We absolutely do have an abundance of fresh seafood, and "pond food"
. Last weekend we had a low country boil with 30 lbs. of big crawfish added. Yesterday for lunch my cousin brought me a bowl of something new to me . . . . shrimp and snapper ceviche. Totally new culinary experience for me and my wife. The shrimp and snapper were uncooked, in the traditional way using heat, but were "cooked" in strong lime juice, naturally and without heat. It was excellent!
I enjoy Ahi tuna pretty much raw (sashimi), at times. When it is cooked I want it only lightly seared on the outside.
I'd love to try some walleye someday.
