Thread: Local Seafood?
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11-09-2017, 02:12 PM #11
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funny how things work. fresh seafood isn't always fresh or local when you are sitting literally by waves at your feet that the fish spend their days. yet i go into a bar and ask for an imported beer and a coor's light is served and i get a, "well it's imported from colorado!"
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11-09-2017, 02:34 PM #12
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That always cracks me up when US produced beer is sold as an import.
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11-09-2017, 04:09 PM #13
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Years back I was at a place that had Killian's Irish Red on the import list.
Its brewed in the USA by Miller-Coors!Carl
Life is too short to drink bad beer.
Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present stock assessment methods. It is only an anecdotal report on or comment concerning local observations. Your results may vary.
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11-09-2017, 05:01 PM #14
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Why is crawfish and catfish and talapia called "sea food" when they live in fresh water?
When I was a kid in the 1960s "FRESH SEAFOOD" meant LOCALLY CAUGHT, non-frozen fish, oysters, shrimp and crabs.
Now the fish are practically anything but local, and almost always frozen.
My wife remarks how I NEVER order fish in restaurants except the occasional grilled tuna or mahi or the increasingly rare all-you-can-eat mullet ;-)Last edited by Pier#r; 11-09-2017 at 05:09 PM.
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11-09-2017, 05:14 PM #15
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People eat mullet by choice?
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11-09-2017, 05:57 PM #16
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Fresh fried mullet is great! I've been very happy to discover that there are very few, "trash fish" (those not fit to eat under any circumstances). Most of the time, one just needs to know how to prepare the fish. In the case of mullet, you just fillet them, shake them up with your favorite coating ( I like McCormick's Cajun Seafood mix) and fry 'em up! The fresher, the better!
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11-09-2017, 06:06 PM #17
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... and don't fergit the roe and gizzards ;-)
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11-09-2017, 06:43 PM #18
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I admit to boiling my unused live bait shrimp on occasion but "fresh" dead shrimp decomposes quickly even under refrigeration or in a cooler. Take it home and cook that day. Most of the gulf shrimp served in GS/OB is IQF which is the best way to preserve flavor. "Fresh" shrimp in supermarkets is usually previously frozen, just thawed for presentation in a seafood case. The quality of fresh fish degrades pretty quickly too so most restaurants serve previously frozen fish. I don't get upset eating something from Louisiana but I don't come down here to eat Asian tilapia that was fed chicken poop or shrimp that was fed rotten fish scraps and antibiotics, or the striped pangus Mekong Delta catfish.
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11-10-2017, 01:44 PM #19
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11-10-2017, 02:03 PM #20
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Joe Patty’s Andy the pier are my only 2 must do for every visit down there. Amazing quality and prices!
Well, after several hours making phone calls, I was able to track down a certain manufacturer’s service center in California. Thankfully, they agreed to send out my needed parts. These were left over...
You would think I would know this!