That makes me no different than every other non-photosynthetic biological unit. And I do crave seafood, particularly Alaskan king crab. But I also thrive nicely on blue crabs, lobsters, prawns, scallops, crayfish, oysters, mussels, clams, sea urchins, yellowtail, mako, eel (fresh and sea), salmon, etc . . .
Fugu contains an extremely poisonous neurotoxin. Experienced chefs are able to remove the poisonous parts, although a very slight amount is sometimes deliberately left. This causes numbing of the lips of patrons. Sometimes, inexperienced chefs or an exceptionally poisonous fish cause more than that: the diners get sick, and often die.
So if someone says to you, try the fugu, it’s to die for, they’re being more literally true than you might suspect!
I thought I had heard that word “Fugu” before. I knew the Pufferfish was a very deadly thing that those crazy Japanese liked to dare each other with. Sort of like haggis with Scots.
Haggis! I visited Scotland some years back with a vegetarian friend. He asked, and yes, they had vegetarian haggis.
Whilst in the UK, I learned to frequent the Balti, Indian and Arab restaurants. No Yorkshire pudding or kidney pie for me! Although the beer and cider were refreshing.
This is my first time on-site… seems like fun. But what in the heck kind of blue crab is in that pic? That is not the East Coast U. S. kind (callinectes sapidus, for you Linneans out there). Those I’ve known, watched, caught and eaten since childhood, near the mouth of the mighty Connecticut River. And some fine day, I want to find myself on Chesapeake Bay! Somewhere I have a page of the food column from the NYT, circa 1977 with a wonderful graphic of dancing crabs with the bold title “Oh Splendid Calinectes Sapidus!” It looked particularly good after the mecaline was working, and we could sing the title too.
Thanks for stopping by. Hopefully you’ll enjoy the place. I have no idea what subspecies that piture is of. It’s actually hard to find good pictures of the critters.
It’s a fiddler crab. Much too small to bother with, but feisty with lots of attitude. They live in colonies along the intertidal mud flats, and are the delight of small boys too young to go out on the water in crab boats.
And, yes, I was once young and easy among that happy crew.
Must . . . eat . . . aquatic . . . crustaceans . . .
I dunno, Bradley. I expect he could take you!
I’m hungry enough to try anyway!
ROWWWWRRLW!
Where’s the lemon and melted butter??!
Food is a very important part of your life, apparently!
Try less heavily armed fodder. A vegetarian diet might help, although they do tend to be stingy…..
That makes me no different than every other non-photosynthetic biological unit. And I do crave seafood, particularly Alaskan king crab. But I also thrive nicely on blue crabs, lobsters, prawns, scallops, crayfish, oysters, mussels, clams, sea urchins, yellowtail, mako, eel (fresh and sea), salmon, etc . . .
. . . but please, no fugu.
That doesn’t look remotely appetizing. What the hell is that?
My wife likes *shudder* escargot. Not me, thanks!
Fugu, otherwise known as the puffer fish, or blowfish, is a deadly Japanese delicacy
Fugu contains an extremely poisonous neurotoxin. Experienced chefs are able to remove the poisonous parts, although a very slight amount is sometimes deliberately left. This causes numbing of the lips of patrons. Sometimes, inexperienced chefs or an exceptionally poisonous fish cause more than that: the diners get sick, and often die.
So if someone says to you, try the fugu, it’s to die for, they’re being more literally true than you might suspect!
I thought I had heard that word “Fugu” before. I knew the Pufferfish was a very deadly thing that those crazy Japanese liked to dare each other with. Sort of like haggis with Scots.
Although ALL Scots cuisine is based on a dare……
Haggis! I visited Scotland some years back with a vegetarian friend. He asked, and yes, they had vegetarian haggis.
Whilst in the UK, I learned to frequent the Balti, Indian and Arab restaurants. No Yorkshire pudding or kidney pie for me! Although the beer and cider were refreshing.
This is my first time on-site… seems like fun. But what in the heck kind of blue crab is in that pic? That is not the East Coast U. S. kind (callinectes sapidus, for you Linneans out there). Those I’ve known, watched, caught and eaten since childhood, near the mouth of the mighty Connecticut River. And some fine day, I want to find myself on Chesapeake Bay! Somewhere I have a page of the food column from the NYT, circa 1977 with a wonderful graphic of dancing crabs with the bold title “Oh Splendid Calinectes Sapidus!” It looked particularly good after the mecaline was working, and we could sing the title too.
Thanks for stopping by. Hopefully you’ll enjoy the place. I have no idea what subspecies that piture is of. It’s actually hard to find good pictures of the critters.
Maybe we should call it callinectes ordnancus!
It’s a fiddler crab. Much too small to bother with, but feisty with lots of attitude. They live in colonies along the intertidal mud flats, and are the delight of small boys too young to go out on the water in crab boats.
And, yes, I was once young and easy among that happy crew.
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What?! Come on, that is not a proper blue crab either! THIS is a proper blue crab…
http://www.dnr.state.md.us/fisheries/education/crab/bluecrabfacts.html
But he’s not armed! How could he be a proper blue crab?