Some of the offal is quite delicious IMO. Like the scallop’s skirt (where the eyes are) surrounding the meat, and gonad (the orange or white sac) are great, and don’t actually have any sort of fishy taste if that’s not your thing.
I watched a yt clip of a scallop boat in the US where the guy was cleaning the scallops by cutting out the meat and throwing the rest away and it just seemed so wasteful! A lot of countries don’t throw the rest of it away.
Japanese cuisine contends that offal, like fish liver, is sometimes the best part. Monkfish comes to mind. Also, some people really like crawfish and lobster liver.
Hot take: Blue crab offal is where some of the aroma and flavor comes from when you steam them. Especially the “mustard” (although that’s not recommended these days - see “bio-accumulation”). The innards, except the gills, are fantastic stacked on a saltine with some Old Bay seasoning and vinegar on top.
In Japan they call the crab or lobster liver (the tomalley) miso, I guess because it looks like miso (well, lobster tomalley doesn’t really because it’s green, but they’re not native to Japan anyway). It’s not uncommon to find the gunkan style sushi with crab miso at a lot of shops.
I don’t have to eat the shells, offal, or shit of I eat the big sea ones though.
This is my thing as well.
If they had shrimp sized grasshoppers that came peeled and deveined, heads removed…with a nice sauce to go with it?
I’d at least try it.
Some of the offal is quite delicious IMO. Like the scallop’s skirt (where the eyes are) surrounding the meat, and gonad (the orange or white sac) are great, and don’t actually have any sort of fishy taste if that’s not your thing.
I watched a yt clip of a scallop boat in the US where the guy was cleaning the scallops by cutting out the meat and throwing the rest away and it just seemed so wasteful! A lot of countries don’t throw the rest of it away.
Japanese cuisine contends that offal, like fish liver, is sometimes the best part. Monkfish comes to mind. Also, some people really like crawfish and lobster liver.
Hot take: Blue crab offal is where some of the aroma and flavor comes from when you steam them. Especially the “mustard” (although that’s not recommended these days - see “bio-accumulation”). The innards, except the gills, are fantastic stacked on a saltine with some Old Bay seasoning and vinegar on top.
In Japan they call the crab or lobster liver (the tomalley) miso, I guess because it looks like miso (well, lobster tomalley doesn’t really because it’s green, but they’re not native to Japan anyway). It’s not uncommon to find the gunkan style sushi with crab miso at a lot of shops.
I didn’t know that! I’ll be on the lookout for this from here on, thank you.