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Scallops
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. -- ><<XX>:> Buddy |
Scallops
Buddy 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. Where'd you buy them from? -- Dan |
Scallops
Dan Logcher wrote:
> Buddy 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. > > Where'd you buy them from? > From a friend whose a scallop 'dragger.' They're only a couple of hours out of the water by the time his wife has them weighed and ready. They were dragging down off the cape a few years back. Are they still? Had some great 'biscuits' come up from there. -- ><<XX>:> Buddy |
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Buddy wrote:
> Dan Logcher wrote: > >> Buddy 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. >> >> >> Where'd you buy them from? >> > From a friend whose a scallop 'dragger.' They're only a couple of hours > out of the water by the time his wife has them weighed and ready. They > were dragging down off the cape a few years back. Are they still? Had > some great 'biscuits' come up from there. Cape Cod? Don't know.. I would think they'd still be dragging some up. -- Dan |
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Dan Logcher wrote:
> Buddy wrote: >> Dan Logcher wrote: >> >>> Buddy 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. >>> >>> >>> Where'd you buy them from? >>> >> From a friend whose a scallop 'dragger.' They're only a couple of >> hours out of the water by the time his wife has them weighed and >> ready. They were dragging down off the cape a few years back. Are they >> still? Had some great 'biscuits' come up from there. > > Cape Cod? Don't know.. I would think they'd still be dragging some up. > Yes, Cape Cod. Many draggers from Maine came to Mass. a couple of years back because they discovered some untouched beds. The scallops were running about 8 per pound. What do you pay for them in your area? -- ><<XX>:> Buddy |
Scallops
On Fri, 30 Mar 2007 18:57:03 -0400, Buddy <why.wood.yew@bother> wrote:
>Dan Logcher wrote: >> Buddy wrote: >>> Dan Logcher wrote: >>> >>>> Buddy 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. >>>> >>>> >>>> Where'd you buy them from? >>>> >>> From a friend whose a scallop 'dragger.' They're only a couple of >>> hours out of the water by the time his wife has them weighed and >>> ready. They were dragging down off the cape a few years back. Are they >>> still? Had some great 'biscuits' come up from there. >> >> Cape Cod? Don't know.. I would think they'd still be dragging some up. >> >Yes, Cape Cod. Many draggers from Maine came to Mass. a couple of years >back because they discovered some untouched beds. The scallops were >running about 8 per pound. What do you pay for them in your area? In Hyannis Harbor there are a couple of scallop draggers. I was able to talk the captain into selling me two dozen still in the shell. He was dumbfounded as to why I wanted them in the shell. Apparently he had never heard that people eat the pink roe within!! Except for a specialty fish store in New York City, I have never seen scallops sold with the roe attached. What a shame, it is quite good. Next time I went to the boat, the captain said the boat owner, his boss, said he had a contract with a seafood wholesaler and must sell his entire catch to them. Oh well. ------------ There are no atheists in foxholes or in Fenway Park in an extra inning game. ____ Cape Cod Bob Delete the two "spam"s for email |
Scallops
Buddy wrote:
> Dan Logcher wrote: > >> Buddy wrote: >> >>> Dan Logcher wrote: >>> >>>> Buddy 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. >>>> >>>> >>>> >>>> Where'd you buy them from? >>>> >>> From a friend whose a scallop 'dragger.' They're only a couple of >>> hours out of the water by the time his wife has them weighed and >>> ready. They were dragging down off the cape a few years back. Are >>> they still? Had some great 'biscuits' come up from there. >> >> >> Cape Cod? Don't know.. I would think they'd still be dragging some up. >> > Yes, Cape Cod. Many draggers from Maine came to Mass. a couple of years > back because they discovered some untouched beds. The scallops were > running about 8 per pound. What do you pay for them in your area? Anywhere from $8 - $11 per pound.. but they step on `em with STP. -- Dan |
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Dan Logcher wrote:
> Buddy wrote: >> Dan Logcher wrote: >> >>> Buddy wrote: >>> >>>> Dan Logcher wrote: >>>> >>>>> Buddy 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. >>>>> >>>>> >>>>> >>>>> Where'd you buy them from? >>>>> >>>> From a friend whose a scallop 'dragger.' They're only a couple of >>>> hours out of the water by the time his wife has them weighed and >>>> ready. They were dragging down off the cape a few years back. Are >>>> they still? Had some great 'biscuits' come up from there. >>> >>> >>> Cape Cod? Don't know.. I would think they'd still be dragging some up. >>> >> Yes, Cape Cod. Many draggers from Maine came to Mass. a couple of >> years back because they discovered some untouched beds. The scallops >> were running about 8 per pound. What do you pay for them in your area? > > Anywhere from $8 - $11 per pound.. but they step on `em with STP. > Yes, I knew they did that with those little bay scallops, but not the ocean ones. Too bad. Our season ends 4/15 and I'm not sure I'll be able to get the 2 gals. more I ordered last night. And to Cape Cod Bob, I'm quite sure the law says that they must return the shells immediately to where they were were drug up - the larval scallops attach to the old shells and grow for a while, so removing shells screws with the cycle. I've never had the roe - is there anything you don't eat in a scallop or do you eat it all like an oyster? -- ><<XX>:> Buddy |
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On 2007-03-31 09:18:39 -0700, Buddy <why.wood.yew@bother> said:
> Yes, I knew they did that with those little bay scallops, but not the > ocean ones. Too bad. Our season ends 4/15 and I'm not sure I'll be able > to get the 2 gals. more I ordered last night. Had a confused discussion on the topic of scallops last night. In front of a plate of them. Is there really a "season" for scallops universally? Or during varying times of the year does one simply fish/harvent them elsewhere. If so doesn't that mean there is a "better" time for tasty scallops and/or a "better" time for higher prices and "fresher" (i.e. closer-to-home) delivery? I'm in SoCal, so I'm not sure if it's completely different between here, Maine, the Gulf, etc. -- ///--- |
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Gerry wrote:
> On 2007-03-31 09:18:39 -0700, Buddy <why.wood.yew@bother> said: > >> Yes, I knew they did that with those little bay scallops, but not the >> ocean ones. Too bad. Our season ends 4/15 and I'm not sure I'll be >> able to get the 2 gals. more I ordered last night. > > Had a confused discussion on the topic of scallops last night. In front > of a plate of them. > > Is there really a "season" for scallops universally? Or during varying > times of the year does one simply fish/harvent them elsewhere. If so > doesn't that mean there is a "better" time for tasty scallops and/or a > "better" time for higher prices and "fresher" (i.e. closer-to-home) > delivery? > > I'm in SoCal, so I'm not sure if it's completely different between here, > Maine, the Gulf, etc. I'm not really sure about quality in different times of the year, but our 'seasons' are the legal harvesting dates set up by the state. There might be some logic to it besides regulating competing industries like lobster fishing which requires traps and lines and dragging which raises cane with the lobster gear. -- ><<XX>:> Buddy |
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On 2007-03-31 12:03:59 -0700, Buddy <why.wood.yew@bother> said:
> Gerry wrote: >> On 2007-03-31 09:18:39 -0700, Buddy <why.wood.yew@bother> said: >> >>> Yes, I knew they did that with those little bay scallops, but not the >>> ocean ones. Too bad. Our season ends 4/15 and I'm not sure I'll be able >>> to get the 2 gals. more I ordered last night. >> >> Had a confused discussion on the topic of scallops last night. In front >> of a plate of them. >> >> Is there really a "season" for scallops universally? Or during varying >> times of the year does one simply fish/harvent them elsewhere. If so >> doesn't that mean there is a "better" time for tasty scallops and/or a >> "better" time for higher prices and "fresher" (i.e. closer-to-home) >> delivery? >> >> I'm in SoCal, so I'm not sure if it's completely different between >> here, Maine, the Gulf, etc. > I'm not really sure about quality in different times of the year, but > our 'seasons' are the legal harvesting dates set up by the state. There > might be some logic to it besides regulating competing industries like > lobster fishing which requires traps and lines and dragging which > raises cane with the lobster gear. I guess that's a start: can you tell me or point me to where I could (very generally) find out. I assume if the beginning/ending dates are within a few weeks of each other, that's all I really want to know. I'm assuming that for the NE to Mid-Atlantic the time-frame is pretty close, no? -- ///--- |
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On 2007-03-30 09:07:01 -0700, Buddy <why.wood.yew@bother> said:
> 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. I've always been hesitant to eat raw shellfish due to the possibility of neurotoxic and paralytic shellfish poisonings which don't (to the best of my knowledge) occur in raw fish. Am I being unreasonable? -- thepixelfreak |
Scallops
thepixelfreak wrote:
> On 2007-03-30 09:07:01 -0700, Buddy <why.wood.yew@bother> said: > >> 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. > > > I've always been hesitant to eat raw shellfish due to the possibility of > neurotoxic and paralytic shellfish poisonings which don't (to the best > of my knowledge) occur in raw fish. Am I being unreasonable? Depends on the season really. Red Tide doesn't usually present a problem this early in the season. We had a bad run of it two years ago, none of the local shellfish could be eaten. -- Dan |
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On 2007-03-31 14:10:57 -0700, thepixelfreak > said:
> On 2007-03-30 09:07:01 -0700, Buddy <why.wood.yew@bother> said: > >> 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. > > I've always been hesitant to eat raw shellfish due to the possibility > of neurotoxic and paralytic shellfish poisonings which don't (to the > best of my knowledge) occur in raw fish. Am I being unreasonable? Reasonable is whatever you think it is. Eat in comfort. -- ///--- |
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thepixelfreak wrote:
> On 2007-03-30 09:07:01 -0700, Buddy <why.wood.yew@bother> said: > >> 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. > > I've always been hesitant to eat raw shellfish due to the possibility of > neurotoxic and paralytic shellfish poisonings which don't (to the best > of my knowledge) occur in raw fish. Am I being unreasonable? Once 'Red Tide' is detected, the harvesting and sale of shellfish is halted. Here's more info than you might need on it http://www.maine.gov/dmr/rm/public_h...ishhotline.htm but as many times as we've closed harvesting, I've never heard of anyone contracting this poison in Maine. We used to think it was a way to get the 'clammers' off the flats and into the blueberry fields before we were 'blessed' with migrant workers from the south instead of the north. -- ><<XX>:> Buddy |
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Gerry wrote:
> On 2007-03-31 12:03:59 -0700, Buddy <why.wood.yew@bother> said: > >> Gerry wrote: >>> On 2007-03-31 09:18:39 -0700, Buddy <why.wood.yew@bother> said: >>> >>>> Yes, I knew they did that with those little bay scallops, but not >>>> the ocean ones. Too bad. Our season ends 4/15 and I'm not sure I'll >>>> be able to get the 2 gals. more I ordered last night. >>> >>> Had a confused discussion on the topic of scallops last night. In >>> front of a plate of them. >>> >>> Is there really a "season" for scallops universally? Or during >>> varying times of the year does one simply fish/harvent them >>> elsewhere. If so doesn't that mean there is a "better" time for >>> tasty scallops and/or a "better" time for higher prices and "fresher" >>> (i.e. closer-to-home) delivery? >>> >>> I'm in SoCal, so I'm not sure if it's completely different between >>> here, Maine, the Gulf, etc. > >> I'm not really sure about quality in different times of the year, but >> our 'seasons' are the legal harvesting dates set up by the state. >> There might be some logic to it besides regulating competing >> industries like lobster fishing which requires traps and lines and >> dragging which raises cane with the lobster gear. > > I guess that's a start: can you tell me or point me to where I could > (very generally) find out. I assume if the beginning/ending dates are > within a few weeks of each other, that's all I really want to know. I'm > assuming that for the NE to Mid-Atlantic the time-frame is pretty close, > no? http://www.nefsc.noaa.gov/sos/spsyn/iv/scallop/ has facts about scallops. Don't know if this will help. -- ><<XX>:> Buddy |
Scallops
On 2007-04-01 08:13:15 -0700, Buddy <why.wood.yew@bother> said:
>> I guess that's a start: can you tell me or point me to where I could >> (very generally) find out. I assume if the beginning/ending dates are >> within a few weeks of each other, that's all I really want to know. >> I'm assuming that for the NE to Mid-Atlantic the time-frame is pretty >> close, no? > http://www.nefsc.noaa.gov/sos/spsyn/iv/scallop/ has facts about > scallops. Don't know if this will help. Interesting enough, but it doesn't break down the catch by season, only by year. It also signifies the 3 basic areas for scallops in these parts, Georges bank, Gulf of Maine and the Mid-Atlantic. -- ///--- |
Scallops
Sort of on topic, I like to go to the Royal East in Cambridge (MA) and
they have live fish fairly often. They have been offering live west coast oysters (large buggers) that they steam, but they got live scallops in yesterday and I had several raw as well as untold numbers steamed with ginger and scallion. They were sweet and delicious, a bit on the smaller side (1 inch) but the raw ones were great with soy sauce and a little wasabi. Earlier in the week we had live sea urchin flown into the restaurant from Catalina Offshore and we had a little party with the spiny little echinoderms. They were great. We compared them to the top grade of urchin in a tray from COP. Sometimes they get live shrimp and giant clam, but the menu changes from day to day, so its best to call. |
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rufus wrote:
> Sort of on topic, I like to go to the Royal East in Cambridge (MA) and > they have live fish fairly often. They have been offering live west > coast oysters (large buggers) that they steam, but they got live > scallops in yesterday and I had several raw as well as untold numbers > steamed with ginger and scallion. They were sweet and delicious, a > bit on the smaller side (1 inch) but the raw ones were great with soy > sauce and a little wasabi. We had those huge steamed oysters in Chinatown a few weeks back. It seems like such a waste, but I guess its ok with West Coast ones. I don't really like them as much as East Coast. > Earlier in the week we had live sea urchin flown into the restaurant > from Catalina Offshore and we had a little party with the spiny little > echinoderms. They were great. We compared them to the top grade of > urchin in a tray from COP. Nice! I had some live sea urchin about 6 months ago, but it was horrible. I don't know what the deal was, maybe the wrong time of the season. > Sometimes they get live shrimp and giant clam, but the menu changes > from day to day, so its best to call. We've had live abalone sashimi in Chinatown a few times. Very crisp and flavorful. -- Dan |
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Dan wrote on Mon, 02 Apr 2007 10:53:41 -0400:
DL> We've had live abalone sashimi in Chinatown a few times. DL> Very crisp and flavorful. Can you get abalone sushi again? Is it particularly "alive" since I thought abalone had to be beaten to make it edible like octopus? James Silverton Potomac, Maryland E-mail, with obvious alterations: not.jim.silverton.at.comcast.not |
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James Silverton wrote:
> Dan wrote on Mon, 02 Apr 2007 10:53:41 -0400: > > > DL> We've had live abalone sashimi in Chinatown a few times. > DL> Very crisp and flavorful. > > Can you get abalone sushi again? Is it particularly "alive" since I > thought abalone had to be beaten to make it edible like octopus? Hmmm, beaten? They have live tank in the restaurant, and took out an abalone and sliced it thin. I don't think it was beaten. Maybe yelled at a little. -- Dan |
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On Mon, 02 Apr 2007 19:54:50 -0400, Dan Logcher
> wrote: >James Silverton wrote: >> Dan wrote on Mon, 02 Apr 2007 10:53:41 -0400: >> >> >> DL> We've had live abalone sashimi in Chinatown a few times. >> DL> Very crisp and flavorful. >> >> Can you get abalone sushi again? Is it particularly "alive" since I >> thought abalone had to be beaten to make it edible like octopus? > >Hmmm, beaten? They have live tank in the restaurant, and took out an >abalone and sliced it thin. I don't think it was beaten. Maybe yelled >at a little. cast aspersions on its ancestry, no doubt - not like battered shrimp. i understand that the most tender part of the abalone is the "foot". there's a chef in hong kong whose only claim to fame is how he prepares abalone - he steams it for over 24 hours layered with chicken & pork (which are then discarded). he came to LA about 15 years ago - you had to reserve a table for 4 at $775 to sample his cooking. i couldn't get 3 other people to go in on with me unfortunately. "i can spell. i just can't type." |
Scallops
Well, don't get too enamoured of scallops. They seem to be going the
way of the Maine sea urchin. "Shark decline threatens scallops" http://www.washingtontimes.com/natio...4711-4658r.htm Years ago when i was going fishing around Orchard Beach in the Bronx I bought scallops for bait and I wound up eating the scallops raw. They tasted infinitely better raw than any cooked version I ever had. I don't think it's safe to do that, though. |
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On 2007-04-03 00:36:07 -0700, said:
> Well, don't get too enamoured of scallops. They seem to be going the > way of the Maine sea urchin. > > "Shark decline threatens scallops" > > http://www.washingtontimes.com/natio...4711-4658r.htm > > Years ago when i was going fishing around Orchard Beach in the Bronx I > bought scallops for bait and I wound up eating the scallops raw. They > tasted infinitely better raw than any cooked version I ever had. I > don't think it's safe to do that, though. Hey! You were hungry! -- ///--- |
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When it comes to bloodthirsty killer carnivores sharks are strictly
amateurs compared with the bipedal ape that has overrun the planet |
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|
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> > Indeed. Another issue with sharking is the increase in sea lions and > seals. The West Coast has a big issue with that sine there are less > sharks to thins the populations. > > -- > Dan I watched a sea lion chomping abalones one after the other off a dock in northern California. |
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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? |
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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 |
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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? |
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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 |
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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 |
Scallops
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 |
Scallops
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. -- ///--- |
Scallops
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 |
Scallops
"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 |
Scallops
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 |
Scallops
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 |
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