View allAll Photos Tagged shellfish
Tsukiji Fish Market.
Japan's most famous fish market doesn't operate on Sundays. So I didn't watch the fish auction (in any case, I was there way too late for the auction). But many of the little shops around the market are open. So we went around, sampling the dishes. It was a good morning!
The market is shifting at the end of the year, so I'm glad for the opportunity to visit.
The edible Mollusca of Great Britain and Ireland : With recipes for cooking them 2nd ed. / By M. S. Lovell.
London : L. Reeve & Co. [1884]
Walrus & Carpenter Picnic 12-18, Taylor Shellfish Farms, Totten Inlet, Shelton, WA
Scott Squire photo.
Seed clams were planted in cages in the spring. Now in the fall they are removed and placed in larger lanes where they will grew for a couple of years. Then they can be harvests. Lanes are covered by nets to protect the clams.
Ingredients:
6 Garlic cloves; crushed
1/4 Cup(s) Olive oil
2 Cup(s) Peeled; crushed tomatoes
1 Teaspoon(s) Pepperoncini
18 Littleneck clams; scrubbed
1 Pound(s) Vermicelli
1/2 Pound(s) Sea scallops; quartered
1 Tablespoon(s) Chopped Italian parsley
Directions: In a medium skillet, cook the garlic in 2 tablespoons of the oil until lightly browned. Add the tomatoes and pepperoncini and simmer over moderate heat for 15 minutes. Discard the garlic. Shuck the clams and chop, reserve liquid. Another option is to place the clams in a medium saucepan with 1/2-inch of water. Cover and steam over moderately-high heat until the clams open. (Discard any that do not open). Remove and chop the clams. Strain the liquid from the saucepan and reserve. Cook the vermicelli in a large pot of boiling salted water until al dente. Drain well. Meanwhile, in a large non-reactive skillet, heat the remaining 2 tablespoons of oil over high heat. Add the scallops and saute for 2 minutes. Add the chopped clams with their liquid, the tomato sauce and cook until slightly reduced, about 3 minutes. Stir in the parsley over medium heat. Toss the pasta with half the sauce, serve, and spoon remaining sauce on top. This recipe yields 6 servings
I didn't know we had crayfish around here! Some predator must have grabbed it out of the water and then dropped it here in the middle of an access road.
I think this is a turnstone feeding on the muscles washed on the shore at Moelfre. Please correct me if I'm wrong.
A modern reinterpretation of a classic recipe, this takes polenta flavored with merquen, the smoked chili of Chile, and tops it with mackerel stewed in tomato, garlic and red onion sauce, and then tops that with caramelized green bell peppers. Delicious!
Sweet, tender shrimp are combined with fresh lemons and home-made barbecue sauce made of butter, chili sauce, garlic and a wonderful mixture of herbs and spices.
This is the real speciality of the chef. Prior to opening Shiori in 2013, they ran a small sushi bar - Sushi of Shiori, which served some of the best sushi in London
Left to right: Japanese scallops with black truffle, sweet prawns with pesto and lightly toasted cuttlefish with ginger
Paired with Duggan's #5 Asian Lager, Matt prepared a shellfish salad with avocado puree. So very tasty!
A different sort of presentation, but a classic Chilean ceviche with prawns cured in grapefruit and lemon juices, tossed with cilantro, red onion, bell peppers, rocotos, and served over a merquen (smoked chili) spiked avocado puree
Razor Clam, Chorizo, Parsley-Clam Gel
Oyster, Smoked Caviar, Hazelnut
Crab, Mussel, Mandarin, & Grapefruit