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The Seafood Thread

Scruffy

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Paella de Mariscos (Seafood Paella) ; I lived in Spain for many years and learned their secrets! PM me if you want the recipe.

Hey @Yo Momma ,

Finally got a chance to make some Seafood Paella. ( been a busy summer :geek: ) I used your tip of cover with dish cloth while it rests...Thanks! worked great! Mussels, scallops, lobster, and shrimp-with chorizo, and saffron of course. Those were some big mussels...delish.

1661297502744.png
 

Uncle-A

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Hey @Yo Momma ,

Finally got a chance to make some Seafood Paella. ( been a busy summer :geek: ) I used your tip of cover with dish cloth while it rests...Thanks! worked great! Mussels, scallops, lobster, and shrimp-with chorizo, and saffron of course. Those were some big mussels...delish.

View attachment 176260
Isn't Chorizo a Spanish sausage? So it isn't 100% seafood it has some pork sausage in it. Still looks GREAT.
 
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Tony S

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Isn't Chorizo a Spanish sausage? So it isn't 100% seafood it has some pork sausage in it. Still looks GREAT.
It's one of the classic ingredients in the dish. Moreover it's an example of a widespread set of variants on these flavors and textures. For example, in Louisiana, Jambalaya with shrimp and Andouille is closely related.
 

Uncle-A

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It's one of the classic ingredients in the dish. Moreover it's an example of a widespread set of variants on these flavors and textures. For example, in Louisiana, Jambalaya with shrimp and Andouille is closely related.
If you are talking about a classic paella than yes the sausage is a important ingredient but you can't call it a seafood paella with the sausage.
 

Lorenzzo

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chilehed

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Seafood is one of the reasons I so hugely miss South Florida. I've spent uncountable hours tolling for dolphin in the Gulf Stream, spearing hog snapper and hooking grunts on the reefs, trapping blue crabs on the flats and gathering oysters from mangrove roots. The best lobster I've ever eaten was one I grabbed from under a big rock off of Key Largo; I hopped up on the rock, wrung the tail and ate it raw. *sigh* Good times.
 

chris_the_wrench

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dang, somehow I missed this thread!!

Question for you chowder heads!

I made my first batch of smoked salmon chowder a couple weeks ago, followed it up yesterday with another batch. Im no potato expert but whatever was on the counter that first day is more to my liking than what i grabbed for my second batch. Im usually a eat the skin baked potato kinda guy, but im not liking the potato skin in my chowder.

so, should I peel’em and continue to use whatever species of potato shows up on my counter or should i be looking for a specific breed of potato?
 
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Tony S

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dang, somehow I missed this thread!!

Question for you chowder heads!

I made my first batch of smoked salmon chowder a couple weeks ago, followed it up yesterday with another batch. Im no potato expert but whatever was on the counter that first day is more to my liking than what i grabbed for my second batch. Im usually a eat the skin baked potato kinda guy, but im not liking the potato skin in my chowder.

so, should I peel’em and continue to use whatever species of potato shows up on my counter or should i be looking for a specific breed of potato?
Basically you need to pay attention to the "waxy" types vs. the "mealy" types. Baking potatoes, such as Idaho russets, are mealy types. Many others, such as "new" red potatoes, are "waxy" types. Yukon Golds and their ilk are in between, but lean toward waxy.

Waxy types are good for holding their shape in chowder. Mealy types are better at falling apart and therefore thickening. Traditional New England style chowders favor waxy types as they have a thin broth with chunks of potato, and a sharp divide between the two. The skins on waxy potatos tend to "stay on" better because the potato flesh doesn't disintegrate out from under them. There is no right or wrong, but I, personally, don't go for russet potato skins in chowder, so if I use those I peel them first.

Short version, you need to figure out which type your first batch was and stick with that.

Edit: The fact that you're even paying attention means you're 90% of the way there.
 
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Tony S

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chris_the_wrench

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Thanks @Tony S for the potato suggestions!

Some may appreciate some salmon ‘caviar’ I made a couple of nights ago. This fish didnt look like a female when I first plopped it on the cutting board and I was surprised to find the roe when I cut into it.

8EEAADF1-3979-40C1-B123-73DD1FD33756.jpeg
 

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Thread Starter
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Tony S

Tony S

I have a confusion to make ...
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dang, somehow I missed this thread!!

Question for you chowder heads!

I made my first batch of smoked salmon chowder a couple weeks ago, followed it up yesterday with another batch. Im no potato expert but whatever was on the counter that first day is more to my liking than what i grabbed for my second batch. Im usually a eat the skin baked potato kinda guy, but im not liking the potato skin in my chowder.

so, should I peel’em and continue to use whatever species of potato shows up on my counter or should i be looking for a specific breed of potato?

Basically you need to pay attention to the "waxy" types vs. the "mealy" types. Baking potatoes, such as Idaho russets, are mealy types. Many others, such as "new" red potatoes, are "waxy" types. Yukon Golds and their ilk are in between, but lean toward waxy.

Waxy types are good for holding their shape in chowder. Mealy types are better at falling apart and therefore thickening. Traditional New England style chowders favor waxy types as they have a thin broth with chunks of potato, and a sharp divide between the two. The skins on waxy potatos tend to "stay on" better because the potato flesh doesn't disintegrate out from under them. There is no right or wrong, but I, personally, don't go for russet potato skins in chowder, so if I use those I peel them first.

Short version, you need to figure out which type your first batch was and stick with that.

Edit: The fact that you're even paying attention means you're 90% of the way there.
I'm here to post in this very important thread that if you ever manage to get real Kennebec potatoes from a farmers' market, those are the pot of gold at the end of the chowder (and Thanksgiving mashed potatoes) rainbow. Get down on your knees and thank your deity of choice for your good fortune.
 
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Tony S

Tony S

I have a confusion to make ...
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Thanks @Tony S for the potato suggestions!

Some may appreciate some salmon ‘caviar’ I made a couple of nights ago. This fish didnt look like a female when I first plopped it on the cutting board and I was surprised to find the roe when I cut into it.

View attachment 180819
What is that "plate"? Is it a lens cap from a Leica camera?
 

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