trophy fisher
Active Member
Smoked Sockeye
BBQ Sockeye
BBQ Prawns
BBQ Sockeye
BBQ Prawns
Top 3 seafoods to eat
- Thread starter dougthefisher
- Start date
Sculpin
Well-Known Member
greenhornet
Active Member
12 lb marble spring
bc spot prawns
dungees
tight lines
Billydoo
bc spot prawns
dungees
tight lines
Billydoo
tubber
Well-Known Member
I've had all these over the years. Can't decide.
Europe: Barcelona Seafood Paella, Bouillabaisse in Southern France, Mussels in Brussels.
Other: Nova Scotia Lobster, Hawaiian Ahi, Russian Caviar.
BC: Rock Scallops from QCI, fillet of big red chinook from belly side of lateral line. spot prawns just barely blanched, sockeye before it gets near the river, poached sablefish, smoked white spring, herring roe from the walls of a just pumped out fish hold, eulachons fried crisp in butter, beer-battered lingcod, panko encrusted cabezon in a fish taco, dungeness crab boiled whole, slow simmered chum heads (only eat the pink bits), raw oysters, papillote(paper pouch) halibut, pepper squid from a top Chinese place. I could go on, but don't want to go over 3.
Europe: Barcelona Seafood Paella, Bouillabaisse in Southern France, Mussels in Brussels.
Other: Nova Scotia Lobster, Hawaiian Ahi, Russian Caviar.
BC: Rock Scallops from QCI, fillet of big red chinook from belly side of lateral line. spot prawns just barely blanched, sockeye before it gets near the river, poached sablefish, smoked white spring, herring roe from the walls of a just pumped out fish hold, eulachons fried crisp in butter, beer-battered lingcod, panko encrusted cabezon in a fish taco, dungeness crab boiled whole, slow simmered chum heads (only eat the pink bits), raw oysters, papillote(paper pouch) halibut, pepper squid from a top Chinese place. I could go on, but don't want to go over 3.
Pippen
Well-Known Member
Marbled spring from Thrasher in the May fishery fresh out of the water. (Or one of the dark reds we were getting this year)
Ceviche made with a day's catch of Black Bombers.
Sablefish.
Spot Prawns
Dungy
On a side note....calamari done as Pescador mentioned on the first page is outstanding.
Ceviche made with a day's catch of Black Bombers.
Sablefish.
Spot Prawns
Dungy
On a side note....calamari done as Pescador mentioned on the first page is outstanding.
Cuba Libre
Well-Known Member
ALL of the aforementioned. The only seafood I could not handle was gumboot chiton... it is named "gumboot" for a good reason... tough like rubber boot. But come to think about it-- I think it just might be prime if pressure cooked first... it does have a taste somewhat similar to abalone.... anyone tried pressure cooking these critters?
