Seafood questions ask about cooking or culinary treatment of fish and shellfish, or other foods harvested from lakes, rivers, and oceans.

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2
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0answers
57 views

Avoiding gritty cockles

Is there any way I can identify whether or not a cockle is likely to contain grit before I bite down on it? I don't mean by cutting it open before hand, but a visual identification. General shade/...
0
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0answers
11 views

How long will marinated seafood salad last ? ( scallops, squid, shrimp, crab and mussels) [duplicate]

I know that some pickled items last quite a long time. Do you think a typical Italian marinated seafood dish would be safe (and good) to eat after one week? Unlike ceviche which is usually no good ...
16
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1answer
3k views

Could I possibly tell imitation lobster from real lobster?

There's a shop in my neighborhood that sells lobster rolls. Every time that I order one, it's packed with "lobster" meat and a little bit of mayo. At $15, I feel that I am getting a great deal. But ...
0
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1answer
53 views

What can I add to this food to make it taste good? [closed]

I want to make some sprats + potatoes + some cheap vegetables like cabbage soup. What can I add to it to make it taste better? Some types of spices or some other cheap type of vegetables maybe? As ...
1
vote
1answer
54 views

Alternate seafood for etouffee

Last week I made etouffee for the first time, and it came out pretty good. Unable to find crawfish or raw shrimp, I used pre-cooked cocktail shrimp, which worked but was a little bland (and the ...
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0answers
43 views

How to avoid the sauce turning bitter when stir-frying clams?

In Malaysia and Singapore (and I believe in Thailand and Indonesia as well) the typical way to prepare clams is to stir-fry them with a bit of chilli and garlic. It's one of my favourite dishes when ...
1
vote
1answer
36 views

Risotto and a complementing/contrasting broth corresponding to the meat

In most recipes I've found, risotto calls for a chicken broth, but if I'm making a seared halibut on top of risotto, for example, or a seared scallop risotto, shouldn't the broth be a seafood broth to ...
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0answers
14 views

Mayo-Herring in fridge [duplicate]

I make a non-dairy cream sauce out of mayonnaise and sugar that I use for my standard pickled herring. My wife is nervous that the pickling agent causes the mayo to go bad rather quickly, even though ...
2
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0answers
89 views

Using liquid nitrogen for tenderizing octopus?

I recently had an idea to try and rapidly break down the "rubberizing" connective tissues in octopus using a different method than the tried and true boiling or hammering. It is well known that ...
4
votes
1answer
216 views

How to store live scallops?

I bought some really fresh live scallops from the pier today. I was planning on making something with them immediately as it is best when absolutely fresh. However plans change and I wasn't able to ...
1
vote
2answers
95 views

Alternative to pan frying fish fillet?

I have a recipe that calls for pan frying fish and my goal is to find a healthier way to do it. I want to stay true to the recipe, i.e. I don't want to use breadcrumbs when baking the fish fillet in ...
11
votes
4answers
1k views

Why boil octopus with wine cork?

I saw a recipe (in Croatian, check out if you understand) for making octopus salad that says boil the octopus with a piece of wine cork. The article doesn't explain what effect the cork gives. Do ...
8
votes
5answers
1k views

Meat alternative for tempura?

I am having friends over and plan to make tempuras. Two of them don't like seafood in general so my choice of shrimps and squid might not please them so I was looking for a meat alternative for them ...
4
votes
1answer
1k views

Do sprats need to be gutted?

Do you need to gut sprats before cooking & eating them? i.e. is it safe to eat them (so long as they're cooked). do they taste ok (to the average non-squeamish person happy with a bit of fish ...
8
votes
2answers
8k views

Is it safe to eat the clam that didn't open?

I am steaming clams today and I recall my friend warning me under no circumstances should I eat any of clams that remain unopened after steaming. He told me to throw those stubborn clams out, but I ...
1
vote
1answer
725 views

Eliminating STPP taste in seafood

All of the IQF shrimp in local stores contain sodium tripolyphosphate. I am apparently very sensitive to the taste, or at least more so than my family members. It renders these shrimp inedible to me. ...
4
votes
1answer
198 views

Are Shrimp Sizes codified?

By this, I mean, are the names of the sizes regulated by an industry or government? I found this from a seafood wholesaler: Yet, my local supermarket has this ad, which appears to be 2 sizes off (...
6
votes
1answer
1k views

Why would mussels be gritty?

I've made my first attempt at cooking moules frites however I'm a bit disappointed with the results. The batch of mussels were purchased from an online fishmonger specialising in Cornish seafood in ...
5
votes
1answer
3k views

Sous vide octopus for maximum tenderness

A few years ago I had a delicious 15-hour slow-cooked (then charred) octopus at a japanese restaurant in New York. The flesh was moist and tender without being gelatinous, and I could sense the ...
2
votes
1answer
2k views

How do I prepare fresh clams for clam chowder?

I regularly prepare New England-style clam chowder with all fresh ingredients except for canned clams which I use out of convenience. I have been feeling guilty of trying to pass my recipe off as "...
2
votes
1answer
363 views

Frozen sea squirts: any suggests on cleaning/preparing?

I bought a pack of frozen sea squirts from Korean market. They are quite small - 3-4 cm long creatures. I dug all possible recipes about sea squirts, but all of them are about either alive or dried ...
3
votes
1answer
264 views

Does the location of where an octopus was imported from determine the flavor/quality of the meat?

I recently bought frozen octopus that was caught and imported from Portugal because the local stores were sold out of the octopus from Spain. There was also a package of octopus imported from Vietnam ...
6
votes
1answer
161 views

How to prepare tiny salted squid for cooking?

So, I have a bag of tiny salted squid. I love squid, but I've never cooked them and have no idea what to do with this. They're whole, and the bag says that they've been steamed, but I don't know if ...
0
votes
0answers
76 views

How to fry sepia?

How to make sepia tender and tasty? It seems to me that there is a great disagreement in the literature on how to achieve that. Advice varies from frying it very hot (300°C) for short times, to ...
2
votes
1answer
225 views

Is the white hemolymph that comes out of a lobster (when boiling) edible?

I know most parts of a lobster are edible except for what was afore mentioned in your content. But there is no mention of the hemolymph, the white substance that comes out of a fresh, live lobster ...
4
votes
1answer
379 views

are the larger snails in Hawaii edible?

We live in Hawaii and their are lots of larger (really big) land snails. I don't know if I can eat one but I was wondering if it can be eaten. If it can be eaten, how would it be best to prepare ...
2
votes
2answers
240 views

Should I be suspicious of meat/seafood on sale?

Recently a local grocery store had a sale where Fresh Salmon Fillets, apparently normally $6.99/lb, were dropped down to $1.99/lb. My parents were all too eager to load the car with 20lb of salmon ...
2
votes
2answers
187 views

How do I keep Clam juice

I have about three gallons of clam juice, after steaming about 400 clams. How can I safely keep, can, or store this much juice for further use?
18
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1answer
5k views

How to clean an octopus - and is it worth it

I've bought an octopus from my fish monger, but, when I asked if he could clean it, he openly admitted he's never done octopus before and doesn't know how. Well, neither I do but I've taken it on ...
4
votes
1answer
2k views

Frozen prawns - blue dye

I'v been given some prawns from parents where they bought in bulk. The prawns leak a blue dye? Does anyone know if this is normal?
2
votes
1answer
326 views

Americans and Shrimp Heads

I personally hate the texture, so I avoid shrimp heads. Given that I've only been to a handful of American restaurants that serve shrimp with the heads or shells attached, I'd bet I'm not alone. But ...
8
votes
1answer
478 views

Can I grill a whole octopus without pre-steaming or poaching?

My local awesome fish market sells whole octopi, and my friend is having a BBQ. I figured nothing would be cooler than showing up with a whole octopus to throw on the grill, but most recipes I'm ...
3
votes
1answer
4k views

How to prepare cockles for cooking?

I collected some cockles from the beach today and would like to try cooking them tomorrow. In the meantime I have soaked the cockles in tap water and I have added some salt into it. I have not put ...
3
votes
1answer
403 views

Tips for cooking seared tuna just right?

I'm awfully fond of seared tuna, and I have the recipe down pat. However, I'm rarely 100% satisfied with the results searing part- I typically overshoot on the thickness of the cooked layer. For the ...
1
vote
2answers
399 views

Will a fishmonger or bait shop clean a fish you caught for a fee?

I love fishing, especially saltwater surfcasting, but up until now it's been mostly "catch and release" - this summer I would like to try fresh-caught striped bass or bluefish. I am terrible at ...
1
vote
1answer
8k views

At what point (after clams die) are they ok to eat

I bought clams yesterday they were all closed. I put them in room temperature water overnight (with 3% salt). Not in fridge. Now 50% are open. 50% have their tongues hanging out. The main question ...
1
vote
2answers
3k views

How long should I steam squid and cuttlefish?

I have read that the squid and cuttlefish are more tender if they are cooked in less than 3 minutes in a pan. But what about steam cooking, how much time does it need?
0
votes
1answer
161 views

How to stop sea bass fillets from sticking to foil

I've cooked sea bass before on 220 degrees centigrade for 15 minutes baked in the oven. I get some foil and place it on a baking tray and cover it in a thin layer of olive oil. I then place the ...
16
votes
1answer
5k views

Is Yellow coloring inside a fish normal?

I recently purchased a Bronzini fish from a local market. From the outside it looks great. But on the inside, a portion of the fish is a mucusy yellow The other side looks normal whitish/...
1
vote
1answer
193 views

If I have large calamari tentacles, can I achieve the same taste and texture as with small ones?

I've tried cooking large calamari tentacles (about 2in at their thickest) with little success. The first time I tried the classic fast-grilling method, but, obviously, they came out raw in the middle. ...
2
votes
2answers
2k views

What part of the squid is edible?

Is the part of the squid right above the tentacles edible? I think it's the bottom of the body, I've never cooked squid before. I washed it under cold water and felt it carefully with my fingers and I ...
5
votes
1answer
313 views

Are modifications to a recipe needed to use frozen scallops instead of fresh?

I'm looking to try this recipe: http://www.seriouseats.com/recipes/2012/11/french-in-a-flash-broiled-scallops-provencale-recipe.html. I have frozen scallops, and though it doesn't specify, I suspect ...
4
votes
1answer
748 views

Razor clams good or bad?

I bought some razor clams today and all of them were open with their "tongue" or meat coming out of the shell. When I got home I noticed they had a really strong smell to them. This is the first time ...
5
votes
4answers
68k views

Is fresh cod with worms safe to eat?

I have recently noticed a rather large amount of small worms in the fresh cod I am buying. I have tried to take them out as much as I can and of course have spoken to my fish supplier about them, but ...
2
votes
1answer
6k views

How to best barbecue calamari/squid?

Is is possible at all to barbecue uncooked calamari (tubes) without getting them tough? If so, how should it be done? Are there any preparations (marinade?) which may help to get them soft? Does the ...
5
votes
1answer
609 views

Can a few bad (dead) mussels harm a larger batch?

I realize there are numerous related questions on freshness of mussels: Fresh mussels, or are they? How do I determine if my mussels are fresh? I couldn't find exactly what I'm looking for. So ...
6
votes
2answers
3k views

How long to cook seafood in paella?

This recipe for seafood paella says to add mussels, prawns, squid and monkfish to the paella pan 5 minutes before finishing, stir and then cover with a lid. I made this twice and I have never been ...
7
votes
6answers
75k views

How do you cook calamari / squid and avoid making it tough?

I am having a hard time with this seemly simple 'snack'. The calamari and squid is usually given to me by my neighbor who is a seafood monger. It's frozen and a mix of baby octopus and squid rings,...
0
votes
1answer
373 views

How to prepare Squid to avoid sperm

I was just reading about how some people when eating Squid have ended up with Squid sperm in their mouth and it is painful (and not that appetising for me) so I am wondering how to make sure when your ...
5
votes
1answer
2k views

Is it bad to double freeze seafood?

I like to buy 11 lb boxes of squid at my local fish market. They come frozen so, in order to process them (clean and package into smaller units), I have to defrost them. Once I prepare individual ...