Wife has been working on behalf of a Japanese shellfish company and their team in Boston at the Worldwide Seafood Expo the past few days. The company she is repping has tons of different products, many farmed but others wild caught. Their main products are a variety of scallops, most already shucked and sold in the raw form, but also with some prepared as in smoked, dried or breaded for deep frying.








The BCEC is kind of a large venue, with over a half million square feet for vendors, distributors, wholesalers, retailers including of course, restaurants.





Today is her last day working with this particular client, and is with the team today in New Bedford to meet with some local scallop fishermen, aquaculture types, wholesalers and distributors. New Bedford was, as many know, a monster in the whaling industry for many, many years.




So, she was telling me she was sure that she'd be gifted a token package of scallops to take home after the event concluded. Well, she wasn't exactly wrong, but the 'token' gift ended up being more than 100 pounds of premium seafood. Other Japanese vendors who weren't planning on taking any of their products back with them came out in droves to offer her to take freebies home. Canned stuff, large filet of wild caught buri (one of my favorite fish to eat), smoked salmon, dried fish products. If the stuff wasn't gifted away, it'd have to have been chucked in the garbage. The food products displayed at the event cannot be sold, only shown and sampled/gifted at no cost to attendees and other vendors. The other option that was put out by the venue management was that they could donate it to local homeless shelters--at their expense and time, in crappy neighborhoods. Yeah, uh, no...

Had we more freezer space and I was greedier, I could have hauled home another hundred pounds that was offered, but the wife politely declined and assured the scallop gang and others that their treating her and her family to a literal pile of premium Japanese seafood, gratis, was incredibly generous and appreciated. I was rather shocked when asking about prices of each product and Mrs. KG said that we had taken home well over $2500 worth. Family members and neighbors and friends have already reaped the benefits of being good to us, so we always try to be good back. She's already been held for next year. Not sure I can make 80 pounds of scallops disappear in the next 362 days, but we're gonna' find out!

You're like a guy with a new truck or trailer - guaranteed to have a pile of "friends" come out of the woodwork and they all open with the same line "Hey, I was wondering..."


lol


Good snag. I'm not a seafood person but I recognize a haul when I see one.

Sweet!

That's better than going fishing with a tackle box full of DuPont sinkers!

I love scallops and most seafood! That's a load of loot you have there.

Pepper's ready for some,

Bison + scallops hmmm

Nice haul for sure.

Need to hit Costco for 2 gallons tartar sauce.

Ultimate surf and turf!

Enjoy! Sure looks good..

Heckuva Haul!

I'd give anything to partake of dinner with you guys, and share some good conversation!

Maybe I should visit sooner than July, lol.

Dang nice haul for sure!

Oh man…..!

Beautiful.

Great haul!!!

I've never been a fan of scallops but I don't think I've ever had good quality ones. Those look worth a try.

Bb

Damn, nice score!


I am envious of your delicious stash.




We used to get wild frozen (Alaskan)scallops from a traveling fish truck but they recently got too pricey.

I want to say they were $35/lb, but they are good eating!

Lots of fake scallops out there. Real and fresh make a big difference in texture and taste.

They make fake scallops from stingray meat...

They also sell little dinky farm raised version from China.



My buddy found us a 'deal' through a restaurant supplier.

Total crap, live and learn.

Looks yummy!

You can do it in the 362 days! I'm confident!

And if you didn’t manage it, what a way to go down in failure.

I love scallops, good ones. Color me envious.

OMG!
You came into some fine seafood Leighton!

Now you can torment us with pics of your various dinners.....:)

Heck of a score!

Pretty sure it would be gone in a years time!!

Yum! Well done, Mrs. Kamo Gari.

That is impressive and all and congrats 😎……

….but I know this guy who arranged to bring a bunch of live lobster and scallops way the heck (like 40+ miles) down the beach on S. Padre Island.

Scallops are one of the greatest things that can be eaten. Really nice score!

Jap culture fetishizes this stuff, which is nice.

Gonna need a bigger freezer.

👍😎👏👏👏

So SO need another freezer before next years event!

You had to get this AFTER the bison tag....

Enjoy. That all looks and sounds really good!

FWIW the bison is almost gone. Been being really picky with it. LOL. A few more packages and I'll have to revert to 14 year old bull bison packages and then revert back to the dang moose. Grins.

I know a few people like that.

Don't recall ever offering them scallops, but they're hell on finfish!

Lucky man!

Enjoy and send my regards to your sweet wife!

Regards

I'd be very pleased to do just that with you one of these days, Barry.

Traveling fish truck, eh? Hmm...

High quality scallops, especially super fresh ones cooked right, are out of this world, be they so-called bay scallops and sea scallops we get locally. Bays are much smaller, but much sweeter. As with anything food, depends on your tastes, though.

Wow. Nice guy!

Roger, I haven't seen that pic in years. Lot of smiles, which is kind of the whole idea, right?

Yes please....lol


https://www.mtseafood.com/

Ha! I have a first world problem here. Had to pack all that seafood on top of a huge pile of bison in one freezer, and then a lot more in another freezer on top of a bunch of wild hog. I don't even know where all the store bought meats are in the three freezers at this point. I'll figure it out, I'm sure.

Glad to hear you guys have enjoyed some of it. Emaciated or not, I am *loving* putting large amounts of it away.

Speaking of moose, well, I got lucky again. DM 210 for me this year. Wait, yep, I'm going to need another freezer...



Hope all is well with you and the missus, my friend.

Thanks bud. I'll do that and best to you as well.

Yep, Mrs. KG for the win. Again. I don't care what she tells me -- I'm keeping her. Locked up down in the basement if necessary!

Thanks my man, and hope all is well in the frozen north.

Appreciate all the other comments too, lads. With the exception of the Jap one. That was kind of fÜcked up, given the subject matter...

If the "scallops" you're served at a restaurant are perfectly round, think "sting ray" and "biscuit cutter"! One of my friends down on the Florida Gulf coast shared that little tidbit of information with me!

That's awesome, congrats!

JD338

Always...

Good deal!

I know what u did there.

Score !!!

I'm jelly. Never been in a position to get sick of scallops due to them being hyper available. I'm confident I could knock them out inside 6 months, ha.

Dude.

I'm pretty sure I could make a couple pounds of them scallops disappear in a big bowl of ceviche. Ate a bunch of their relatives, the hacha (pen shell) that way down in Baja.

Is that fish in the picture the buri? Sure looks tasty too, and knowing the Japanese that's likely sushi/sashimi quality also.

Can you tell I like raw seafood???

Woo! She scored big time!

I have a stupid question about scallops. I've bought them frozen at Costco etc. and have pretty much liked them, considering I just pan sear them in butter, with some S & P. They get pretty firm.

But we went to, what you would call, an "up and coming", high end, lake country restaurant/bar and the special was scallops (4) on a bed of wild rice for $42.

I thought "what the hell, might as well see what scallops are supposed to taste like..."

Those things were nasty!

Mushy, fishy and just plain awful. I ate one and couldn't do another. The wild rice was good though.

Is that the way they are supposed to be???

They should be sweet and slightly firm, cooked rare - a little translucent inside.

Sounds like they were old or not store properly.

Given Rooster's experience I'd have probably sent them back and asked for chicken.

Old, not stored properly, or perhaps some nasty sting ray? Scallops are not supposed to taste fishy.

Then again................Rooster's in MN and anything more "flavorful" than walleye or perch bothers some of those Midwesterners.

I get my scallops from Kodiak and they are delicious, no fishy taste at all. I sear them in olive or avocado oil with equal amount of butter after seasoning with salt, pepper and garlic. My wife doesn't care for them but the grandkids go crazy when they find out I'm cooking scallops. As ironbender mentioned, they should be sweet and slightly firm. JMHO

That's the haul of a lifetime ,Enjoy !

Nice gift Leighton!

Have had scallops prepared in many different ways. But the best I ever ate were eaten raw, right from the shell, after having just pried them off their rock, seawater still dripping off my wetsuit.

You must be thinking of abalone... scallops are free-swimmers. They drag a bunch of chains along the bottom to scare them up so the trawl can scoop them.

Thanks for the reply. It sounds like I cook them the right way.

Ya you betcha!

Great thread, KG. Kudos to your wife.

Good things happen to good people! Save some for June!

Yep, same here. As mentioned, locally we have fisheries for both bay and sea scallops. A few pics of both types from local outings. First couple of pics are with friends who dive recreationally for both lobsters and scallops. Here's a good sized one, but some get significantly larger.




Anatomy of a sea scallop.



The boys with a few of the bushels taken that day in Salem sound (MA).




I don't dive, so I just acted as boat tender in board that day, trying to hook a bluefish or bass while on top. I shucked too. Sadly, some of the catch brought up were 'lost overboard' while the lads were back down poking around on the bottom.




A few bay scallop pics from the Cape to follow.

Dang KG...

Trawling for bays. Significantly smaller than seas, but usually much sweeter. Seasonal here. In season they can bring $35 pp.







A guest deckhand some here might recognize.





Couple trawls' worth of these beauties.




Magic lies inside.



A freshly made batch ready to get torn up by the three of us. They are unbelievably sugary. About 2 seconds after this pic was taken, one of the skipper's hunting beagles launched onto the table and ate about half the plate of piping hot bays before Mike came out to grab her by the collar and toss her across the room. True story.

Yep, been there, done that down in Ensenada and further south. Big glass mugs full of them raw, with cockles and clams. Add chile and lime and whatever you want and go to town. Great eats and great fun down there back in the day. Think my days driving down from SD are over, though. IT wasn't too scary back then, but some places were definitely sketchy, especially at night.

And yes, I know you dig raw. I do too, as you know and shall see in a sec here.

Rooster, pan seared is pretty standard and I do it that way fairly often, especially if I'm feeling a little lazy. Don't take that the wrong way, please.

Your method is sound; just be careful to not overcook. Doing so won't necessarily ruin them, but they will get a bit rubbery when overcooked. Scallops go from a sort of translucent to opaque and much like a good steak, once one gets to know what to look, smell and literally feel for, cooking them is tits. Poke them with a finger. They should be springy, but a bit firm.

As far as 'mushy and fishy' scallops, ouch. Brother, you got rooked. I've never had either a mushy nor fishy smelling scallop. Ever. They should smell briny and somewhat sweet. Maybe more than a tiny bit nutty. You should've called the waiter over and said, 'these scallops are obviously bad and not fit for human consumption, and whatever ass is running the kitchen has no business being back there'. Send them back and leave. Foodborne illnesses from bad shellfish can be very, very bad.

JFC. I should've read through and saved myself five minutes. IB already got it right.

Again, the correct response. Good call on the avocado oil, BTW. Maybe try a couple drops of truffle oil or salted honey on a few. If you try the latter, use unsalted butter.

Thanks, Rocky. Hope you take her easy and heal up. Sorry to hear of your health woes.

I think that's true more often than not. On my case I'm calling it shît luck...

NP on saving some. BTW, you holding Stubbs hostage or what?

OK, a few shots of having a go at some of the recently prepared bounty. To say the quality is outstanding would be a gross insult.

Panco breaded scallops released into the oil.



A few grains of sea salt. No dip or sauce. None needed.








'Buri'. Same fish as what is known go sushi people as 'hamachi'. Only difference is size. Buri are the larger ones, those over 80 cm in Japanese fish circles. One of my favorites raw and cooked. This one was wild caught off of Japan.



The 'kama', which is the so-called fish's collar. They are unbelievable broiled.

The cuts after cleaning it up and skinning. Maybe 6 pounds of RTE flesh I got.




Wife made the sushi rice and I threw together lunch.

Some Japanese pickles, some miso soup and a cold brew made this meal another winner.

Hilarious part? When I, about drooling in anticipation, said, "OK darling, let's eat! I can't hardly wait!", she looked at me and said, "I was working with seafood for about every minute for 50 hours last week and I'm sick of it. That's all for you. I'm just having soup and pickles..."

SD is almost certainly correct on this, unless there are scallops that identify as abalone, oysters or mussels...

Someone needs to come up with a 'Scallop Dance' routine. For some reason watching them swim always cracks me up.

Wow! The vendors obviously liked your wife’s style and the way she interacts with other people, since they picked her to gift with the gourmet food.

I LOVE scallops. Rock scallops are my favorite, and I like them sliced about 1/3 of an inch thin and sauteed in butter for maybe 30 seconds on a side. Baked gently on the shell by a real chef with the right combo of spices is equally good. And… they are just GOOD, even raw.

Almost forgot this one. Aomori area scallops on the halfshell. They are partially shucked, with some slightly unsavory bits taken out, but with the skirt any roe left in. Broiled for 8 minutes in their own juice. Out of oven and plated. On top goes a small tab of butter, a few chopped scallions, a drop or two of soy and some fresh cracked black pepper. I inhaled them as one would an oyster. Shell shape made that feat a bit challenging, but I'm persistent and made it happen. Burned my mouth with the first two, but it was worth it.

Why ya gotta be mean kg?

You should come big pike fishing w/ tip up's at LOW, in the spring.

It's a blast!

Northern pike is one of the best eating fresh water fish there is, once you learn how to get the bones out.

Totally agree that scallops are one of those few things that are every bit as good raw as cooked. Never tried rock scallops, but I sure would like to.

Why are they called rock scallops? I'll probably regret asking, but... They are often found around rock piles, maybe?

This gig was a unique one. She normally just wears one hat in her profession, but stepped up for the company in a bunch of ways, as they were short-staffed. She managed to facilitate a bunch of sales for them, which is totally not her job. One of which was a sale agreement she nailed for five tons of a certain scallop product to be delivered every three months for the next 24 months from Japan to Canada. She earns her keep.

No. Sorry. You are both wrong on this. California rock scallops.

This video shows how they are taken--pried off a rock.

https://www.google.com/search?q=california+rock+scallops&rlz=1C1CHBF_enUS772US772&sxsrf=AJOqlzU14gG9H1gGrzPt4vy9ZyWiqgEK4Q%3A1679106388736&ei=VCEVZKTFLK2Qur8Pq9yMkAE&ved=0ahUKEwikv9zetuT9AhUtiO4BHSsuAxIQ4dUDCBE&uact=5&oq=california+rock+scallops&gs_lcp=Cgxnd3Mtd2l6LXNlcnAQAzIECAAQHjIFCAAQhgMyBQgAEIYDMgUIABCGAzIFCAAQhgM6BAgAEEc6BwgjELACECc6BggAEAcQHjoGCAAQHhANOggIABAIEB4QDUoECEEYAFC1C1jLGmDuIWgAcAJ4AIABfogB9AOSAQMyLjOYAQCgAQHIAQbAAQE&sclient=gws-wiz-serp#fpstate=ive&vld=cid:ba77fb64,vid:7udEQr2W7Yo,st:236

Well hey now, learn something new every day. My apologies sir, and thanks for spreading the knowledge. No farming and no commercial fishery means you have to love them, know how and where to find them, have the gear to do so AND be willing to risk your bacon to do so. That's dedication!


https://www.latimes.com/archives/la-xpm-2003-jul-27-tm-entertaining30-story.html

Gentlemen.

Perhaps pal is referencing rock scallops. Free swimming when younger, attach to a surface and become sessile later in life:

this is about BC, and I think for a more southern species, but a quick search shows AK has a version too

https://www.centralcoastbiodiversity.org/rock-scallop-bull-crassodoma-gigantea.html

Oops, I see pal provided some info while I was finding the webpage and typing.

No problem KG.

I have taken them while diving off my own boats as well as commercial dive boats, using scuba gear, and can attest that they are indeed a delicacy. BTW I have taken and eaten many many abalones and could never mistake one for the other. Though also a delicacy, abalones are a LOT of work to go through before you get to eat them; you have to pound the living hell out of them, with an abalone hammer, to tenderize them. Not so with scallops, which can easily be eaten just as you get them.

Pal covered it.

When I was diving California in the '70's I made a scallop bar from a Model A leaf spring, specially shaped to pry rock scallops off of rock reefs. One time, and only once, I got all the scallops I could eat. Long time ago found my self in an Indian village way north and far from any source of info on game laws, limits, etc. -- and an extreme minus tide with never gathered huge scallops covering the exposed rocks.

And ditto to Pal, abalone are not anything close enough to a rock scallop for anyone familiar with them to ever mistake one for the other.

My dad and uncles were all BIG time abalone divers…. I did it a few times but didn’t enjoy it as much…. My brothers loved it… go figure 🤷🏻‍♂️ I damn sure loved eating them though and with all of them getting plenty I always had some…. Sucks we may never be able to get a season again.

L,

that fish was quite the score too.

And what a lucky man you are, all that lunch deliciousness just for you!

My apologies as well for starting things! And thank you for the insight.

Whoa! Mama hit the mother load!

We just get the small Bay Scallops here.
Like most all my saltwater seafoods, they are caught and cooked fresh.
How do those monster Sea Scallops compare for taste when prepared fresh?

Good eating

They are incredible.

SCALLOPS . . . nothing more need be said!

Small world, I actually exhibit at this show every year. Its an amazing gathering of seafood vendors and processing companies from all over the world. You need a couple days to take it all in

SD seemed to very much approve when I threw a plate together for him with locally sourced (to me) sweet corn, fresh sea scallops poached in lemon and garlic butter and Grand Banks swordfish last October. And of course we started with clam chowdah. Gotta' have the chowdah when serving good folks a New England seafood meal. I even remembered to bring oyster crackers.









I've never tried any warmwater scallops from down FL way. Frankly, I hadn't even realized you guys had them down there and don't recall ever seeing them on a menu. Have had all manner of fantastic finfish and stone crabs and tons of other tasty wonders of the sea, but never scallops. Next time for sure. For the sake of science and experimentation, of course. Are they farmed down there? Seasonal fishery? Either way, great smiles and nice little haul! Thanks for sharing, Jeff.

Hey TC. Cool on the connection and welcome to the 24hourclownshow! Be sure to zip up your asbestos suit. Tons of great content here, but sometimes one has to wade through a lot of garbage to find the good stuff. But then if you're here reading this you already knew that...

Before next year hit me up here via PM if you like and I'll buy you a beer and take you on a quick tour of the Bean. My hometown is Boston, so I know it very well. I'm guessing by your handle you're out of western NY. Is your business in commercial food prep/storage hardware, fish, distribution? Just curious. But yes, it's pretty amazing, some of these trade shows. Kind of like being at Tsukiji fish market in Tokyo but with a lot less frenzied chaos and not starting at 4am.

No commercial harvest just a rec season.

I'm in a good zone for easy to snorkeling shallow grass beds that can be abundant and we have a three month long season, July 1 through Sept. 24.

So throughout the season I pretty much have all the Scallops I want.



We have a daily limit of, per person: 2 gallons of whole bay scallops in shell or 1 pint of bay scallop meat
Per vessel: Maximum of 10 gallons of whole bay scallops in shell or 1/2 gallon bay scallop meat (1/2 gallon = 4 pints)

I imagine they are also farmed but I know nothing of it.
Regionally clams are farmed big time.

Like the proverbial kid in a candy shop! Maybe similar and many years ago, after a particularly brutal winter nor'easter hit here, I took Mrs. KG to the beach to have a look see at what we might find beachcombing at dead low. What we came across in the boulder fields in the shallows and above the beach proper --and as high as the dunes--just a vertiable carpet with all manner of live and kicking seafood that the storm tide had pushed onto the beachhead, then stranded lots of. I first knew something was up as we headed down the path toward the beach (south end of Plum Island) was when we saw hundreds of squawking and shrieking gulls intermittently taking off, circling and headed back down. Seemed like lots of them had something in their beaks, too..

Turns out they were grabbing medium sized live hardshell clams and scallops, and unable to poke them open, were picking them up, flying up into the sky then dropping them on the rocks below, cracking the shells and making it so they could feed on the contents. We gathered more than we could carry. Littlenecks, topnecks, cherrystones, surf clams, great piles of mussels, sea scallops, a few lobsters...Man, that was a fine outing and even better eating. Thanks, Ma Nature!

P.S. Good thing the local fish cops weren't present, as that is, well, how shall we say...frowned upon and slightly not legal.

Thanks for the great story, Mr. Okanagan.

Way cool and thanks. That sounds like a blast and a great way to spend a morning or afternoon. Judging by the shell size looks like your scallops might be pretty small in size once shucked. Dime sized, maybe? Recreational shellfish permits required, I assume?

Just a normal saltwater fishing licenses is all that's required.

Yep, dime to nickel size, the local farmed clams are small too but both are quite tasty making them well worth the effort.

Cedar Key has made a name for it's self with clam farming.
I buy them at my local seafood market for $20 per 50 count bag.
They come in fresh every Thursday.



https://farmflavor.com/florida/shellfish-connoisseurs-are-drawn-to-cedar-key-clams-and-oysters/

We have a host of good fish to go after but my favorite is the Snook, tight season, restrictive limit and slots, etc. But there are always a few hovering around the pilings on my dock begging to join me for dinner.



Florida’s iconic snook is hands down the best tasting fish caught in Florida’s waters. Here are several reasons why. They are hard to catch. Their flavor is mild and pleasurable to the palate. Their meat is firm, but not like the stiffness of a cobia or wahoo fillet; snook is perfectly flaky and almost melts in your mouth. Being a protected gamefish, you can’t buy or sell it, so in my mind this makes snook fillets priceless. It also keeps well in the freezer or refrigerator. Snook are easy to fillet, but be sure you always remove their skin before cooking. Be careful to avoid their razor sharp gill plates and pointed spines.

https://coastalanglermag.com/favorite-florida-fish-for-the-dining-table/

Heeeeey new friend!!!!!

WELCOME TO THE 24HOURCAMPFIRE!!!!!!!!!

If you need anything, ANYTHING, talk to me.

I'm your guy!! ~wink~

Thanks! Ive been a lurker meaning to hop on for a while! Im in WNY but grew up in Rhody and have sisters in Boston and a daughter at Emerson. I work for Trans-Ocean Products, we make surimi seafood. Imitation crab and lobster. Id attach some show pics but it says theyre too big

Uh oh. Imitation lobster? Damn, and here I thought maybe we could be friends...



Kidding, of course, and neat that you have local connections and work in the seafood industry. I've had plenty of crab sticks in my day but have yet to try any imitation lobster. I could be wrong but here in MA and likely New England in general I'm guessing that product won't sell well, but isn't your target market to begin with. I do see the crab sticks everywhere, however, from sushi bars to prepared 'seafood salad' sold in large supermarkets.

I just mentioned to my wife about your company and your being at the expo. She asked which one and I told her. She commented that she saw your company booth and that it was large and well done.

Not sure if you have an imgur account but it's pretty easy to grab a free account. Upload, click link and post. There are others available, but that's the one I use. Love to see some shots from your perspective.

On a side note, I used to get into trouble in Providence in my misspent youth and had tons of fun down there. Except that one time...

Offer still stands on a beer or three next year if you're game, and again, welcome to the 'Fire.

Very cool. Always wanted to get after the snook and have heard about how tasty they are and fun to catch. When I was down in Englewood in February with SD a few times we casually tried to hook a few of whatever was jumping in the canal behind the house in between drinks. We didn't try very hard and never set a hook, but after I left SD posted pics of what was at least one of the species back there: snook. We were told that they have trout, redfish, mutton, sheepshead and some other flavors. Love seeing different stuff in other folks' areas and I sure appreciate you and all the other folks for taking the time.

No problem. You're welcome.


Wow! Attaboy.

Come on now, sells like wildfire in Stoppy, Hannaford, Shaws, Big Y etc lol

Ill reach out next year for sure! Send me your addy and Ill send you vouchers for free product

I wish rock scallops weighed 50 lbs. each, best taste in the sea, to me. While I am at it, ditto for ruffed grouse, wish they weighed 50 lbs each!

And blue gills.

Hilarious! Don't forget Star and Market Basket/Demoula's, bruthah.

Sounds good, TC. Being that you have fam' here, hit me up if you're in town before then. I just might be able to get us out for a few laughs if you have a little time. I'd send you a PM but but think that in order to utilize the PM function new members need to have a minimum of 25 posts.

Go easy and thanks, friend.

Yeah, I know, not a scallop but can you imagine the amount of butter and rings you'd need to accompany this steamer?

Those clams look awesome and very similar to our young hardshells. A buddy of mine is a shellfish guy for the state. He works with the hatcheries to 'seed' shellfish beds. Big duck hunter too. A few pics he's shared. These are hardshell clams. Same animal is referred to as topneck, littleneck, cherrystone and quahog, depending on age. Pretty cool to see the growth patterns and timelines.

You, Sir, are an opportunist of the first order, and you have impeccable timing! Bravo!

Welcome aboard.

My son and his wife spent two seasons on a pollack trawler in the Bering Sea, soon after they married. She was Purser and he was a deckhand and crane operator on a 240 foot boat. They processed pollack into surimi on the ship. I kind of like the stuff, in modest portions, in salad etc.

They brought home a lotta good stories.

That cool, love seafood

Leighton, no knowledge of Japanese names, is the Buri, a yellowtail kingfish, in non native speak ?

& great score by your lovely lady !!!

Deb & I thought we had hit the jackpot, while in Galverston, before our cruise;

















Not even close to your bounty though, although it was eaten with much smiling !

Mate, one of these days we'll need to get the lassies together and spend a few days having silly cook-offs and getting pissed.

Your food prep and plating pics are second to none. It says a lot when I look at an image and can almost smell it and makes me want to eat. Outstanding, brother, and I bow to the master!

On buri:

https://en.wikipedia.org/wiki/Japanese_amberjack
Japanese amberjack

From Wikipedia, the free encyclopedia
Japanese amberjack
Seriola quinqueradiata (200810).jpg
Seriola quinqueradiata
Conservation status

Least Concern (IUCN 3.1)[1]
Scientific classificationedit
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Carangiformes
Family: Carangidae
Genus: Seriola
Species: S. quinqueradiata
Binomial name
Seriola quinqueradiata
Temminck & Schlegel, 1845
Synonyms[2]
Seriola sparta Jenkins, 1903


The Japanese amberjack or yellowtail, Seriola quinqueradiata, is a species of jack fish in the family Carangidae. It is native to the northwest Pacific Ocean, ranging from China (called 鰤魚),[3] Korea (called 방어), and Japan to Hawaii.[4]

It is greatly appreciated in Japan, where it is called hamachi or buri (鰤). These fish are eaten either cooked or raw and are a seasonal favourite in the colder months when the meat has a higher fat content. Amberjack is typically thought of as a winter delicacy of Toyama and the Hokuriku region. Although it is frequently listed on menus as "yellowtail tuna," it is a fish of an entirely different family, the Carangidae, rather than the family Scombridae that includes tunas, mackerels, and bonitos.[5]

Some of the fish consumed are caught wild, but a substantial amount is farmed (about 120,000 tonnes per year). To populate the pens, every May, workers fish for the small wild fry (called mojako), which can be found under floating seaweed. They scoop out the seaweed together with the mojako and put the mojako in cages in the sea.[6]

The small fry grow until they reach 10 to 50 grams in mass; the fry are called inada in eastern Japan (Kantō). They are then sold to aquaculturists, who grow them until they reach 3 kilograms (youth, called hamachi) or 5 kilograms (adult, called buri). These days, most aquaculturists use extruded pellets to feed the fish.[citation needed]

The one that was gifted and I prepared was wild caught.

Scallop-stuffed Bison NY Strips?

Much appreciate the Buri info, Mate !!


That would be righteous, my cyber friend !

We are in Star, dont get me started about MB...

Very cool! And likely one of ours