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Palm Frond Kelp and Gooseneck Barnacles

Discussion in 'Food and Recipes' started by lowviz, Sep 23, 2019.

  1. Ana

    Ana Solo Diver

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    I meant the Mediterranean coast of Spain. Farther east in the Mediterranean I don't have continued experience over years.

    Enjoy it!
     
  2. lowviz

    lowviz Solo Diver ScubaBoard Supporter

    # of Dives: 200 - 499
    Location: Northern Delaware or the New Jersey Turnpike
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    Now, you've really done it!

    I'm imagining a side-by-side (EXPENSIVE!!!) taste test. I note that the Spanish/Portuguese species is "out of season". I found a source for the Pacific ocean species:
    Gourmet Pacific Goosenecks (Percebes) Now Available In The USA

    I love Atlantic shellfish. No idea about the other side of the Atlantic (east), but most likely, the Gulf Stream has that covered too. Mussels, scallops, clams, lobster. All good!

    I thought that Pacific abalone would be something special, but I found abalone to be not wonderful. Good, but just good. I'm thinking that Pacific Gooseneck barnacles might be something well worth developing. I just can't get past the price!!!

    Thanks all for the wonderful answers.
     
    Ana likes this.
  3. Lorenzoid

    Lorenzoid idling in neutral buoyancy

    # of Dives: 500 - 999
    Location: Atlanta, USA
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    I agree about abalone--good, but not worth today's price. I am guessing I will feel similarly about gooseneck barnacles, but they have been on my bucket list of foods to sample when I find myself in the right part of Spain or Portugal. My current shellfish fetish is periwinkle, which I believe seafood shops down here source from Massachusetts or Maine or thereabouts. They are still inexpensive and low on the food chain--two major plusses for me. Don't tell the millennials.
     
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  4. Marie13

    Marie13 Great Lakes Mermaid ScubaBoard Supporter

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    @lowviz

    Dude, you eat some weird stuff.
     
  5. lowviz

    lowviz Solo Diver ScubaBoard Supporter

    # of Dives: 200 - 499
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    Ah Haaa! No, I don't graze on all fours in the surf zone. It is all about the preparation. I saw your post before dinner, made me laugh.

    Dinner:
    Dinner.jpg

    A proper cut of Japanese top-grade tuna. The coating is the result of much fussing on my part. This is the "recipes" forum, so here goes:

    Start with Mediterranean salted lemon, keeps about 4-6 months. Mine was getting a bit old but still bright yellow. Nothing but salt and lemon wedges kept under mucho salt. You throw the pulp and white rind away, only use the yellow (now super tender) outer skin and the salt itself.

    Put fresh peppercorns and some of the carefully shaved, sticky, salty rinds into a -SOLID- mortar. My mortar is a cheap one from Thailand, very utilitarian and stupidly strong. Pound the hell out of it, grind, pound. Therapeutic. You will get a brown clumpy mass. Add a good pinch of cornstarch and stir with a soft spatula. You want to get to just where you have a nice powder that will pass through a common sieve. Sieve it as a coating onto a baking tray and roll your tuna investment in it. The cornstarch disappears. You can also keep the powder for quite a while, it is lemon pepper on steroids. It will clump, though. I found all this out for myself over time.

    The white sauce is also my doing. Find any recipe for the procedure of making homemade mayonnaise, but use these ingredients:
    1 large egg (USA) -that would be a medium in the UK...
    1 tablespoon Dijon mustard. -don't substitute, it makes the emulsion stable -less work for you
    3 teaspoons white distilled vinegar
    1/4 teaspoon of salt from your Mediterranean salted lemon stash
    1 cup of a neutral (tasteless) oil I use avocado, safflower is good too.
    1 tablespoon Wasabi paste. (we all know that it is fake, but use it anyway)
    Some fresh Thai basil leaves. Don't over do it. You want to taste basil, wasabi, and lemon.
    Use an immersion blender in a cheap beer mug. No splash, no scraping the sides. Mind how fast you add the oil or the emulsion will break!

    I like clean fresh flavors that let the main offering shine through.

    The rice rolls are just sushi-grade rice from my rice cooker, off-the-shelf rice seasoning, and rehydrated giant kelp. Ten minutes to knock them out.

    Seaweed is also a quick rip-off. A packet of SeaVegi, seven minutes in ice water then spin in a salad spinner.

    The imitation crab sticks are there, because, well I like the taste. I think that they are pollock or something...

    I was going to throw in a few nice slices of sushi-grade octopus for @Ana's sake, but that would cause a thread meltdown.
     
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  6. Ana

    Ana Solo Diver

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    The octopus would've been like the cherry on top for that dish!!!

    I've been told I eat weird stuff, but it is all relative. I spent some time in Korea and Japan... out there I got served things that I couldn't tell if they were animal or vegetal, sometimes wasn't even sure if the animal ones were totally dead
     
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  7. lowviz

    lowviz Solo Diver ScubaBoard Supporter

    # of Dives: 200 - 499
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    It was!

    Imagine replacing the condiment bowls with such. Mmmmmmm...
     
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  8. Lorenzoid

    Lorenzoid idling in neutral buoyancy

    # of Dives: 500 - 999
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    If one MUST cook tuna, I suppose I could manage to eat it that way. :wink:
     
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