I like sea urchin roe; don't get it often enough. (In Mainee they've started harvesting it to send to Japan.) I love the taste of raw shrimp, but don't like the texture so I give it a miss. I was lucky enough once to have scallops so fresh I could eat the whole scallop instead of just the aductor muscle. I also like moon snails (just the foot -- is more tender if you freeze them first) and periwinkles (in fritters -- clean up the operculums all over the kitchen later) as well as conventional snails drenched in too much garlic. (Is there such a thing?) Actually, I like most strong flavored foods including limberger cheese. A lot of the sushi and maki I make is a vehicle for pickled plums, pickled ginger and wasabi. I have an adventurous palate and will give just about anything a shot.

Bat Goddess