Processed seafood (Squid & Lobster)

Discussion in 'Food & Cooking' started by phatch, Dec 5, 2004.

  1. phatch

    phatch Moderator Staff Member

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    About 10 years ago, I was able to buy squid "steaks", layers of squid pressed together to form a thin cutlet. Flavor was good and it was much easier to prep/cook. I don't see it much anymore but was wondering what any of the rest of you thought if you have actually tried it.

    And today I saw a molded slab of Squat lobster tail. It's a tailless lobster really (thus squat) and they mold the pincer meat? The sample was decent. It lacked some of the succulence of a well cooked whole tail, but was not rubbery. Price was on a par with 30-40 count shrimp. Ingredient list was Squat Lobster and Sodium Phosphate. At least not the Sodium Tri-Polyphosphate of scallop shame.

    Any experiences?

    Phil
     
  2. ara gureghian

    ara gureghian

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  3. phatch

    phatch Moderator Staff Member

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    Oh, the same reason we go to sausages, pre-ground meat, bases and many other preserved or convenience foods that we don't make ourselves. I could find a bunch in your kitchen too that you accept blindly without thinking.

    Technology in food is not automatically bad nor automatically good.

    Phil
     
  4. dano1

    dano1

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    calamari steaks are readily availabe here on the west coast-anywhere from 3-6oz per steak. Sell well, cook quick, allows for good markup. Many places also cut em up for calamari strips-not my idea of fried calamari but hey.

    No experience with lobster steaks, although an old steakhouse favorite-the scallone-is making a comeback here. Processed abalone and scallops in cutlet form.

    hth, danny