Your 'go to’ Seafood Choice
Oct 10, 2020 | 5:06 pm
#136
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One of my favorite ways of preparing swordfish is by preparing glaze using marmalade or jam which i buy from www.Brinsjam.com or www.happygirlkitchen.com
Brins makes a grapefruit rosemary jam which is terrific on swordfish as is their lemon saffron jam which is good on chicken or fish.. Happygirlkitchen makes the most delicious marmalades. Their blood orange marmalade is especially good as glaze on salmon and if you have fresh blood oranges make a nice sauce of that juice thickened with the marmalade.
Brins makes a grapefruit rosemary jam which is terrific on swordfish as is their lemon saffron jam which is good on chicken or fish.. Happygirlkitchen makes the most delicious marmalades. Their blood orange marmalade is especially good as glaze on salmon and if you have fresh blood oranges make a nice sauce of that juice thickened with the marmalade.
I often use a jam or marmalade (usually apricot or fig) as a glaze/marinade but I like to cut it with a vinegar because i like the sweet and savory combo.
Oct 10, 2020 | 5:27 pm
#138
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Oct 10, 2020 | 7:08 pm
#139
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But no reason that you can't do that for baking---I think it would be great and I don't think you would have to worry about burning so just put it on at the beginning.
Oct 10, 2020 | 7:19 pm
#140
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I can't imagine anything more quintessential SF than a seafood meal at Tadisch or Sam's.
I have fond memories of a liberal business expense policy while working in the FiDi. Swinging an employer paid lunch in a private booth was the pinnacle of expense report management.
I have fond memories of a liberal business expense policy while working in the FiDi. Swinging an employer paid lunch in a private booth was the pinnacle of expense report management.
Oct 10, 2020 | 7:41 pm
#141
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Oct 10, 2020 | 8:10 pm
#142
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Oct 10, 2020 | 8:25 pm
#143
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i want to try the first option, since its your absolute favorite. Which temperature and for how long? Each piece is 5-8oz. The Kirkland bag suggests 400 at 10-12min but after thawing for 8 hours. For How long do you bake it?
Oct 28, 2020 | 8:59 pm
#144
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Are all wild scallops also frozen at sea? So no point in buying scallops at the butcher or grocery store butcher?
im still making a near lifestyle adjustment to this idea of frozen seafood. This is all just mega big for me. Its like when I first ice skated in 2016!
im still making a near lifestyle adjustment to this idea of frozen seafood. This is all just mega big for me. Its like when I first ice skated in 2016!
Oct 28, 2020 | 9:08 pm
#145
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Deep sea scallops tend to be frozen at sea, but during my annual visit to Cape Cod (where I was born), we always make it a point to have at least one meal featuring fresh scallops. They are pretty good.
Oct 28, 2020 | 9:37 pm
#146
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I haven't seen bay scallops in quite a while but I think they are mostly frozen or defrosted.
Oct 28, 2020 | 10:11 pm
#147
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No,.not all sea scallops are flash frozen. There are dry day boat scallops (very pricey) that you would find at a seafood market. Since it matters to you I would ask at grocery store if they were previously frozen.
I haven't seen bay scallops in quite a while but I think they are mostly frozen or defrosted.
I haven't seen bay scallops in quite a while but I think they are mostly frozen or defrosted.
i bought Dungeness crab at Sf Costco which is sold both fresh and fresh, previously frozen - now its just previously frozen.
but I can see his scallops are mostly frozen.
this does make me wonder about Hawaiian fish sold at restaurants in mAui.
Oct 28, 2020 | 10:53 pm
#148
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if I see wild scallops at Costco, I might just go that route.
i bought Dungeness crab at Sf Costco which is sold both fresh and fresh, previously frozen - now its just previously frozen.
but I can see his scallops are mostly frozen.
this does make me wonder about Hawaiian fish sold at restaurants in mAui.
i bought Dungeness crab at Sf Costco which is sold both fresh and fresh, previously frozen - now its just previously frozen.
but I can see his scallops are mostly frozen.
this does make me wonder about Hawaiian fish sold at restaurants in mAui.
Oct 29, 2020 | 12:47 am
#149
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*eta "not" in front of sure
Last edited by moondog; Oct 29, 2020 at 9:33 am
Oct 29, 2020 | 9:05 am
#150
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When I went halibut fishing in Alaska, the fishing outfit vacuum packed and froze the halibut because they claimed that it keeps exceptionally well in a frozen state. We caught a lot of cod at the same time, which I actually prefer to halibut, but they advised us only to keep what we thought we could eat within a day or two because freezing and defrosting messes up the flavour. I'm sure I buy that though because most of the cod I eat in Shanghai is Icelandic, and it's obviously not being flown in fresh daily. It tastes really good btw.