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shark is good stuff- very dense, but very peculiar... you better cook it inside three days or you may as well toss it. freezing it is a bad idea- it will continue to chemically cook, just slower.  shrimp, on the other hand, can be frozen thawed and frozen again and again with little issue- you just have to chill them to tighten them back up.. that's a no go with fish, and freezing shark once ruins it... same with swordfish- which is even more dense than shark.  

i forgot trout and redfish (puppy drum), as well as black drum (fantastic for stews) and blue crab... Maryland gets the majority of their blue crab from here- and when they are in soft shell? just. plain. good.  i'm a big fan of scallops too- not bay scallops but the sea scallops about the diameter of a golf ball- they absorb the flavor of whatever they touch which can make some interesting and never-dull pairings.    

the best fish in the ocean you'll never see behind a counter... extremely hard to find... in fact, you have to catch it yourself or have a very good friend willing to share... Cobia.  some call it lemon fish, and it does have a decidedly lemon-y quality to it.  it's very light and white, and flaky.  i'm not a huge fan of fish to be honest, but i'll pass over a 26oz prime bone in ribeye for 8oz of cobia- if for no other reason that it's just plain hard to get. 

Maybe you should BBQ a beef shoulder, chop it and shred

brisket can be very moist and tender, but it's not a comparable cut to a pork butt

No, no need at all for that. I mean, beef shoulder clod is tasty and plenty nice to BBQ and eat, and is certainly a more comparable cut to pork butt/pork shoulder.  But the shredded pork butt/shoulder is also typically sauced before serving which makes it wetter by definition.  And not only that, it's typically sauced with that crappy vinegar-based crap that's common in the Carolinas and other southeastern locations.
Personally I've made a crap-ton of BBQ pork and the thing is, it's much much MUCH better without those crappy sauces thrown back in.  If you want to make the most delicious pulled pork ever, just throw a 1/2 foil pan underneath while you cook, reserve the juices, and reintroduce them into the product immediately after shredding and immediately before serving.  That method is 1000% better than mixing the shredded pork with some crappy gross vinegar sauce that idiots in the southeast feel is necessary.  I'm not kidding at all.
But beyond that, a full packer brisket is absolutely the perfectly formed combination of meat, fat, and connective tissue.  When properly cooked at low temperature, both the fatty point ("moist") and the lean portion ("flat") have the exactly perfect proportions to produce tender, juicy, delicious beefy goodness.
I'll readily admit that outside of Texas, a lot of BBQ places don't get brisket right, which is sad and a little frustrating because it's a really easy cut to cook.  It just takes the right hardware (most everybody has) and the correct patience (almost nobody has).

No, no need at all for that. I mean, beef shoulder clod is tasty and plenty nice to BBQ and eat, and is certainly a more comparable cut to pork butt/pork shoulder.  But the shredded pork butt/shoulder is also typically sauced before serving which makes it wetter by definition.  And not only that, it's typically sauced with that crappy vinegar-based crap that's common in the Carolinas and other southeastern locations.

Personally I've made a crap-ton of BBQ pork and the thing is, it's much much MUCH better without those crappy sauces thrown back in.  If you want to make the most delicious pulled pork ever, just throw a 1/2 foil pan underneath while you cook, reserve the juices, and reintroduce them into the product immediately after shredding and immediately before serving.  That method is 1000% better than mixing the shredded pork with some crappy gross vinegar sauce that idiots in the southeast feel is necessary.  I'm not kidding at all.

But beyond that, a full packer brisket is absolutely the perfectly formed combination of meat, fat, and connective tissue.  When properly cooked at low temperature, both the fatty point ("moist") and the lean portion ("flat") have the exactly perfect proportions to produce tender, juicy, delicious beefy goodness.
I'll readily admit that outside of Texas, a lot of BBQ places don't get brisket right, which is sad and a little frustrating because it's a really easy cut to cook.  It just takes the right hardware (most everybody has) and the correct patience (almost nobody has).

I live in pulled pork country. When it's good, it'd good, though I'm a sucker for the SC mustard sauce (I'm a sucker for any great mustard product. Vinegar is fine, but not much more). The BBQ buffet is true wonder. I also stopped caring about the BBQ-cook out debate. It was fine til twitter got all hot an bothered. Call things what you will. Life's too short to care, and any place that calls it a BBQ lacks good enough BBQ for me to care. 
I'll ride for good brisket. My town has maybe one restaurant that serves it, not well, but one dude goes to Texas to learn it right, and he is only open a few days a month. I've not done his beef rib, as it's absurdly expensive. I've only done one beed rib. I'd drank enough to not be thrifty. It wasn't great because the place was hipster enough to serve, but not skilled enough for it not to suck. At some point I'll drop $21 a pound for it, god help me.
(The last time I visited Texas, I went with the Texas Monthly BBQ top 50 when I could. Had a couple good spots, plus torchy's for a Sunday breakfast. It was a good trip, save for the place in Fort Worth running out of Beef Rib a few customers ahead of me.)

Dang, @utee94 ,  that was the grandest degrading of vinegar based sauce ever I heard!! 

But... Its overdone here.  Its swimming in the stuff.  When it accents its not bad.  Red wine vinegar with red pepper and hot sauce splashed while cooking a whole pig intended to be shredded isn't bad.  Dousing a plate is.   Its like ordering a burger from a fast food joint and getting something swimming in condiments... It was bad to begin with, hiding it in condiments only somewhat hides that fact and makes it terrible for another reason altogether. 

Other places use ketchup based stuff... Same thing... Its good when used as an accent. Killing the flavor of the beef or pork or even chicken is hiding flaws in prep.  Like using trim on woodworking projects.. It hides lack of quality. 

Anyway... I'll eat it.  Just like I'll gobble down some Texas styled bbq.  Its like the blues.  I like some chicago big production blues and bb coaxing notes out of Lucille, and it doesn't diminish my taste for delta blues with scratchy acoustic slides Johnson style one bit.  Neither detract from blues as interpreted by white boys Stevie ray Vaughn or the allmans... So... Dang... Take it easy on others tastes. Amiright?

 

I live in pulled pork country. When it's good, it'd good, though I'm a sucker for the SC mustard sauce (I'm a sucker for any great mustard product. Vinegar is fine, but not much more). The BBQ buffet is true wonder. I also stopped caring about the BBQ-cook out debate. It was fine til twitter got all hot an bothered. Call things what you will. Life's too short to care, and any place that calls it a BBQ lacks good enough BBQ for me to care.
I'll ride for good brisket. My town has maybe one restaurant that serves it, not well, but one dude goes to Texas to learn it right, and he is only open a few days a month. I've not done his beef rib, as it's absurdly expensive. I've only done one beed rib. I'd drank enough to not be thrifty. It wasn't great because the place was hipster enough to serve, but not skilled enough for it not to suck. At some point I'll drop $21 a pound for it, god help me.
(The last time I visited Texas, I went with the Texas Monthly BBQ top 50 when I could. Had a couple good spots, plus torchy's for a Sunday breakfast. It was a good trip, save for the place in Fort Worth running out of Beef Rib a few customers ahead of me.)

So I forget after all these years but you've now left the bay area for where?  
You make an excellent point and I can't help but agree when you say, "...any place that calls it a BBQ lacks good enough BBQ for me to care."  I can not argue with that!
And yes, it's extremely painful to pay $20+ per pound for beef rib.  The raw cut itself has become extremely expensive in recent years, and BBQ pitmasters also don't really like to cook it because the amount of space it takes on the pit and its effective yield are WAY below things like brisket and pork butt, so the opportunity cost of cooking it is also extremely pricey for them.
That's one of the main reasons I've perfected cooking it for myself.  I can occasionally stumble over a great deal where I get it for close to $2/lb raw, and I stock up when I do.

 besides, just because the hog's feet were ankle deep in manure it's entire life, doesn't mean they can't be rinsed off and cooked to perfection

Somehow I don't think that's the idea The National Pork Producers Council is pushing for in Ad campaigns