It’s sad what the selection is at my New Wye grocery places, but I think I shall go try to find something new to try this weekend — at least something I haven’t cooked before.

I ate a conch once, too. It was chilled, and I think it was raw. Very bright blue color. I think it was a young one. I named him before I ate him (Harold, IIRC); he had a toothpick through his little head. Not half bad! At the same meal, there were tiny little dried fish on the salad. Those were good, too.

Monkfish liver (sushi, again): Delicious.

Flying fish roe, sprinkled on shrimp tempura maki at some place on Wickenden St. in Providence: Really nifty.

I passed on the “crab guts” in a place in Tsukiji. Not gonna apologize for that one.

Am I the only one who likes raw salmon even better than raw tuna?

What you do with trout, is you sear it with a very little black pepper and after it’s out of the pan, make a quick garlic/lime/cilantro butter with the pan scrapings. I mean, garlic/lime/cilantro butter would be delicious on gravel. But it’s even better on trout.

I just went scalloping for the first time — it’s like an underwater Easter egg hunt. Thank god I didn’t have to clean them, though. Even my salty, manly husband was a little grossed out.

As far as what I’m eating, I’m digging just about any flaky white fish marinated in a chipotle-lime flavor and made into fish tacos. Mmmmm …

Fried eel from northern England is also fantastic but it has to be fried until the skin is crisp and not leathery. Match that with some mashed potatoes and a tart white wine vinegar sauce and mmmmm mmmmm. That’s good!

The other interesting food the French are good with is sausage (I know, it’s not seafood). I love their boudin noir (blood sausage) and regularly buy it fresh at the market. I have yet, however, to make my way through an entire piece of andouillette. I thought I was a real man, but I can’t claim that honour until I make it through a whole one.