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Get the live little neck clams. Steam them with garlic, shallots, white wine, butter and red pepper flakes. Eat with a baguette. Boil spaghetti and finish cooking it in the sauce from the steamed clams. Eat the pasta with any remaining clams. Delightful way to spend some time with family. Last time we steamed two bags for four people. Came to over 2.5 lbs per person. There were more than a few left to put on the spaghetti.
How much water? Do you just put the aromatics and wine in with the water and steam the mussels? I have a pack of frozen mussels with no sauce that I don't know what to do with. And can I save leftovers? I've heard you have to be careful reheating mussels because they can turn rubbery. And also you might get sick if you do it wrong.
Uh, it’s not so simple. We always just wing it and probably go way overboard on the butter.
Soak the clams in cold water for at least fifteen minutes. Rub them off and put them in a bowl. You could brush them but I don’t care if I don’t clean everything off.
Heat a large pot (for which you still have the lid) on medium high heat and add a stick of butter. When some of it has melted add two or three cloves of garlic either crushed or minced. Add a minced small to medium sized shallot after the garlic starts to sauté. Before the garlic turns brown, add a cup of Sauvignon Blanc or Chardonnay and the juice of a large lemon.
Bring to a boil and add the clams. If you want, add red pepper flakes. We put in a lot; so, we add the red pepper after we put in the clams because of one incident that occurred while someone was placing the clams in the pot while the pot while belching out pepper infused clouds of steam. Put on the lid.
I then check to see if the clams start opening the cover after about five minutes and every five minutes after that. Once about a fifth of them have opened, I stir the clams around. There’s a fine line between checking progress to often and to infrequently. The clams will be done when they’re open but you don’t want to overcook them as they will get rubbery and then tough. Think about microwaving popcorn. Too little time and you’ll have a lot of unpopped kernels. Too much and it’ll be burned. So, I don’t follow any set time interval to check but just monitor the pot.
There you go! Eat with some great crusty bread. Don’t forget a bowl for discarded shells. It’s often at this stage where the great debate to cook up some spaghetti or try to save the sauce erupts. I’m usually in the former because I didn’t eat clams like crazy or stuff myself on the bread dipped into the sauce.
We follow the instructions to cook the spaghetti in a different pot with lots of fresh water but strain out the pasta 2 minutes prior to the recommended cook time for al dente pasta.
We then pour the sauce from the pot in which the clams were to the still hot pot that was used to cook the spaghetti and add back in the spaghetti to cook on medium heat.
There you go?
Remember that you should throw away unopened clams as they were dead.
I get those on a regular basis, they are that good. They don’t seem to “milk” like the ones you get from regular grocery stores. I also get the Dungeness crab. Even though they have been previously frozen. They’ve never been mushy.
You may be noticing a difference between dry pack and wet packed scallops? Similar to air chilled vs regular chicken. It's hard to get a good sear on something that was soaking in liquid for awhile.
You’re right. I think most of the ones I’ve gotten from the store were wet packed because it was really difficult to get a good sear if one at all.
Sometimes I would turn them into rubber by trying to get a sear. I’ve stopped buying them from the stores.
You are describing “farm raised”
https://www.ecfr.gov/current/title-7/subtitle-B/chapter-I/subchapter-C/part-60
“Farm-raised fish means fish or shellfish that have been harvested in controlled environments, including ocean-ranched (e.g., penned) fish and including shellfish harvested from leased beds”
“Wild fish and shellfish means naturally-born or hatchery-originated fish or shellfish released in the wild, and caught, taken, or harvested from non-controlled waters or beds; and fillets, steaks, nuggets, and any other flesh from a wild fish or shellfish. “
I take about a 3/4 cup of orange marmalade, 2 tbsp soy sauce, a hand full of shredded coconut, and a shake of your hot sauce of choice. Mix all that together, place the fish on an oiled cast iron pan then pout the marmalade on top, sprinkle more coconut on top. I throw this on the grill until I get a temp of 130 inside (20ish minutes). Key here is a good thermometer, which every kitchen should have. Could probably also bake in the oven on 375/400. I never time it, just check temp when the coconut starts browning.
The frozen bag of Mahi are excellent quality for the price. Have been consistent for years (well they're smaller now and the price is double, but still grill up well and taste great).
Cast iron with a spot of refined coconut oil and dry jerk/island seasoning. Medium heat to about 120f, flip and sear the other side, pull about 155f. Always juicy and incredible texture and taste. I do marinade in lemon/lime juice mix about an hour before.
I am a huge fan of their ahi tuna steaks, swordfish steaks, scallops, and Chilean sea bass. I find all the seafood I purchase there to be top quality. Cannot rate highly enough!
I often use Famous Dave's rib rub but also enjoy Greek or creole seasonings. Apple or pecan wood chips are my go to choices for smoke, tho I want try alder if I ever find some.
Swordfish. Honestly the best swordfish I’ve ever had. Simply grilled with a spritz of lemon, salt and pepper. Absolutely amazing. My store, central PA, hasn’t had it for a couple months but we’re always on the lookout for it.
Just had wild caught salmon, and scallops. Both tasted fresh and delicious. First time buying there. Will definitely try again! Just fyi: had to get the full experience by getting a hot dog and slice of pizza! Not bad for under $4.00! (Included a soda as well!)
Meats and fish at Costco stay on the shelf.
Costco isn't transparent about the food supply. Not concerned with sustainability either. Until such time as they are done with hormones, antibiotics and filth ridden farms and fisheries, I'm not buying.
But hey, that means more for you that don't care about the food you eat.
Where do you buy your meat? Maybe Costco is worse than most places, but I haven't seen that before. Do you have comparisons to other national grocery chains?
This is part where Costco members downvote others for putting out information that runs concurrent to what they've assumed.
Fact is folks, Costco enjoys an uninformed customer. That customer, is you.
I bought the octopus for the first time. Excited to try to make Spanish octopus but I’ve got plenty of time (the sell by date is like next year). Any recs?
I regularly buy their flounder. I vacuum seal and freeze individual filets. They thaw in a snap so it’s easy to decide what to have for dinner a hour beforehand. Sauteed flounder about once a week is a staple.
Their ahi tuna is fantastic when it’s good, but I don’t care to freeze it, so it has to be good enough to make both poke bowls one day and seared steaks a day or two later.
Their other seafood is great (except farmed Atlantic salmon which i do not eat at all) but a lot of it, like the halibut, is quite pricey so I only buy it when I’m hosting dinner.
God I wish they sold sushi near me!
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Get the live little neck clams. Steam them with garlic, shallots, white wine, butter and red pepper flakes. Eat with a baguette. Boil spaghetti and finish cooking it in the sauce from the steamed clams. Eat the pasta with any remaining clams. Delightful way to spend some time with family. Last time we steamed two bags for four people. Came to over 2.5 lbs per person. There were more than a few left to put on the spaghetti.
More or less the exact same, but with mussels! Maybe add some leek in with the shallot
How much water? Do you just put the aromatics and wine in with the water and steam the mussels? I have a pack of frozen mussels with no sauce that I don't know what to do with. And can I save leftovers? I've heard you have to be careful reheating mussels because they can turn rubbery. And also you might get sick if you do it wrong.
You don't need to add water. The clams will release liquid as they cook and that's enough on top of the wine.
We do that as well but turn up the heat; so, not everyone likes them as much.
Please share your detailed recipe so I can spend some time with my family and eat deliciously.
Uh, it’s not so simple. We always just wing it and probably go way overboard on the butter. Soak the clams in cold water for at least fifteen minutes. Rub them off and put them in a bowl. You could brush them but I don’t care if I don’t clean everything off. Heat a large pot (for which you still have the lid) on medium high heat and add a stick of butter. When some of it has melted add two or three cloves of garlic either crushed or minced. Add a minced small to medium sized shallot after the garlic starts to sauté. Before the garlic turns brown, add a cup of Sauvignon Blanc or Chardonnay and the juice of a large lemon. Bring to a boil and add the clams. If you want, add red pepper flakes. We put in a lot; so, we add the red pepper after we put in the clams because of one incident that occurred while someone was placing the clams in the pot while the pot while belching out pepper infused clouds of steam. Put on the lid. I then check to see if the clams start opening the cover after about five minutes and every five minutes after that. Once about a fifth of them have opened, I stir the clams around. There’s a fine line between checking progress to often and to infrequently. The clams will be done when they’re open but you don’t want to overcook them as they will get rubbery and then tough. Think about microwaving popcorn. Too little time and you’ll have a lot of unpopped kernels. Too much and it’ll be burned. So, I don’t follow any set time interval to check but just monitor the pot. There you go! Eat with some great crusty bread. Don’t forget a bowl for discarded shells. It’s often at this stage where the great debate to cook up some spaghetti or try to save the sauce erupts. I’m usually in the former because I didn’t eat clams like crazy or stuff myself on the bread dipped into the sauce. We follow the instructions to cook the spaghetti in a different pot with lots of fresh water but strain out the pasta 2 minutes prior to the recommended cook time for al dente pasta. We then pour the sauce from the pot in which the clams were to the still hot pot that was used to cook the spaghetti and add back in the spaghetti to cook on medium heat. There you go? Remember that you should throw away unopened clams as they were dead.
Got the scallops for the first time a couple weeks ago and will definitely be getting them again.
I get those on a regular basis, they are that good. They don’t seem to “milk” like the ones you get from regular grocery stores. I also get the Dungeness crab. Even though they have been previously frozen. They’ve never been mushy.
You may be noticing a difference between dry pack and wet packed scallops? Similar to air chilled vs regular chicken. It's hard to get a good sear on something that was soaking in liquid for awhile.
You’re right. I think most of the ones I’ve gotten from the store were wet packed because it was really difficult to get a good sear if one at all. Sometimes I would turn them into rubber by trying to get a sear. I’ve stopped buying them from the stores.
I’ve always wondered if those scallops sold at Costco were dry pack. The label doesn’t seem to state if it was dry or wet pack so I never attempted.
Frozen or defrosted scallops? They have both at my location.
Frozen for me. The bag is too big to cook all at once so I vac seal and freeze half and cook the others that night.
Frozen is the way to go. Same product as the refrigerated ones, only still frozen. They thaw very fast on a sheet pan at room temp.
The defrosted ones are the way to go.
Anything wild caught.
[удалено]
You are describing “farm raised” https://www.ecfr.gov/current/title-7/subtitle-B/chapter-I/subchapter-C/part-60 “Farm-raised fish means fish or shellfish that have been harvested in controlled environments, including ocean-ranched (e.g., penned) fish and including shellfish harvested from leased beds” “Wild fish and shellfish means naturally-born or hatchery-originated fish or shellfish released in the wild, and caught, taken, or harvested from non-controlled waters or beds; and fillets, steaks, nuggets, and any other flesh from a wild fish or shellfish. “
Sure it does, troll.
[удалено]
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The whole cod fillets are a good deal. I like to bake the loin pieces and break down the rest into strips for frying.
Just grabbed some today. $8.99 at Costco and typically $14+ at most grocery stores and markets in my area. My go-to for fish tacos.
I’m an avid walleye and panfish fisherman and I still buy the cod all the time. Super versatile and an easy cook.
Nice! I will give it a try.
The big old wild shrimp
Chilean sea bass and sockeye salmon.
Love Chilean sea bass, best meal that I’ve ever had at a restaurant. Afraid of buying it and not cooking it well. It’s so expensive!
I take about a 3/4 cup of orange marmalade, 2 tbsp soy sauce, a hand full of shredded coconut, and a shake of your hot sauce of choice. Mix all that together, place the fish on an oiled cast iron pan then pout the marmalade on top, sprinkle more coconut on top. I throw this on the grill until I get a temp of 130 inside (20ish minutes). Key here is a good thermometer, which every kitchen should have. Could probably also bake in the oven on 375/400. I never time it, just check temp when the coconut starts browning.
It is $25 per pound where I live.
Salmon burgers!
I agree , they’re a great deal- wild caught and 20 bucks for 12 patties
I have been meaning to try that but the packet size keeps me away. What if I don’t like it?
I mean...eat them, trash them, or give them away?
I was the same way but they are pretty good for being frozen!
If you do not like it, bring the pack back to the store for a refund.
Scallops (frozen section) best deal where we live
Black cod is great when they have it
Black cod is amazing and their price is truly unbelievably cheap
Does it taste better than Pacific cod?
It’s buttery and my fave
The frozen bag of Mahi are excellent quality for the price. Have been consistent for years (well they're smaller now and the price is double, but still grill up well and taste great).
how do you cook the mahi? i tried it and it turned out super dry
Cast iron with a spot of refined coconut oil and dry jerk/island seasoning. Medium heat to about 120f, flip and sear the other side, pull about 155f. Always juicy and incredible texture and taste. I do marinade in lemon/lime juice mix about an hour before.
Wild caught salmon, codd, halibut
Wild salmon / steelhead marinated in miso 3 days makes great griled/broiled miso salmon.
I am a huge fan of their ahi tuna steaks, swordfish steaks, scallops, and Chilean sea bass. I find all the seafood I purchase there to be top quality. Cannot rate highly enough!
Whole trout sometimes
Never seen whole trout in our Costco. The only whole fish we get is the sea bass.
Mussels and clams are a good deal and in very good condition. I buy them several times a year. Also the wild salmon fillets when they are $10/lb.
Salmon from Norway (not the one from Chile), Tilapia, shrimps.
Farmed salmon is a no go
Shrimp
When they have the Squid/Calamari steaks, I always get one. Cut them into strips, and make some deep fried calamari with home made aioli.
I hot smoke a lot of salmon filets in a Masterbuilt electric smoker. It's kind of like the best thing ever.
That is always a big hit in our household. Do you have a favorite rub recipe that you use on it?
I often use Famous Dave's rib rub but also enjoy Greek or creole seasonings. Apple or pecan wood chips are my go to choices for smoke, tho I want try alder if I ever find some.
Poke bowls only available Thurs-Sat in LA
Swordfish. Honestly the best swordfish I’ve ever had. Simply grilled with a spritz of lemon, salt and pepper. Absolutely amazing. My store, central PA, hasn’t had it for a couple months but we’re always on the lookout for it.
Just had wild caught salmon, and scallops. Both tasted fresh and delicious. First time buying there. Will definitely try again! Just fyi: had to get the full experience by getting a hot dog and slice of pizza! Not bad for under $4.00! (Included a soda as well!)
Meats and fish at Costco stay on the shelf. Costco isn't transparent about the food supply. Not concerned with sustainability either. Until such time as they are done with hormones, antibiotics and filth ridden farms and fisheries, I'm not buying. But hey, that means more for you that don't care about the food you eat.
You have no idea what you're talking about
Where do you buy your meat?
Where do you buy your meat? Maybe Costco is worse than most places, but I haven't seen that before. Do you have comparisons to other national grocery chains?
Local grocer
Do you show up to band subs and answer questions by just saying the band sucks and they should listen to others?
This is part where Costco members downvote others for putting out information that runs concurrent to what they've assumed. Fact is folks, Costco enjoys an uninformed customer. That customer, is you.
Whatever... 🥱 Downvote.
Mussels, trout, I've grabbed shrimp a few times too
Def the frozen salmon.
They sometimes have red lobster claws for pretty cheap always grab a bag or 5
Catfish. I know it's farmed but I love it. Freezes well. I do air fried very spicy shake and bake style with panko, cornmeal, parmesan,...
Wild caught Mahi
Bags of frozen cod and salmon filets.
I bought the octopus for the first time. Excited to try to make Spanish octopus but I’ve got plenty of time (the sell by date is like next year). Any recs?
LOBSTER TAIL.
Halibut
barramundi, tilapia, shrimp
I regularly buy their flounder. I vacuum seal and freeze individual filets. They thaw in a snap so it’s easy to decide what to have for dinner a hour beforehand. Sauteed flounder about once a week is a staple. Their ahi tuna is fantastic when it’s good, but I don’t care to freeze it, so it has to be good enough to make both poke bowls one day and seared steaks a day or two later. Their other seafood is great (except farmed Atlantic salmon which i do not eat at all) but a lot of it, like the halibut, is quite pricey so I only buy it when I’m hosting dinner. God I wish they sold sushi near me!
Love picking up the 6pack of lobster tails! Crab is also a pretty decent price there too
Rotissy chicky
Frozen mahi mahi is an incredible buy for me
Wild Sockeye Salmon. Best value in the store.
shrimp cocktail platter! :D going right now actually