RE: Sea Food Questions.......
Oysters are a favorite of mine, whether raw, sauted fried, barbecued, grilled, baked, in stew or a pan roast. But I must agree that for the uniniated try them first fried or baked. The if you like the flavor gofortheraw ones. I am partial to west coast oysters as they are stronger in flavor and more pungent.
Mussels, I think, get a bad rap. Some people think they are to strong. I really enjoy them in a white wine, garlic broth, much similar to how clams are done.
Also really like squid and ocopus, and am really partial to the baby octopi that can behad in asian restaurants, either cooked or raw.
My all time favorite is abalone, however it is really, REALLY, REALLY expensive, since it was over fished, and now there are strict limits on how many that people can take for personal use. I am not aware, although I am probably wrong, that there is commercial U.S. abalone harvesting done any longer. However there are some farm raised abalone out there. I recently had a 3 ounce serving of abalone as an appetizer that ran about 70bucks. That was tough to take, when I rember there was a time more then 30 years ago tha you could get 3 abalone steaks for about six bucks up and down the Northern California coast. Alas, no more, said poor Yorick