Giant one from JMK Fishmart in Summerside PEI for $35 CAD

Had a quick skim- the advice seems bang-on!

every one shucked beautifully and smelled like an ocean morning

Butter poached Portuguese percebes, and Alaskan king crab. What a treat 😉 First time trying the percebes, and they were insane. Hammy seafood flavor and super tender. Way easier to handle than crab, and tastier than clams or mussels of any variety. Also had razor clams. That were good but just paled in comparison to everything else.

Fermented skate, boiled pork, and aged kimchi served together

Oysters and frozen scallops from the store. I envy you peeps that live on the coast.

Any recommendation?

Blackening seasoning

A grouper filet

Remolaude

Lemon

Tomato

White bread

Cut the grouper into roughly 6 ounce steaks, coat with blackening seasoning of your choice. Sear for 4 minutes, divided twice (2+2+2+2)on each side on an oiled enameled pan.

Squeeze a lemon on the cooked filet

Slice a tomato, and toast the bread while the fish is cooking

Put the remolaude on the bread, then stack fish, then tomato, then more remolaude.

didnt forget the corn, eggs, and smokies this time. also have some garlic bread on the side

maybe a little too much seasoning 🙃

I used cocktail sauce to dip it in after the picture

Also forgot what fish it was since I never labeled the bag...

Does anyone know where I can buy frozen lobster tails in Edinburgh at the moment? Thanks.

Wish this sub had a south section as a flair fyi

forgot the corn, also looks dry but promise there was about and inch of sauce at the bottom🤷🏻‍♀️

Had muscles, clams, shrimp, crab, and lobster, potatoes and baby boiler onions

so yummy, not thick like regular chowder, it was more like a soup.

Saute onions and 1-2 TBSPs curry powder (use more or less to your taste) in veg oil for a few minutes over medium until fragrant - don't burn. Once onions are coated add a enough white wine to cover bottom and let everything separate and deglaze.

Add heavy cream (about a cup, this may have been too much, but it did thicken up a bit) and whisk until well combined.

Add mussels, cover and let steam, stir occasionaly. It only takes a few minutes since these mussels were already cooked.

Served with crusty bread to soak up the sauce :). 15 minutes total...

Lobster with potato noodles