Questions tagged [seafood]
Seafood questions ask about cooking or culinary treatment of fish and shellfish, or other foods harvested from lakes, rivers, and oceans.
115
questions
0
votes
0answers
13 views
Stuffed Baked clams [duplicate]
Uncooked Baked clams were frozen, then defrosted in refrig for use 3 days later, then baked. Can leftover cooked baked clams be frozen again?
0
votes
1answer
35 views
Which live Canadian oysters best for steaming?
I live in Toronto. I can't find living oysters that:
got NO worms and parasites.
can be steamed with garlic scallions and vermicelli: 蒜蓉蒸生蚝. I don't eat raw seafood. Sources for pics beneath: 1, 2, ...
0
votes
0answers
44 views
Does Tang Court's “Baked Oyster with Port Wine” involve frying?
I screen-shot p 8 of Tang Court's menu that doesn't say frying, but it looks fried from pictures. Thus any frying? Top to bottom – Yelp, Openrice, Openrice, Openrice, Openrice.
8
votes
1answer
222 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
votes
1answer
89 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
votes
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. ...
1
vote
2answers
166 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
votes
1answer
511 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
votes
1answer
297 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
votes
0answers
71 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
vote
1answer
80 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
vote
1answer
142 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
votes
1answer
620 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
votes
2answers
590 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
votes
3answers
107 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
votes
1answer
188 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?
1
vote
3answers
191 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 ...
2
votes
1answer
191 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
vote
1answer
208 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, ...
1
vote
0answers
40 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
votes
1answer
318 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
votes
1answer
739 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
votes
1answer
164 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)
...
1
vote
0answers
82 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
votes
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
votes
1answer
445 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
votes
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
votes
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
votes
1answer
347 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
votes
3answers
462 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
votes
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
votes
3answers
560 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
votes
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.
5
votes
2answers
32k 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
votes
1answer
669 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
votes
1answer
8k 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
votes
1answer
13k 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
votes
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
votes
1answer
108 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
685 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
votes
0answers
365 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
votes
1answer
348 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
votes
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
vote
2answers
527 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
votes
5answers
11k 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
votes
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
votes
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
votes
2answers
87k 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 ...
