Years ago, before I gave any thought to parasites and stuff like that,
I used to buy a bunch of scallops at the regular fish market and just
eat them raw. Delicious. Infinitely better than cooked scallops.
Scallops are common, and they taste far better than stuff like octopus
and sea clams and shrimp, in my opinion - so why isn't scallop sushi
more common?

"werewolf" > wrote in message
om...
> Years ago, before I gave any thought to parasites and stuff like that,
> I used to buy a bunch of scallops at the regular fish market and just
> eat them raw.

Scallops do not have parasites.

> Delicious. Infinitely better than cooked scallops.

As long as they are very, very fresh. Otherwise, they become a great "diet"
food.

> Scallops are common, and they taste far better than stuff like octopus
> and sea clams and shrimp, in my opinion - so why isn't scallop sushi
> more common?

Don't know . . . I love fresh scallops, nigiri sushi or sashimi.

In article >, D. Lutjen
> wrote:

> > Years ago, before I gave any thought to parasites and stuff like that,
> > I used to buy a bunch of scallops at the regular fish market and just
> > eat them raw.
>
> Scallops do not have parasites.
>
> > Delicious. Infinitely better than cooked scallops.
>
> As long as they are very, very fresh. Otherwise, they become a great "diet"
> food.
>
> > Scallops are common, and they taste far better than stuff like octopus
> > and sea clams and shrimp, in my opinion - so why isn't scallop sushi
> > more common?
>
> Don't know . . . I love fresh scallops, nigiri sushi or sashimi.

Man-o-man I love scallop sashimi. But they have to be live or the
sushi-chef won't prep them. Cooked with the mayo-slop on them or
cooked (I assume) in a spicy-scallop roll is fine too. But I love thin
scallop sashimi.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

Gerry wrote:
> In article >, D. Lutjen
> > wrote:
>
>
> Man-o-man I love scallop sashimi. But they have to be live or the
> sushi-chef won't prep them. Cooked with the mayo-slop on them or
> cooked (I assume) in a spicy-scallop roll is fine too. But I love thin
> scallop sashimi.

Much better raw than cooked.. I won't order scallop sushi unless its raw.

--
Dan

In article >,
Dan Logcher > wrote:

> Gerry wrote:
> > In article >, D. Lutjen
> > > wrote:
> >
> >
> > Man-o-man I love scallop sashimi. But they have to be live or the
> > sushi-chef won't prep them. Cooked with the mayo-slop on them or
> > cooked (I assume) in a spicy-scallop roll is fine too. But I love thin
> > scallop sashimi.
>
> Much better raw than cooked.. I won't order scallop sushi unless its raw.


Yeah, I prefer the raw. One of my favorite local sushi bars makes a
scallop special. It's basically chopped up scallop mixed with tobiko,
mayo and a little scallion served gunkan style. They serve it cooked
that way as well but I definitely prefer the raw.

Scott

wrote:
> In article >,
> Dan Logcher > wrote:
>
>
>>Gerry wrote:
>>
>>>In article >, D. Lutjen
> wrote:
>>>
>>>
>>>Man-o-man I love scallop sashimi. But they have to be live or the
>>>sushi-chef won't prep them. Cooked with the mayo-slop on them or
>>>cooked (I assume) in a spicy-scallop roll is fine too. But I love thin
>>>scallop sashimi.
>>
>>Much better raw than cooked.. I won't order scallop sushi unless its raw.
>
>
>
> Yeah, I prefer the raw. One of my favorite local sushi bars makes a
> scallop special. It's basically chopped up scallop mixed with tobiko,
> mayo and a little scallion served gunkan style. They serve it cooked
> that way as well but I definitely prefer the raw.

Funny you should say that.. I just got back from meeting with some friends
for sushi, and we had this. It was quite good, but I think I prefer straight
up nigiri zushi when eating scallop.

--
Dan

Gerry wrote:
> In article >, D. Lutjen
> > wrote:
>
>
> Man-o-man I love scallop sashimi. But they have to be live or the
> sushi-chef won't prep them. Cooked with the mayo-slop on them or
> cooked (I assume) in a spicy-scallop roll is fine too. But I love thin
> scallop sashimi.

Much better raw than cooked.. I won't order scallop sushi unless its raw.

--
Dan

In article >, D. Lutjen
> wrote:

> > Years ago, before I gave any thought to parasites and stuff like that,
> > I used to buy a bunch of scallops at the regular fish market and just
> > eat them raw.
>
> Scallops do not have parasites.
>
> > Delicious. Infinitely better than cooked scallops.
>
> As long as they are very, very fresh. Otherwise, they become a great "diet"
> food.
>
> > Scallops are common, and they taste far better than stuff like octopus
> > and sea clams and shrimp, in my opinion - so why isn't scallop sushi
> > more common?
>
> Don't know . . . I love fresh scallops, nigiri sushi or sashimi.

Man-o-man I love scallop sashimi. But they have to be live or the
sushi-chef won't prep them. Cooked with the mayo-slop on them or
cooked (I assume) in a spicy-scallop roll is fine too. But I love thin
scallop sashimi.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

werewolf wrote:
> Years ago, before I gave any thought to parasites and stuff like that,
> I used to buy a bunch of scallops at the regular fish market and just
> eat them raw. Delicious. Infinitely better than cooked scallops.
> Scallops are common, and they taste far better than stuff like octopus
> and sea clams and shrimp, in my opinion - so why isn't scallop sushi
> more common?

We have scallop sushi all year round.. Our regular place serves them either
nigiri or chopped up in a gunkan, with optional spicy sauce. Fantastic
either way!

--
Dan

"Scallops do not have parasites."

Then is it safe to eat ordinary scallops raw that I find at an
ordinary fish market if they seem to be (smell) very fresh?





"As long as they are very, very fresh. Otherwise, they become a great
"diet"
food."


Meaning what? They will make you sick?





"But they have to be live or the
sushi-chef won't prep them."


I don't recall ever seeing live scallops for sale. Why must they be
live?

In article >, werewolf
> wrote:

> "But they have to be live or the sushi-chef won't prep them."
>
> I don't recall ever seeing live scallops for sale. Why must they be
> live?

I don't know, ask the chef. I ask if they have scallop for sashimi and
they say no--we only have frozen today.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

werewolf wrote:
> "Scallops do not have parasites."
>
> Then is it safe to eat ordinary scallops raw that I find at an
> ordinary fish market if they seem to be (smell) very fresh?

Becareful of bacteria. Ordinary fish markets may not have the
best fish handling, and may cross contaminate.

> "As long as they are very, very fresh. Otherwise, they become a great
> "diet"
> food."
>
> Meaning what? They will make you sick?

They could.. be sure to ask for scallops that you can serve raw.

> "But they have to be live or the
> sushi-chef won't prep them."
>
> I don't recall ever seeing live scallops for sale. Why must they be
> live?

That's the freshest they come.. This particular sushi chef just wanted
to serve the freshest scallops.

--
Dan

"werewolf" > wrote in message
om...
> "Scallops do not have parasites."
>
> Then is it safe to eat ordinary scallops raw that I find at an
> ordinary fish market if they seem to be (smell) very fresh?
>

For what it's worth...in all of the Japanese Grocery Stores in the New York
area
non-frozen scallops are packaged with either "for raw consumption" or "for
cooking"
written in Japanese. I have always assumed that the latter were simply the
former that
had been on the shelves a bit longer.

Musashi wrote:

> "werewolf" > wrote in message
> om...
>
>>"Scallops do not have parasites."
>>
>>Then is it safe to eat ordinary scallops raw that I find at an
>>ordinary fish market if they seem to be (smell) very fresh?
>>
>>
>
> For what it's worth...in all of the Japanese Grocery Stores in the New York
> area
> non-frozen scallops are packaged with either "for raw consumption" or "for
> cooking"
> written in Japanese. I have always assumed that the latter were simply the
> former that
> had been on the shelves a bit longer.

They may also differ if wet or dry scallops. A preservative is added to
scallops to keep them fresher and bulk them up a bit. I would not use wet
scallops for sushi, as it has a tinny taste.

--
Dan

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "werewolf" > wrote in message
> > om...
> >
> >>"Scallops do not have parasites."
> >>
> >>Then is it safe to eat ordinary scallops raw that I find at an
> >>ordinary fish market if they seem to be (smell) very fresh?
> >>
> >>
> >
> > For what it's worth...in all of the Japanese Grocery Stores in the New
York
> > area
> > non-frozen scallops are packaged with either "for raw consumption" or
"for
> > cooking"
> > written in Japanese. I have always assumed that the latter were simply
the
> > former that
> > had been on the shelves a bit longer.
>
> They may also differ if wet or dry scallops. A preservative is added to
> scallops to keep them fresher and bulk them up a bit. I would not use wet
> scallops for sushi, as it has a tinny taste.
>

This is news to me. I am familiar only with regular scallops (which look wet
to me) and
the Chinese dried scallops used for stock.
Can you differentitate between the scallops with preservatives, and the ones
without
without eating them?

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "werewolf" > wrote in message
> > om...
> >
> >>"Scallops do not have parasites."
> >>
> >>Then is it safe to eat ordinary scallops raw that I find at an
> >>ordinary fish market if they seem to be (smell) very fresh?
> >>
> >>
> >
> > For what it's worth...in all of the Japanese Grocery Stores in the New
York
> > area
> > non-frozen scallops are packaged with either "for raw consumption" or
"for
> > cooking"
> > written in Japanese. I have always assumed that the latter were simply
the
> > former that
> > had been on the shelves a bit longer.
>
> They may also differ if wet or dry scallops. A preservative is added to
> scallops to keep them fresher and bulk them up a bit. I would not use wet
> scallops for sushi, as it has a tinny taste.

The most popular 10/20 scallop for sushi, packed by Seiho Shoji in Japan, is
a 25% tri-poly. No chemical taste whatsoever but, then again, thems in
Japan are packing for the to-be-consumed-raw market.

"werewolf" > wrote in message
om...
> "Scallops do not have parasites."
>
> Then is it safe to eat ordinary scallops raw that I find at an
> ordinary fish market if they seem to be (smell) very fresh?

I wouldn't . . . they won't have parasites but gawd knows how they've been
handled.

> "As long as they are very, very fresh. Otherwise, they become a great
> "diet"
> food."
>
> Meaning what? They will make you sick?

Yup. Very sick.

werewolf wrote:

> Years ago, before I gave any thought to parasites and stuff like that,
> I used to buy a bunch of scallops at the regular fish market and just
> eat them raw. Delicious. Infinitely better than cooked scallops.
> Scallops are common, and they taste far better than stuff like octopus
> and sea clams and shrimp, in my opinion - so why isn't scallop sushi
> more common?


Actually Spicy Scallop Handroll is my favorite, way over Salmon Skin
or Tuna of the same format.

But it helps to have them make the spicy sauce right. Besides fresh
ingredients, that is the make of break aspect.


TBerk

T > wrote in message m>...

> Actually Spicy Scallop Handroll is my favorite, way over Salmon Skin
> or Tuna of the same format.
>
> But it helps to have them make the spicy sauce right. Besides fresh
> ingredients, that is the make of break aspect.
>
>
> TBerk

Mmmmmmm.....oh yes. I had some of this not too long ago. The chef
topped it off with some golden flying fish roe. The color and added
crunch really added to it.

Another dish that I had once was fried bay scallops wrapped up
futomaki style. Wasn't bad at all, but it was kinda hard to handle.
The next time I got it, I asked that each scallop be put into a gunkan
wrap. The chef surprised the hell out of me. He made a paste of uni
and mayonnaise that went into the bottom of the gunkan. The fried bay
scallop went in next, and a very thin slice of salted cucumber went on
top. Jeez, that was good.

My favorite scallop item has to be a 'nigiri shooter' They use a live
scallop, and serve 2 pieces of nigiri. The shooter comes in with the
rest of the meat in the shell. They chop it up a bit, then top it with
cucumber & daikon shreds. A little ponzu goes on and it's down the
hatch.

Jim S.

Jim S. wrote:
> T > wrote in message m>...
>
> My favorite scallop item has to be a 'nigiri shooter' They use a live
> scallop, and serve 2 pieces of nigiri. The shooter comes in with the
> rest of the meat in the shell. They chop it up a bit, then top it with
> cucumber & daikon shreds. A little ponzu goes on and it's down the
> hatch.

That sounds tasty!!! I've got to score some fresh scallops!

--
Dan

"Dan Logcher" > wrote in message
...
> Jim S. wrote:
>> That sounds tasty!!! I've got to score some fresh scallops!

Boston has got to have some place that have fresh scallops. My local
upscale grocery will order them for me ( granted at an absurd price) but if
you've never had them fresh out of the shell it would be worth it for the
first time. Maine and California are really the places to get them fresh.
but the rest for us unwashed may indulge from time to time.

Michael wrote:
> "Dan Logcher" > wrote in message
> ...
>
>>Jim S. wrote:
>>
>>>That sounds tasty!!! I've got to score some fresh scallops!
>>
>
> Boston has got to have some place that have fresh scallops. My local
> upscale grocery will order them for me ( granted at an absurd price) but if
> you've never had them fresh out of the shell it would be worth it for the
> first time. Maine and California are really the places to get them fresh.
> but the rest for us unwashed may indulge from time to time.

That's what I mean, fresh out of the shell.. I want to find some place in
Maine where the fisherman eat scallops and urchins out of the shell.

I was in the Bahamas back in 1994, on one of the less populated islands.
I saw locals with a pickup truck full of conch, and they were eating it
right out of the shell. I was drooling..

--
Dan

T > wrote in message m>...

> Actually Spicy Scallop Handroll is my favorite, way over Salmon Skin
> or Tuna of the same format.
>
> But it helps to have them make the spicy sauce right. Besides fresh
> ingredients, that is the make of break aspect.
>
>
> TBerk

Mmmmmmm.....oh yes. I had some of this not too long ago. The chef
topped it off with some golden flying fish roe. The color and added
crunch really added to it.

Another dish that I had once was fried bay scallops wrapped up
futomaki style. Wasn't bad at all, but it was kinda hard to handle.
The next time I got it, I asked that each scallop be put into a gunkan
wrap. The chef surprised the hell out of me. He made a paste of uni
and mayonnaise that went into the bottom of the gunkan. The fried bay
scallop went in next, and a very thin slice of salted cucumber went on
top. Jeez, that was good.

My favorite scallop item has to be a 'nigiri shooter' They use a live
scallop, and serve 2 pieces of nigiri. The shooter comes in with the
rest of the meat in the shell. They chop it up a bit, then top it with
cucumber & daikon shreds. A little ponzu goes on and it's down the
hatch.

Jim S.

"werewolf" > wrote in message
om...
> Years ago, before I gave any thought to parasites and stuff like that,
> I used to buy a bunch of scallops at the regular fish market and just
> eat them raw.

Scallops do not have parasites.

> Delicious. Infinitely better than cooked scallops.

As long as they are very, very fresh. Otherwise, they become a great "diet"
food.

> Scallops are common, and they taste far better than stuff like octopus
> and sea clams and shrimp, in my opinion - so why isn't scallop sushi
> more common?

Don't know . . . I love fresh scallops, nigiri sushi or sashimi.

werewolf wrote:

> Years ago, before I gave any thought to parasites and stuff like that,
> I used to buy a bunch of scallops at the regular fish market and just
> eat them raw. Delicious. Infinitely better than cooked scallops.
> Scallops are common, and they taste far better than stuff like octopus
> and sea clams and shrimp, in my opinion - so why isn't scallop sushi
> more common?


Actually Spicy Scallop Handroll is my favorite, way over Salmon Skin
or Tuna of the same format.

But it helps to have them make the spicy sauce right. Besides fresh
ingredients, that is the make of break aspect.


TBerk

Anonymous Sender wrote:
> NOTE: This message was sent thru a mail2news gateway.
> No effort was made to verify the identity of the sender.
> --------------------------------------------------------
>
>
>>Here in the Carolinas we can get urchins off the
>>artificial breakers (crabs also) for the taking. My
>>wife and kids are amazed the dad would take a spoon
>>out on the breakers and sit and eat urchin guts. Never
>>educate them too much, it will cut down on your eats.
>
>
> Technically, isn't that "urchin gonads" (roe and milt) and
> not "urchin guts"?

It is, but guts covers anything on the inside. To child watching,
It would be guts.

--
Dan

Nomen Nescio wrote:
>>I took my kids fishing when they were real young but
>>their attention span is so short you had better have
>>other things for them to do or be in your backyard.
>
>
> Clamming should keep them busy. And lobstering should
> give them plenty of time to do other things.

Except both clamming and especially lobstering have very
expensive license fees. Sal****er fishing is free.

--
Dan

Nomen Nescio wrote:
>>I took my kids fishing when they were real young but
>>their attention span is so short you had better have
>>other things for them to do or be in your backyard.
>
>
> Clamming should keep them busy. And lobstering should
> give them plenty of time to do other things.

Except both clamming and especially lobstering have very
expensive license fees. Sal****er fishing is free.

--
Dan