How to Make Conch Sushi and Salad These were Fighting Conchs harvested from the west coast of Florida. They’re pretty common along the beaches here but are typically in depths just out of reach. During the winter months, after a few strong cold fronts roll in, they’ll be pushed up against the shore, especially during…
Author: Dan
Shrimp Sushi If you’re allergic to shrimp, I feel bad for you. I hope they find a cure soon. Shrimp sushi is an unique food where it’s acceptable to serve it both raw and cooked. Most of the shrimps we eat in restaurants are cooked imported farm raised Pacific White shrimps. However, many sushi restaurants on…
Lobster Sushi Roll Lobster is one seafood I prefer cooked. I’ve tried it raw as sashimi several times and just never enjoyed it because the meat was too mushy and had no texture. Cooking it, on the other hand, is the way to go for making lobster sushi. The sweetness of the cooked meat has…
Fluke Sushi and Sashimi Fluke sushi, also known as Hirame in Japanese, is very popular in sushi restaurants, especially in the Northeast where it’s also a targeted game fish. Fluke has beautiful white meat. The top side fillet has a translucent look, in contrast to the bottom fillet. The flavor is subtle and smooth, and…
Creole Snapper Sashimi Don’t get Creole confused with Vermilion Snappers (aka Beeliner), they may look alike but the fillets are very different. I actually prefer Creole in terms of workability because the flesh is denser and easier to work with. And in my opinion, the Creole also taste better. Anyone ever caught or eaten Creoles…