clams, mussels or oysters ?

[Bill]

Yeah, the blue crab was a different thing. Discounting the female prices to make more money in the short run while basically throwing away millions of eggs a day in the process.
I'm guessing that the run-off chemicals, pesticides and other pollutants didn't exactly help the crabs either. Oyster beds were dying off in MD in the 90's; how bad does the water have to be to kill the filters?
As a delicacy it makes more sense, I'm glad that it's handled that way.

[cjefferys]

Yeah that's true, I understand the connotations. But it seems that the female Shanghai crabs are more of an expensive delicacy rather than something that's regularly eaten (in Japan at least) so hopefully it doesn't affect that particular species' population too much (especially with the crappy economy these days).

[Bill]

I'll take Shanghai crabs in season when the females are full of eggs. One of the richest, most delicious kind of seafood I've ever tasted.

I'll pass on the females. Maryland ruined it's crab industry back in the 80's. Females were selling cheaper than males, it didn't take very long...

[Hector]

I used to love tabasco sauce and eat it on a ton of things. Then, one day, I started using Sriracha hot sauce and I've never looked back. Tabasco has a little more vinegar-y taste and is a little too watery in its consistency. I'm going to have to put some Sriracha on the oysters the next time I get them.

BTW, thanks for the mention of cilantro on your oysters, Hector. I'd never considered them like that before. I love cilantro and it seems like a really good match.

You'll love it...cilantro is a great compliment to oysters. Just make sure to really finely chop it...don't just place the leaves as is...mince it really well.

I actually agree with you on the Tabasco a little bit...it is a bit watery...I mean...I still love it...but I prefer Tamazula hot sauce...that one is my favorite.

Oh yeah...Mike 0-6

[Donkey Hoatie]

I used to love tabasco sauce and eat it on a ton of things. Then, one day, I started using Sriracha hot sauce and I've never looked back. Tabasco has a little more vinegar-y taste and is a little too watery in its consistency. I'm going to have to put some Sriracha on the oysters the next time I get them.

BTW, thanks for the mention of cilantro on your oysters, Hector. I'd never considered them like that before. I love cilantro and it seems like a really good match.

[Hector]

So much for hot sauce just being a Mexican thing, lol.

[Hector]

Yeah, I'll agree that Tabasco sauce is a good match with oysters.

Mike...0-5

[Hector]

Mussels with garlic, white wine and butter, Oysters raw with lemon juice and tabasco, then Clams done the same way as Mussels with a bit of chopped tomato.

Clem, Man am I hungry.

Mike 0-4

[Hector]

The only problem with fried clams is they have basically no taste except for the deep fry crust.

Deep fry...you just like oil and batter...

[Hector]

Thats the PERFECT way to eat Raw Oysters, Yummy
Sammy

Good man!

Mike is now 0-3

[cjefferys]

Blue crabs over anything, ever.

I'll take Shanghai crabs in season when the females are full of eggs. One of the richest, most delicious kind of seafood I've ever tasted.

[cjefferys]

Yeah, I'll agree that Tabasco sauce is a good match with oysters.

[vulcan2074]

Raw oysters.

I squeeze a little lime juice, a pinch of salt, a tad of minced cilantro......and Tabasco sauce...mmm...mmm...mmm...good!!!

I could easily eat a hundred of them, lol.

Thats the PERFECT way to eat Raw Oysters, Yummy
Sammy

[Hector]

OYSTERS!!!! w/ tabasco and lemon.

Thank you!

Mike...0-3

[4NDR01D]

OYSTERS!!!! w/ tabasco and lemon.