castaway$
Senior Nomad
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Registered: 7-31-2007
Location: Gold Hill, Oregon
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Mood: Fish on!
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Scallops?
I don't know if this is the right place to ask this question but it will work.
When we go to Mulege we always buy scallops from Ramon, he is apparently the head of the seafood cooperative, they are however very different from the
scallops we get in the stores in the US. Does anyone know are these truly scallops or are they sting ray fins or some other type of shellfish?
Whatever they are they are good.
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Sharksbaja
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Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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Smart cookie you are
Yes, the scallops vary in Mulege. Some are tough buggers that many folks think are rays. They are not however. Ray can be easily determined upon
examination.
I bought some recently and ended up using them for triggerfish bait.
When purchasing scallops look for thick plump whitish tissue surrounded by a thin clearish membrane.
Remember also that scallops are easily overcooked. Best cooked hot and quick. Just long enough to change to an opaque color.
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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Pescador
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There are a lot of different animals that go my the name "Callo" and they vary in quality and toughness. The big ones are purple lip and they grow in
the rocks and look almost like a clam shell with one half attached to the rocks. These have been picked over so well, that they are becoming very
rare. Another is the fan scallop which the mexican divers work over with hookah diving and these are smaller scallops, very sweet and are found in
pretty sandy bottoms. Another is the pin shell scallop which is a large shell which buries itself in the sand and has a small muscle which is also
very sweet and tasty.
On purple lips we trim the clear membrane around the outer perimeter and use it in ceviche or scallop c-cktail and it is best served raw. The
interior should be sliced thinly, pounded lightly, and then cooked very quickly in butter and garlic, just enough to change the color.
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Tomas Tierra
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| Quote: | Originally posted by Pescador
Another is the pin shell scallop which is a large shell which buries itself in the sand and has a small muscle which is also very sweet and tasty.
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be my
Callo de Hacha, I believe is the Mexican name for this one. And the Juevos(small muscle) may be my favorite seafood of all time. but I'm not a
"juevon"
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Paula
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I bought callos de hacho here last week. They look like little slices of pork loin, light pinkish flesh with a thin ring of whiter meat around it. I
cooked them in butter in a skillet, just a short time on each side. They were OK, but very chewy. Don suggested pounding them like abalone next
time.
I still have 2 bags in the freezer to experiment with.
Any recipe suggestions out there?
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bajajudy
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IMHO the only way to eat callo de hacha is raw with lime, sliced red onions and black pepper.
Paula try thawing a few and see how you like them. Since they will not have been frozen for very long they might be ok.....of course, not frozen at
all is preferable.
They are soooooooo sweet raw.
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Sharksbaja
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Location: Newport, Mulege B.C.S.
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Right on Judy
I've had rock scallops that were just wonderful raw. It is amazing how much they do vary.
Fan Scallop shells from the 80s piled up on Pta. Concepcion:
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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Cypress
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Saw some oysters for sale in Santa Rosalia, they were small, and were $2.50 for a pint+ container. Any idea where they are getting 'em?
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Bob H
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WOW, I learned a lot here! Thanks...
Bob H
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Paula
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Eat them raw?
Judy, Here they are thawing on my counter. Earlier I googled pen shells, and found a picture of a long muscle that, if sliced, would look like these
I think. But I just can't get past the pork loin thing, and I would ONLY consider eating raw pork loin with a very picante mango salsa, and there are
no mangos here now. So I am feeling a little hesitant 
Any advice will be greatly appreciated... thanks in advance
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Pescador
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Location: Baja California Sur
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Put them in a bowl with lime juice, chopped onion, garlic, cilantro, tomato, and a little chili pepper to taste. Spread them on a Saladitas Cracker
and smile.
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