On Wednesday, October 28, 2015 at 2:04:22 PM UTC-4, wrote:
On Wed, 28 Oct 2015 13:16:07 -0400, John H.
wrote:

Live shrimp were always my favorite inshore bait in
Florida...all the fish seemed to like them, they were cheap, easy to put
on the hook, and if you did it right and were freelining, they'd swim
until someone gulped them down. They were a $1.25 a dozen when we lived
in Florida.

Other than grass shrimp, which are great for perch, spot, and croaker, I don't think
I've ever seen live shrimp for sale in the Bay (Chesapeake, not Tampa)! The Tampa Bay
inlet was a great place for catching trout on shrimp.

Fishing down at the Skyway is always going to be a crap shoot. You
never know what you will catch. If it swims in the sea, it might be
there.
I really liked to wade the grass behind O'Neils when I was a kid
throwing a buck tail. My grandfather went there because it was before
the toll booth ;-)
You could get enough trout and red fish to feed the neighbors in an
afternoon.

Is the 'Skyway' the bridge over the inlet? I seem to remember it was 'Sky....'something. This was back in early '70's. Anyway, we'd pull into a park, I think, at the southern end of the bridge and walk out into the water. Always caught a few trout on shrimp we'd buy on the way over. We were both students at U Tampa at the time. That's when John Matuszak and Freddie Solomon were the big shots on UT's football team.

On 10/28/15 4:43 PM, Mr. Luddite wrote:
On 10/28/2015 1:29 PM, Keyser Söze wrote:
On 10/28/15 1:22 PM, wrote:
On Wed, 28 Oct 2015 12:24:51 -0400, "Mr. Luddite"
wrote:

On 10/28/2015 11:44 AM, wrote:
On Wed, 28 Oct 2015 10:28:43 -0400, "Mr. Luddite"
wrote:


Varies, state to state but MA has very specific regulations on the
post
harvesting handling of oysters and other shell fish that are intended
for distribution to restaurants, etc. Icing in a slurry that is
temperature controlled, rinsing, prevention of exposure to direct
sunlight, etc.

Much is due to close to shore ocean areas that have become
contaminated
over the years.


Down here a lot of the inshore areas have been closed to shell fish
harvesting and I bet if the politicians were not involved there might
not be any oysters taken at all. The same is true in the Chesapeake.
At the end of the day you have to realize these are filter feeders and
they tend to concentrate any contaminant in the water. I don't eat
liver or kidneys either.
OTOH oysters are excellent for water quality, just because they do
filter out a lot of stuff we would rather not have there.



Contrary to popular belief, liver does not "store" toxins. It's
role is
to neutralize them. Toxins that cannot be neutralized are passed on
and stored elsewhere (fatty tissue).

Like many, I used to despise liver and would gag when my mother
tried to
disguise it as "steak". Now, I enjoy it. Don't eat it often but
when I do it's a treat.


I never liked it and I still don't

I don't do lobsters anymore though.

What's wrong with lobster? Around here that is usually langostinos but
they are still yummy bugs



My mom used to cook liver and onions once a month for my dad, who loved
it, and dressed out the plate with mashed potatoes and brussels sprouts.
The smell of that stuff cooking was just awful. I'd eat a PB&J sandwich
when she cooked up that stuff...couldn't stand the liver or the sprouts.

Love lobster, shrimp, clams, not a big fan of oysters. Back in the day
in the New Haven area, we had lots of seashore restaurants and one of
them in particular, "Jimmies of Savin Rock," put together a lobster roll
with a good bit of sauteed lobster on a buttered and toasted roll
for...sixty five cents. Real lobster, not langostinos.




I worked as a bus boy at "Les Shaws" restaurant at the base of the
tunnel for a while. Also had to walk around wearing a chef's hat,
jacket and kerchief handing out "popovers" to the diners. Hated that job.



Les Shaw's was popular as a "prom night" venue in the early 1960s,
well-known for its lobster tank and steaks. I went to a few weddings and
bar-mitzvahs there.

On 10/28/2015 6:55 PM, Keyser Söze wrote:
On 10/28/15 4:43 PM, Mr. Luddite wrote:
On 10/28/2015 1:29 PM, Keyser Söze wrote:
On 10/28/15 1:22 PM, wrote:
On Wed, 28 Oct 2015 12:24:51 -0400, "Mr. Luddite"
wrote:

On 10/28/2015 11:44 AM, wrote:
On Wed, 28 Oct 2015 10:28:43 -0400, "Mr. Luddite"

wrote:


Varies, state to state but MA has very specific regulations on the
post
harvesting handling of oysters and other shell fish that are
intended
for distribution to restaurants, etc. Icing in a slurry that is
temperature controlled, rinsing, prevention of exposure to direct
sunlight, etc.

Much is due to close to shore ocean areas that have become
contaminated
over the years.


Down here a lot of the inshore areas have been closed to shell fish
harvesting and I bet if the politicians were not involved there might
not be any oysters taken at all. The same is true in the Chesapeake.
At the end of the day you have to realize these are filter feeders
and
they tend to concentrate any contaminant in the water. I don't eat
liver or kidneys either.
OTOH oysters are excellent for water quality, just because they do
filter out a lot of stuff we would rather not have there.



Contrary to popular belief, liver does not "store" toxins. It's
role is
to neutralize them. Toxins that cannot be neutralized are passed on
and stored elsewhere (fatty tissue).

Like many, I used to despise liver and would gag when my mother
tried to
disguise it as "steak". Now, I enjoy it. Don't eat it often but
when I do it's a treat.


I never liked it and I still don't

I don't do lobsters anymore though.

What's wrong with lobster? Around here that is usually langostinos but
they are still yummy bugs



My mom used to cook liver and onions once a month for my dad, who loved
it, and dressed out the plate with mashed potatoes and brussels sprouts.
The smell of that stuff cooking was just awful. I'd eat a PB&J sandwich
when she cooked up that stuff...couldn't stand the liver or the sprouts.

Love lobster, shrimp, clams, not a big fan of oysters. Back in the day
in the New Haven area, we had lots of seashore restaurants and one of
them in particular, "Jimmies of Savin Rock," put together a lobster roll
with a good bit of sauteed lobster on a buttered and toasted roll
for...sixty five cents. Real lobster, not langostinos.




I worked as a bus boy at "Les Shaws" restaurant at the base of the
tunnel for a while. Also had to walk around wearing a chef's hat,
jacket and kerchief handing out "popovers" to the diners. Hated that
job.



Les Shaw's was popular as a "prom night" venue in the early 1960s,
well-known for its lobster tank and steaks. I went to a few weddings and
bar-mitzvahs there.


The owner of Les Shaws (at the time) used to toss me his car keys and
have me drive over to his house and pick up his wife. They lived in the
same town as we did (Woodbridge) so it wasn't far. This happened about
three times. Problem was, I was only 15 and didn't have a driver's
license yet. He didn't care, but my father sure did when he found out.
That's about when my career ended at the restaurant.

John H. wrote:
On Wed, 28 Oct 2015 10:36:09 -0700, Califbill billnews wrote:

John H. wrote:
On Wed, 28 Oct 2015 12:24:51 -0400, "Mr. Luddite" wrote:

On 10/28/2015 11:44 AM, wrote:
On Wed, 28 Oct 2015 10:28:43 -0400, "Mr. Luddite"
wrote:


Varies, state to state but MA has very specific regulations on the post
harvesting handling of oysters and other shell fish that are intended
for distribution to restaurants, etc. Icing in a slurry that is
temperature controlled, rinsing, prevention of exposure to direct
sunlight, etc.

Much is due to close to shore ocean areas that have become contaminated
over the years.


Down here a lot of the inshore areas have been closed to shell fish
harvesting and I bet if the politicians were not involved there might
not be any oysters taken at all. The same is true in the Chesapeake.
At the end of the day you have to realize these are filter feeders and
they tend to concentrate any contaminant in the water. I don't eat
liver or kidneys either.
OTOH oysters are excellent for water quality, just because they do
filter out a lot of stuff we would rather not have there.



Contrary to popular belief, liver does not "store" toxins. It's role is
to neutralize them. Toxins that cannot be neutralized are passed on
and stored elsewhere (fatty tissue).

Like many, I used to despise liver and would gag when my mother tried to
disguise it as "steak". Now, I enjoy it. Don't eat it often but
when I do it's a treat.

I don't do lobsters anymore though.

My mother used to fry liver until it was like leather. The onions and gravy made it
palatable. In Germany, it's served very pink in the middle. Fantastic. But, it took a
talking to by the chef in the restaurant before I gave it a shot. Now I order it
cooked 'medium', and I'll send it back if it's overcooked, which it usually is the
first time.
--

Ban idiots, not guns!


Why ruin onions by cooking with the sewage plant of the body?

Luddite already resolved that issue.

You're thinking of chitlins'. I don't like 'em.
--

Ban idiots, not guns!

Nope, liver is sewage plant of the body, not the sewer line.

On Wed, 28 Oct 2015 14:10:26 -0700 (PDT), "John H."
wrote:

On Wednesday, October 28, 2015 at 2:04:22 PM UTC-4, wrote:
On Wed, 28 Oct 2015 13:16:07 -0400, John H.
wrote:

Live shrimp were always my favorite inshore bait in
Florida...all the fish seemed to like them, they were cheap, easy to put
on the hook, and if you did it right and were freelining, they'd swim
until someone gulped them down. They were a $1.25 a dozen when we lived
in Florida.

Other than grass shrimp, which are great for perch, spot, and croaker, I don't think
I've ever seen live shrimp for sale in the Bay (Chesapeake, not Tampa)! The Tampa Bay
inlet was a great place for catching trout on shrimp.

Fishing down at the Skyway is always going to be a crap shoot. You
never know what you will catch. If it swims in the sea, it might be
there.
I really liked to wade the grass behind O'Neils when I was a kid
throwing a buck tail. My grandfather went there because it was before
the toll booth ;-)
You could get enough trout and red fish to feed the neighbors in an
afternoon.

Is the 'Skyway' the bridge over the inlet? I seem to remember it was 'Sky...'something. This was back in early '70's. Anyway, we'd pull into a park, I think, at the southern end of the bridge and walk out into the water. Always caught a few trout on shrimp we'd buy on the way over. We were both students at U Tampa at the time. That's when John Matuszak and Freddie Solomon were the big shots on UT's football team.

Yup, that is the skyway. You must have been coming down the east side
of the bay to Tiera Ceia (closer to Bradenton) to be at the south end.
My grandfather lived on the south side of St Pete so it was a quick
hop to the north end of the bridge. If you ducked into O'Neil's you
dodged the toll booth.
In the early 70s, that was the old bridge before it was knocked down
by a freighter. Now they have a new bridge and the old one is a
fishing pier. I have never actually been on the pier but I drive over
the bridge pretty often and see lots of folks fishing.
There are lots of recreational opportunities on that causeway, I just
don't live close enough to use them.
My condo was on the water in Treasure Island so we had beach and bay
fishing right there.