SeafoodSuzy

mrs. shook, I love your bloggy! I haven't seen your dad in awhile.

How about treating the king crab legs ceviche style. I know they're cooked, but how about a quick marinade of the chillled chunks of the meat with lime juice then drain and add diced red or sweet white onion, diced tomatoes, chunks of avocado and some minced jalapeno with a little s&p? Serve with white tortilla chips. Of course cilantro would be a natural addition, but not for me since I generally hate the stuff. I agree the with above posters, melted butter and lemon, with maybe a bit of hot sauce on the side is the way I like them the most. ← mmmm! Ceviche... Is the claw or the leg meat the better part? Or is it just a personal preference thing? ← I would go for the leg meat, but that really is my personal preference. For my tastes, the leg meat has a more substantial, meaty texture but I think the claw meat would work as well. Also, try to experiment with other types of ceviches mixtures like those utilizing coconut milk and ginger. I have chef Douglas Rodriguez' Ceviche cookbook (HERE at Amazon) which I purchased at his Miami restaurant several years ago. It's fantastic and has a lot of great ceviche and ceviche-style preparations. Please let us know what you come up with. ← I sure will! We had fresh Florida Stone Crab claws last week. Are they good? What about snow crab?

How about treating the king crab legs ceviche style. I know they're cooked, but how about a quick marinade of the chillled chunks of the meat with lime juice then drain and add diced red or sweet white onion, diced tomatoes, chunks of avocado and some minced jalapeno with a little s&p? Serve with white tortilla chips. Of course cilantro would be a natural addition, but not for me since I generally hate the stuff. I agree the with above posters, melted butter and lemon, with maybe a bit of hot sauce on the side is the way I like them the most. ← mmmm! Ceviche... Is the claw or the leg meat the better part? Or is it just a personal preference thing?

Hey! I was wondering if any of you wonderful eGulleters have any input or opinion about these great legs. I've been selling King Crab(Red and Golden), Snow Crab, and Dungeness Crab for years, and I wonder if there are any good recipes or preparation methods you guys would like to share. I'm a little wary of trying them, as frequently as I have to steam (microwave) them for my customers. Thank you in advance

...Loves Milo.....

Great News! 13-17 count heads-on shrimp will be back at the Teeter next week! And here's the recipe for shrimp & grits, courtesy of a wonderful customer: Chelsea Shrimp and Grits The Grits 16 oz. heavy cream 21.5 oz. whole milk 6.5 oz. grits, preferably stone ground 2 Tbl. salted butter Bring milk and cream to a boil, then add grits and butter. After mixing well, turn the heat to low and cook for about twenty minutes. Season with salt and white pepper to taste. The Shrimp 6-8 large shrimp per person ( About two pounds of the heads-on) 1 pound andouille sausage, sliced 1 1/2 pounds sliced white mushrooms 1 large diced red tomato, or several smaller tomatoes 2 diced scallions 1 1/2 tsp. chopped garlic 12 oz. shredded cheddar-jack cheese blend (Optional; 1/4 cup of Durkee's or other hot sauce, mixed with 1 tsp. Worcestershire sauce) cooked grits Saute shrimp and set aside. Saute garlic, sausage, mushrooms, tomatoes, and scallions. Add shrimp, and then pour in hot sauce mixture a little at a time to taste. Portion grits on plate. Using a slotted spoon scoop shrimp mixture on top of grits and then add a little of the sauce to taste. Top each portion with a handful of cheese. Serves six. ** Note, I did tweak this recipe a bit. I didn't use a "handful" of cheese, but I am not really a cheesy person. I also ommited the hot sauce mixture completely the first time I made this, and it still turned out fantastic. I was entertaing some friends with terribly jaded tastebuds.

I miss the heads-on shrimp here in this Teeter. we have not had them in months. they were awesome!!! I used them to make some unbelievably good shrimp and grits.

It is whole rainbow trout, heads and tails still remain. Good for stock? Too oily? Should I buy a few and freeze them? can they be cooked whole?

Yay!! Back to resurrect my thread from the spooky clutches of Page 4! I had a wonderful time trying out some interesting fishies in the past few weeks. It has been absolutely awesome. On to the food! We had some beautiful Tigerfish last week, that had a gorgeous spotted skin. It's flesh reminded me of a firm catfish's. Soo... I bought one piece that weighed about a half a pound, and I cut it in half and removed the skin. I used steverino's "miller's wife" recipe for one piece(Guess who found Meyer lemons! ) and it was really awesome. It had a nice flavor, not strong at all. I used a little smoked paprika in the flour. Now, I googled and Yahoo-ed recipes for Tigerfish (also called Pintado) and came up with Nada. And I can't let it go to waste! So i froze it It did come in fresh, but I hate to freeze fish. Right now, we have some fresh Rainbow Trout from Idaho (finally found the state, Ted!), and in trying to sell three cases of it by the sell-by date, it has been marked down to $2.99plb. Should I get some? Is it tasty? Please report on any experience with these lovely creatures. Thanks in advance!

Sorry Ted! We would not sell you a wormy cod, we would trash it. And the frozen cod from Iceland is great. Only the fresh, I've had problems with. Yup, the golden trout are farm-raised. The tag on the box proudly proclaims "Product of the U.S." but does not tell me the exact state. I'm sure I could do a little digging and find out!

dijon mustard? any special kind? or just your favorite? And this may sound strange, but does salmon have a strong fishy taste? Do you prefer farm raised or wild caught? ← No, salmon isn't "fishy" it tastes like it smells, as long as it is fresh. Wild is, IMHO, always better than farmed. I've just discovered Myer lemon juice for fish; WOW! I only just found Myer lemons in FL this past week, in a semi-gourmet Publix. They're YUMMY! I Micro-Planed the zest from the one I used tonight and stuck it in the freezer for future reference, and juiced the lemon over my baked stuffed clams for supper. Amazing! ← I wish I could find some of those lemons here. no such luck. And what kind of flavor difference is there between the wild and farm raised?

dijon mustard? any special kind? or just your favorite? And this may sound strange, but does salmon have a strong fishy taste? Do you prefer farm raised or wild caught?

This sounds awesome! It's very simple, and many of my customers are seniors.. they have a 5% discount on Thursdays. I can't wait to to try this experiment at home.

Hmmm. sounds wonderful. The only fish I would not use for that is fresh cod. It's tasty, but I've run across a few worms.. Yuck.

Catfish just begs to be fried. If that is not to someone's liking, they stand up to a Thai style curry great. Since you are in NC, a great tip would be to turn some customers on to BBQ salmon. Whether homemade, favorite brand, grilled or broiled it is one of the best things in my opinion to happen to salmon. I can't say that for any other fish, but it holds up well. ← BBQ....mmm. How bout a recipe?