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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8
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 ...
4
votes
1answer
122 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 ...
6
votes
6answers
64k 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 ...
0
votes
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
votes
0answers
59 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 ...
6
votes
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 ...
1
vote
2answers
67 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 ...
4
votes
1answer
2k 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
1k 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 ...
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 ...
16
votes
1answer
3k 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 ...
2
votes
2answers
9k 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 ...
11
votes
4answers
401 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 ...
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?
4
votes
1answer
573 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
3k 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 ...
5
votes
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 ...
6
votes
1answer
150 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 ...
1
vote
1answer
375 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
152 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
798 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
4answers
58k 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 ...
5
votes
3answers
219 views

Paella and seafood casserole

What is the difference between "seafood casserole" and "paella"?
3
votes
1answer
182 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 ...
2
votes
1answer
261 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 ...
0
votes
0answers
68 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
159 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 ...
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 ...
4
votes
1answer
259 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
234 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
138 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?
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 ...
12
votes
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.
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, ...
18
votes
1answer
4k 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
1k 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
276 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
417 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
3k 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
315 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
334 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
6k 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 ...
0
votes
1answer
112 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 ...
1
vote
1answer
169 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
1answer
11k 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 amount to eat out of a bushel ...
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
305 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 ...
5
votes
3answers
210 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
1answer
629 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 ...
1
vote
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.