I have seen several posts recently end up discussing great seafood. Here are my picks, in no particular order. What are your favorites?

Dungeness crab boiled till just done, in fresh seawater with a pinch of Old Bay seasoning.

Cabezon fried delicately until it flakes

Beer battered halibut, or lingcod fish and chips

Hood Canal prawns hot and almost rare

Chinook belly strips smoked

Razor clam feet fried fast and tender.

Gotta go raid the fridge now. God we live in a great place!!!!

There's not a thing wrong with your list, Dave.

Here's my additions in no particular order:

crab stuffed flounder fillets

slow-barbecued springer

crab cakes

smoked chum in cream cheese

seared blackfin tuna

peel'em and eat 'em shrimp cooked by a Cajun

mussels cooked in crab boil

Not seafood as such, but these are right up there:

winter bluegill

walleye

smoked kokanee


Those are a lot of favorites, but I haven't eaten lunch yet, so talking about food is almost as good.

Keith

Awesome lists....awesome.

But you left off quite a treat.

Abolone sauted in butter.

Great idea Dave...

I love oyster on the half shell sitting in a bed of ice with a drop of lemon and a drop of Tabasco....could eat a couple dozen of those with a cold Heineken or two.

I used to scuba dive up around Desolation Sound in BC...we would spear a Ling cod and then pick some mussels off the rocks and a few oysters. The search around for a big crab...some clams....then have a shore lunch or dinner.

One of my favorite finds on the bottom up that way was sea cucumbers. They look like big slimy slugs. We would bring up a gunney sack full and then the fun started...clean them as follows:

cut the ends off and disgourge all the liquid and guts inside. Then cut one side open all the way laying the big tube out flat. There are 4 muscles inside that you strip off. These look like scallop meat...cut up and deep fry like clam strips....mmmmmmm

OH GOSH...Aunty just reminded me of another great seafood...Tuna..sitting out on the deck at the house at Westport with raw tuna fillet. dip it in the special soy and wasabi and eat raw. Again with a really cold Heineken

We need to get together and have each of us fix our favorite - but I could NEVER pick just one.

I really liked KJ's crab stuffed flouder. And Auntie's the deep fried spot prawns sound just too good.

GPs Sea cucumbers are great. We used to do that at Illahee State Park, bout a million years ago.

I will pass on the raw tuna. And yes I have had it fresh, as in minutes aftyer catching. I think it wass all that good you wouldn't need the wasabi and soy.

BTW as far as seafood I do not care for I would add salmon roe, which I
have tried three times but never will again and Muck Tuk that I had in Kotzebue.

Great list so far---I'll take one of each
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My list would go:

Beer battered halibut, or lingcod fish w/ skin on fries or beer battered onion rings

BBQ'd Oysters w/cocktail sauce

Razor Clams rolled in crackers crumbs and pan fried

Dungeness crab--cooked and served cold just w/pliers

Chinook--Smoked w/ a salty brine on a Ritz cracker and tipped with a little bit of Sun Luck
Chinese Plum Sauce

Steamed Baby Clams w/ butter and tabasco

Grandpa, Grandpa, Grandpa. Sigh. While you seem to have superb culinary taste in seafood, we just gotta do something about your selection in beer. Not only do we live in an area of world-class seafood, we also lay claim to some world-class beer. There are way too many great PNW beers to waste time with skunked bilge water lager like Heineken.

Oh, and a few favorites of mine are BBQ'd oysters sprinkled with parmesan cheese. Just about any sushi. And nothing beats fresh homemade ultra thick clam chowder on a cold rainy day while sitting in a brew pub watching the boats on the water.

When I drank alot of beer I never did much care for the heavy stuff or micro brews..I think the Heineken if it is ice cold and the ambiance is just right suits my palate just fine. Toss in some fresh crab or shrimp and it is all the better.

Aunty reminded me of another culinary delight...One time I had Chinese DimSum and they served the whole shrimp with feelers and everything all tempura battered and fried..I found that to be quite good except the feelers were like needles when fried so you have to be careful not to stab yourself.

So Dave if you don't like raw tuna I take it your not a sushi fan? Us Norwegians invented Sushi I think we eat raw herring all the time. I used to jig up a few and eat them right out of the salt raw.

Some great lists
I can sure go for razor clams fried in bacon drippings.............with a cold heineken.....

A pot of steamed clams/mussels in a good creamy, garlic broth with warm sourdough bread and a frosty mug of Mac & Jack beer.

Sauteed scallops and prawns.

Lobster.

But probably my favorite is fresh caught kokanee from Lake Chelan fried on a griddle over an open fire.

Too bad lobsters don't prowl the depths of Puget Sound....

You forgot Crawdads. Boiled with some old bay and then the tails dipped in drawn seasoned butter. Most people over complicate their seafood and then over cook it. I think it's fear of fishy smell and taste carried over from childhood. Everyone around here when I was a kid used to cook salmon by smothering it in onions and tomato sauce and wrapping in tin foil then baking for a few hours. I would not do that to a carp!.

most of the fish the majority of folks get is old and fishy tasting. We are lucky to eat seafood that we catch. A piece of halibut a couple of hours old is a far cry from the "fresh" stuff in the stores.

I had Halibut once that ws out of the water less than 20 minutes. We where on anchor for the night in a cove in the canadian gulfs back in 1981 in a rented 40 ft Tully. Had the BBQ going listening to the Doors drinking a few beers and the rod takes a dive. 15LB chicken butt. Pulled up the crab pots and had a feast.

We are fortunate to have a lot of super delicious seafood around here. The only downside is having to freeze some fish, which immediately downgrades it from the top of my list.

My favorites are:

BBQ spring or early summer chinook

BBQ sockeye

beer batter deep fried halibut, ling, or Pacific true cod

baked halibut in a sour cream and mayonaise sauce with onion

oyster shooters with chardenay

steamed manila clams

chowder from butter clams

Dungeness crab

smoked salmon that someone else made. I haven't mastered that trick.

There are others that are certainly good, but I wouldn't put 'em at the top with these.

Sincerely,

Salmo g.

Yum!

Ling is my favorite. Baked, Broiled, Fried or Barbied....You name it I love it all.

After that my list goes like this,
Hood canal oysters on the half shell
Spotted Prawns
Dungeness Crab
Coho
Steamed manila's
yelloweye
Halibut
Chinook
sockeye
Steelhead

Some I still need to try,
Razor and Goeducks
cabazon

The best restaurant meal I ever had was blackened tuna from Pablo's in Cabo San Lucas!

I hear ya AM. I have really enjoyed the few spotted prawns that I have gotten out of the canal. I do like the nice big portion you get from lobster though. I guess you can't have everything.

I buy frozen shrimp from the grocery store all the time and it tastes just fine.

Jeff, that tells me you have never had freshly caught Prawns versus the frozen stuff side by side. If you had there is noway in tarnation you would say that.

All this reminiscing made me think back to memorable seafood meals.....aaaa

On the banks of the Kenai...reel in another 10# Sockeye....walk it across the lawn to the house...fillet...walk 20 more feet to the campfire with the hanging grill over the coals...barbecue the fish and sit around the fire discussing the day...probably with a beer.

Spartan, I didn't say that frozen prawns are better than the spot prawns. I admit I am a rookie shrimper but I have eaten fresh spotted prawns and they are a delicacy.

Kinda thought that but when the posts are about the most scumptious seafoods and you say the frozen grocery store stuff tastes fine.........thats like saying the farm raised Steelhead from BC tastes fine too!!!!!

The mention of goeduck caused me to realize I've never had that, either. From what I've read, it's expensive, but I've also heard that it's real tough, maybe like horse clams.

Is it good for anything besides chowder?
Why is it so expensive?

Has anyone here tried it? Please report.

Also, regarding steaming manila clams, I add a little white wine to the water to boil and steam. And I cannot figure out how to calculate servings. I think I can just eat them until I get one where I crunch down on a grain of sand. For some reason, that does it for me. Sand in my teeth and I'm finished, whether it's the 3rd or 4th clam, or the 20th. How about you?

Sincerely,

Salmo g .

Cut Geoduck or horse clams into strips then pound them. Coat and deep fry for awesome clam strips.

I thought Seafood was for people who could not afford Steak. :p

Pretty much the only Seafood I like is White Clam Chowder. A shrimp cocktail is nice also if it is free, I do not like them enough to ever order one.

I know, I know I am a loooooser :rolleyes:

I want to like Seafood and keep trying it but it just doesn't appeal to me.

Oh the memories...A huge milk shake glass filled with conch and shrimp with celantro and lime eaten while strolling the streets of Mazatlan/.mmmmmm

Yellow fin tuna steak off the grill that you just caught in La Paz Mexico.. or Cerrvichie (sp) made with fresh sierra in the same place.

Sockeye on the BBQ is also right up there.

Thanks Aunty

Grandpa how did they serve that ??? Was it like a cocktail or was it blended together like a drink because it doesnt sound to appealing. But matzalan is a great place caught my first sail fish down there

Tuna, or, clam, whatever you want to call it.

I'm allergic to seafood (shellfish).

Lets see here

#1Fresh ling and spot prawns cooked on the same boat they were caught on while still anchored up in the SJ Islands. You can't get Mac-n-Jack in a bottle so about a thirty two ounce Tanqueray and tonic will do with a fine cigar for desert.

#2The first BBQed salmon of the year (preferably Springer) cooked over a smokey alder fire in my kamado with just a little salt, pepper, butter and lemon.

#3 Fresh Razors Quickly pan-fried in cornbread crumbs.

But if I could choose my last meal it would still be a plate full of my dads pan fried fresh water perch fillets a big scoop of mom’s coleslaw and a couple of slices of Grandma’s fresh baked bread with real butter. That meal will always mean the most to me....