21 Pound lobster caught off Cape Cod Beach. (Page 3)

OCD_OCD:

Corwin: I used to be squeamish about Catfish. Whenever I caught one and had to take it off the hook, it just looked wrong... no scales, just all slimy, and all these tentacles and whisker thingies attached to it's face. But then one day I fried one up with butter, and wow.... one of the tenderest tastiest of the freshwater fish. Now when I pull a Catfish out of the water, all those slimy tentacles makes my mouth water. Kind of an association thing I suppose.

Barbara the Jew: catfish have no scales?

OCD_OCD: Pavloving over a fish. SMH

Catfish is the bestest!

OCD_OCD: Nope. They all have long fleshy whiskers and are slick as snot.

Barbara the Jew: So i guess i cant aet that either! Not kosher.

Corwin: Yup.... no scales... they're all slippery like a frog... it's tricky to get a hold of it to take the hook out of it's mouth. And it has three pointy spikes that it can stab you with. Darn tasty though.

OCD_OCD: And they croak kind of like a frog, too.

Corwin: Oh yeah!..... I forgot about the croaking. Very weird fish..... almost prehistoric.

Barbara the Jew: i will stay with cod and salmon thank you!

Corwin: LOL. Yeah, Cod and Salmon are definitely a more conventional catch. I love Haddock too... and Halibut.

OCD_OCD: I've had monk fish before and loved it, but I haven't been able to find it anywhere. Makes me sad. It has the texture and taste of lobster. Good stuff, but I can't ever find it.

Corwin: Monk Fish? I've never heard of that.... sounds tasty.

OCD_OCD: Ugly critters, but OMG the flavor!

Corwin: Those whole prawns I was telling you about, they're some kind of Vietnamese variety, and they also taste more like Lobster than shrimp... and tender meat like the claws of a Maritime Lobster. Really amazing.

OCD_OCD: Monkfish as Food

The only edible portions of the monkfish are its muscular tail and its liver. The tail meat of the monkfish is delicious: dense, sweet, and very similar to lobster tail meat in both flavor and texture. Like many fish, monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins. Monkfish liver is quite popular in Japanese cuisine, usually served as sashimi (Ankimo).

Barbara the Jew:

Barbara the Jew: :jawdrop: sashimi is monkfish liver. OMG!

OCD_OCD: http://bp0.blogger.com/_dvDDlP8Gc2w/SIUDqDhlYHI/AAAAAAAAADI/W3tQ0sftedY/s1600-h/monkfish.bmp

I won't eat the liver, though. Nuh-unh. I love sushi, but not that.

OCD_OCD: Noooo! Sashimi is not monkfish liver!

Barbara the Jew: oh ok!

Corwin: Relax Barb.... sashimi just refers to anything rolled up with seaweed and rice. lol

OCD_OCD: You can have monkfish liver made as sashimi, but not all sashimi is monkfish liver. Only the Ankimo sashimi

Corwin: I like making it with smoked Salmon. mmmmmm

OCD_OCD: I need to take a class on making sushi. I eat it by the gallon, but I've never even tried to make it.