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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2answers
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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 ...
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2answers
3k 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
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1answer
662 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 ...
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1answer
2k 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 ...
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3answers
5k 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.
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3answers
1k 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 ...
7
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4answers
912 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 ...
4
votes
2answers
1k 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, ...
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2answers
43k 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 ...
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votes
7answers
53k 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
785 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
410 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
866 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 ...
5
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3answers
219 views

Paella and seafood casserole

What is the difference between "seafood casserole" and "paella"?
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5answers
1k 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 ...
8
votes
3answers
2k 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 ...
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4answers
15k 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.
6
votes
3answers
11k 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 ...
10
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3answers
5k 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
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1answer
2k 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 ...
3
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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 ...
7
votes
8answers
6k 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 ...