Hot answers tagged seafood
11
First, about the temperature. Your safest option is to use a gun ;) The correct temp for shallow frying is between 150 and 190 degrees celsius. So if you have an infrared "gun" (a thermometer which neasures the temp of the surface at which it is pointed), use it to determine the stove setting at which the temperature of the dry (not ptfe coated) pan ...
10
According to this site and confirmed by several others I found on the internet, the Humboldt Squid produces ammonia chloride as a defense mechanism, or as a side effect of asphixiation, or maybe both.
I couldn't find terribly reliable advice on how to avoid the contamination, but two points were repeatedly suggested on various bulletin boards:
When you ...
9
Fresh seafood shouldn't be overly "fishy". It's generally older seafood that will get a stronger "fishy" smell and flavour.
That said, there are 3 approaches to a "less fishy" result:
Absorb/reduce fishiness: you can always try something like soaking it in milk (which you can then save to use for a fishy bechamel when your sister isn't dining with you). ...
7
This is definitely a rapa whelk. These are indigenous to the seas in the far East, but got somehow imported into the Black Sea and overtook the ecosystem.
First, people around the Black sea didn't have much use for them. The waves washed the shells of dead whelks ashore and these got crafted into souvenirs for tourists. Then, people started fishing them ...
7
Your instincts are good; throwing tasty broth away is a criminal waste! I have a couple ideas that are worth a shot.
Risotto: use it for the broth or stock. You may wish to add some more sausage and seasfood bits in for extra tastiness.
Rice/pilaf: use the broth in place of water for cooking the rice. It'll give a richer flavor to the result.
Bisque: ...
7
I don't like the recipe much.
First of all, paella is a one pan dish, normally. That is, all ingredients are cooked in the same pan (paella) and in sequence. This means that all the flavors are stacked one on top of the other.
Second, if you are going to use saffron, the most expensive spice in the world, hold down on any other spices. In particular, most ...
6
The only parts that you need to avoid are the intestinal tract - the black line that runs through the tail, and the sac right behind the eyes which includes the brain, stomach, and other organs.
The tomalley is the edible yellow-green pasty substance which serves as the liver and pancreas. However, there are advisories in place by US federal and state ...
6
I've had Salmon Trout. They are a pink fleshed trout, that mimics the flavour of Salmon somewhat.
My favourite preparation is to do it as a Yerevan Trout. Essentially Roast the fish filets, prepare the sauce - Lemon, Butter, Capers, Artichokes, and any pan juice you can get. Serve beside your favourite rice.
6
Probably:
You heated the oil up too much.
There was water on the fish (water and hot oil do nasty things).
Next time:
Wash the fish with cold water and pad it dry with a paper towel. Heat up the oil. To test whether the oil is hot enough drop a small drop of water into it. If it "sizzles" (is there a better word?), the oil is ready and you can put the ...
6
I think it's a fine question. If I were in your position, I'd definitely go for option 2 - I think pre-cooked and re-steamed crab would end up a lot like oversteamed crab: mushy and gross.
As for keeping them alive, when I was a kid we used to go crabbing every weekend. Mom would just keep them in a cardboard box in the kitchen until we were ready to eat ...
6
There are several major varieties of clam chowder, which you can find enumerated on the Wikipedia page. New England clam chowder is characterized by a dairy base, usually with some sort of salt pork or bacon, and potatoes.
Note: the term chowder basically just means soup or stew, usually with seafood of some sort--very different dishes may go by the name.
5
I think just about any large flaky-fleshed fish that's not too fatty is a good candidate for ceviche. Salmon can work, though it's a tad fatty. Tuna is not a good choice, in my opinion. Cod and any kind of bass can work really well. I would think haddock or even sole or flounder could work too.
There is lots of white-fleshed fish available in the North ...
5
Paella is a specific type of rice dish, cooked in a wide, flat pan. Although sesfood is typical, it can also be made without seafood. (I typically just do chicken and sausage)
Casseroles, however, are typically a higher sided earthware or similar dish, and baked. They typically have starch, but it might be rice, noodles, or a biscuit top. They might use ...
5
It's quite common. I had Garlic Prawns (shrimps) in a faily exclusive restaurant in Darling Harbour (Sydney) last weekend, with shells still attached to the tail.
From what I can gather it's mostly about aesthetics. I suspect there is some truth in the idea that it gives the impression of more shrimp for your money as well.
Some also argue that it adds ...
5
i have found that a lampe berger works well to eliminate strong scents after cooking (http://www.lampeberger.us/) -- after all, they were originally invented to help reduce the odors in hospitals and mortuaries! (you can read about their history at wikipedia: http://en.wikipedia.org/wiki/Fragrance_lamp). i use mine after a night of deep frying food to get ...
5
Probably not the kind of answer you are hopping for, but in my case what my dad (he loves fish, mom and sisters dont) ended up doing was buying a second electric toaster-oven and just use an extension and cook it in the backyard... :S I guess you could use an electric or gas camping stove too. If there is no backyard... maybe rooftop?
Other than that its ...
5
I've had this issue with crappy supermarket scallops before. Alton Brown covered this. From http://www.goodeatsfanpage.com/Season9/scallops/scallop_trans.htm (section 5):
dry scallops are usually ivory, or
slightly pink, or even orange in
color, not white. Of course, they
don't actually look dry. The term
refers to the fact that these lovely
...
5
Make sure you are not crowding your scallops in the pan. If there are too many, then there is not enough empty surface for liquid released to boil off. This also ends up steaming your scallops rather than frying, which I don't like nearly as much. If you have enough hot, open pan around the scallops, then liquid will boil off very quickly.
5
There's no fixed number, as you have too many other variables:
How big are the people eating? (athletes are going to eat more than kids or people on diets)
What are they being served with? (If it's just a table filled w/ crabs, they're going to eat more than if you have other side dishes available)
How experienced are the people with eating crabs? (Some ...
5
Refreezing food, assuming it has been treated appropriately while thawed, and not held overly long at thawed temperatures, is fine from a safety point of view. This is as true for squid as it is for any other food.
You may have some loss of quality from the thawing and refreezing cycle. Home freezers are not as cold and do not freeze as rapidly as some ...
5
Based on the article SAJ14SAJ linked to in the comments, in the only known case in which this happened with cooked squid, it was parboiled, and almost certainly not fully cooked: "the whole squid spent just a few seconds in boiling water". If the squid is cooked, then the spermatophore will be inactive, and nothing bad is going to happen. (Living things tend ...
4
Its much like a frozen Shrimp, definetly better defrosting first, either in a cold water bath or leaving them in the fridge. If they are individualy frozen they should defrost really fast in cold water.
Grilling is my favorite way to have them, they are amazing and easy to do. I would think that broil/bake/saute methods would be tastier than boiling.
4
Clams take about twice to three times as long to cook than mussels. The shells are just so much thicker it takes that long for the heat to get inside. Kinda like trying to cook a 2 inch steak on a grill beside a 1/2 inch steak and expecting them both to be done at the same time.
If you want to have both for a meal then do them in seperate pots and mix ...
4
Per
http://homecooking.about.com/od/foodstorage/a/clamstorage.htm
Do not freeze clams in their shells. To freeze clams, shuck them,
being careful to save their liquid. Rinse with salt water (1
tablespoon of salt to 1 quart of water), and place in a container with
the reserved clam liquid and additional salt water so they are
completely covered. ...
4
Short answer: It is safe, although by far the predominant practice is to remove them before cooking.
This is, of course, assuming the "bits of stuff" you refer to are the beards of the mussels, which they use to attach themselves to their growth substrate.
According to ISSC, International Shellfish Safety Conference, you can leave the beards attached ...
4
I am wondering if it will be ok to cook them till they are cooked and then drain them, clean them and put them in some fresh water with some garlic and butter to cook again...
Yes that should be fine, just make sure you discard any shells that have not opened by the end of cooking as those are dead ones.
Here's a nice recipe for moules marinières, mussels ...
3
I usually slit the prawn flesh just above and along the line of the vein to expose it and to make it easier to then pull out.
This is different from butterflying a prawn, which involves a deeper cut (but not all the way through) of the prawn along most of its length along the same line as the de-veining cut, but also leaving the tail on usually.
This video ...
3
Presumably, this is something that's being eaten responsibly.
The combination of 'delicate' and 'flavorful' is interesting. ´Regular´ carpaccio's try to emphasize the good qualities of the meat you´re eating, adding a few notes to make the experience more interesting than just having one and the same taste.
Acidic or sour notes presumably´d still work. ...
3
I'll answer question 2, as I think if you can store them well, you wouldn't want to cook them early.
Option 1:
Crabs from what I understand can live for days out water in the right circumstances. The best way is to drop the temperature (they'll become more lethargic) and keep it moist. You could take a cooler and put some ice and then find a way to keep the ...
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