Shellfish
Friday, February 12th, 2016 | Food
January was fish month, which really meant seafood month. As a result, we ate our way through a lot of shellfish too. Unfortunately, I’m not hipster enough to take a photo of every single dish I eat, but here are some thoughts.
We made the mistake of trying lobster again. It is disappointing every time. The taste is fine. But it is so expensive. For what is essentially a giant prawn that you have to smash your way into yourself.
Dressed crab. Boil your crab, scoop the meat out and use the shell as a miniature serving platter. I used velvet crabs. I wouldn’t recommend them. The flavour was okay but there was almost no brown meat on them. They were both about the same size, but one yielded much more meat than the other: the is a big difference between freshly malted vs old shells (you want the latter).
My kilogram of mussels turned out to be 10% stone.
January was fish month, which really meant seafood month. As a result, we ate our way through a lot of shellfish too. Unfortunately, I’m not hipster enough to take a photo of every single dish I eat, but here are some thoughts.
We made the mistake of trying lobster again. It is disappointing every time. The taste is fine. But it is so expensive. For what is essentially a giant prawn that you have to smash your way into yourself.
Dressed crab. Boil your crab, scoop the meat out and use the shell as a miniature serving platter. I used velvet crabs. I wouldn’t recommend them. The flavour was okay but there was almost no brown meat on them. They were both about the same size, but one yielded much more meat than the other: the is a big difference between freshly malted vs old shells (you want the latter).
My kilogram of mussels turned out to be 10% stone.