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!

On Wed, 28 Oct 2015 12:28:20 -0400, Keyser Söze wrote:

On 10/28/15 11:51 AM, wrote:
On Wed, 28 Oct 2015 09:47:44 -0400, John H.
wrote:

Soft shells are caught in traps just like the hard shell. They make great rockfish
bait. I'd put a quarter of a soft shell on a hook. Usually had pretty good luck. But,
using soft shells for bait is not cheap.
--

I guess you don't see peeler crabs up there anymore. They are as
attractive to the fish and stay on the hook better.
It is basically a blue crab in mid molt. You can crack it and pull out
the meat along with a very tough skin that holds it on the hook.
Rock fish were virtually endangered when I was up there but it was
excellent for hard heads and trout. You really did not need a lot of
bait, A little chunk would do fine. One crab might be 8 or 10 baits.


You have to tie or rubber band a softshell on the hook for it to stay on
the hook. 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.
--

Ban idiots, not guns!

On Wed, 28 Oct 2015 12:28:20 -0400, Keyser Söze
wrote:

On 10/28/15 11:51 AM, wrote:
On Wed, 28 Oct 2015 09:47:44 -0400, John H.
wrote:

Soft shells are caught in traps just like the hard shell. They make great rockfish
bait. I'd put a quarter of a soft shell on a hook. Usually had pretty good luck. But,
using soft shells for bait is not cheap.
--

I guess you don't see peeler crabs up there anymore. They are as
attractive to the fish and stay on the hook better.
It is basically a blue crab in mid molt. You can crack it and pull out
the meat along with a very tough skin that holds it on the hook.
Rock fish were virtually endangered when I was up there but it was
excellent for hard heads and trout. You really did not need a lot of
bait, A little chunk would do fine. One crab might be 8 or 10 baits.


You have to tie or rubber band a softshell on the hook for it to stay on
the hook. 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.

I don't really fish anymore but when I was doing it, I preferred
artificial baits. I used to do live bait and cut bait fishing but I
started running into bass guys who had a very derogative name for it.
I agree, if you want to fill the box, that is the way to go but if you
really want "sport" you trick a fish into hitting something they
normally would not eat. Then you turn them loose.
That was what I did for the last few years I fished and I still like
bouncing a rubber worm in front of a bass, hook optional.
You know the difference between a bump and a slurp that will hook
them. Usually once they get that interested, you can get them to keep
hitting it until they are up next to the boat.

There is some research that says "catch and release" has bred a
population of bass that are easier to catch. I tend to believe that.

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

On 10/28/2015 1:08 PM, 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!


Slightly pink in the middle is perfect, IMO.

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.

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?

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.

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!

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.