The seafood tag has no wiki summary.
4
votes
1answer
96 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 ...
3
votes
3answers
419 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 ...
1
vote
1answer
74 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
142 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 ...
5
votes
2answers
141 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 ...
3
votes
2answers
1k views
how do you cook calamari/squid and avoid making it tough
having a hard time with this seemly simple 'snack'.
The calamari and squid is usually given to me by my neighbour (seafood monger). It's frozen and a mix of baby octopus and squid rings, no label.
...
0
votes
1answer
191 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 ...
4
votes
1answer
144 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 ...
3
votes
1answer
96 views
What is the difference between Clam Chowder and New England style?
What makes clam chowder a New England style vs. some other style?
4
votes
2answers
101 views
How can I save my mussels?
For the record this is my first post here, so hopefully it is on topic I do mean the fishy kind, not the strongman kind:
I bought a kg of mussels but I have never cooked them before so I asked the ...
2
votes
1answer
680 views
How to know if frozen clams are good when cooked
I have some live clams in the refrigerator that I would like to freeze because I will not be able to use them in time. My question is, how will I know which are good when I steam them later. Will they ...
1
vote
1answer
359 views
How many people would a bushel of average sized blue crabs feed?
I am getting a bushel of crabs tomorrow morning for football and dont know how many people to invite over. How many people do you think would all be able to have a good amounbt to eat out of a bushel ...
4
votes
3answers
128 views
Would smoked chicken work well in paella?
I am not a chef, I just like to cook.
Tomorrow I am making paella for a bunch of people, and I am leaning towards following this recipe.
I was wondering, however, if it would be okay to swap the two ...
4
votes
2answers
236 views
how to have fresh steamed bluecrabs in the late afternoon that I buy live in the morning
I have a pretty awesome live blue crab hookup, but I can only get crabs there super early in the morning. I want to have a crab feast this coming weekend, but wont be able to have company over until ...
3
votes
1answer
341 views
How to steam clams?
A friend of mine (professional seafood cook) told me to steam mussels fast and furious until they burst open.
Yesterday, I mixed mussels and clams. The mussels opened up perfectly, but the clams were ...
3
votes
2answers
1k views
How to cook squid to get rid of the 'urine' flavor? What causes that flavor?
My brother-in-law and his buddy caught a big squid on a fishing trip awhile ago. They fired up a camp fire and proceeded to cook the squid. Once it was done, the took a bite and to their surprise it ...
0
votes
2answers
865 views
Any methods to make prawns more “crunchy” (bite/tear off easily)
I notice that my prawns does not really get bite/tear off easily based on the way I prepare and cook my prawns - I tear off the shell, put them on a bowl. When ready to cook, I just thrown them ...
2
votes
1answer
147 views
Should I skin the common sole for pan?
I have already cooked a common sole once before, and have skinned only the upper side (the dark side). The result was quite tasty. However, some people say that there's no need to skin it. For what ...
6
votes
1answer
677 views
How can i preserve squid ink
I clean my own squids and I want to preserve the ink for later use.
I was wondering what to do with the ink sac. Should I collect the ink in a little jar and freeze it?
Or how long will it last in ...
2
votes
3answers
2k views
Are heads of shrimps safe to eat in US?
I wonder if heads of shrimps bought from US grocery stores are safe to eat.
4
votes
2answers
389 views
Identify this seafood from the Black Sea known in Romanian as “rapane”?
Here on the Black Sea in Romania people are eating a shellfish called in Romanian "rapane" which they translate as "oyster" when I ask.
But they are elongated spiral shells which to me look nothing ...
6
votes
4answers
511 views
How can I cook trout without generating horror stories?
I bought some frozen trout filets, pre-seasoned. As instructed on the box, I left one in the fridge yesterday to thaw overnight. Today -- also as instructed on the box -- I put the stove on ...
3
votes
1answer
315 views
Can the broth from a low country boil be used for anything else?
For those who might not know what a low country boil is; it's basically potatoes, corn, sausage, shrimp (and crab or lobster) boiled all together with seasonings (usually seafood boil packets, lemons, ...
5
votes
2answers
11k views
How long will fresh scallops keep in the refrigerator?
Today I bought one pound of fresh scallops from the seafood counter at the local market, but my dinner plans have changed - I am no longer planning to cook the scallops this evening and I don't ...
4
votes
2answers
6k views
How does one remove the “fishy flavor” from seafood?
My sister really doesn't like a strong fish flavor and is very picky. Are there any effective ways to prepare the seafood in such a manner that reduces the fishy flavor/taste? If "seafood" is too ...
2
votes
3answers
504 views
What north atlantic fish can we use to make a good ceviche?
I am planning to do a ceviche entrée in Ireland but I am limited in the choice of seafood and most likely won't find Peruvian/Pacific ones. Any recommendations for? substitutes
3
votes
1answer
239 views
Can I re-cook pre-cooked conch?
My local store only carries pre-cooked conch meat. I cut it very thinly for my salad yet I still find it tough.
My question is: Can I recook my conch meat to tenderize it? I have tried to find fresh ...
6
votes
3answers
471 views
Some fishermen tell me I caught a Trout Salmon. Does this fish differ much from ordinary salmon?
Like the title says, got a couple questions about the fish I just caught...
Firstly, is there anyway to confirm what type of fish this is? 'Ordinary salmon' or 'trout salmon'?
Lastly, does it differ ...
4
votes
3answers
171 views
8
votes
5answers
654 views
how to curb the smell of fish?
More specifically while cooking it indoors. My girlfriend hates seafood and hates the smell, is there anything I can do to get this smell to go away faster or reduce its potent aroma when cooking ...
7
votes
3answers
1k views
What's the best/easiest way to de-vein king prawns?
I often buy raw king prawns (maybe they're called shrimp where you are, they're about 3-4 inches long) - they are already shelled and beheaded, but they've still got the blue vein running down the ...
11
votes
3answers
2k views
Are there other parts of a Lobster that are edible apart from the Tail and Claws?
I was thinking of the innards - specifically the white parts inside of the main body and what looks like eggs.
5
votes
2answers
4k views
How do you prepare squid tentacles?
The 'suckers' on squid tentacles seem to each have small shell-like (chitinous?) 'rings' inside them that can be removed by pulling or rubbing the tentacles. This takes a lot of time and I am ...
7
votes
3answers
874 views
Excessive water when cooking scallops
This is partly a continuation of this question, since that one was already closed, but my question is about a specific problem encountered the last time I cooked scallops.
I got the pan up to a ...
2
votes
1answer
529 views
What do you look for to make sure that Conch is fresh?
I recently saw a stew recipe for Conch and wanted to try it - I've never purchased it before from an actual fish market (only in cans). What should I look for and any tips on cleaning would be ...
5
votes
1answer
421 views
Whale carpaccio, what type of spices and garnish to use?
I'm making whale carpaccio tomorrow for a friend's birthday, and I don't know what type of spices and garnish I should use for this delicate and flavorful meat. What are some good flavour pairings ...
3
votes
2answers
2k views
How do you cook frozen Lobster Tails?
I recently received a large bag of small Lobster Tails (4-6 oz each) that are frozen - It says Slipper Lobster Tails on the package. Any Ideas as to the best way to prepare - defrost first, boil ...
5
votes
7answers
2k views
When is it appropriate to serve shrimp with the tail still attached?
I ate at a local Italian dive last night and ordered Shrimp Fra Diavolo, which included a spicy sauce served over linguini noodles. The dish was great, but the tail was still attached to the shrimps ...
