My Perspective on Seafood: What I Love and What I Don’t
Seafood is a diverse and often highly valued part of many cuisines around the world, with different varieties offering unique flavors and textures. However, not all seafood appeals to everyone, including myself. In this article, I will share my perspectives on some species of seafood and explain why certain types are not favorites.
Scallops: A Spotty Appeal
Scallops are known for their beautiful shells and tender, sweet flesh. In theory, they should be a seafood lover’s delight. However, my experience with them has been inconsistent. While their appearance is lovely, sometimes the flesh does not meet the expectations set by their presentation. When I do not particularly seek them out, it’s usually because I’ve had better alternatives. Unfortunately, they are not always available, and sometimes avoiding dishes that include them is the best course of action.
Langoustines: A Pass
Langoustines are considered a gourmet delicacy by many, but in my opinion, they are far from desirable. Describing them as ‘ick!’ succinctly captures my feelings. Due to their unappealing taste, I not only avoid ordering them but go out of my way to avoid dishes that contain them. The idea of having to taste these so-called delicacies is enough to deter me.
Sanddab Fish: A Flavorless Choice
Sanddab fish, also known as flatfish, are known for their bottom-feeding habits and lack of distinct flavor. Breading and frying are necessary to give them any taste at all. Even then, a lot of sauce or vinegar is required to make them palatable. This low-flavor profile has earned them a place among my seafood dislikes.
Lobster: The Delicacy That Stings
Lobster, often considered a delicacy, holds no appeal for me. I would much rather enjoy Dungeness crab over lobster any day. I find lobster to be bland, lacking the complex flavors that make other types of seafood so enjoyable. While others might find lobster a gourmet treat, my palate finds it unsatisfying.
Tough Shellfish: Slow Cook or Not?
Some species of tough shellfish, such as abalone and limpets, are not to my taste. Large neck clams also pose a challenge due to their naturally tough necks, which can make the cooking process more involved than the actual enjoyment of the dish. Similarly, goose barnacles are not only gritty but do not offer a substantial amount of meat in exchange for the effort of preparing them.
Sea Urchin Roe: A Delectable Choice
Sea urchin roe is a high-end delicacy that I find quite enjoyable. However, other varieties of edible starfish, such as sea cucumbers (beche de mer) and other edible starfish, do not hold the same appeal. The effort required to prepare them is not outweighed by their flavor profile in my opinion.
A Troublesome Start with Oysters
My oyster story dates back to childhood. On a Saturday night, my father, who owned a fish market, brought home a small bucket of raw oysters and we enjoyed them on the front porch. However, the next day, I experienced an upset stomach and attributed it to the oysters. It turned out to be a stomach virus instead. Since then, I have been unable to stomach the sight of raw oysters, cooked or otherwise.
A Tale of Crustacean Disagreements
Crabs and lobsters are singled out as seafood that I find tasteless. In a past experience, a coworker convinced me to try a crab dinner at a high-end restaurant, but I was left disappointed by the tasteless experience. My honesty about my feelings was not entirely received well. It’s worth noting that I do have a fondness for crawdads or crayfish, which are freshwater creatures resembling small lobsters. These make for a different and enjoyable experience.
In conclusion, while a wide variety of seafood is available, my tastes are quite specific. Some types simply do not satisfy my palate or meet the standards I set for a good seafood dish. However, there are many others for which I hold a genuine appreciation.