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Excluding canned tuna, I have seafood on average twice a month. This could be simple shrimp and grits, on up to king crab or a quality sushi restaurant.
The lady doesn't much care for seafood, so it's not cooked at home. By nature of restaurants, in which it's perfectly acceptable and even expected to eat a different meal than your date, I take full advantage
Naturally in the summer we tend to eat more seafood, like crab and lobster per month but I couldn't remember the count. 3 times or maybe 4 times per month.
I love salmon, cod and sea bass filets. I use canned tuna to prepare tuna salad sandwiches.
I use clams to prepare linguine and clam sauce. I’d say we consume seafood 4-5 times a month. I also enjoy sushi and sashimi.
Not very much. We are in landlocked MN and seafood, shellfish in particular, is my favorite. There's only one place in town I'll eat it as they seem to have a good provider.
We have a friend who is a professional fishing guide who shares walleye, sunnies and crappies with us but I often give them to Bachelor Son. I love the walleye but they are few and far between - precious as gold.
Before the summer is over I'd like to grill some sea scallops and some shrimp.
I had walleye for the first time earlier this month, on my 60th birthday. Never tasted it before. It was delicious. It was a Canadian "shore dinner" of fried walleye, beans, and buttered toast.
I don’t eat too much of it. Tuna salad about once or twice a week as an easy lunch. Occasionally some fish sticks or fillets . If I dine out I order salmon once in a while otherwise I’m mainly a beef, pork and chicken person. I don’t like any clam chowder at all.
Canned? A lot.
Fresh - I would eat much more if the supermarket packaged portions were descaled. (no reason to buy whole fish for one person).
It is very hard to descale small strip of fish without damaging the flesh, and I love to eat the skin crisped on a fry pan. Especially wild salmon. Yeah, I know, that eating fish skin isn't particularly healthy (toxins), but the skin contains the highest concentration of omega-3 fatty acids on the fish.
Thursday- clam chowder and clam cakes
Wednesday- Indian shrimp & paneer saag
Tuesday - Thai shrimp green curry
Monday- tuna sandwiches
Sunday- seared scallops
Saturday- swordfish
Friday- haddock
Wednesday- fried clams
Monday- shrimp Mozambique with littlenecks
Sunday- lobster and steamed clams
Saturday- Thai fresh rolls with shrimp and shrimp green curry
Friday- grilled swordfish
Thursday- lobster rolls
At this time of year, easily 5 days per week.
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