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Reliant121 wrote:I hate steaks and large lumps of meat *leave it alone, all of you*. I'd take lobster or processed meat over large cuts any day. Then again, I'm not a big meat eater. I could quite happily be a pescetarian.

1. This means you have not had a steak properly prepared with a quality cut of meat.

2. Lobster is either great or terrible. Poorly done lobster is just an awful food.

3. I can't believe that we have gotten this far and don't have an sushi eaters. Best way to have fish in many respects.

I loved sushi, but it's just insanely expensive over here.

That's probably the main reason I haven't had a decent steak either, large cuts cost an absolute fortune. I'm also a product of the modern processed food generation where I dislike large, elaborate meals where I have to put a lot of effort into eating. I'll admit a fault, I'm an incredibly lazy eater. Part of me doesn't like the flavour of a lot of steaks (beef in particular) and part of me really doesn't like the texture and size.

My diet is mainly carbohydrate. Pasta in particular.

I love sushi. Actually fits with my new diet, now that I think of it.

I may have to hit a sushi place this week.

I don't like any of it raw.

Now if you cook it (baked, fried, and so on) I'll enjoy just about anything from the sea. Lobster, crab, shrimp, scallops, most of the available fishes and don't forget the calamari. Yum!

Do fish have fat or blubber like mammals?

Reliant121 wrote:I hate steaks and large lumps of meat *leave it alone, all of you*.

Perhaps you should consider smoking your own meat?

I love sushi but not a big fan of seafood in general.

I love pretty much any kind of seafood: from sushi to ceviche to fish and chips to pan fried catfish to calamari and octopus. I'll be going to Missouri in a month and a half, and my Uncle Larry, who is the tugboat captain, is bringing up some gulf shrimp and oysters from Louisiana, as well as blue crabs and gator tail meat. By the way, gator tail is AWESOME when fried like chicken (no, it doesn't taste like chicken, it has its own flavor and it's REALLY GOOD!).

I have to second alligator. Fantastic stuff.

I never really liked fish at all, then a friend introduced me to sushi. Love sushi and to a certain extent sashimi.......go figure.

Shrimp, steamed or fried, dumped in Old Bay spice.
Crabs, steamed or broiled, dumped in Old Bay spice.

Shark, Mako being the best, is good when grilled with lemon. Though I don't mind a good cut of salmon or flounder.

Wait... Ian - you drink seawater? That's no good for your kidneys.

thelordharry wrote:Anyone ever had lobster before? On the whole, I'd rather have a nice big fat piece of fillet steak

I'm with you on that one. Not a huge lobster fan.

Tholian_Avenger wrote:Do fish have fat or blubber like mammals?

Not blubber, but a little fat. Some - like the belly cuts of big bluefin tunas - are pretty fatty compared to other fish, and are prized accordingly.

Reliant121 wrote:I hate steaks and large lumps of meat *leave it alone, all of you*.

Perhaps you should consider smoking your own meat? [/quote]

No need to buy anything - a metal box with a couple of holes and a pierced box for hardwood chips will do the trick.

Tsukiyumi wrote:I have to second alligator. Fantastic stuff.

I've only ever had the tail meat, but it was great. Hardly seafood, though.

For me: shrimp, all sorts of ways
crabs, if they're blueclaws and steamed right
calamari or steamed squid
shark (like Deep says, mako is best)
tuna - bluefin or yellowfin
swordfish
grouper
red snapper or yellowtail snapper
sea scallops

*double*

Double post happened to me yesterday too. I deleted one of them. Probs with the server?

Fixed. IDK, maybe the lag time I got from my Airport made it re-submit.

BTW, catfish, too... yummy!

And, believe it or don't, fresh bluefish. A lot of folks don't like it, because of a) the overwhelmingly oily, "fishy" scent and taste it acquires after more than a few hours from being caught, and b) the danger of losing fingers when catching blues. Within a few hours of being caught, though, it's surprisingly mild and fairly sweet, like North American catfish.