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6

The most widely-accepted substitute seems to be various sauces made from mushrooms. I don't want to say "mushroom sauce" because most products don't have that exact name. For example: Here you have "Vegetarian Mushroom Flavored Stir-Fry Sauce" on the left, and "Premium Shitake Mushroom Flavored Soy Sauce" on the right. I'm actually not familiar with the ...


5

According to a few sushi websites, red shell sushi is known as arc shell, akaki or akagai sushi. It is a type of clam that gets its red color from lots of hemoglobin in its flesh. One source Another source And the green stuff is definitely nori.


3

Try black bean sauce. The body and color of the sauce is similar, though there are coarse bits of bean in it (where oyster sauce is usually smooth). Add a shake of fish sauce to taste. Fish sauce alone may be too thin. Most fish sauces are fermented anchovies with added salt (and maybe sugar). I just taste tested this (have all the ingredients) and ...


3

It's a type of clam (shellfish) the red bit is the "foot". The strip will be nori as @SAJ14SAJ pointed out.


1

I usually see to check if the prawns have curled and turned to a faint pink from the original light shade.


1

There is a tradition in southern cooking for boiling Crayfish (crawdads). Boil them in seasoned water, then tear them in half, suck out the head, and eat the tail. So this is possible for shrimp as well. I have done it and seen it done at some seafood restaurants. I don't know that the heads are ever eaten, but they do contribute to the flavor. I have ...


1

Further info: This weekend I made linguine with white clam sauce, so I tested the theory about farm-raised clams. I soaked all but 5 of them in salt water (no corn meal). I marked the shells on those 5 so I would know which were which. None of the clams had any sand, including the 5 un-soaked ones. So either the producers purge farm-raised clams, or the ...


1

According to Ask A Chef the cornmeal is not necessary. It is the salt water that actually causes the clams to purge themselves: The thought behind using cornmeal is that it is an irritant that causes the clam to "cough" and expel all sand that may be in its shell. There is also a thought that it helps to change the flavor of the meat and make ...



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