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

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

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

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

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

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

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

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

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

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.
--
///---

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

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?

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

"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

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