I have never eaten shark, nor skatewing that I remember, but everything else you mention is good!
Lucky you!

Lucky you for sure!

I'd start with some battered and deep fried calamari rings, one of my favorites. I'd go directly from there to sushi, end up with some cioppino or paella, or both.

When it gets colder I'd make oyster stew and some clam chowder and some crab and/or fish cakes.

You can keep the roe but I'd eat everything else in your list. I'd be having fish and seafood every single day until I ran out of money or got tired of it. I have a feeling I'd run out of money way before I got tired of it!

Annie

Yes, lucky you! I'd go for some conch fritters, then try some scalloped oysters, broiled mackerel with lemon, then, research fish chowder recipes for cooler weather!

Here is a link that might be useful: Conch Fritter recipe

Hey Sweeby

Sounds like your market would stock 'shiso' or 'asashiso', perilla leaves. They come in groups of ten, on a square styrofoam tray. I have some growing in my garden and I can't get enough of it (think Japanese basil, mint, cilantro, you get the idea, an aromatic). I've been looking for recipes and came across this website (link below) and here is a mackerel spin that caught my eye.

Can I come play in your store? If Dolly goes away?

Honey, Soy and Beer Broiled Mackerel with Sesame-Lime Glaze
(serves 6-8) - Stuart Brioza

For brine:
2 tablespoons chile flakes
1 tablespoon fennel seeds, toasted
1 tablespoon coriander seeds, toasted
1 tablespoon Szechuan pepper
2 bay leaves, crushed
2 star anise
16 ounces soy sauce
32 ounces water
16 ounces dark stout beer
8 ounces honey
4 ounces mirin
1 stalk lemongrass, crushed
3 cloves garlic, crushed
1-inch chunk of ginger, crushed
2 pounds mackerel fillet

For sesame-lime glaze:
4 ounces honey
4-5 ounces lime juice
6 tablespoons white sesame seeds, toasted
Salt and black pepper, to taste

To prepare mackerel: In a mortar and pestle, crush chile flakes, fennel seeds, coriander seeds, Szechuan pepper, bay leaves, and star anise. Combine rest of brine ingredients in a bowl with the crushed spices. Whisk in honey to dissolve. Pour mixture over mackerel and marinate for 45 minutes in the refrigerator.

To make glaze: Cook honey in a small saucepan until lightly caramelized. Add lime juice and bring to a simmer. Adjust seasonings with salt and pepper to taste; let cool. Fold in toasted sesame seeds.

To serve: Broil mackerel until golden and just cooked through. Check often, being careful so as to not let the honey burn on the skin of the fish. The broiled fish should be a nice bronze color.

Sauce serving plate with sesame-lime glaze. Place fish on top of the sauce.

Here is a link that might be useful: Food Gal Blog

My favourite suid recipe is salt and pepper squid. You have to be careful with squid because if you overcook it it will have the texture of rubber.
To make salt and pepper (or salt and chilli) squid, split open the cleaned hood and cut into two slabs. The hood looks a bit like a bishop's mitre and you make the slices at the sides so you get two mitre-shaped flat pieces. On the inside, score with cross cuts a little less than a half-inch apart, so it looks like diamod shapes all over. Now cut it into strips about the width of a pinky finger top to bottom.
In a bowl or plastic bag, place a few tablespoons of cornstarch with a teaspoon or so of salt and the same of pepper, or half a teaspoon of chilli flakes. Place the squid strips in the seasoned flour and coat.
Get a pan fairly hot and add a couple of tablespoons of oil. Drop in the dusted squid strips and keep moving in the pan until they have just turned opaque. Remove from the pan and serve at once.
At work we used to make a dipping sauce of equal parts of vinegar and sweet chilli sauce, with finely diced cucumber.

Calamari, left whole, brushed with some EVOO, garlic, and lemon, then grilled very gently so it is not rubber is heaven and very fast to do.

Mussels can be steamed/simmered in a large pot with 1 cup of dry white wine, some garlic, parsley, oregano, and if youlike a cup of tomato sauce. Serve over pasta or with crusty bread to soak up the juices.

Abalone should be dusted with seasoned flour and sauted.
Scallops can be broiled, pan seared, or deep fried. Again, do not over cook.

Yellowfin tuna should be cooked like a prime steak, only up to rare or it will be too dry.

Lucky you! We have HMart here that carries a wide selection also plus some I have no idea what they are.

And pan sautee the shad roe in butter ands erve with more melted butter over the topp and lemon wedges.
And serve the oysters raw on the 1/2 shell....with a dab or horse radish.
Linda C

It is an HMart PKramer! Didn't realize they are a chain - though I should have, I guess. Logo'd everywhere...

Thanks for the recipes. I especially like the non-fried as frying makes such a mess and isn't so good for my waistline. The mackeral and squid are exactly the kind of thing I'm looking for.

Here's my favorite for mussels - easy as anything and delicious!:

Clean the mussels and place in a large stockpot with tight-fitting lid.
Drain any excess liquid.
Sprinkle with:
1 tablespoon of anise seed,
1 teaspoon of sea salt, and
1 teaspoon of coarse ground black pepper
Pour 1 cup dry white wine over the mussels and spices
Cook on high heat for ten minutes or until the mussels on top of the pot are all open and opaque.

Serve in a large bowl (spoon the liquid on top) with crusty sourdough bread and a fresh green salad. Yummy!

Here is an easy and simple recipe for skate. Although skate is not my favorite, the rest of the family likes it very much. It comes from our Fish and Seafood cookbook.

Raie Au Beurre Noir
4 wings of skate
1 sliced onion
2 stalks of parsley
salt
6 peppercorns

Beurre Noir
4 TBSP butter
2 TBSP white wine vinegar
1 TBSP capers
1 TBSP chopped parsley

Place the skate in one layer in a large, deep pan. Completely cover with water. Add the onion, parsley stalks, salt and peppercorns. Bring to a gentle boil uncovered. Simmer about 15 minutes.
Lift the fish out onto a serving platter and remove the skin.
Place the butter in a small pan and cook over high heat til brown. Add the capers and remove the pan from the heat. Add the vinegar wait for the bubbles to die down then add the parsley. Pour over the skate and serve. NancyLouise

There are different yellowtails--yellowtail tuna (I think) and yellowtail snapper. If they stock the snapper, it is one of the finest fish you can get! I live in Central FL and can't get it here, but in the Keys, I could eat it for dinner every night! They usually serve it with a fresh fruit cooked topping. I have recipes for a couple of them in a Keys cookbook I keep. If you would like them, just post.

First off, click on the link below and make sure you are familiar with what seafood is recommended, and how often(e.g., seldom) you should be serving certain types.

- Octopus, squid and cuttlefish (all sizes)
Squid ARE cuttlefish. Octopus is tougher than shoe leather unless either very young or pounded. Squid, once cleaned and de-skinned, can be batter-fried or lightly braised - think Mediterranean recipes.

- Clams (4-6 kinds), Mussels, Oysters, Conch, Cockles, Abalone (live), Scallops
Conch and Abalone are tough and need to be pounded. The other shellfish are fine steamed or sauteed. You can be as elaborate as cioppino/boullabaise or as simple as a lemon-butter/olive oil mix.

- Skatewing, Shark fin
Personally I'm very against shark fin because Asian fisherman often cut off the fins and throw the still-alive shark back in the water to drown. They have decimated many harmless shark species as a result. As a Japanese married to a Chinese-Portugese from HK, I have found that conservation is not an Asian imperative. It is strictly a "texture" food with no real flavor of its own.

Skatewing is often served steamed with black bean (Chinese fermented soybeans, not Mexican black beans) sauce. It is like a white-meat fish but with a softer, more gelatinous texture.

- Lots of salted and dried fish as well.
I don't know too many people besides Asians who eat them here on the West Coast. Like tofu, it's one of those things you grow up. Because of the Portugese influence on the Chinese, they are very fond of the Mediterranean bacalhau, or salted cod. You wash it in innumerable changes of water, then cook it in various ways - just Google it. Whether it's worth the work or not, only you can decide.

The smaller dried fish are great mixed with chili oil as an appetizer to any Korean meal, with lots of rice and kimchee.

- All sorts of different fishes like Mackeral, Pike, Bass, Grouper, Porgy, Pompano, Shad, Yellowtail, Shark and many, many more. Plus sashimi-grade salmon, tuna, yellowtail, mackeral, octopus and shad roe.
There is no better use for sashimi-grade fish than sashimi, as long as you watch your mercury intake! Try to identify the fish more carefully - there is a difference between yellowtail and yellowfin. Yellowfin is one of the best sashimi fish, very buttery in flavor. Mackerel is an oily fish, strongly flavored; usually salt-grilled in Japanese cooking. Shad roe cooked in butter was one of my mother's favorite dishes. Pike is a freshwater fish and like all such, has innumerable tiny annoying bones, but the meat is sweet and white - it is often used in gefilte fish, the Jewish fishballs.

Enjoy your new-found bounty!

Here is a link that might be useful: Monterey Bay Aquarium Seafood Watch list