Your 'go to’ Seafood Choice
Jan 29, 2020, 9:24 am
#1
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Your 'go to’ Seafood Choice
Is there one menu choice under the Seafood column that rules out anything else if you see it? Living on or near the Gulf coast for the last 7 years, for me, that’s grouper. I really enjoy almost any fish, but if I have trouble making up my mind, I’ll have the grilled grouper, please. The only exception might be if there’s a fish on the menu I’ve never tried.
In the northeast or on the west coast, of course it’s different. Cod up north and sand dabs if I spot them out west. And in the Midwest, it’s walleye.
In the northeast or on the west coast, of course it’s different. Cod up north and sand dabs if I spot them out west. And in the Midwest, it’s walleye.
Jan 29, 2020, 2:51 pm
#3
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Jan 29, 2020, 3:01 pm
#4
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It depends on where I am, but generally it's probably octopus for me. That assumes I'm at a restaurant I deem knowledgeable about cooking it. Oysters are right there as a close runner up.
The safe choice (let's say I'm in Kansas but want seafood and it's not a top class seafood place) for me is shrimp.
To the OP - I love grouper too, especially grilled, good choice. And walleye is excellent, especially for a Friday fish fry. If you haven't had fried Perch (WI, IL, MI, etc.) give it a try next time.
The safe choice (let's say I'm in Kansas but want seafood and it's not a top class seafood place) for me is shrimp.
To the OP - I love grouper too, especially grilled, good choice. And walleye is excellent, especially for a Friday fish fry. If you haven't had fried Perch (WI, IL, MI, etc.) give it a try next time.
Jan 29, 2020, 3:27 pm
#5
Join Date: Aug 2008
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I am a fan of most types of seafood, but I really, really love diver scallops.
Grilled wild salmon ( and even the farm-raised variety) is also a favorite and it is often my “default” choice if there are no other appealing seafood choices on the menu.
Grilled wild salmon ( and even the farm-raised variety) is also a favorite and it is often my “default” choice if there are no other appealing seafood choices on the menu.
Jan 29, 2020, 3:50 pm
#6
Join Date: Jul 2013
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I live on the Gulf Coast, so fresh seafood is plentiful.
Trigger fish is phenomenal. Also, there's nothing better than steamed Royal Red shrimp.
Lionfish is plentiful around here, mainly because they're a terribly invasive species, but they do taste pretty good.
When available, I'm partial to grilled Georgia Mountain Trout... usually needs cheese grits, bacon jam, and green beans on the side.
Trigger fish is phenomenal. Also, there's nothing better than steamed Royal Red shrimp.
Lionfish is plentiful around here, mainly because they're a terribly invasive species, but they do taste pretty good.
When available, I'm partial to grilled Georgia Mountain Trout... usually needs cheese grits, bacon jam, and green beans on the side.
Jan 29, 2020, 6:06 pm
#8
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Does sushi count? 
We have great seafood here in Maine. I have never really cared for lobster that much (too much work - though lobster rolls are good). I've started liking oysters since moving here. As a nice Jewish boy, I'll always love salmon.
We have great seafood here in Maine. I have never really cared for lobster that much (too much work - though lobster rolls are good). I've started liking oysters since moving here. As a nice Jewish boy, I'll always love salmon.
Jan 30, 2020, 5:18 am
#12
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Jan 30, 2020, 3:18 pm
#14
Join Date: Nov 2012
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I prefer to eat it raw and sliced thin - this is how I've usually seen it served in American seafood bars. I've also had it poached or sauteed, which is how I've seen it prepared in Chinese restaurants, but I feel the additional sauces tend to distract from the taste.
Geoduck has the chewy texture of a clam, but has none of the metallic taste. When eaten raw, there's also a little crunchiness to it. I'd compare the flavor and texture more closely to a very sweet lobster tail with a hint of clean-tasting clam juice.
Geoduck has the chewy texture of a clam, but has none of the metallic taste. When eaten raw, there's also a little crunchiness to it. I'd compare the flavor and texture more closely to a very sweet lobster tail with a hint of clean-tasting clam juice.
Jan 30, 2020, 4:23 pm
#15
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If the fish is fresh, and I am not feeling adventurous, grilled Dover Sole. You can’t get better than that. But if the restaurant is a specialist seafood restaurant, then I would order whatever was landed that day.
Tomorrow evening it’s Dover Sole for a special dinner. On Sunday it will be moules marinieres, both assuming the fishmonger has them in fresh tomorrow.
Tomorrow evening it’s Dover Sole for a special dinner. On Sunday it will be moules marinieres, both assuming the fishmonger has them in fresh tomorrow.