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Favourite seafood
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Well, i love slowly oven baked mackerel, amazing, just don't overdo the temp!
Cod is nice but i have to salt it if I have it battered.
Steamed, pan fried salmon is amazing, always . So creamy. Tinned tuna, ugh, its okay if I add a bit of ev olive oil, but not much. yeah, um. I'm not a lobby or a crabby person, it feels like I'm going to war in the 1800's |
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By (user no longer on site) 17 weeks ago
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"Any other than whelks, I love any fish/seafood "
My uncle used to pretend to pull them from his nose like giant bogies. Mentally scar'd is an understatement. I swerve them too |
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By *lynJMan 17 weeks ago
Morden |
"Langoustine
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I'm with him ^. I was going to say the same thing. Langoustine is exquisite. And Crayfish too. 🦞"
I'm not so keen on crayfish. Perhaps it was the way they were served wasn't good. Perhaps I should try them again |
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I really want to try langoustine.
I have a problem with the texture of shellfish, lobster, molluscs etc and I don't like salty food.
I forced myself to eat smoked, sweet cured mackerel for my dinner earlier.
The salty taste was overpowering.
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"I really want to try langoustine."
They taste like a cross between prawn and lobster - they're actually a type of lobster.
"
I have a problem with the texture of shellfish, lobster, molluscs etc and I don't like salty food.
I forced myself to eat smoked, sweet cured mackerel for my dinner earlier.
The salty taste was overpowering.
"
The clue was in the word "cured" - that means salt was added. The sea is salty but rivers are not. You might want to try some freshwater (river) seafood like rainbow trout (a salmon relative) or crayfish (a freshwater lobster relative). |
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I much prefer oily fish like mackerel, kippers (smoked herrings), salmon, trout etc. to whitefish like cod, haddock or pollock. I'll eat any shellfish that hasn't been prepared by being cooked then being frozen like the crap found in supermarket freezers. |
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