Seafood adventure in Whangaroa
Whangaroa Travel Blog› entry 3 of 3 › view all entries
We went down to Whangaroa by yacht and enjoyed 'Seafood Adventure' with our friend's family who has 2 kids.
Our friend is a Maori lady who lives locally, and she introduced us to many seafood spots.
We hopped on their dinghy and stopped by the beach, and we all collected shellfish.
What we gathered is bivalve shellfish called cockle.
Next, we start dredging for scallops.
At the end, we went up the inlet where we can gather oysters.
I steamed the cockles with white wine. Most Scallops and Oysters ended up on BBQ.
It was my first time to eat cockles, I enjoyed it very much.
Raw oyster was excellent, as well.
We originally planned scallops meuniere, salads, meaty bits and so on to follow, but were satisfied when finished our shellfish.
so, skipped the middle course and finished by puddings with whipped cream.
On Sunday, we continued to enjoy seafood adventure in Whangaroa.
We, the couple, went SCUBA diving for Crayfish and Kinas (sea urchins),
our friend's family devoted themselves to fish.
We caught 4 crays, released 1 small one and brought back 3 legal ones.
Kahawai, a freshly caught fish, was cleaned to be a <em>sashimi</em> dish.
We all agree to eat fresh seafood.
The only thing we argue about is what's the best we eat them with.
My darling, a white person insists 'white squezzy bread + butter',
I, as a Japanese, insist 'white rice + soy sauce',
while my friend, a Maori, insists 'brown bread + butter'.
I gave way this time by enjoying our dinner with 'bread'.
Everybody seemed to like my idea to use 'Soy sauce and Vinegar' for dipping for our boiled cray fish.
I think many Westerners have been used to use 'Soy and Wasabi', but not 'Soy and Vinegar' yet.