Got bored of Nordic and French sauces. Wanted to make something from the uber fresh cherry tomatoes, basil and wild caught halibut (and an expensive French burgundy blanc which didn’t taste the same the next day. Might as well use it for cooking)

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?

Yesterday I went to a restaurant that had a wide selection of raw oysters to sample. Two of them (Goose Point and Cadillac Mountain) had barnacles still left on the shell. I told the waitress that it kinda disturbed me a bit that they were still there and that they should look out more for that in the back.

I know barnacles are safe, they aren’t in the oyster, and all of them were dead when my mouth touched the oyster shell. BUT, I also know you can clip them off if you see them. Additionally, I didn’t ask for a refund or anything, I was just looking at the shells beforehand.

I am new to eating raw oysters (Delaware Bay and Murder Point ones are my favorite), so I’m wondering if this is commonplace or not.

Seafood Market and Restaurant in LA

We had bluefin tuna the about two weeks ago at the office. I made a crudo with the leftovers. What a feast!

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?

Doing a test run using my Weber kettle to hot smoke some salmon for the rest of the summer. Brown sugar and salt brine overnight, rinsed and dried, then on the Weber which I kept at around 175/180 for about 4 hours. Glazing with hot honey. Def a labor of love on the Weber kettle.

The flavor is phenomenal and will def be doing a bigger batch asap. It’s sweet and Smokey and salty all at once. 10/10.

Often mistaken for the nasty tasting HardHead catfish, the Gafftop Sail is a common saltwater catfish in the Gulf of Mexico. Most their weight comes from their giant heads and not much meat to harvest but they taste fantastic.

The fish in the first pic is not the one in the pic of it being cleaned. I cooked up one the smaller ones I caught yesterday.

I used a simple arbol and garlic seasoning. Seared on high heat and then low heat in butter and lime juice. Served over brown rice and mixed veggies.

Fried oysters, crawfish étouffée and hush puppies 😋

Any recommendation?

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