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I understand that. I think it's the kind of thing that you have to have when you are very young. I'll admit it, they are a little strange, served raw on the half shell.
Mussels and red sauce are delicious, but I think I like them in white wine and butter sauce better. Either one is good!
When in Boston, you may want to give grilled oysters a try! You might like them better.
I'm from the East Coast and now I live in Ohio. Not too deep into the Midwest to not be able to get ocean sea food. I've learned to like fresh water fish too, particularly lake perch and wall eye.
Great post, can’t rep it just yet for some reason.
Agreed, walleye is delicious. Have only had it pan fried, though.
Also agreed that grilled oysters are great, though have not seen them in New England. Have had them in New Orleans a few times, with Acme Oyster House and Felix’s Oyster Bar both doing these excellently. If there’s a line at the former (not unusual), Felix’s is right across the street and just as good if maybe not quite as atmospheric.
I've learned to like fresh water fish too, particularly lake perch and wall eye.
I'm from Florida and spent a few summers in a beach town on Lake Michigan (Saugatuck) in recent years and discovered Lake Perch the first time there and wound up eating as many variations as possible, though usually just lightly battered and fried with tartar sauce. I love the clean flavor, it's a tiny bit sweet and firm yet flaky texture which is I think comparable to our Pompano in Florida which is very expensive, and difficult to find!
I'm from Florida and spent a few summers in a beach town on Lake Michigan (Saugatuck) in recent years and discovered Lake Perch the first time there and wound up eating as many variations as possible, though usually just lightly battered and fried with tartar sauce. I love the clean flavor, it's a tiny bit sweet and firm yet flaky texture which is I think comparable to our Pompano in Florida which is very expensive, and difficult to find!
I like the sweet and firm yet flaky texture, and while I never noticed it until you mentioned it. Lake perch IS very much like Pompano - which I have enjoyed all of my life, but only in FL.
Agree with the preparation - I like the light batter and the clean taste. Also I enjoy it with tartar sauce. I add a squeeze of lemon.
I would like them fully cooked and smoky. What do you serve with them in the Carolinas?
Cocktail sauce, saltines and/or cornbread, beer and bourbon. Sometimes sausages thrown on the grill, too, and there might be a pot of muddle (fish stew). Additional sides not really needed, and it's not about elegant or fancy. It's all about the oysters, and lots of them.
Martha Stewart learning about the Carolina oyster roast:
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