We loved the Chowder in San FranciscoI absolutely fell in love with Cioppino in San Francisco... Could happily eat it every meal
If you can describe it, what's octopus taste like?I am not a fan of Fish, but I love Shellfish and Seafood.
Maine/European Lobster - Wonderful.
Northern cold water Prawns - the prawn cocktail.
Warm water giant Prawns - in any Asian cuisine.
Spiny Lobster - Lobster tail with steak.
Freshwater Giant Prawn - Indian starter.
Queen Scallop - breaded, not a fan of the roe.
Squid - delicious Calimari.
Cuttlefish - not found in restaurants, but identical to Squid.
Scampi/Langoustine - if not watery, it's great.
Crayfish - miniature freshwater Lobster, great on buttered bread.
Shrimp - potted Shrimp.
Octopus - I haven't seen for years but it's delicious in a stir fry.
Soft Shell Crab - I haven't been impressed with Crab, but in 2019 I had my first Soft Shell Crab and it was delicious. Now a favourite.
Slipper Lobster - I haven't tried, but would love to.
Squat Lobster - Scottish Squat Lobster was very disappointing. I would like to try Langostino from Chile.
I will eat Cockles and Welks from the stands.
I am not a fan of Mussels, I haven't tried Mussels eith white wine in a bucket.
I had Razor Clams once, I can't quite recall them.
Oysters - Fine in a sauce, I haven't acquired the taste of them raw
What are your favourites?
Nope, nope,nope. The thing is I like fish and eat it regularly, I think it is the texture of most shellfish as well as the stronger seaside taste.@jimmyc , this will give you even more of the boak! In all my years working in Japan, I tried almost everything you could think of from the river or sea, but THIS was the worst....
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Namakosu - vinegared sea cucumber sashimi.
Of course I wasn't told what it was in advance, just "Namako - very delicious" !
Needless to say it was a one off experience. Like the octopus sashimi I tried during my first trip in '86 which was still moving inside my mouth as I (unsuccessfully) tried to keep it down......Nope, nope,nope. The thing is I like fish and eat it regularly, I think it is the texture of most shellfish as well as the stronger seaside taste.
We love the Chowder in ScotlandWe loved the Chowder in San Francisco
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