Text 31732, 110 rader
Skriven 2012-12-10 22:25:40 av HAP NEWSOM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: protein 681
===================
Hello Michael!

->  -> and her only hard and fast rule is that if it lived in the
->  -> water, it's off the list. Which I suppose lets walrus out.
->  HN> She and Anne must have been reading the 
->  HN> same books!!
-> 
-> Perhaps. It's not a health issue and not a squeamish issue,
-> just she thinks they're yucky.
->
Anne just does not like the tastes...even
if she's never tried them. 
 
->  Sigh....had those baby
->  HN> octopus critters the other day at 
->  HN> Metro Market....first time I've seen
->  HN> em in ages!!
-> 
-> Tasty morsels. For some reason I see them at Chinese buffets
-> a lot and grab a few when I can - one of the few reasons I
-> go to them; another is (to ring changes on a familiar topic)
-> because there are usually "roast pork" or "boneless spare ribs,"
-> which in this kind of setting are mostly fat, which others
-> chow happily on because the identity of the meat is hidden by
-> the brown or red goo on them. I scrape off the goo and revel
-> in the fat.
->
I like em! 
 
-> ==
-> 
->  -> Pretty similar conditions. Do you have scallopping?
->  HN> Evidently we do...I have seen a few but
->  HN> never knew of any commercial aspects of 
->  HN> it...I've never seen enough of them 
->  HN> to think there was an "industry" in 
->  HN> Washington...I've only seen them when
->  HN> scuba diving in puget sound.
-> 
-> I found a NYT article from 5/10/87 that says in part
-> 
->  Seattle's array of seafood, which already boasts
->  remarkable variety, has been graced with a new arrival
->  recently. Tiny pink and spiny scallops from Puget
->  Sound have appeared in fish markets and on restaurant
->  menus. Because the entire animal is consumed right out
->  of the shell, scallop lovers enjoy the full, sweet
->  richness of their meat, and they must be served
->  absolutely fresh, within 48 hours of being taken from
->  the water, for there is no middle ground between that
->  and spoilage.
-> 
->  Pink scallops, which have a more complex flavor than
->  sea scallops on the East Coast, are less aggressively
->  sweet and they are balanced by a pleasant, oyster-like
->  brininess as well as a nutty flavor usually associated
->  with clams. At certain times during the year a small,
->  bright orange or golden egg sac wraps around the
->  mussel [sic], which adds a firm, textured dimension to
->  the scallop's natural tenderness, and accentuates its
->  nutty flavor. ... Pink and spiny scallops occur from
->  California to Alaska, but the only fisheries are in
->  British Columbia, where they have been harvested since
->  1985 by divers and fishermen working from trawler boats,
->  and in Washington state.
->
I've never seen them in a market or on
a menu. I have seen them when diving
but that was years ago.
 
->  HN> much. There WAS a big flap about a
->  HN> month ago when some divers off Seattle's
->  HN> Alki beach killed a pacific octopus from
->  HN> a very popular dive site...it was legal...
-> 
-> I saw that but didn't understand quite why people have a
-> double standard for octopuses vs. say cows. The attitude
-> the public has taken indicates that they have somehow
-> elevated octopuses to cute or pet status. Peculiar.
->
The particular reason this one was so
upsetting, is that it was in an area
of high diving density (right off alki beach)
where hundreds of divers have "met" this 
octopus and fed it and handled it and 
developed "relationships" with it. It
was quite tame and used to being 
handled and sometimes even fed by
human divers. this was more akin
to hunting elephants at the zoo.
 
-> And why not squid, which are both as smart and as tasty.
-> 
->  HN> but quite stupid.
-> 
-> Because of the bad image, or something more substantive?
-> 
See the above.

-> Fried Calamari
-> cat: seafood
-> yield: 1 batch
-> 
I like calamari (squid) many ways
but have to admit that fried is 
one of the least pleasing to me.
Chat with you soon!
ha
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