onobond

Having that in mind for my next ANC MR.

How far from ANC would you need to travel to experience this?

beckoa

A scenic 4 hour drive (or 7H will speed this up if you like )

BamaVol

I have eaten my share of raw clams, but that's about it.

However, having moved to a coastal town with a resident fishing fleet, we are treated to just off the boat snapper, grouper and shrimp almost any time we want it. I prefer it hot off the grill though. If I was an oyster fan, I suppose I'd be in heaven, but can't stand the texture.

cblaisd

All: If you have an answer to the op's question, feel free to civilly and respectfully post.

If you want to debate meat-ending/veganism/vegetarianism/etc., then please start a thread in OMNI to do so. Posts that are no on-topic, therefore, for this thread have been deleted.

Thanks,

cblaisd
Moderator, Dining Buzz

SeriouslyLost

Depends on the fishery, but usually it's chilled rather than frozen. A couple of the New Zealand fishing companies developed a transport method for blue fin tuna whereby they caught and stored it live for shipping to Japan. Can't get fresher than that for when it reaches market.

Of the ones on the slides, I've seen most of the Japanese ones and they always pretty much freaked me out. I don't like my food running around the plate at me. And uni is just disgusting anyway.

One I saw in Japan, but that wasn't on the slides, was a shabushabu recipe where towards the end you threw a sodding great lump of tofu fresh from the fridge into the broth, turn the heat way back up, and then drop half a dozen small live fish (no idea what kind, but ~3-5cms) into the pot as well. They freak out and burrow into the tofu because it's still cool inside. And then they (usually) die and you have fresh fish with your tofu as you spoon it into the bowl for the last course.

crabbing

if you're letting the suckers do this, you're doing it very, very wrong. people die from swallowing tentacles that stick to their throats.

uszkanni

There's a Thai version of this but instead of tofu they use some sort of water spinach/morning glory/hollow stemmed veggie into which the fish run.

beckoa

@ TYO DO II and went with several others to a restaurant specializing in seafood. I ordered a 4 variety assortment of sashimi. One of the fish came out with the full body, with cut fillets relocated on top. The fish proceeded to move its gills and mouth Tasty indeed.

I'll let others post pics

phillygold

I used to eat slices of fresh yellowfin tuna that I caught on the way back into port. A couple of years ago I read about the nasty stuff that resides in some tuna, and why it is frozen by law...then thawed. That put an end to that practice.

Still nothing better than fish prepared the same day that I catch it. I can absolutely taste the difference.

dolcevita

We love fresher than fresh oysters but everything else must be a former whatever-it-was, pining-for-the-fjords, and all that.