.

Not really I dont think I eat enough ocean life to worry.  I would guess id be more worried about choking on the fish or sigutera (sp?

Personally I think either 1) the radiation is ok and nothing to worry about or 2) it is really really bad and we are totally f*cked

Anyone have a good recipe to make smoked taco? Got the eye but don't know how to cook it very well.

Anyone have a good recipe to make smoked taco? Got the eye but don't know how to cook it very well.

Tako?

Sorry I ment Tako. That damn auto correct!

Anyone have a good recipe to make smoked taco? Got the eye but don't know how to cook it very well.

  After washing the he'e with salt and rinsing to reduce slime, I like to freeze it for a couple days if possible. Seems more tender that way.
Then I thaw, mix with Haw'n pepper's, Garlic, Ginger, honey and just a touch of shoyu.
  Pour 1 can of lager, ale or dark  beer (Longboard works nice) into a pressure cooker.
Place sea chameleon inside on top of a grate above beer.

   Bring to pressure with diddler rocking slowly for 15-20 minutes, depending on size.
Let cooker cool on it's own accord.
Now it's ready for Poki, smoking or as is.
Tenderest 8 legged beasty ever ! 

  After washing the he'e with salt and rinsing to reduce slime, I like to freeze it for a couple days if possible. Seems more tender that way.
Then I thaw, mix with Haw'n pepper's, Garlic, Ginger, honey and just a touch of shoyu.
  Pour 1 can of lager, ale or dark  beer (Longboard works nice) into a pressure cooker.
Place sea chameleon inside on top of a grate above beer.

   Bring to pressure with diddler rocking slowly for 15-20 minutes, depending on size.
Let cooker cool on it's own accord.
Now it's ready for Poki, smoking or as is.
Tenderest 8 legged beasty ever ! 

what's a sea chameleon?

I wash them and strait onto a grill

Everything is better deep fried!

Clean the beast, then cut into bite size pieces.

Prepare an egg wash and a 30% cornstarch and 70% flour + salt and pepper [ garlic salt is good too] coating mix in a plastic bag.

Run the pieces through the egg wash, dump into the bag and shake.

Pull the pieces out and drop them into deep pan of 300 degree oil, when they're golden brown and float, they're ready!

Excellent beer pupu's.

Couple of these are for poke, and the rest go in the lomi bowl, which is my favorite over using salmon.

All those Tako recipes sound good. Cannot wait to try them out. Thanks all.

@ robtmc -  will that recipe you posted also work with monchong?

I ever see monchong for sale, will let you know.  Never seen in years now.

Don't see why not, nice white flesh fish from what I recall from the few times had it at restaurants.

Disreguard

Tonights dinner

Tonights dinner

Is that poo?

what's a sea chameleon?

My nick name for he'e.
It's like a chameleon in that it can change color. 

Monchong on sale at marukai $5.99 a lb

I ever see monchong for sale, will let you know.  Never seen in years now.

Don't see why not, nice white flesh fish from what I recall from the few times had it at restaurants.

.

For Chinese sauces, just add cornstarch and water mix to whatever you are making as a thickener. Use different combinations of oyster sauce, soy sauce, and sugar. Make sure you have garlic and ginger and green onions. Experiment and taste a whole bunch