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I don't get it and I'm from a fishing family
(lemmy.world)
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this post was submitted on 19 Feb 2024
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Japanese cuisine contends that offal, like fish liver, is sometimes the best part. Monkfish comes to mind. Also, some people really like crawfish and lobster liver.
Hot take: Blue crab offal is where some of the aroma and flavor comes from when you steam them. Especially the "mustard" (although that's not recommended these days - see "bio-accumulation"). The innards, except the gills, are fantastic stacked on a saltine with some Old Bay seasoning and vinegar on top.
In Japan they call the crab or lobster liver (the tomalley) miso, I guess because it looks like miso (well, lobster tomalley doesn't really because it's green, but they're not native to Japan anyway). It's not uncommon to find the gunkan style sushi with crab miso at a lot of shops.
I didn't know that! I'll be on the lookout for this from here on, thank you.