location, location, location

this guy has it all figured out –

he just hangs out off the edge of one of galveston’s fresh seafood markets waiting for all the fish & shrimp scraps.  they clean your fish and toss the unusables right into the canal.  i always find nice surprises when i get the opportunity to get down there.  cobia, vermilion snapper, grouper of all sorts, live shrimp, fresh crab, jackfish, amberjacks & whatever else they can legally pull out of the waters…

it’s worth a trip during the week!  also, checkout galveston shrimp co on harborside!  private boats and clean operation.

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About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
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4 Responses to location, location, location

  1. SWEEEEET, I finally got the connection on fresh TEXAS ducks and rabbits. I am In!!!!!!

  2. tastybits says:

    chris: i’d love to try one of these. i had a rather terrible duck at l’arpege in paris today, which is kind of bizarre for a restaurant of such caliber. maybe the never frozen texas duck is what i need to recover from that mess of a dish.

  3. neverfull says:

    @chris – does that mean we’ll see duck on the catalan menu soon? count me in. i’ll be the first one there to try it out.

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