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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18
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1answer
1k 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 ...
16
votes
1answer
1k 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 ...
12
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4answers
8k 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.
10
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3answers
4k 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 ...
8
votes
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
1answer
215 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 ...
8
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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 ...
7
votes
4answers
799 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 ...
7
votes
8answers
5k 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 ...
6
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3answers
738 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 ...
6
votes
3answers
8k 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 ...
6
votes
5answers
36k 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 ...
6
votes
1answer
562 views

Whale carpaccio, what type of spices and garnish to use? [closed]

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 ...
6
votes
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 ...
5
votes
6answers
27k 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 ...
5
votes
2answers
31k 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 ...
5
votes
1answer
261 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
1answer
376 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
2k 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 ...
4
votes
2answers
817 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 ...
4
votes
4answers
34k 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 ...
4
votes
2answers
788 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, ...
4
votes
2answers
444 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 ...
4
votes
3answers
197 views

Paella and seafood casserole

What is the difference between "seafood casserole" and "paella"?
4
votes
2answers
308 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 ...
4
votes
1answer
501 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?
4
votes
1answer
571 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
1answer
452 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 ...
4
votes
1answer
1k 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 ...
4
votes
1answer
115 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 ...
3
votes
2answers
3k 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 ...
3
votes
3answers
179 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 ...
3
votes
1answer
77 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 ...
3
votes
1answer
392 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
414 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
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 ...
3
votes
1answer
145 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 ...
3
votes
1answer
354 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 ...
2
votes
2answers
1k 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 ...
2
votes
1answer
5k 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
1answer
5k 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 ...
2
votes
1answer
5k 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 ...
2
votes
1answer
58 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
2answers
212 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
3answers
737 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
2
votes
1answer
1k 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 ...
2
votes
1answer
88 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 ...
2
votes
1answer
84 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 ...
2
votes
2answers
87 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?
2
votes
1answer
155 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 ...