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Best fresh seafood (prepared)

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Postby Prof. Wagstaff » Mon Feb 04, 2008 6:22 pm

Oh yeah --

The Hibachi grill at Ginza has some fabulous seafood!

The grilled kalamari is generally fabulous and the lobster tails are delicious (especially loaded with garlic butter.)
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Postby boston_jeff » Mon Feb 04, 2008 6:29 pm

Thanks, I will have to try those next time I visit Lombardino's.

The freshness of seafood has little to do with geography, and much to do with relative cost. That said, there are certain regional specialties you will always miss when you leave a place. It is unfair to expect replication when you move, but you can't help the cravings.
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Postby Henry Vilas » Mon Feb 04, 2008 8:18 pm

I forgot to mention - the stake wing at Sardine.
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Postby fennel » Tue Feb 05, 2008 12:49 am

Henry Vilas wrote:I forgot to mention - the stake wing at Sardine.

Don't you mean skate wing??
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Postby Henry Vilas » Tue Feb 05, 2008 8:54 am

fennel wrote:
Henry Vilas wrote:I forgot to mention - the stake wing at Sardine.

Don't you mean skate wing??

Oops. Yes.
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Postby TheBookPolice » Tue Feb 05, 2008 9:29 am

Henry Vilas wrote:I forgot to mention - the stake wing at Sardine.

Stake wing is a great Lental dish..

/sass right back atcha
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Postby auntgoodness » Tue Feb 05, 2008 10:50 am

fennel wrote:
Henry Vilas wrote:I forgot to mention - the stake wing at Sardine.

Don't you mean skate wing??


I thought the skate wing at Sardine was kinda meh, actually. The texture was sorta mushy and all I could taste was butter and capers.
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Postby NullDevice » Tue Feb 05, 2008 4:55 pm

If you're willing to define "seafood" as "freshwater stuff, too." you can do pretty well all over the state if you know where to look. Ain't nothin like pan-fried fresh-caught lake perch or smallmouth bass, dredged in a little flour and fried in butter. Mmmmm.

I'm waiting for someone to up the ante by saying "you can't get fresh seafood in this country like you can in Japan/Iceland/Micronesia/Antarctica/The Marianas Trench."
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Postby TheBookPolice » Tue Feb 05, 2008 5:06 pm

NullDevice wrote:If you're willing to define "seafood" as "freshwater stuff, too." you can do pretty well all over the state if you know where to look. Ain't nothin like pan-fried fresh-caught lake perch or smallmouth bass, dredged in a little flour and fried in butter. Mmmmm.

Hey, since you appear to be an afficionado, answer me this: Is there a good "season" for bluegill? How is that normally caught?

And you're right in pointing out that I was skewing saltwater.
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Postby Rosemary » Tue Feb 05, 2008 5:35 pm

Mussels at Natt Spil = thumbs up
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Postby Henry Vilas » Tue Feb 05, 2008 8:09 pm

auntgoodness wrote:
fennel wrote:
Henry Vilas wrote:I forgot to mention - the stake wing at Sardine.

Don't you mean skate wing??


I thought the skate wing at Sardine was kinda meh, actually. The texture was sorta mushy and all I could taste was butter and capers.

My skate wing wasn't mushy at all; yours might have been overcooked. The last time I had the walleye at the downtown Great Dane, it too was a mushy mess. Yet others I know like their fish.
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Postby Veeder » Wed Feb 06, 2008 12:01 am

A second "meh" for Sardine's skate-wing...
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Postby @wood » Wed Feb 06, 2008 6:57 pm

I had a really tasty fresh oysters at Liliana's in Fitchburg recently. I also had a bouillabaise (not sure I have the spelling right on this) with shrimp, crawfish, and oyster. The scallops were reported to be excellent. Although cooked, the seafood was tender, tasty and modestly, but satisfyingly, spicy. The New Orleans-influenced (creole?) spice does not overpower the seafood.
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Postby NullDevice » Thu Feb 07, 2008 3:04 pm

TheBookPolice wrote:Hey, since you appear to be an afficionado, answer me this: Is there a good "season" for bluegill? How is that normally caught?


Nearly all the bluegill I've ever had was self-caught (or caught by a family member). I'm not entirely sure what the best season is for 'em.
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Postby TAsunder » Thu Feb 07, 2008 3:22 pm

I thought summer was bluegill season. That's when I see it at some of the local places.
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