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Thread: local varieties of seafood

  1. #1
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    Default local varieties of seafood

    Inspired by the Maine versus Canadian lobster thread

    What are the common varieties of local seafood, both recreationally and commercially available to you? What do you tend to purchase at the fishmonger or order at restaurants and what do you prefer to fish for yourself?
    Simpler is better, except when complicated looks really cool.

  2. #2
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    Default Re: local varieties of seafood

    Does Dulse count?
    If I use the word "God," I sure don't mean an old man in the sky who just loves the occasional goat sacrifice. - Anne Lamott

  3. #3
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    Default Re: local varieties of seafood

    Quite honestly, and since I shop in a supermarket, I have no clue as to what fish is 'local' (caught in New England waters), versus that which is caught elsewhere, either domestically, or internationally. Occasionally, some of the fish is labelled; we eat a lot of salmon, and it is labelled either 'Atlantic', or 'From Norway'. We don't eat lobster very often; sometimes, it is labelled 'Product of Canada', sometimes not. For other species, I have no idea.

    We really like salmon... and feel good about eating Norwegian farm-raised salmon. I watched a documentary about how it's done in Norway, and was impressed by the level of ecological consciousness that is applied. I'm aware of the ecological hazards; the Norwegian methods don't completely eliminate the risks, but they do seem to be a lot more conservative than what I know about American farm-raised operations.

    As for preparing it: I brush the fillets with olive oil, apply salt and pepper, and convection roast at 400F for 22 minutes. We like to eat it with Kikkoman Wasabi sauce.
    "Reason and facts are sacrificed to opinion and myth. Demonstrable falsehoods are circulated and recycled as fact. Narrow minded opinion refuses to be subjected to thought and analysis. Too many now subject events to a prefabricated set of interpretations, usually provided by a biased media source. The myth is more comfortable than the often difficult search for truth."







  4. #4
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    Default Re: local varieties of seafood

    Scallops from Fundy are awesome. Good oysters from 'round here too, as well as lobsters. Yeah, I know I know, they're "filters" and all. A guy's got to die from something.
    If I use the word "God," I sure don't mean an old man in the sky who just loves the occasional goat sacrifice. - Anne Lamott

  5. #5
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    Default Re: local varieties of seafood

    my absolute favorite fish is cobia. throw some tony's on there and blacken it in an iron skillet. eats like a steak more than a fish.

  6. #6
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    Default Re: local varieties of seafood

    The striped, spotted and large mouth basses. Occasionally a smallie.

    Peace,
    I Don't Kiss Them

  7. #7
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    Default Re: local varieties of seafood

    The brook trout 'round here are numerous and delicious, but almost too cute to eat.
    If I use the word "God," I sure don't mean an old man in the sky who just loves the occasional goat sacrifice. - Anne Lamott

  8. #8
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    Default Re: local varieties of seafood

    Quote Originally Posted by amish rob View Post
    The striped, spotted and large mouth basses. Occasionally a smallie.

    Peace,
    I Don't Kiss Them

    oh man, we fish for stripes on the river. those fried beauties are so good.


    and if we're including freshwater. crappie crappie crappie....

  9. #9
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    Default Re: local varieties of seafood

    It is pretty good eats here...
    Wild local seafood;
    Black Cod (Sablefish)
    Albacore
    King Salmon
    Dungeness Crab
    Squid
    Sole
    California Halibut
    Prawns
    Sea Bass
    Sardines
    Sand Dabs
    Rockfish
    Coho Salmon (edit)
    Herring
    Ling Cod
    Anchovies
    Octopus


    Farmed local seafood;
    Anchovies
    Mussels
    Oysters
    Clams

    edit;
    Most of the common fresh water species are available here also
    Last edited by Canoeyawl; 04-11-2019 at 09:50 AM.

  10. #10
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    Default Re: local varieties of seafood

    Sander vitreus. Drill a hole in the ice, drop a line, and hope you catch one before you freeze solid. Tasty.

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    for nature cannot be fooled."

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  11. #11
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    Default Re: local varieties of seafood

    How far is local?

    Really local: Mackerel, brown crab, brown shrimp, flukes, cockles and oysters.

    From the supermarket we buy whole herring, kippers, sprats, ray wing, Arbroath Smokeys, brown crab, mussels, cod, smoked haddock, smoked mackerel, smoked salmon, prawns. Apart from the cod and prawns all of those can be caught in British waters.
    It really is quite difficult to build an ugly wooden boat.

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  12. #12
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    Default Re: local varieties of seafood

    Quote Originally Posted by AlanMc View Post
    oh man, we fish for stripes on the river. those fried beauties are so good.


    and if we're including freshwater. crappie crappie crappie....
    We have lake bound fish and roamers up on the Delta. Tacos, anyone?

    Peace,
    All About The Bass

  13. #13
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    Default Re: local varieties of seafood

    Oh, my. A thread about fish on a forum about boats. Talk about waving a red flag at a bull.

    As can be expected from my previous posts about where I live, fish is a big deal around here. Compared to our friends and neighbours in the area, we don't eat that much fish - probably no more than two or three times a week. We do tend to be a bit fussy over freshness, since most of the seafood we eat is less than 24 hours out of the water. That said, around here we have these local seafoods:

    lobster
    snow crab
    shrimp
    scallops
    mussels
    clams
    razor clams
    oysters
    periwinkles
    haddock (probably our favourite)
    halibut
    cod
    hake
    salmon
    shark
    tuna
    mackerel
    herring
    trout
    perch

    Since I can get most of these at the local grocery or directly from the fishing boat, I don't go fishing myself.
    Hope for the best, but plan for the worst.

  14. #14
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    Default Re: local varieties of seafood

    About 60% of U.S. farm-raised catfish are grown within a 65-mile (100-km) radius of Belzoni, Mississippi. I am about 35 miles from Belzoni. I went into a store last night and the only not frozen fish were tilapia from Costa Rica and salmon. I can get live crayfish nearby and the Leland crawfish festival will be in a few weeks. My favorite local fish would be sunfish like bream or crappie.




  15. #15
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    Default Re: local varieties of seafood

    Seafood in Colorado?

    Rocky mountain oysters of course, at Bruces's

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  16. #16
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    Default Re: local varieties of seafood

    Gotta love that poster, Jimmy - thanks for posting !!!

  17. #17
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    Default Re: local varieties of seafood

    When Ted ordered the seafood combo at the Festival in Brest there was stuff on there Id never seen before. Whelks, Cockles, all kinds of stuff:sorry for the bad picC6CFAAA4-FA17-41CC-834F-718391ED650E.jpg

  18. #18
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    Default Re: local varieties of seafood

    that's a helluva combo!

  19. #19
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    Default Re: local varieties of seafood

    Quote Originally Posted by Canoeyawl View Post
    It is pretty good eats here...
    Wild local seafood;
    Black Cod (Sablefish)
    Albacore
    King Salmon
    Dungeness Crab
    Squid
    Sole
    California Halibut
    Prawns
    Sea Bass
    Sardines
    Sand Dabs
    Rockfish
    Chinook Salmon
    Herring
    Ling Cod
    Anchovies
    Octopus


    Farmed local seafood;
    Anchovies
    Mussels
    Oysters
    Clams

    edit;
    Most of the common fresh water species are available here also
    We're not that far apart - so this is pretty much our list also. Ditto to the crawfish also. And add shad (only the roe mostly, but the meat is scrumptious if you've got the patience to rake it off the zillions of bones). (Note - 'king' and 'chinook' are the same fish).

    My personal favorites are oysters, shrimp, salmon, clams, shad roe, mussels, and ling cod.

    We have 4 very good fishmongers in town that I know of. One caters to the yuppie crowd, with overpriced everything but excellent quality, and very spiffy presentation. Two are run by asian families - funky ambiance but everything it uber-fresh with large selection. And the last one was started, iirc, by some fishermen who moved up from the coast. Smaller selection, but also very fresh and very knowledgeable. The last 3 are in the same neighborhood, not far from my son's house, so it's easy to find what you're after if there's any in town.
    Last edited by David G; 04-11-2019 at 09:45 AM.
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  20. #20
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    Default Re: local varieties of seafood

    Is stuff that comes from inland rivers and lakes actually called SEAfood?

  21. #21
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    Default Re: local varieties of seafood

    Quote Originally Posted by David G View Post
    . (Note - 'king' and 'chinook' are the same fish).

    .
    Not thinking well, meant to write Coho

    Crawfish we have, but what a lot of effort for little food.

    edit; a more comprehensive list is here
    http://www.sfbaywildlife.info/species/fish.htm
    Last edited by Canoeyawl; 04-11-2019 at 09:51 AM.

  22. #22
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    Default Re: local varieties of seafood

    Lobster - short season
    Snow Crab - hard to get
    Northern Shimp - hard to get
    Scallops - seasonal
    Wild Blue Mussels - free for the taking when ice free
    Farmed mussels - cheap and relatively easy to get
    Cod - limited recreational fishery, need to buy lots from commercial fisherman in fall to last through the winter
    Brook trout, mud trout in season
    Mackerel - limited season
    Caplin - in season (not for me)
    Squid - cyclical (not for me)
    Farmed Atlantic Salmon - lots of supply (not for me)
    Wild Salmon - dependent on the year and conditions if the rivers are open or if there is an allowance to keep one or more.
    Stay calm, be brave....wait for the signs. Possibly precariously prevaricating.
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  23. #23
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    Default Re: local varieties of seafood

    Mainly we have whitefish and perch. Mike's and O'brien's, respectively.

  24. #24
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    Default Re: local varieties of seafood

    Shad in season which is like two weeks in April. Can't get it at any other time. Also smelts freshly caught on a moonlit night in the early spring

  25. #25
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    Default Re: local varieties of seafood

    Quote Originally Posted by StevenBauer View Post
    When Ted ordered the seafood combo at the Festival in Brest there was stuff on there I’d never seen before. Whelks, Cockles, all kinds of stuff:sorry for the bad picC6CFAAA4-FA17-41CC-834F-718391ED650E.jpg
    Cockles are good, normally pub food cooked and pickled in vinegar. Never fancied whelks, they look a bit rubbery.
    We had a good meal of brown crab at a dock side bistro in Brest, served hot from the pot with boiled potatoes, crusty bread and a small wooden mallet.
    It really is quite difficult to build an ugly wooden boat.

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  26. #26
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    Default Re: local varieties of seafood

    I'm a little far south right now, but let me tell you about maktaaq: it's whale skin, usually beluga in the places where I lived, with a slightly nutty flavour, best when pickled (that would be the food and the consumer). With a consistency reminiscent of the best winter tires, it provides an excellent jaw workout.

    Then there's my dad's specialty, clam necks from the stomach of a walrus. He claims that the stomach acids provide a piquant marination, and that they are delicious. Others have agreed. I'm not fond of clam necks, so I can't vouch for them.

    What are you doing about it?




  27. #27
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    Default Re: local varieties of seafood

    Quote Originally Posted by StevenBauer View Post
    When Ted ordered the seafood combo at the Festival in Brest there was stuff on there I’d never seen before. Whelks, Cockles, all kinds of stuff:sorry for the bad picC6CFAAA4-FA17-41CC-834F-718391ED650E.jpg
    That was fun! Can't wait till we will do that again.

    As for now Pauls current local choices. Drive through or in sit down restaurant.

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  28. #28
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    Default Re: local varieties of seafood

    Quote Originally Posted by Flying Orca View Post
    I'm a little far south right now, but let me tell you about maktaaq: it's whale skin, usually beluga in the places where I lived, with a slightly nutty flavour, best when pickled (that would be the food and the consumer). With a consistency reminiscent of the best winter tires, it provides an excellent jaw workout.

    Then there's my dad's specialty, clam necks from the stomach of a walrus. He claims that the stomach acids provide a piquant marination, and that they are delicious. Others have agreed. I'm not fond of clam necks, so I can't vouch for them.
    Are Prairie Oysters not local to you?
    Stay calm, be brave....wait for the signs. Possibly precariously prevaricating.
    .

  29. #29
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    Default Re: local varieties of seafood

    Crab
    Spider crab
    Lobster
    Squat Lobster
    Langoustines
    Prawns
    Scallops
    Mackerel
    Haddock
    Saithe
    Razorfish
    Oysters
    Cockles
    Mussels (a lot of farmed, plus pick your own)
    Whelks
    Farmed Salmon ( a lot)
    Trout (wild and farmed)

    Quite a lot of the shellfish gets exported to France and Spain.

  30. #30
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    Default Re: local varieties of seafood

    Quote Originally Posted by mmd View Post
    Oh, my. A thread about fish on a forum about boats. Talk about waving a red flag at a bull.

    As can be expected from my previous posts about where I live, fish is a big deal around here. Compared to our friends and neighbours in the area, we don't eat that much fish - probably no more than two or three times a week. We do tend to be a bit fussy over freshness, since most of the seafood we eat is less than 24 hours out of the water. That said, around here we have these local seafoods:

    lobster
    snow crab
    shrimp
    scallops
    mussels
    clams
    razor clams
    oysters
    periwinkles
    haddock (probably our favourite)
    halibut
    cod
    hake
    salmon
    shark
    tuna
    mackerel
    herring
    trout
    perch

    Since I can get most of these at the local grocery or directly from the fishing boat, I don't go fishing myself.
    Happy for you, trying incredibly hard not to be jealous.

    Some of those fish are flown here fresh and I live near an excellent fishmonger, but it’s not the same.

    I REALLY need to get to the Maritimes....

  31. #31
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    Default Re: local varieties of seafood

    I moved back to northern New England in 2003 and I have not eaten a lobster yet! I go to the restaurant, think about a nice lobster, and order a plate of bay scallops. I love bay scallops!

    I grew up on craps, learned the charm of oysters, and eat shrimp every chance I get.

  32. #32
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    Default Re: local varieties of seafood

    A dozen Appalachicola oysters on the half shell with a sauce mignonette.
    pan-fried red snapper filet with a remoulade.
    turn the snapper carcass into a court boullion (koo beyon).

  33. #33
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    Default Re: local varieties of seafood

    Quote Originally Posted by ron ll View Post
    Is stuff that comes from inland rivers and lakes actually called SEAfood?
    I guess. Or just “fish”.

    Some of it is excellent. Keith already posted about walleye, from Lake Superior we get excellent herring (Cisco), lake trout, lake whitefish (a salmon), lake sturgeon. I grew up eating panfish - sunfish, crappies, bass, even bullheads make a great fish fry. There’s attempts to commercialize Mississippi River carp, so far it’s mostly eaten by Asians and Eastern Europeans witha tradition of eating carp. I’ve had smoked Mississippi catfish and carp. It’s pretty good!

  34. #34
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    Default Re: local varieties of seafood

    Long John Silver's count? :P


    Used to catch a lot of walleye, striped bass, northern and smallies - when I lived in SD, on the Missouri river. Now, it's frozen from the grocery stores - or our local Surf/Turf, which flies it in fresh - and an appropriate price increase.
    There's a lot of things they didn't tell me when I signed on with this outfit....

  35. #35
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    Default Re: local varieties of seafood

    Wow. Tough one. From flounder from the creek across the street to mah-mahi and tuna 20 miles or more offshore, I dig most all of it. But if I try to stay very local, here's my picks.

    Peconic Bay Scallops are one of my faves. These are small meats, about an inch in diameter. Sweet and tasty. We can get fresh/ local sea scallops,from the ocean, year round. Those are good and have much larger meats. They do not compare to the sweetness and tenderness of bay scallops.


    Screen Shot 2019-04-11 at 1.32.37 PM.jpg

    Anglerfish ( aka, Monkfish, aka Goosefish) Particularly appropriate to this thread as they offer a taste and a firm-textured flesh-just like lobster. It's just the tails that are eaten, though there is some cheek meat to be had, and the head can be used for chowder/ stock.
    Screen Shot 2019-04-11 at 1.31.56 PM.jpg

    Ling. ( Red Hake) Just had some the other day a bud dropped off. These are rarely offered in fish markets because the flesh turns mushy very quickly. Fresh caught locally, they offer a buttery, flavorful flesh. We love 'em. They are long and skinny; sort of like a fat eel and nearly as slimy. They don't fight much. But, oh, so good. Here's my bud, Mike, with a medium sized one.

    Screen Shot 2019-04-11 at 1.49.13 PM.jpg


    Kevin
    There are two kinds of boaters: those who have run aground, and those who lie about it.

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