Questions tagged [seafood]

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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5
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0answers
112 views

Can swamp eels be used for unagi like American or Japanese eels?

So, at my local fishmarket, there is both live and frozen yellow swamp eel. I was not able to find very much on texture, flavor, or otherwise, so I was wondering if any of you have had much experience ...
2
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1answer
84 views

What part or kind of geoduck gives crunchy slender slices?

I purchased a few shucked geoducks from Sunny Supermarket in Toronto fresh, but froze this one. I wanted to ask this question before preparing it. After I purged the fresh shuck (not shown), I ...
2
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0answers
51 views

Are there published standards for “cuts” of seafood similar to the NAMP guide?

I've been using the NAMP Meat Buyers Guide (pdf) to specify to butchers what, exactly, I'm looking for. That guide is simply an organized list of unambiguous names and descriptions of meat cuts. ...
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2answers
149 views

In Canada, must commercially sold mussels be purged and purified in UV filtered water for 42 hours?

I live in Toronto, Canada. I buy my mussels from Diana's Seafood or Loblaws. I wonder if the quote beneath from Mussel Myths & FAQs - The Cornish Mussel Shack holds true for Canada too? Do I ...
4
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1answer
288 views

Does soaking in saltwater for 20 mins help cleanse mussels?

After reading both sides of the debate (cp. beneath), I can't make up my mind! I live in Toronto, Canada. I buy my mussels from Diana's Seafood or Loblaws. Evidence for soaking in salt water for ...
3
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1answer
284 views

What is the English name of these sea snails?

What is the English name of sea snails sold in Vietnam that the Vietnamese labelled as Ốc bông & Ốc tỏi (Vietnamese)? Ốc bông Ốc tỏi
2
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0answers
70 views

Is this porphyra (nori) seaweed mislabeled?

I bought a pack of dried seaweed and it's labeled as 'porphyra', after googling a little this is apparently the type of seaweed used as nori, i.e. the type you wrap sushi with. It looks nothing like ...
1
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1answer
76 views

Washing or rinsing fish and seafood

Do you wash or rinse your fish before cooking it? I usually don't, but I'm not sure whether I'm right or wrong. Well, ok, I guess it's probably unnecessary in most cases but, what if we're making a ...
1
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1answer
141 views

Does abalone have any unique nutritional value that justifies its lofty prices?

I read that wild abalone's illegal to sell and unsustainable, but abalone is still expensive to farm as they grow slowly and the algae and kelp for their diet are expensive. I read https://...
0
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1answer
344 views

How to differentiate sea prawns from farmed ones?

Is there a way to differentiate sea prawns from farmed ones based on appearance? Can we differentiate it based on Color of prawn, structure etc?
6
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2answers
548 views

What should I be aware of while eating raw oysters?

I've never eaten a raw oyster, mainly because I am afraid of the dangers involved. I'd like to try it however, and I'm trying to find what is the best way. I was thinking about trying first at a ...
0
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3answers
105 views

Christmas-ifying seafood linguine

How would you modify seafood linguine to give it a holiday twist? I am cooking and some of my conservative guests are in shock after hearing the menu. How can I mollify them?
0
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1answer
186 views

Is refrigerated seafood fresher than seafood displayed on ice but uncovered?

I'm guessing that seafood displayed in refrigerators aren't exposed to room temperature would be fresher than seafood exposed on ice?
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3answers
190 views

How do you barbeque a whole piece of fish?

I tried having a visbraai this weekend and was a little bit dissapointed by the result. The skin of the fish sticked to the grill and the flesh stuck and crumbled on the grill. I suspect the weber was ...
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0answers
118 views

Which live Canadian oysters are meatiest, and befit steaming?

My grandpa in Toronto can't find live oysters that: are free of worms and parasites. can be steamed with garlic, scallions, and vermicelli: 蒜蓉蒸生蚝. He loathes, and doesn't eat, raw oysters. The ...
2
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1answer
177 views

How much of a shrimp is meat?

How much of a shrimp is meat, in percentage? Read on google that the head is 35%, shell is 15% and meat 50%, is this correct?
1
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1answer
205 views

Fish for Sushi/Sashimi

I finally learned how to make Sushi at home. Here is a link to a recipe that shows how to prepare store bought salmon. I tried it and it works beautifully. The chef's speaking and tone are annoying, ...
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0answers
39 views

What's the right way to do Octopus? [duplicate]

On occasion I have bought sliced/chopped, pre-tenderized, frozen octopus from the local market and each time I attempt cooking it, it always is still a little chewy and smells like bay water. I ...
0
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1answer
290 views

Preparing large cherrystone clams

I was tempted last week-end by Cherrystone clams. They were large and with heavy shells. Reading about them, there were supposed to eaten raw; I tried to open one of them with an oyster knife, and ...
-2
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1answer
606 views

What cheese might compliment New England clam chowder? [closed]

I have recently become enamored of breadbowls. Not the San Francisco sourdough bowls that they serve on the Wharf; I like to make a basic French or pizza dough and form it over inverted bowls, cover ...
-1
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1answer
160 views

Which seafood (excluding seaplants) contain no small bones and are high in Omega-3s? [closed]

I really, really hate fish with a lot of small bones - I know it's edible, but it's just disgusting to me, and the feeling of it getting stuck on my gums or throat... UGHHH (sprats, anyone? Haha) ...
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0answers
81 views

How to find/properly cook fresh Baby Squids?

So, I've had some difficulties with Squid. I think my favorite style of squid is the type you can find at a Chinese Buffet - big chunks of squid, where a slice of a tentacle can be the size of your ...
6
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1answer
2k views

Why is it recommended to leave the last segment of shell on a shrimp?

The question title pretty much says it all. Many recipes (such as this one) specifically recommend that the tail/last segment of shell be left on when preparing shrimp. Is there any reason for this? ...
0
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1answer
411 views

Can you reheat cooked calamari without thawing?

Can you reheat cooked calamari without thawing first? If I take it from the freezer and boil it, how long will it take to reheat the calamari?
2
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2answers
6k views

Overnight storing of raw fish

I discovered that I love raw fish. I'm planning to buy a sushi-grade fish to make myself a sashimi or poke but I wonder if there is method of bringing it for lunch to work after preparing it day ...
0
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0answers
2k views

How can I prevent gritty scallops?

I made some scallops last night sous vide and before I put them in the bag I rinsed each one carefully and didn't see anything on them. After cooking and searing I tried them and there was a little ...
4
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1answer
345 views

Good Frozen Fish /seafood

Fish seems to be one of the food items that is much better with fresh ingredients than frozen. Why is this? If I want to shop frozen food for my freezer, what should I buy? Looking for Very ...
11
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3answers
458 views

Can a fish living in fresh water be called seafood?

Pangasius (Wikipedia) says: Pangasius is a genus of medium-large to very large shark catfishes native to fresh water in South and Southeast Asia. ... In 2011, Pangasius was sixth in ...
4
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1answer
3k views

Crab - brown meat looks grey

Yesterday I cooked two brown crabs for dinner. Both were alive and kicking immediately before I cooked them. They weighed 700g each and I boiled them for 19 minutes. The white meat in both was ...
12
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3answers
540 views

Does cooking octopus in salt or pastry crust produce juicy octopus?

I've been reading up on octopus preparation and the different methods used to tenderise the meat. Rustic recipes call for a good beating against a rock until soapy, others talk of a long boil or ...
2
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5answers
4k views

How to cook scallops that will prevent them from becoming too rubbery?

What will prevent pan seared scallops from becoming too rubbery? I find that cooking them in the cast iron skillet has not created a tender texture.
4
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2answers
31k views

Should I eat the head of an octopus?

I'm cooking a 2kg octopus at home. Can I eat the head, or just the legs? Update: Thank you to both answerers for the useful info. The head was amazing, as delicious as the legs!
0
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1answer
638 views

Scientific method to microwave octopus

I want to cook about 300 g of parboiled frozen octopus. I am sorry to say that the parboiled octopus is white, not translucent but good quality, freshly produced. The octopus therefore needs to be ...
9
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1answer
7k views

Accidentally killed my mussels

I bought some live mussels from the fish counter and I had been reading about 'flushing' them so I put them in a bowl of fresh water for a while and carried on perusing the internet. I then read here ...
0
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1answer
12k views

Can you get food poisoning from calamari rings?

I'm asking because cooking time can be hard to nail down - the quick cooking version involves cooking them for only 1-2 minutes (once thawed). It seems like such a low cooking time would be prone to ...
3
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0answers
1k views

Avoiding gritty cockles

Is there any way I can identify whether or not a cockle is likely to contain grit before I bite down on it? I don't mean by cutting it open before hand, but a visual identification. General shade/...
16
votes
1answer
5k views

Could I possibly tell imitation lobster from real lobster?

There's a shop in my neighborhood that sells lobster rolls. Every time that I order one, it's packed with "lobster" meat and a little bit of mayo. At $15, I feel that I am getting a great deal. But ...
0
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1answer
107 views

What can I add to this food to make it taste good? [closed]

I want to make some sprats + potatoes + some cheap vegetables like cabbage soup. What can I add to it to make it taste better? Some types of spices or some other cheap type of vegetables maybe? As ...
1
vote
1answer
652 views

Alternate seafood for etouffee

Last week I made etouffee for the first time, and it came out pretty good. Unable to find crawfish or raw shrimp, I used pre-cooked cocktail shrimp, which worked but was a little bland (and the ...
0
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0answers
330 views

How to avoid the sauce turning bitter when stir-frying clams?

In Malaysia and Singapore (and I believe in Thailand and Indonesia as well) the typical way to prepare clams is to stir-fry them with a bit of chilli and garlic. It's one of my favourite dishes when ...
1
vote
1answer
56 views

Risotto and a complementing/contrasting broth corresponding to the meat

In most recipes I've found, risotto calls for a chicken broth, but if I'm making a seared halibut on top of risotto, for example, or a seared scallop risotto, shouldn't the broth be a seafood broth to ...
3
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1answer
342 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 ...
4
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1answer
3k 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 ...
1
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2answers
503 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 ...
17
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5answers
10k 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 ...
9
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5answers
2k 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 ...
7
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2answers
17k 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 ...
9
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2answers
83k 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 ...
1
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1answer
5k 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
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1answer
1k 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 (...