The dungenous crab meat was kind of bland and stringy. Blue crab is much more meaty with big lumps of meat and the taste is very sweet. You should take me up on the bet because the blue crab is worth it. However the fresh salmon I found “like a circus in my mouth”.
I took the ferry from Seattle to Victoria one year with a friend. Victoria is a beautiful place, and oh so quaint. Your description of the blue crabs has me convinced that I have to try it someday. Have you ever had Copper River Reds (salmon)? We're not far from the Copper River and have friends with fish wheels. One year we were given so many Copper River Reds I was able to fill half of our chest freezer and then some, and also give them away to friends and family. They are superb!
Ah, salmon!
But ah, Blue Crabs, too....
One of my best memories is going out with my hubby and kids on a fishing charter. Half the people got seasick, youngest son included. But oldest son caught about the biggest chinook taken that day.
I made sure I took my dramamine. Next time, I’ll bring some ginger beer, too. Then those fishes better watch out!
Copper River Reds for Blue crabs? What was the bet again? When the conversation turns to food, I’m all about food.
Just chiming in here on the crab discussion.
I’m in California and had been a King Crab purist. As a kid, I would go with my mother to the fish market on the pier and pick out the live crab that we would take home for dinner. Over the years, I tried dungenous crab, and snow crab—I had no use for them. Alaskan King Crab was the only thing for me.
Then... decades later, I had the opportunity to spend a bunch of time in Bethesda and tried Maryland crab. OH, MY! It was so delicious! Now, I would choose Maryland crab over King Crab any day of the week! Mmmm.... a plate of backfin lump crab meat... the image... the taste... YUM!
You HAVE to try it Chena!