Robert!
Live/fresh is so good, it’s like an entirely different thing!
If you get out west, a small chain called Water Grill has live King Crabs that utterly shook my world. It ruined all the other ways I’ve encountered King Crab.
Sublime.
Mind altering.
You have to check ahead to see when they have it.
Anna’s?
I will not eat Mahi Mahi, Tilapia, or farm raised Salmon. Don’t know if they are considered rated enough to be overrated, but I hates 'em!
(I’m being iconoclastic, of course. I will eat them to be polite, but yuck. Many are worm-prone, so that affects my take, too.)
Gosh, I feel like a food critic. I don’t care for Marlin, either, as long as I am being negative.
Favorites:
Any sushi fish, Uni is near my tip top, fresh King Crab is better than almost anything on Earth…
Story time:
We have big family Thanksgiving weeks and get to spend a lot of time chit chatting with a large group. One year, the topic was first dates and I mentioned that my wife and I went on a hike over Mt. Tam (in the Bay Area) to Stinson Beach and had raw oysters and french fries for lunch. My wife’s sister asked why I would take her for oysters on a first date. I was thoughtless and said that it is an important thing to me…someone who likes seafood and tries things (she already liked oysters, by the way) and is adventurous and that I generally would not have wanted to carry on a long term relationship or marry someone who wouldn’t eat oysters. (I was being facetious., really, but with a grain of truth.)
My wife’s sister then leaned right into me and said, “Well, I don’t eat oysters, Anton.”
All I could think to say was, “And that, (Her name) is why you and I aren’t married.”
Dug my own hole then threw dirt on my carcass with that one.
?
Farm raised salmon is not “worm-prone”.
Wife asked whether that was the only reason?
-Al
Goose necked barnacles. Percebes in Portuguese. They’re decent, but wildly expensive and difficult to eat. Much prefer crab or shrimp.
A good friend of mine has almost the exact story! When he was first dating his now wife they went to get sushi. She wasn’t all that into it and he told her that if she didn’t like sushi that they were probably not going to work out. They’ve been together for almost 30 years and she loves sushi.
When I met my gf, now wife, she had never had salmon before.
Now sushi is one of her favorite foods.
Most farmed salmon isn’t required to be frozen for raw consumption while all wild salmon is. I’m not sure how they came to the conclusion that farm raised in open ocean pens and ponds with parasite free feed makes them parasite safe.
Kinda why I said, “Many…”
Well, the fact that it’s a controlled environment and they are constantly monitored for most diseases and parasites. I’ll eat raw farmed salmon all day long, I would never eat raw wild salmon that’s not frozen.
It probably does not qualify as overrated, because that assumes it has a rating above zero, but the worst seafood is sea cucumbers. I always thought they were awful and then, as a scuba diver, I saw them in their natural habitat. Yuck!
How do you SV your lobster? I’ve done it before in butter, but I can’t remember the details. I think I removed the shell from the tails, added a good amount of butter and some garlic (?) and maybe extra salt to the bag. We have a chamber sealer, so no air in bag issues.
It’s been a while since I did it myself, but it was something like you describe. Sorry, I don’t make lobster much in general.
That is how I do it. Makes it easy particularly if you are doing a multi course meal.
There’s a restaurant in Berkeley called Great China that serves a dish called Double Skin. It’s finished tableside and I thought the sea cucumber didn’t have much flavor but added interesting texture. Definitely one of the more (delicious) interesting dishes I’ve ever had.
From their menu online. There are some YT vids as well.
兩張皮 DOUBLE SKIN
mung bean noodles, carrots, cucumber, egg crepe, calamari, shrimp,
sea cucumber, onions, wood ear mushroom, pork
Small $28.95 Medium $38.95 Large $48.95
I’m going to define overrated as high price to enjoyment ratio. In that case, it’s lobster to me. I believe it’s so expensive because it’s hard to keep alive during transportation and the quality deteriorates very quickly after death. For underrated, I have to say mackerel, so flavorful.
Sea cucumber definitely has “interesting” texture. Interesting as in a cross between vulcanized rubber automobile tire and what come out of your nose when you have bad hay fever. When you add that to didn’t have much flavor and you understand why it is the worst.
Swordfish–full of Anisakis worms, Trichinella, and Trypanosoma and overfished. Escolar (aka white tuna), in portions more than 6oz. I learned the hard way.
That is one that I do not like, could be user error on my part. I only did it once and I wasn’t into the texture. Should have used a higher temp probably.