I like all seafood but mine is golden fried prawns because of their crunch and spices that come along with the taste

fried flounder

The reason I'm asking this is I just started eating lots of oysters to help get my iron up (I've been going to $1 oyster places and having 30 oysters in one sitting did it twice so far).

I'm wondering how many oysters I'd have to eat in order to catch the statistic.

The first time I was food poisoned, I bit into oysters, and it tasted bad. I spit it out. Hours later I was insanely sick.

The 2nd time I was food poisoned, I was at a new Asian restaurant that had Uni, and I was shocked they had uni because it wasn't the season. I kept asking the waitress how it could be possible, and asked where it was from and she didn't know. I ate it, and got so sick it was the worst.

Anyway just curious what the reasons are. I think in my case -- both times -- poor handling.

Striper is pretty popular on the east coast where I live, but I have not been impressed personally. I’ve had it a few times now, all smaller fish in the 20-24” range. It has a large bloodline that imparts an unpleasant taste, so I have to trim away the skin, which I usually enjoy on most fish. The meat that’s left is okay but nothing special. It has a somewhat coarse texture compared to something like a black sea bass.

So I’m curious, guys who like this fish, how do you prepare it? What do you like about it?

I use this recipe whenever I make these https://youtu.be/HS1HndCkl0w?is=KPX-O5LFH-9cCGm2

Fried Mahi, chips and slaw.

Did a butter garlic wine sauce and added jalapeños and tomatoes

I was actually planning to visit Brunswick GA and read that both Brunswick GA and VA both claim to be the originators and it's disputed.

So to help get a better understanding, which area is more popular for it? That might help tell the tale.

INGREDIENTS:
- Jumbo baby bella mushrooms (or smaller mushrooms)
- 8 oz medium raw shrimp, peeled and deveined
- 8 oz cream cheese, softened
- Fresh spinach, rinsed and chopped
- Chopped onion
- Chopped tomato
- 1 tsp minced garlic
- Olive oil
- Mozzarella cheese
- Asiago cheese
- 1/3 cup breadcrumbs, plus extra for topping
- Melted butter
- BeSureTo Seasoning Blend
- Black pepper
- Pinch of sea salt or kosher salt

INSTRUCTIONS:
1. Preheat oven to 350°F. Clean and prepare the mushrooms. Chop the spinach and rinse and drain the shrimp.
2. Heat olive oil in a skillet. Add about 1 teaspoon minced garlic, followed by spinach and finely chopped onion. Cook until the spinach wilts and the onions soften.
3. Season with black pepper, a pinch of salt, and 2–3 pinches of BeSureTo Seasoning Blend.
4. Add shrimp and cook with the vegetables until cooked through. Stir in chopped tomatoes, then remove from heat and allow the mixture to cool slightly.
5. Drain off a little excess liquid. Mix about 1 cup of the seafood mixture with softened cream cheese, a handful of Asiago cheese, some mozzarella, and 1/3 cup breadcrumbs.
6. Brush the outside and inside of each mushroom with melted butter. Press the seafood filling into each mushroom.
7. Combine extra breadcrumbs, mozzarella, Asiago, a sprinkle of BeSureTo Seasoning Blend, and about 1 teaspoon butter. Sprinkle over the stuffed mushrooms.
8. Cover loosely with aluminum foil and bake at 350°F for 25–30 minutes, until the mushrooms are tender and the filling is hot. Make sure the shrimp reaches 145°F.
9. Remove from the oven, serve warm, and enjoy!

First time making these let’s see how it turns out! I had a few oysters I couldn’t pry open so I set those aside and will find something else to do with them

Fine diced mirepoix, roux, and seafood stock sauce. Fresh caught poached speckled trout. Seafood dressing stuffed bell pepper. Buttered crustini.

I typically get my salmon from Costco, and it's fantastic. But today I was at Kroger and picked up some salmon at a price I couldn't turn down. I just cooked it simply, nothing but salt and heat, and am kind of shocked to pick up on some of the muddy geosmin flavor I typically get from farmed freshwater fish like tilapia and striped bass. So what gives? Are there different farming methods for atlantic salmon that result in different flavors?

To be clear, it's still delicious, and much less intense than i get from the other examples I listed. But it's distinctly present. I can't not taste it.

Sous vide at 135 for an hour. A couple pads of Kerry gold unsalted and a couple of their garlic and herb. I would probably go a little higher on the temp. It wasn't tough at all but a bit chewier than I like. Wasn't salty at all so I may do a tad bit of salt next time around. Smaller would have definitely been sweeter. I would have rather had 6 10-12 oz tails than 3 of these which are 22-24 oz. I didn't buy them nor was I consulted before they were purchased. I have 2 of these left. I will probably sous vide one and bake/broil the other to mix it up. Or maybe just a butter bath. Idk.

Jason here from Dads That Cook. The waffle iron has officially taken a second job. Crispy sushi rice, shoyu-marinated ahi, pineapple, avocado, and furikake make a crunchy platter for watching the game. Serves 2–3.

Ingredients

- 1 cup uncooked sushi rice

- 1¼ cups water

- 3 tbsp rice vinegar

- 1 tbsp brown sugar

- ½ tsp salt

- Sesame oil, for brushing the waffle iron

- 12 oz ahi tuna suitable for raw preparations, cut into bite-size cubes

- 3 tbsp shoyu or soy sauce

- 1 tsp sesame oil

- 1 tsp freshly grated ginger

- ½ tsp wasabi, or to taste

- Freshly ground black pepper, to taste

- ½ cup finely diced fresh pineapple

- 1 avocado, diced

- Furikake, to taste

Directions

1. Rinse the sushi rice about three times, until the water runs mostly clear. Drain and combine with 1¼ cups water in a saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes.

2. Combine the rice vinegar, brown sugar, and salt in a small saucepan. Warm gently, stirring until the sugar and salt dissolve. Set aside to cool.

3. Whisk together the shoyu, sesame oil, ginger, wasabi, and black pepper. Gently toss with the cubed ahi. Refrigerate while you finish the rice.

4. Fluff the cooked rice, then gently fold in the vinegar mixture. Let it cool for about 15 minutes.

5. Preheat your waffle iron thoroughly. Lightly brush the cooking surfaces with sesame oil. Add enough rice to form an even layer and gently press it down. Close the iron and cook until golden and crisp, about 5–10 minutes depending on your iron.

6. Transfer the crispy rice to a plate. Top with the marinated ahi, pineapple, and avocado. Finish with a sprinkle of furikake and serve immediately.

Food-safety note: This recipe serves the ahi raw. Keep it refrigerated until assembly. Raw fish carries a foodborne-illness risk; pregnant people, young children, older adults, and people with weakened immune systems should avoid it.

Full recipe: https://dadsthatcook.com/blogs/recipes/crispy-rice-ahi-with-pineapple-avocado