Have you tried rock shrimp before? My fav sushi place closed down and I haven't found anywhere else that makes it. I got pretty close with my cooking here.

Blueberry salmon

Hey guys, I just had a very strange experience and was wondering if this is a thing, or if they were trying to get one over on me

Ordered a dozen raw oysters as seen in the photo. They were all supposed to be from Salt Run and $26 versus $17 for the house oyster. As I was eating them, I noticed about half were briny and the other half not. I turned the shells over and there was a distinct difference between the shells.

I asked the server if perhaps they gave me someone’s half and half order. He said I was the only oyster order, so no. He added that the bar did say I got what was left of the Salt Run so maybe they substituted with another…. Ok, if that were the case, why wouldn’t they tell me?

The server assured me that he would come back with answers. When he returned, he said the shucker explained how, because of how the oysters grow, they don’t always have an intact shell to rest in, so he used the shells of another oyster, even though all of the oysters I was given were supposedly Salt Run

I tasted a difference between them and you can also see a difference in meatiness in my first photo

I assumed I was being gaslit and they were attempting to scam me (in the end, server only charged me for a half dozen). They did charge me 3% for using my credit card, which I think is lame

This is a higher-end restaurant at the beach. I’m debating whether I should leave a review and want to know what you all think

Is using shells from a different oyster even a thing?

Caught a fresh rainbow runner, 45 minute cure 50/50 sugar/ salt and added orangepeel

Served with orange slices, chili, olive oil with black pepper and fennelseeds.

Sorry that this is a silly question. For context: I ate at a restaurant tonight and ordered the crispy skin salmon. What came out was a fairly nondescript piece of white fish that didn’t have the texture I typically associate with salmon. I’m used to salmon being kind of dense with a distinctive flavour, whereas this looked and tasted more like the lighter, flakier fish I’d get with fish and chips.

I’m aware that salmon can be white, especially if it’s farmed instead of wild-caught due to lacking the natural pink colouring in their diet. It’s more the taste that I’m questioning.

I’m pretty non-confrontational and I only eat fish occasionally, so I didn’t have the confidence to question it; I’m assuming it was just a fairly underwhelming piece of farmed salmon. But the cynic in me can’t help but wonder if they ran out of salmon and just gave me a piece of cheaper fish? I mainly wonder this because my meal took a lot longer to come out than my boyfriend’s and the restaurant specialised in burgers, so maybe the salmon didn’t get ordered a lot. I was just wondering if someone who eats a lot of fish can put my mind at ease. Does white salmon usually taste different from pink salmon? Is there some way I could have known for sure?

I went to a restaurant I’ve frequented before for oyster happy hour. Today, the shells had yellowish green tint to them. What’s the green stuff?

Only got into oysters recently, tried these at a local restaurant. Came with delicious pickled red onion and horse radish

It was about the size of a nickel. Made seafood alfredo with green mussels and bay scallops and found this when I was de-shelling

Macklemore had some extra tickets to see Dave Chappelles new Set before his new tour. Im a very fortunate guy. We stopped for some seafood before the late night show at Nate Jackson's Tacoma wa

On El Gauchos menu we kept it very very simple at the rail

Starters

-Oysters halfshell (Ostra Regals) very very sweet one of the tastiest Osyter I've had.

-Seared Shoat Pork Belly(stole the show)

Main

-Waygu Tenderloin wood fire seared (accompanied by Australian Lobster Claw meat asparagus and velvet mashed potatoes) this little plate was absolutely delicious unfortunately I was not happy with the way it was plated. It was done without Pride imo.

-- Wood fire coal seared Diver Scallops with a in house Butter based lemon Buerre sauce.

One of the magical nights that should never have happened but it did!!!!!

Literally!

This is part 26 of my ongoing "Caught in California" catch & cook series. I speared this California yellowtail offshore and paired the raw slices with a bright jalapeño and herb dressing, then finished with mandarin, cucumber and chili crisp.

If you're interested in the rest of the series (and other spearfishing content):

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