89 海鮮二訪 - Uppu's blog

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89 海鮮二訪

2012/01/08 23:34:10瀏覽9847｜回應2｜推薦20

美食同好社第三攤由我帶大家來這。

蘇眉魚

烏魚腱

魚膘

這天的重頭戲～雪場蟹，這隻六斤四兩（一斤＄1200），這隻＄7500。

滷肉飯免費吃到飽

這已經不是臉盆的等級，而是小時候家裡洗菜的盆子大小，大家都嚇一跳。

炒烏魚腱

湯滾了就可以吃啦！

火烤兩吃，顧著去點菜，腳都被別人搶光了。

炸軟絲

安迪分我吃一半的蟹鉗

清蒸花蟹兩隻，一斤960，總重3斤，這兩隻＄2880。

蘇眉魚，好久沒吃，請店家切1斤半，一斤800，這總共1200。

炒芥蘭

川燙蝦

炒魚膘

蚵仔煎蛋，熱炒類都偏鹹，下次要先跟老闆交代少鹽。

品質非常好的碩大葡萄。

總計11人吃了13800，大家非常心滿意足啊！

延伸閱讀---89活海鮮

( 休閒生活｜美食 )

引用網址：https://classic-blog.udn.com/article/trackback.jsp?uid=uppu&aid=5901373


	回應文章


	龍

.............

2012/01/12 16:56

唉...真是的.我也是超愛吃這蘇梅魚的...尤其是尾巴的膠質超厚..

但以後還是忌口吧... 真是的...見它躺在冰塊上.真是罪過罪過.....

uppu(uppu) 於 2012-01-14 11:24 回覆：

對啊，還是讓她們開心的活著，反正有這麼多可吃的！


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Wonderful seasfood meal...

2012/01/09 21:17

I have enjoyed every visit to 89, although the place is a bit of a hole in the wall...

Based on my personal experience, I would much prefer the king crab to be grilled than boiled. It is much tastier and concentrated that way, in my humble opinion.

I also strongly recommend ordering some beef for the hot pot. The beef (which they told me was British waygu, although I wasn't 100% convinced) usually arrive at the table in thick slices, which come out juicy and succulent after being boiled for just a few seconds... yummy!

至於那蘇眉魚,雖然台灣某水產商號稱已經成功繁殖,但在真能大量生產之前,我是暫時不吃了, 原因請見: http://blog.udn.com/meatball2/5615117.

uppu(uppu) 於 2012-01-09 21:28 回覆：

我也覺得烤的比煮的還鮮甜！

牛肉我倒是沒吃過，下次來試試。

蘇眉魚以後不敢吃了，長這麼可愛說~我真的不知原委，多謝轉載！