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
2樓. 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.....
對啊，還是讓她們開心的活著，反正有這麼多可吃的！
uppu 於 2012/01/14 11:24回覆- 1樓.2012/01/09 21:17Wonderful seasfood meal...
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.
