I will be passing thru Ensenada too early for the fish market I expect and want to have a dozen or so for my forays out of SLC next week.Pompano - 4-12-2005 at 02:33 PM
Hook...someone else can tell you about SQ oysters, I'm sure..but you can also buy them at the little tienda in San Lucas Cove...the one with the
Tecate (ugh) sign. Look in their upright coolers. I know they had them there a month ago, because I bought a few pints. Good flavor.
Thanks for the tip.
Hook - 4-12-2005 at 03:32 PM
If we get together next week, it will be good to know I wont have to keep an eye on you around my cases of Tecate.
BTW, Negra Modelo is also another very bad beer that I am partial to in Mexico, so treat it the same as my Tecate.
sorta on topic, but here goes....
woody with a view - 4-12-2005 at 03:59 PM
my wife, being of peruvian desent, has had me scouring the peninsula in search of one of her FAVORITE reminders of being a kid in the old country:
scallops with the roe still attached. you know, the little orange bolsita de huevos...
has anyone seen or know where to get some of these specialties. every time i come across a fisherman who has scallops, when i inquire about getting my
hands on the little gems they always say, "yeah"- but never come through.
i'll even settle for some frozen-SharksBaja??? anyone else?Pompano - 4-12-2005 at 04:04 PM
To get anything that fresh, you wouldhave to talk to the hooka-divers the day before...as they seldom, if ever, save any eggs...as we can attest to
here in the Bay of Conception...cuz 'concepting' today we ain't!! No more eggs...they threw them away with the shells.woody with a view - 4-12-2005 at 04:07 PM
Quote:
they threw them away with the shells.
i sometimes get a sideways glance while inquiring, knowing they must think i'm a nutjob-hey half right anyway
still, my wife swears by it.comitan - 4-12-2005 at 05:08 PM
Woody
Years ago a friend of mine when we were staying at Ensenada Muertos went diving off of Cerallvo and brought back 2 sacks of scallops they were very
large and when cleaned had blueish trim on the edge, well the story goes we had a french chef as my beach nieghbor and he offered to cook them. We
cleaned them they all had a large orange egg sack, the chef said in the states it was illegal to serve in a restaurant, but that we would have them,
needless to say they were deliciouse!!!!!!!!!!!!!!!woody with a view - 4-12-2005 at 06:06 PM
Quote:
We cleaned them they all had a large orange egg sack, the chef said in the states it was illegal to serve in a restaurant, but that we would have them
i've even asked a friend i know whose bizness involves twice weekly trips to the ensenada fish market if he can come up with any and still, nada.David A. - 4-13-2005 at 06:16 AM
Hook,
We usually buy fresh oysters at the stands that are on the left side of the road heading south, after San Quintin between San Quintin and Lazaro
Card##as. You will see them stacked up and they will sell them by the dozen. They have always been fresh and they charge us 3 dollars a dozen. We
like to take them to Cielito Lindo and have the cooks prepare them for a 5 dollar charge. When they come out on that big platter, your eyes get real
big.Pompano - 4-13-2005 at 06:31 AM
Hey David A. Thanks for posting that info...I have been driving by those oysters for 3 decades by now and always have seen them, I suppose, but
never thought to stop...always in a hurry to get through that area. From now on, I will stop and buy some. Then off to Cietito Lindo or Old Mill
for a feast. No need to be in a rush these days... That is the great thing about this board, because even an old Baja vet like me can learn a
thing or two.
Gracias, David
Hook - 4-13-2005 at 09:14 AM
I will look for them. At 3.00/docena, that is a dollar cheaper than the going rate at the Ensenada fish market. Probably mas fresco...
One of my last trips to Chivato, a guy in camp made up some oyster ceviche that was quite good. Never would have thought of preparing em that way.
My favorite method is setting em on the grill in such a way that they gently stew in their own juices. Then, when they open, take the lid off and add
lime juice and your favorite bottled mex. salsa. Dont let the stewing juices spill! I like Tamazula and Pico Pica, though I dont know if I have ever
seen Pico Pica down south.
Of course this needs to be followed immediately by a shot of Hornitos or Del Dueno and my homemade sangrita.
I'll be in the Mulege area next week with probably a gallon of the sangrita.
.
.