Demystifiying Seafood

There's nothing to demystify: seafood is delicious. What I found much more illuminating at the Smithsonian's Demystifying Seafood: The Ocean and Its Bounty is that Ted Danson seems to be disappointingly old and that I have friends who are more convincing food connoisseurs than I. I never liked Ted Danson much anyway, so the latter discover is much more satisfying.

Tonight I joined friends for an evening of blini, ceviche, and escabache eating. It was delightful. Since I have a flight for which I need to depart in seven hours, I will be brief and present a pictorial account, in order of my preference, of the most satisfying demystified mollusks:

Oyster from New Orleans' Acme Oyster House:

Coriander Black Pepper Gulf Shrimp and a Watermelon-Lime Salad:

Wahoo and Watermelon Tiradito with Kaffir Lime:

Wild Texas Shrimp with House-Made Worcestershire Meunière:

Southern Flounder Supreme (I forgot to photograph it but include a less delicious but as beautiful alternative):

Blue Crab and Camembert Bisque with Saffron Popcorn:

On a totally separate note, since I soon will be feasting in pools of green salsa and blue corn tortilla chips and may not have the imminent opportunity to be historical, I present another short photo montage of how I spent eight hours of my day last Sunday at St. Katherine's Greek Festival.