John Doe wrote:
On Mar 30, 12:07 pm, Buddy why.wood.yew@bother wrote:

Just bought a gallon (9 lbs.) of Maine ocean scallops to freeze the
other day at $7/lb. They ran between 1" to 2" size and were swimming in
the ocean that morning. They are probably the best tasting raw thing
I've ever eaten - they need nothing to dress them up.


If I purchased some giant sea scallops from the grocery store, would
they be safe to eat if only grilled for a minute or so on each side?
The center would still be raw.

Is there a chance of parisites or any other contamination that could
hurt me?

Probably more of a bacteria risk than parasites, but I'm not a
seafood expert. I'd be really careful with any seafood from the
super market or grocery store.

--
Dan

On Apr 18, 4:45 pm, Dan Logcher wrote:
John Doe wrote:
On Mar 30, 12:07 pm, Buddy why.wood.yew@bother wrote:

Just bought a gallon (9 lbs.) of Maine ocean scallops to freeze the
other day at $7/lb. They ran between 1" to 2" size and were swimming in
the ocean that morning. They are probably the best tasting raw thing
I've ever eaten - they need nothing to dress them up.

If I purchased some giant sea scallops from the grocery store, would
they be safe to eat if only grilled for a minute or so on each side?
The center would still be raw.

Is there a chance of parasites or any other contamination that could
hurt me?

Probably more of a bacteria risk than parasites, but I'm not a
seafood expert. I'd be really careful with any seafood from the
super market or grocery store.

--
Dan

Thanks Dan. I think I'll buy them at a reputable seafood retailer. The
owner of the one about two miles from me is an honest man who always
tells me how fresh everything is (or not). He knows I love sushi, so
when he gets a fish in that was just caught, he calls me right away.
The Tuna is my favorite. I've never bought any scallops from him. I'll
ask him if he can get very fresh ones. I've read elsewhere that they
should be no older than two days to eat them raw (if properly stored).
Is this true?

John Doe wrote:
On Apr 18, 4:45 pm, Dan Logcher wrote:

John Doe wrote:

On Mar 30, 12:07 pm, Buddy why.wood.yew@bother wrote:

Just bought a gallon (9 lbs.) of Maine ocean scallops to freeze the
other day at $7/lb. They ran between 1" to 2" size and were swimming in
the ocean that morning. They are probably the best tasting raw thing
I've ever eaten - they need nothing to dress them up.

If I purchased some giant sea scallops from the grocery store, would
they be safe to eat if only grilled for a minute or so on each side?
The center would still be raw.

Is there a chance of parasites or any other contamination that could
hurt me?

Probably more of a bacteria risk than parasites, but I'm not a
seafood expert. I'd be really careful with any seafood from the
super market or grocery store.

--
Dan


Thanks Dan. I think I'll buy them at a reputable seafood retailer. The
owner of the one about two miles from me is an honest man who always
tells me how fresh everything is (or not). He knows I love sushi, so
when he gets a fish in that was just caught, he calls me right away.
The Tuna is my favorite. I've never bought any scallops from him. I'll
ask him if he can get very fresh ones. I've read elsewhere that they
should be no older than two days to eat them raw (if properly stored).
Is this true?

Not sure if that's true.. but I do know that scallops taste better after
they have sit for a day or two. Same goes for squid. Its similar to
aged beef.

--
Dan

Dan Logcher wrote:
John Doe wrote:
On Apr 18, 4:45 pm, Dan Logcher wrote:

John Doe wrote:

On Mar 30, 12:07 pm, Buddy why.wood.yew@bother wrote:

Just bought a gallon (9 lbs.) of Maine ocean scallops to freeze the
other day at $7/lb. They ran between 1" to 2" size and were
swimming in
the ocean that morning. They are probably the best tasting raw thing
I've ever eaten - they need nothing to dress them up.

If I purchased some giant sea scallops from the grocery store, would
they be safe to eat if only grilled for a minute or so on each side?
The center would still be raw.

Is there a chance of parasites or any other contamination that could
hurt me?

Probably more of a bacteria risk than parasites, but I'm not a
seafood expert. I'd be really careful with any seafood from the
super market or grocery store.

--
Dan


Thanks Dan. I think I'll buy them at a reputable seafood retailer. The
owner of the one about two miles from me is an honest man who always
tells me how fresh everything is (or not). He knows I love sushi, so
when he gets a fish in that was just caught, he calls me right away.
The Tuna is my favorite. I've never bought any scallops from him. I'll
ask him if he can get very fresh ones. I've read elsewhere that they
should be no older than two days to eat them raw (if properly stored).
Is this true?

Not sure if that's true.. but I do know that scallops taste better after
they have sit for a day or two. Same goes for squid. Its similar to
aged beef.

Can't say that I agree with you there, Dan - at least as far as scallops
go. If it were so, why would live scallops be more prized? But, of
course, it is a matter of personal taste. I knew folks that preferred
their meats ie. bacon or beef, to have a bit of green iridescence on it.

I personally have eaten scallops that were frozen the day they were
caught after they had been frozen for over 9 months - no air so no
freezer burn, and only the slightest hint of 'fishiness.' I don't
recommend this, but I suffered no ill effects. They smelled good enough
to eat, so I did my own test by eating them.

IMHO, ;-)

--

XX: Buddy

Buddy wrote:
Dan Logcher wrote:

John Doe wrote:

On Apr 18, 4:45 pm, Dan Logcher wrote:

John Doe wrote:

On Mar 30, 12:07 pm, Buddy why.wood.yew@bother wrote:


Just bought a gallon (9 lbs.) of Maine ocean scallops to freeze the
other day at $7/lb. They ran between 1" to 2" size and were
swimming in
the ocean that morning. They are probably the best tasting raw thing
I've ever eaten - they need nothing to dress them up.


If I purchased some giant sea scallops from the grocery store, would
they be safe to eat if only grilled for a minute or so on each side?
The center would still be raw.


Is there a chance of parasites or any other contamination that could
hurt me?


Probably more of a bacteria risk than parasites, but I'm not a
seafood expert. I'd be really careful with any seafood from the
super market or grocery store.

--
Dan



Thanks Dan. I think I'll buy them at a reputable seafood retailer. The
owner of the one about two miles from me is an honest man who always
tells me how fresh everything is (or not). He knows I love sushi, so
when he gets a fish in that was just caught, he calls me right away.
The Tuna is my favorite. I've never bought any scallops from him. I'll
ask him if he can get very fresh ones. I've read elsewhere that they
should be no older than two days to eat them raw (if properly stored).
Is this true?


Not sure if that's true.. but I do know that scallops taste better after
they have sit for a day or two. Same goes for squid. Its similar to
aged beef.

Can't say that I agree with you there, Dan - at least as far as scallops
go. If it were so, why would live scallops be more prized? But, of
course, it is a matter of personal taste. I knew folks that preferred
their meats ie. bacon or beef, to have a bit of green iridescence on it.

Live scallops are more prized because they have never been frozen.
You can still take a live scallop and aged it a little to get the
creamy taste.

That's my personal taste..

--
Dan

On 2007-04-19 03:48:10 -0700, John Doe said:

I've read elsewhere that [scallops] should be no older than two days to
eat them raw (if properly stored). Is this true?

Sometimes when I ask about scallop sashimi, which I dearly love with
just a swipe of a lemon slice, they tell me, "Sorry, no live scallop
today." I have gotten the impression that live scallop is the only raw
scallop worthy of consideration.
--
///---

Gerry wrote:

On 2007-04-19 03:48:10 -0700, John Doe said:

I've read elsewhere that [scallops] should be no older than two days
to eat them raw (if properly stored). Is this true?


Sometimes when I ask about scallop sashimi, which I dearly love with
just a swipe of a lemon slice, they tell me, "Sorry, no live scallop
today." I have gotten the impression that live scallop is the only raw
scallop worthy of consideration.

I don't think so.. I've had raw scallop sashimi that were not from
a live scallop. I've enjoyed both types very much.

--
Dan

"Dan Logcher" wrote in message
...
John Doe wrote:
On Apr 18, 4:45 pm, Dan Logcher wrote:

John Doe wrote:

On Mar 30, 12:07 pm, Buddy why.wood.yew@bother wrote:

Just bought a gallon (9 lbs.) of Maine ocean scallops to freeze the
other day at $7/lb. They ran between 1" to 2" size and were swimming
in
the ocean that morning. They are probably the best tasting raw thing
I've ever eaten - they need nothing to dress them up.

If I purchased some giant sea scallops from the grocery store, would
they be safe to eat if only grilled for a minute or so on each side?
The center would still be raw.

Is there a chance of parasites or any other contamination that could
hurt me?

Probably more of a bacteria risk than parasites, but I'm not a
seafood expert. I'd be really careful with any seafood from the
super market or grocery store.

--
Dan


Thanks Dan. I think I'll buy them at a reputable seafood retailer. The
owner of the one about two miles from me is an honest man who always
tells me how fresh everything is (or not). He knows I love sushi, so
when he gets a fish in that was just caught, he calls me right away.
The Tuna is my favorite. I've never bought any scallops from him. I'll
ask him if he can get very fresh ones. I've read elsewhere that they
should be no older than two days to eat them raw (if properly stored).
Is this true?

Not sure if that's true.. but I do know that scallops taste better after
they have sit for a day or two. Same goes for squid. Its similar to
aged beef.

--
Dan

In Japan "himono" or dried seafoods are commonly eaten. Usually grilled.
Among the himono, there is a kind called Ichi Ya Boshi (Dried one night)
The fish or seafood is dry but soft (still moist) and the flavor is
enhanced.
Squid is by far much taster this way than fresh. So what you say makes
perfect sense to me.
Fully dried "himono" is usually hard. In China, fully dried scallops is a
staple
for extracting seafood dashi. When returned to the original state in water
the
aroma of the scallop is many many times more powerful than when it was
fresh.
M

Dan Logcher wrote:
Dan Logcher wrote:
Buddy wrote:
Dan Logcher wrote:

John Doe wrote:

On Apr 18, 4:45 pm, Dan Logcher wrote:

John Doe wrote:

On Mar 30, 12:07 pm, Buddy why.wood.yew@bother wrote:


Just bought a gallon (9 lbs.) of Maine ocean scallops to freeze the
other day at $7/lb. They ran between 1" to 2" size and were
swimming in
the ocean that morning. They are probably the best tasting raw thing
I've ever eaten - they need nothing to dress them up.


If I purchased some giant sea scallops from the grocery store, would
they be safe to eat if only grilled for a minute or so on each side?
The center would still be raw.


Is there a chance of parasites or any other contamination that could
hurt me?


Probably more of a bacteria risk than parasites, but I'm not a
seafood expert. I'd be really careful with any seafood from the
super market or grocery store.

--
Dan



Thanks Dan. I think I'll buy them at a reputable seafood retailer. The
owner of the one about two miles from me is an honest man who always
tells me how fresh everything is (or not). He knows I love sushi, so
when he gets a fish in that was just caught, he calls me right away.
The Tuna is my favorite. I've never bought any scallops from him. I'll
ask him if he can get very fresh ones. I've read elsewhere that they
should be no older than two days to eat them raw (if properly stored).
Is this true?


Not sure if that's true.. but I do know that scallops taste better after
they have sit for a day or two. Same goes for squid. Its similar to
aged beef.

Can't say that I agree with you there, Dan - at least as far as
scallops go. If it were so, why would live scallops be more prized?
But, of course, it is a matter of personal taste. I knew folks that
preferred their meats ie. bacon or beef, to have a bit of green
iridescence on it.

Live scallops are more prized because they have never been frozen.
You can still take a live scallop and aged it a little to get the
creamy taste.

That's my personal taste..



--

XX: Buddy Buddy wrote:
Dan Logcher wrote:

John Doe wrote:

On Apr 18, 4:45 pm, Dan Logcher wrote:

John Doe wrote:

On Mar 30, 12:07 pm, Buddy why.wood.yew@bother wrote:


Just bought a gallon (9 lbs.) of Maine ocean scallops to freeze the
other day at $7/lb. They ran between 1" to 2" size and were
swimming in
the ocean that morning. They are probably the best tasting raw thing
I've ever eaten - they need nothing to dress them up.


If I purchased some giant sea scallops from the grocery store, would
they be safe to eat if only grilled for a minute or so on each side?
The center would still be raw.


Is there a chance of parasites or any other contamination that could
hurt me?


Probably more of a bacteria risk than parasites, but I'm not a
seafood expert. I'd be really careful with any seafood from the
super market or grocery store.

--
Dan



Thanks Dan. I think I'll buy them at a reputable seafood retailer. The
owner of the one about two miles from me is an honest man who always
tells me how fresh everything is (or not). He knows I love sushi, so
when he gets a fish in that was just caught, he calls me right away.
The Tuna is my favorite. I've never bought any scallops from him. I'll
ask him if he can get very fresh ones. I've read elsewhere that they
should be no older than two days to eat them raw (if properly stored).
Is this true?


Not sure if that's true.. but I do know that scallops taste better after
they have sit for a day or two. Same goes for squid. Its similar to
aged beef.

Can't say that I agree with you there, Dan - at least as far as
scallops go. If it were so, why would live scallops be more prized?
But, of course, it is a matter of personal taste. I knew folks that
preferred their meats ie. bacon or beef, to have a bit of green
iridescence on it.

Live scallops are more prized because they have never been frozen.
Interesting point, which seems to back my point on prizing freshness. I
suspect it has more to do with the scallop roe found in the shell, but
I've never had that so can't say.
You can still take a live scallop and aged it a little to get the
creamy taste.
Now you're confusing me. If you remove the scallop muscle from the
shell, then it is no longer alive. Are you saying to age the live
shelled scallop to improve it's flavor? I don't think so.

Odd too, I find that after all the comments about freshness equaling
quality, that you are talking about aging as an improvement.

That's my personal taste..
.... no problem, perhaps my taste isn't as discerning as yours, but I
don't believe you can improve on a scallop right off the boat only hours
out of the water. Neither can I imagine a balut being any sort of an
improvement on an egg, but many people do.

Where or how would you age the scallop, Dan?

--

XX: Buddy

Buddy wrote:
Interesting point, which seems to back my point on prizing freshness. I suspect it has
more to do with the scallop roe found in the shell, but I've never had that so can't
say.

That could be, but I've never been served scallop roe with the live scallop sashimi.

Now you're confusing me. If you remove the scallop muscle from the shell, then it is no
longer alive. Are you saying to age the live shelled scallop to improve it's flavor? I
don't think so.

Age the scallop after it is removed from the shell. The meat starts to break down which
creates lactic acid. This softens the meat and creates a creamy texture and flavor.
This also occurs with squid and sweet shrimp.

--
Dan