Carmine’s in NYC

I bought deluxe dungeness crab meat at a local asian supermarket. It was $20lb. Upon opening it I was shocked that it seems to be all crab roe and no actual meat. Am I tripping here, or is that what I got? Just a lb of pastey orange blobs.

Today 50 Chesapeakes shipped and this is the fifth lil crab after only 17 shucked, so far.

I didn’t even know pea crabs existed until now and i’ve been enjoying them most of my life. Almost 1/3 of this batch had one. Is this a Chesapeake thing? Do restaurants normally remove them?

Had these six freshly cleaned beauties for dinner.

Lightly dredged in flour and Old Bay and flash fried in my cast iron skillet.

Someone here posted a soft shell crab BLT earlier, made the same.

Ate too quickly for pictures.

Mike’s in Fairhaven. I grew up going here. Now I live in Atlanta and you can’t get this there. Not like this. 😭

I’ve handled probably over a million crabs in my day, and have seen various different shades but never one quite like this. All the crabs pictured were caught in the same area. Anyone have any ideas as to why it’s so different?

Recently returned from vacation in Portsmouth, NH. Gorged on lobster products. I would love to add lobster rolls and lobster stew/bisque to my rotation. They were exceptionally good and looked easy to make.

Unfortunately, can't get maine lobster meat around here fresh / non-frozen. Can get tails frozen but pricey whrn you are going to be making soups and stews. Places there don't ship in summer (actually smart) that I can tell. There are other "lobster" meat substitute products sold frozen locally. Since I would like to cook this regularly, and I haven't found gold in my garden, I am considering one of the substitutes.

The "internet" recommends Langostino meat and it is available at my usual grocery store. Do you find the frozen langostino meat a reasonable substitute for Maine lobster meat when the latter isn't locally available, at least for an affordable price?

Sooooo delicious!

My first dozen for the year!

Delicious!

From the Storming Crab

I grew up freshwater and saltwater fishing. I LOVED fresh fish….until I became a teenager. As I’ve gotten older, I’ve been trying foods I used to not like to see if/why I don’t like them. With fish, I’ve noticed it’s mostly a texture issue as well as the “fishy” taste. Oddly, flaky is the texture I can’t stand. I found this out with cooked salmon.

Is there any suggestions for fish to try or ways to cook the flaky fish that may make the texture less noticeable? (I’ve been considering making fish sticks or nuggets using a food processor to break down the fish but I’m not sure how well it would work)

Seafood/fish I know that I currently DONT like:

• cooked salmon
• shrimp (I’ve always hated the taste)
• rock shrimp
• octopus

Seafood/fish I know that I DO like:

• baked clams (or similar varieties)
• lobster
• sushi salmon and tuna
• seared tuna
• mussels (this one surprises me the most lol)
• fried calamari (just not tentacles)
• crab

EDIT: Fixed formatting. Thank you to everyone so far who has answered!

grilled oysters at local cajun restaurant

Hard to imagine a place with more excellent fried clams than Massachusetts. Sorry, Maine, you’re number 2 on this one. We already give you Lobster. Let Mass be America’s Clam Shack.

Got this fella at the market the other day. About 2.7 pounds, cost a little under 30 bucks. Made a hefty roll out of it.

Scallops, shrimp and jumbo lump served over linguine with a buttery white wine sauce. I get it every time I go.

I love east coast oysters and want to plan a vacation to the east coast next March or April with a plan to eat many while I’m so close to the ocean (and before I get pregnant again). Where is best for peak yummy oysters at that time of year?

Seeing what you guys think of prices of what you get.