#1 2011-12-16 14:15:14
Sorry, it's in Galician, but the story is pretty obvious. Sorry, fnord will have to remind me if Spaniards are people or not, I can't remember.
edit: display fix
Last edited by choad (2011-12-16 14:38:28)
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#2 2011-12-16 14:31:18
Roland Martin, the Great American Fisherman presents Dagon Fishing in Spain
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#3 2011-12-16 15:25:24
GooberMcNutly wrote:
I am always amazed at what people will go through to eat seafood.
What's the mystery? I had a handful of fresh scallops, floured and fried for breakfast. Think lightly toasted marshmellows. Two swordfish steaks are waiting for dinner because here it's cheaper pound for pound than factory chicken. I haunt New Bedford's waterfront - New Beige to nobs like XregnaR - every chance I get.
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#4 2011-12-16 15:26:47
Fucking scallops are wonderful. Wonderful. Wonderful.
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#5 2011-12-16 15:36:51
Bigcat wrote:
Fucking scallops are wonderful. Wonderful. Wonderful.
They're in season. $5.25/lb, shucked, this morning.
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#6 2011-12-16 15:57:17
Why do I have to live so far inland! I love fresh shrimp! And I developed a taste for mussels (moules in French) after watching a ten thousand year old crone in San Malo devour them with gusto as if they were they were bits of filet mignon infused with cocaine.
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#7 2011-12-16 18:30:41
choad wrote:
GooberMcNutly wrote:
I am always amazed at what people will go through to eat seafood.
What's the mystery? I had a handful of fresh scallops, floured and fried for breakfast. Think lightly toasted marshmellows. Two swordfish steaks are waiting for dinner because here it's cheaper pound for pound than factory chicken. I haunt New Bedford's waterfront - New Beige to nobs like XregnaR - every chance I get.
I also love seafood and try to eat something from the sea at least once a week. But as I was standing out on the deck of my friends boat plugging for tautog and catching nothing buy Black Willies and realizing that it was nearly certain that I would have spent more than $40 on fuel and launching fees and my entire day getting wet and cold and at the end of it with nothing to show, I wondered at the allure of seafood. Is it the residue of pre-Cambrian synapses that still linger in our mitochondria? Is it a challenge against the beastliness of mother nature and the tenacity of the food source that makes us relish the morsels that we manage to liberate? Or is it the allure of the unobtainable that makes a slimy cross between a mussel and a barnacle so desirable and expensive?
Thanks Choad for the fix, I couldn't figure out how to make it bigger.
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#8 2011-12-16 19:30:40
If you have some waders and a long rake you can get buckets of your own scallops here for free. And they are the small sweet bay variety. Possibly they do so well from the increased nitrogen runoff from the summer swells septic systems.
On the other hand, if you cringe involuntarily at braving the 50 degree water and wind that strips flesh from bones, you can lurk down by the docks where some commercial fisherman will pay you in meat for the bushels you can shuck.
Last edited by Johnny_Rotten (2011-12-16 19:31:10)
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#9 2011-12-16 20:32:03
Johnny_Rotten wrote:
If you have some waders and a long rake you can get buckets of your own scallops here for free.
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#10 2011-12-17 00:51:44
It is free if you have the balls to run from the one warden. Not an easy undertaking, they don't call him Clambo out here for nothing. Eventually we will all be 60 and then it will be free. Till then a permit is less then a stout rake.
Last edited by Johnny_Rotten (2011-12-17 00:52:30)
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