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4

actually seafood's country origin does make a very relevant difference. Why? ocean floor type, water tempearture, tradewinds, upwelling and feed availability. Best octopus comes from Spain and Portugal (actually portuguese octopus is the best) Viet, China, Indonesia or Mexican octopus live in hot water. Portuguese coast has a very mild water temp, from 10 C ...


0

It does not - repeat: does not - cook fast. It takes about twice as long as a finfish the same size. The reason for this is that it is in fact a ray. Milk bath, then dredge through flour (a few tablespoons will do), pan fry on medium heat or above for 3 or 4 minutes, flip and put in 350° F oven for another 5 or until the meat flakes of the bones and the ...


1

Having been born and raised in Hull, the UK's biggest long-distance trawler port in the good old days, I think most people like me grew a preference for the taste of haddock Both cod and haddock are great eats when fresh and have always been staple fish for the professional fryers. But haddock definitely has a more defining flavour. Their textures are ...


1

Yes, it's even recommended to use salmon that has been frozen for at least 24 hours to make gravadlax as a precaution against parasites, since the salmon isn't cooked. (Of course I'm assuming that you want some right away!) Prepared gravadlax freezes very well. As Jenna says, wrap it individually in cling wrap, and freeze for up to a couple of months for ...


1

Yes it will freeze fine, just make sure you wrap each slice or piece individually.


6

The reason sardines and mackerel are generally packed in oil is due to the naturally high amounts of fat/oil in the fish. If you cook a raw mackerel thoroughly you will soon notice the large amounts of oil left in the tray. On the other hand when cooking Tuna you will notice the opposite and almost no matter how much oil you put in your frying pan the tuna ...



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