Foodarts/FA_...41,667,00.html
(paragraph starting with "Anthony Gradiska" in bold)

I find it extremely hard to believe you can tell that much a
difference when even the best chefs say there isn't any. Is hould
note that is for greenlip mussels. I don't eat black mussels,
period.

-sw

On Sat, 15 May 2010 15:51:40 -0700 (PDT), Ostap Bender wrote:

> On May 15, 12:29*pm, Mark Thorson > wrote:
>> Ostap Bender wrote:
>>
>>> Do any stores sell fresh scallops? I live in the SF Bay area.
>>
>> You might be able to find them at the chain of restaurants
>> called The Fish Market. *In addition to the restaurant area,
>> they also have a fish counter where you can buy raw fish
>> and smoked fish. *I know they sell scallops there, but
>> I don't know if they have been frozen.

I can guarantee they are frozen. The Fish Market is hardly a top of
the line seafood restaurant and market.

> How about my question about scallops in sushi restaurants. Are they
> fresh?

I believe scallops, like most sushi fish, fall under the USDA deep
freeze rule as they are very prone to parasites.

-sw

On May 15, 8:21*pm, Sqwertz > wrote:
> On Sat, 15 May 2010 16:01:30 -0700 (PDT), Ostap Bender wrote:
> > Unfortunately, I belong to the large portion of the human population
> > whose palate immediately detects the difference between fresh and
> > previously solid-frozen scallops and mussels. In fact, while I may eat
> > frozen scallops once in a while, I would never eat *any mussel that
> > was not alive 15 minutes prior to the cooking.
>
> Even the best chefs say there is no advantage to fresh mussels.
>
> See last month's issue of Food Arts magazine. *There is a very good
> article on NZ seafood.
>
> Oh, it's online (but without the pretty pictures or centerfold):
>
> http://www.foodarts.com/Foodarts/FA_...41,667,00.html
> (paragraph starting with "Anthony Gradiska" in bold)
>
> I find it extremely hard to believe you can tell that much a
> difference when even the best chefs say there isn't any. *Is hould
> note that is for greenlip mussels. *I don't eat black mussels,
> period.

The best chefs either freeze their own mussels/scallops themselves or
they buy them from producers whom they personally know and respect. I
don't have this luxury. I buy what my store or supermarket sells. And
I personally can easily tell the difference between the mussels that I
buy live and cook/steam myself vs. those that I buy in the frozen food
aisle.

Ostap Bender wrote:

>
> The best chefs either freeze their own mussels/scallops themselves or
> they buy them from producers whom they personally know and respect. I
> don't have this luxury. I buy what my store or supermarket sells. And
> I personally can easily tell the difference between the mussels that I
> buy live and cook/steam myself vs. those that I buy in the frozen food
> aisle.

Oh, same here. Totally.

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

On May 15, 8:21*pm, Sqwertz > wrote:

> Even the best chefs say there is no advantage to fresh mussels.

Oh yes there is. They must not only be freshly harvested,
but from relatively cool water, such that they are covered
with a gossamer web of fine hair in addition to the usual
coarse hair growing from their feet. As you scrub and trim
them they resist, pulling back in little foot parts if
they can.

The first-of-season, fresh mussels I got this year were
the best ever.

Steve

On May 15, 11:06*pm, Ostap Bender >
wrote:
> On May 15, 8:21*pm, Sqwertz > wrote:
>
>
>
> > On Sat, 15 May 2010 16:01:30 -0700 (PDT), Ostap Bender wrote:
> > > Unfortunately, I belong to the large portion of the human population
> > > whose palate immediately detects the difference between fresh and
> > > previously solid-frozen scallops and mussels. In fact, while I may eat
> > > frozen scallops once in a while, I would never eat *any mussel that
> > > was not alive 15 minutes prior to the cooking.
>
> > Even the best chefs say there is no advantage to fresh mussels.
>
> > See last month's issue of Food Arts magazine. *There is a very good
> > article on NZ seafood.
>
> > Oh, it's online (but without the pretty pictures or centerfold):
>
> >http://www.foodarts.com/Foodarts/FA_...41,667,00.html
> > (paragraph starting with "Anthony Gradiska" in bold)
>
> > I find it extremely hard to believe you can tell that much a
> > difference when even the best chefs say there isn't any. *Is hould
> > note that is for greenlip mussels. *I don't eat black mussels,
>
> The best chefs either freeze their own mussels/scallops themselves or
> they buy them from producers whom they personally know and respect. I
> don't have this luxury. I buy what my store or supermarket sells. And
> I personally can easily tell the difference between the mussels that I
> buy live and cook/steam myself vs. those that I buy in the frozen food
> aisle.

Moreover, in your article, "Anthony Gradiska" compares frozen mussels
with "fresh" mussels. Something tells me that "fresh" means "dead".
But I assure you that live mussels taste better than dead, decaying
ones. And the decay starts almost immediately after the mussel dies.

On Sat, 15 May 2010 23:06:05 -0700 (PDT), Ostap Bender wrote:

> The best chefs either freeze their own mussels/scallops themselves or
> they buy them from producers whom they personally know and respect.

The whole article is about the later. I don't know a single chef
that goes about and collects their own NZ mussles or scallops for
freezing. If they buy them fresh, they use them fresh.

I'm totally missing your point now.

-sw

On Sun, 16 May 2010 02:57:02 -0700 (PDT), Ostap Bender wrote:

> Moreover, in your article, "Anthony Gradiska" compares frozen mussels
> with "fresh" mussels. Something tells me that "fresh" means "dead".

Well, of course! All chefs confuse fresh and dead with alive and
kicking. After all, they're pretty much downright stupid.

IOW, stop being preposterous.

Where did you have this bounty of fresh scallops, BTW (and as
somebody else noted, how do you not get sick from them?).

I smell a bunch of hot air from the far end of the bull.

-sw

On Sat, 15 May 2010 23:06:05 -0700 (PDT), Ostap Bender
> wrote:

>I personally can easily tell the difference between the mussels that I
>buy live and cook/steam myself vs. those that I buy in the frozen food
>aisle.

I've tried frozen mussels a couple of time and they were *not* good.
Frozen lobster tails or shrimp are fine, but no frozen bivalves for
me. Chefs that think using frozen mussels is okay should be fired.
Serve customers fresh products or find something else to cook.

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

On Sat, 15 May 2010 23:26:44 -0700 (PDT), Ostap Bender wrote:

> On May 15, 8:23*pm, Sqwertz > wrote:
>> On Sat, 15 May 2010 15:51:40 -0700 (PDT), Ostap Bender wrote:
>>> On May 15, 12:29*pm, Mark Thorson > wrote:
>>>> Ostap Bender wrote:
>>
>>>>> Do any stores sell fresh scallops? I live in the SF Bay area.
>>
>>>> You might be able to find them at the chain of restaurants
>>>> called The Fish Market. *In addition to the restaurant area,
>>>> they also have a fish counter where you can buy raw fish
>>>> and smoked fish. *I know they sell scallops there, but
>>>> I don't know if they have been frozen.
>>
>> I can guarantee they are frozen. *The Fish Market is hardly a top of
>> the line seafood restaurant and market.
>
> I used to buy oysters at the Fish Market. They seemed quite live to
> me.

Now I *really* know you are a dumbass.

>
>>> How about my question about scallops in sushi restaurants. Are they
>>> fresh?
>>
>> I believe scallops, like most sushi fish, fall under the USDA deep
>> freeze rule as they are very prone to parasites.
>
> I also have seen chefs on TV extracting scallops from their large
> shells. Were they frozen in their shells and then thawed?

Yes. I believe Maine has a law that they must be shucked and at
most sold on the half shell.

> My own google search finds gazillions web sites talking about how to
> eat live scallops, for example:

That's nice. I'm sure they exist in Europe.

You asked if sushi places serve them fresh and raw. And if the same
was available for purchase in the US. You seem to be dodging the
answers.

What is your point *this* time? Is this just some sort of amusement
ride for you?

-sw

Ostap Bender > wrote:

>On May 15, 11:06*pm, Ostap Bender >
>wrote:
>> On May 15, 8:21*pm, Sqwertz > wrote:

>>> Even the best chefs say there is no advantage to fresh mussels.
>>> http://www.foodarts.com/Foodarts/FA_...41,667,00.html

>> The best chefs either freeze their own mussels/scallops themselves or
>> they buy them from producers whom they personally know and respect. I
>> don't have this luxury. I buy what my store or supermarket sells. And
>> I personally can easily tell the difference between the mussels that I
>> buy live and cook/steam myself vs. those that I buy in the frozen food
>> aisle.

>Moreover, in your article, "Anthony Gradiska" compares frozen mussels
>with "fresh" mussels. Something tells me that "fresh" means "dead".

Previously frozen mussels on the half-shell, along with previously
frozen oysters on the half-shell, are sold into that fraction
of the restaurant market that is happy to sell these items to
customers who believe they are buying fresh, presumably recently
alive bivalves and don't know any better. Notice how an
oyster bar at a chain restaurant doesn't always say "fresh oyster
bar"? If you can't watch them opening the oysters, if the
type of oysters offered rarely change, be suspicious.

Generally these go to chain seafood restaurants, caterers,
cruise ships, and buffets. I've never seen either product
at a grocery store fish counter or retail fish specialist,
and my gut feeling is that truly good restaurants for the
most part don't touch them.

I don't think you'll find many people claiming these products
are as good as fresh, live oysters/mussels in good condition.
The comments from Brad Farmerie in the article seem to say
the local New York seafood distributors have bad product... hardly
surprising, and doesn't prove frozen mussels are as good as
very fresh live ones.

Steve

Sqwertz > wrote:

>On Sat, 15 May 2010 23:06:05 -0700 (PDT), Ostap Bender wrote:

>> The best chefs either freeze their own mussels/scallops themselves or
>> they buy them from producers whom they personally know and respect.

>The whole article is about the later. I don't know a single chef
>that goes about and collects their own NZ mussles or scallops for
>freezing. If they buy them fresh, they use them fresh.

Yeah, I've never heard of frozen raw mussels/clams/oysters except
as part of a factory operation.

Even giant restaurant chains like McCormick and Schmick do not do
this, but I guess they're an above-average seafood chain.

Steve

sometime in the recent past Sqwertz posted this:
> On Sat, 15 May 2010 23:26:44 -0700 (PDT), Ostap Bender wrote:
>
>> On May 15, 8:23 pm, Sqwertz > wrote:
>>> On Sat, 15 May 2010 15:51:40 -0700 (PDT), Ostap Bender wrote:
>>>> On May 15, 12:29 pm, Mark Thorson > wrote:
>>>>> Ostap Bender wrote:
>>>>>> Do any stores sell fresh scallops? I live in the SF Bay area.
>>>>> You might be able to find them at the chain of restaurants
>>>>> called The Fish Market. In addition to the restaurant area,
>>>>> they also have a fish counter where you can buy raw fish
>>>>> and smoked fish. I know they sell scallops there, but
>>>>> I don't know if they have been frozen.
>>> I can guarantee they are frozen. The Fish Market is hardly a top of
>>> the line seafood restaurant and market.
>> I used to buy oysters at the Fish Market. They seemed quite live to
>> me.
>
> Now I *really* know you are a dumbass.
>
>>>> How about my question about scallops in sushi restaurants. Are they
>>>> fresh?
>>> I believe scallops, like most sushi fish, fall under the USDA deep
>>> freeze rule as they are very prone to parasites.
>> I also have seen chefs on TV extracting scallops from their large
>> shells. Were they frozen in their shells and then thawed?
>
> Yes. I believe Maine has a law that they must be shucked and at
> most sold on the half shell.
Scallops in Maine are brought up in drags and, occasionally, by divers. They
must be shucked right where they were brought up and the shells returned to
the ocean. Something about scallop larvae attaching themselves to the old
shells where they begin to grow their own shells.

The season currently runs from mid-Dec. thru to the end of March, so
obviously icy waters.

I purchase 1 or 2 gallons of scallop meats that were shucked on the day that
I buy them. My wife & I eat about 1/2 to 1 lb. of these raw when we get them
and lately, like a bit of soy & ponzu for dipping, if we take that time.
Upon getting them, they are vacuum sealed in 1/2 lb. or 1 lb. bags. and
immediately frozen. They will keep easily for a year and have no fishiness
detectable at that point and I have even eaten some of them thawed and raw
at that point. Doctors say I'm fine. 1 gallon = 9 lbs. for about $63/gal.
Price varies.

Some folks on the sushi ng say they get a better after they 'sit'
refrigerated for a couple of days. Personally, I don't understand their
point nor do I detect the benefit.
>
>> My own google search finds gazillions web sites talking about how to
>> eat live scallops, for example:
>
> That's nice. I'm sure they exist in Europe.
>
> You asked if sushi places serve them fresh and raw. And if the same
> was available for purchase in the US. You seem to be dodging the
> answers.
>
> What is your point *this* time? Is this just some sort of amusement
> ride for you?
>
> -sw


--
Wilson 44.69, -67.3