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TheColoradoDude
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Posts: 287
Registered: 2-10-2009
Location: Colorado/San Carlos, Sonora
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Mood: Paz, Amor, y Tacos de Pescado
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How do folks!
Okay let me try this again 
Would anyone like to add a little insight on some local favorite spots for some tasty langosta come October??? Is Puerto Nuevo the place? Or?
Thanks,
J
4 pages And I have Bahia in Ensenada and Chela's in Puerto Nuevo, alot of great
recipes and even a price per pound for getting my own in San Diego.
I am heading down for a quick visit to Ensenada in November and would be looking for that local simple spot, nothing fancy, just some good simple
langostas!
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cftlet
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Location: Grants Pass,OR.
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Mood: Modelo Negro on my mind
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You cant go wrong at Puerto Nuevo. We have eaten at several places and they are all great.
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Skipjack Joe
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Location: Bahia Asuncion
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| Quote: | Originally posted by Diver
| Quote: | Originally posted by Skeet/Loreto
The Maine Lobster is "O" that is "Zero" in taste compared to a Baja Lobster.''
Skeet |
Skeet has spoken .....  
Although I do like Florida, Carribean and Baja lobster (no claws), if I was to say that I liked Maine lobster better, would I be a heathen ???  |
Not in my book. Maine lobster is better than pacific lobster any day.
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bajabass
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Posts: 2016
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Location: La Paz,BCS
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There is a little fish camp/market area, just south of Fox Studios. Go and pick your own, and they will cook for you, or take it home!! YUM
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dean miller
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Posts: 456
Registered: 1-28-2004
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The majority of lobsters sold at New Port in Baja and probably else where are generally imports - the panularis Cygnus of Australia or the jasusi
Landi of south Africa, but on occasion the local California Spinney lobster is sold, the panularis interruptus.
That area has so much pollution from all the recent construction and influx of new residents and associated services that I would be hesitant to dine
on the local lobsters.
Please bear in mind that the "lobster " no matter where it's place of origin in this wide world survives on dead and decaying matter found on the
bottom of the ocean. They should be placed in the same category as terrestrial carrion,such as the ubiquitous vulture
With that in mind Lobsters were not considered fit for human consumption for the gentlefolk until the beginning of the 20th century. The exact date
is known where they were first served or when they became a popular delicacy for the masses.
I do recall the story of Tuna fish...It was considered a by product catch good for cat food or fertilizer until some one changed the name from horse
mackerel to Tuna fish
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Udo
Elite Nomad
Posts: 6364
Registered: 4-26-2008
Location: Black Hills, SD/Ensenada/San Felipe
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| Quote: | Originally posted by dean miller
The majority of lobsters sold at New Port in Baja and probably else where are generally imports - the panularis Cygnus of Australia or the jasusi
Landi of south Africa, but on occasion the local California Spinney lobster is sold, the panularis interruptus. |
And how did you come about this information?
I have personally spoken with some of Baja's lobster fishermen, as well as two of the co-op jefes. They gave me the points north where lobsters end up
as well as the points they deliver to, on the way to Asian markets.
The big lobsters end up in Asia, and the smaller ones stay in Baja.
Udo
Youth is wasted on the young!
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mulegemichael
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Posts: 2310
Registered: 12-24-2007
Location: sequim,wa. and mulege
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whatta downer, man...nice touch on the latin names, tho...i think i will still eat our local lobster, tho...at this point in my life i doubt if it
will shorten my life much
dyslexia is never having to say you\'re yrros.
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dean miller
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Posts: 456
Registered: 1-28-2004
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| Quote: | Originally posted by udowinkler
| Quote: | Originally posted by dean miller
The majority of lobsters sold at New Port in Baja and probably else where are generally imports - the panularis Cygnus of Australia or the jasusi
Landi of south Africa, but on occasion the local California Spinney lobster is sold, the panularis interruptus. |
And how did you come about this information?
I have personally spoken with some of Baja's lobster fishermen, as well as two of the co-op jefes. They gave me the points north where lobsters end up
as well as the points they deliver to, on the way to Asian markets.
The big lobsters end up in Asia, and the smaller ones stay in Baja. |
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dean miller
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#1- I have a bio degree
#2 - I have been diving and lobster diving for a long long time and can ID a lobster by it's configeration, coloring and size.
#3- Mexico as in US and most countries have seasons..Therefore when the season is closed in Baja they must import lobsters..Or bein volation of the
law.
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David K
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Location: San Diego County
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Mood: Have Baja Fever
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It's been several years, but they freeze the lobsters at Puerto Nuevo to serve in the off season. We used to buy fresh/ live or frozen lobsters from
Ortega's Place (#1) to take home and cook/ eat... They always way over cook lobster when it is served 'Puerto Nuevo style' (ie. deep fried).
Again, this was many years ago... I can't imaging little retaurants on the Baja coast buying imported lobster from Australia...? They are open
year-round and I would think they are either using frozen bugs from the previous season or illegal ones... Just a guess, but how else... ? Is there
really a food service in Baja that delivers impoted lobster to the retaurants in Puerto Nuevo?
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fishingmako
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They also now have fish farms in MEXICO, no problem getting LOCAL LOBSTER, ALTHOUGH A BIT DIFFERENT TASTE, but everyone everywhere is FARMING SEAFOOD,
ABALONE, SHRIMP,STUREGON FOR ITS EGG ROW ETC. ETC.
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JESSE
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I find that steaming Lobster has more to do with sentimental reasons than taste. Fried Lobster is like Fried Turkey, you just can't beat the
tenderness and juiciness of the meat when its fried. Now, if you still want to steam your Lobster, i would only do it with Atlantic true Lobsters.
Pacific spiny Lobster meat has a very small window of tolerance betwen tough and mushy.
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Bajahowodd
Elite Nomad
Posts: 9274
Registered: 12-15-2008
Location: Disneyland Adjacent and anywhere in Baja
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People Might Be Surprised
| Quote: | Originally posted by fishingmako
They also now have fish farms in MEXICO, no problem getting LOCAL LOBSTER, ALTHOUGH A BIT DIFFERENT TASTE, but everyone everywhere is FARMING SEAFOOD,
ABALONE, SHRIMP,STUREGON FOR ITS EGG ROW ETC. ETC. |
Yep. An immense amount of seafood consumed around the world is farmed. It's a huge business in Southeast Asia. And there are more than a few experts
in public health that take the position that farmed stuff runs a higher risk of contamination.
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fishingmako
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I would agree, I believe no doubt the contamination runs a high risk, for many reasons, from the water to the handling process, but this is, and will
be the way of the future, as we continue to over fish and everything begins to dwindle, there is no other way, what's bad is most people don't
realize they are getting AQUACULTURE PRODUCT a lot of times, It is a huge business as you said and is getting bigger and bigger, have you tried some
of the SALMON lately, the grey looking stuff, they had to use coloring on it to make it pink looking, very sick stuff.
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Ahab
Newbie
Posts: 15
Registered: 11-4-2007
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| Quote: | Originally posted by JESSE
I find that steaming Lobster has more to do with sentimental reasons than taste. Fried Lobster is like Fried Turkey, you just can't beat the
tenderness and juiciness of the meat when its fried. Now, if you still want to steam your Lobster, i would only do it with Atlantic true Lobsters.
Pacific spiny Lobster meat has a very small window of tolerance betwen tough and mushy. |
Very true!
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Udo
Elite Nomad
Posts: 6364
Registered: 4-26-2008
Location: Black Hills, SD/Ensenada/San Felipe
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The fried ones are great if they are the fresh ones (when in season).
However, you DO have to ask the chef to fry it for only a minute. Any more and the bug is overcooked!
Udo
Youth is wasted on the young!
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