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Well, the only thing I would eat from that list is scallops - so that would be top of the list and the others tied for the bottom.
This ^^^
top three would include scallops....especially bay scallops.
11 through 13 on a scale of one to ten would include oysters, squid and octopus.
I do have to admit to liking calamari....fried with a light batter....and sushi...nigiri...octopus or squid.....1 piece is enough, thank you very much!
Was in Korea at a formal dinner.....huge plate came out with six large hunks of 'seafood' on it....raw, or whatever.....one of which was squid. Had to put the hole thing in my mouth and swallow....no place on the plate to hide anything! Ugh. still remember it like it was yesterday. Just not for me.
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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Quote:
Originally Posted by oregonwoodsmoke
Bang for the buck? None of those are cheap.
Mussels and calamari are cheap. That's why they're on the appetizer menus of what feels like virtually every mid-level restaurant in the universe. Bang for the buck (impressive to guests/things people don't make for themselves at home, but profit margins are high), precisely. I can make a delicious bowl of brothy, flavorful mussels that would go for about $15 on a menu for about $5 spent on all of the ingredients at your average grocery store (live mussels are usually $2-$4/lb at the grocery).
I understand though; In the grand scheme of things, seafood is not "cheap," not french-fry cheap, anyway.
top three would include scallops....especially bay scallops.
11 through 13 on a scale of one to ten would include oysters, squid and octopus.
I do have to admit to liking calamari....fried with a light batter....and sushi...nigiri...octopus or squid.....1 piece is enough, thank you very much!
Was in Korea at a formal dinner.....huge plate came out with six large hunks of 'seafood' on it....raw, or whatever.....one of which was squid. Had to put the hole thing in my mouth and swallow....no place on the plate to hide anything! Ugh. still remember it like it was yesterday. Just not for me.
You eat them for texture not for taste, they're usually dipped or marinaded with sauce. Texture such as chewiness, slipperiness, or the protruding shapes of tentacles are preferred.
1. Mussels
2. Scallops but they tie with mussels
3. Squid/ Octopus depends on how it's made some places get calamari right others get it really wrough
4. Oysters
It was a hard choice I love seafood to much. If I could I would just eat fish and seafood as a protein source.
I never order mussels at a restaurant. I just don't trust them to handle them properly. Anthony Bourdain once commented...
“…most cooks are less than scrupulous in their handling of mussels. More often than not, mussels are allowed to wallow in their own foul-smelling **** in the bottom of a reach-in.”
Anyone rank & say why? I love 'em all but what is BEST bang for $1.
Forgot to add; SCALLOPS too?
All the mentioned items are mollusks, the same as snails, which the French eat. Some of them are eaten raw, while they're still alive. What wouldn't a person eat, if they did that? They all rank off the bottom of my list.
Octopus because they are so tasty and delicious, especially when basted in olive oil and tenderly grilled.
Squid because they are so tasty and delicious, especially when basted in olive oil and tenderly grilled.
Scallops because they are so tasty and delicious, fried, grilled, baked.
Mussels because they are so tasty and delicious, fried, grilled, baked, roasted.
Oysters meh, not so much, for me, they're just okay.
Clams, lobster and shrimp weren't even on the list!
Quote:
Originally Posted by lvmensch
Best of all such things is the body of a young squid stuffed with flying fish roe. Virtually nothing in the world that tastes better.
Than their is live scallops. Extraordinary.
Grilled oysters.
Clams...cooked or raw.
Lobster broiled.
Octopus alway boiled to be edible.
Had mussels that I liked only one in a cream sauce...never found it again.
And good old Japanese sweet shrimp where you eat the tail as the creature watches...then the front tempura-ed.
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