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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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Light or dark, when picking frozen abalones sealed in clear plastic?

What shade is best? Light or dark? In my village, the store sells solely frozen Australian abalone, sealed in see through plastic. I am befuddled, as advice on the Internet contradicts! "Avoid ...
user1110341's user avatar
0 votes
1 answer
131 views

What is the recommended method for marinating the sea bass before grilling in the Flavorful Grilled Sea Bass with Tangy Chili-Lime Dressing Recipe?

What is the recommended method for marinating the sea bass before grilling in this Flavorful Grilled Sea Bass with Tangy Chili-Lime Dressing Recipe? Recipe follows: Flavorful Grilled Sea Bass with ...
Ayman Busi's user avatar
8 votes
1 answer
234 views

What accounts for different colors of fat in steamed Dungeness crabs?

During crab season, we buy Dungeness crabs that are steamed our boiled and then stored on ice, for eating cold or for using in recipes. One of the culinarily valuable parts of the crab, used for ...
FuzzyChef's user avatar
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7 votes
2 answers
216 views

Why is my lobster bisque white?

I cooked a few living Atlantic lobsters in water for 2-3 minutes. Before cooking they were bluish, after cooking red, as normal. I halved and fried them in butter, then served them. We had a bucket ...
Marko's user avatar
  • 71
3 votes
1 answer
2k views

Clams partly open with tongues sticking out - have they gone bad?

I bought my steamer clams yesterday, they've been in my fridge for just 24 hours. They were sitting on ice at the grocery store and at the time they were all closed. When I went to get them tonight, ...
temporary_user_name's user avatar
1 vote
1 answer
562 views

How to tenderize/soften steamed octopus

I have got some steamed Spanish octopus in the freezer that I'm going to grill and serve as an appetizer. From testing with a pairing knife it seems quite chewy. I've had success in the past with ...
SchwarzWithNoT's user avatar
5 votes
1 answer
576 views

What are the best ways to dry seafood before cooking/searing on the pan?

I'll buy refrigerated or frozen shrimp, ahi tuna, mahi-mahi, scallops (especially important to dry), let them defrost a day before in the fridge, and seek to dry them off before laying kosher salt and ...
Prospero's user avatar
4 votes
1 answer
7k views

Time and temperature required to kill parasites in fish?

There's a lot of incomplete information floating around the internet about food safety with regards to fish, sous vide, and sushi. For example, plenty of sources say that cooking at 60C / 140F for 1 ...
eternal's user avatar
  • 545
1 vote
1 answer
140 views

Can I substitute blackbelly rosefish for spiny lobster?

Can blackbelly rosefish ("cantarilho" in Portuguese) or HELICOLENUS DACTYLOPTERUS, a fish, be considered a substitute of spiny lobster ("lagosta" in Portuguese), a crustacean? Some ...
Vickel's user avatar
  • 953
10 votes
1 answer
2k views

Clams frozen before purging

I got excited to find out my friends family vacation home is on a river where a ton of delicious clams live. TI caught a bunch of live clams, then hastily put the whole lot in a bag of water and threw ...
Shm's user avatar
  • 101
-4 votes
1 answer
167 views

How might these prawns have been cooked?

Bought these prawns from Tesco. It says already cooked but not how, would these typically have been steamed or baked etc.? When it says ready to eat, does that mean nothing the same way that raw fish ...
James Wilson's user avatar
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3 votes
1 answer
3k views

Sea Urchin Roe (uni) -- is a mixed yellow and brownish color okay?

It is often very hard to even get uni in many places (which is blamed on sometimes weather and/or sea otters) and even when I can order it, it is not of uniform golden color but sort of mixed. I ...
releseabe's user avatar
  • 145
22 votes
6 answers
6k views

I cannot understand how to properly fry seafood

I don't understand how to properly fry something. I tried the basics: Use a shallow pan (ceramic), place it on the stove (induction), add oil (sunflower), wait until it gets hot and add something (...
Martin's user avatar
  • 323
2 votes
1 answer
21k views

Do leech eggs on crabs harm humans?

If you're eating snow crab, do Kanibiru hazard humans' health? What if you accidentally taste or swallow them? Along Sea of Japan, it’s snow crab time Kanibiru, the eggs of a leech-like parasite ...
user avatar
2 votes
1 answer
259 views

Won't abalone be unchewable and stony if you steam for 6 hours?

The last time I went to a seafood restaurant in Sai Kung, we bought fresh abalone from store on ground floor, then took it ourselves to restaurant. Restaurant cooked them in 25 mins, and abalone was ...
user avatar
-3 votes
2 answers
111 views

Can laypeople shuck Babylonia genus easily?

Blogger just wrote Babylonia. Anyone know the Species name? Can laymen extract meat easily? How? I don't know how extract meat! When I last ate this at Japanese restaurant, I asked restaurant ...
user avatar
1 vote
1 answer
366 views

Steaming oysters without shucking meat v. just shucked oyster meat?

Before COVID, I asked Chinese restaurants and they said they steam oyster wholly. Some Michelin Restaurants serve cooked oysters in shells. What are advantages and disadvantages of steaming oyster ...
user avatar
-1 votes
1 answer
82 views

If I pan fry battered oysters, when do I add beer and wine?

Picture. I don't want deep fry — deep frying wastes too much oil! I just coat oyster with flour, then pan fry like this — way less oil. But if I want add beer or wine, when? Do I dip breaded oyster ...
user avatar
-2 votes
1 answer
228 views

What oyster species is 砵酒焗生蠔?

Picture from Hong Kong restaurant. Hence oyster can be bought in H.K. What oyster species I buy to make this 砵酒焗蠔, which means Port Wine Baked Oyster? Another picture. I won't post more two, but ...
user avatar
1 vote
0 answers
66 views

How to best transport bulots - sea snails aka welks?

I've just bought 2 kg bulots in France and would like to drive them home over 1000 km. What's the best option to preserve them? freeze keep in cool* water (car has an electric but weak coolbox) cook ...
J. Doe's user avatar
  • 499
1 vote
1 answer
147 views

Debeard or purge mussels first?

In the process of cleaning mussels, should I be letting them purge, then remove the beards? Does the order not matter? I ask because I don’t want to give the mussels any discouragement of purging and ...
Jade So's user avatar
  • 1,299
-1 votes
1 answer
287 views

Are dry or fresh whelks the better choice for whelk soup (響螺湯)?

When making whelk soup (響螺湯), should I use fresh or dried whelks? Are there reasons to chose one over the other, does it matter at all, and if yes, what would be the difference?
user avatar
0 votes
1 answer
546 views

How to keep squid soft and fluffy?

For preparing squid , with traditonal masala type receipe , it was kept for 1 steam in pressure cooker. But squid got hardened after making the dish. Is there a way to keep it soft with preparation? ...
Dileep Dominic's user avatar
5 votes
1 answer
516 views

What is this seafood that I bought in a Chinese market?

Can someone tell what is the food here?
user42493's user avatar
  • 173
1 vote
0 answers
265 views

What is the proper cooking time for steaming whole stone crabs? Is there any reason to avoid them?

In several pages of Google results, I found no information at all on cooking time, average market prices, recipes, etc. for whole stone crabs. I made my own estimation for cooking time last time I ...
Backgammon's user avatar
8 votes
1 answer
841 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 ...
GeneralChef's user avatar
2 votes
1 answer
187 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 ...
user avatar
2 votes
0 answers
59 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. ...
alx9r's user avatar
  • 413
1 vote
2 answers
709 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 ...
user avatar
4 votes
1 answer
14k 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 ...
user avatar
3 votes
1 answer
678 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
Michael Wright's user avatar
2 votes
0 answers
77 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 ...
ElectronicToothpick's user avatar
1 vote
1 answer
651 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 ...
franpen's user avatar
  • 137
1 vote
1 answer
176 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://...
user avatar
0 votes
1 answer
4k 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?
techie's user avatar
  • 101
5 votes
2 answers
2k 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 ...
Paul92's user avatar
  • 181
0 votes
3 answers
138 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?
Emre's user avatar
  • 248
0 votes
1 answer
359 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?
user avatar
1 vote
3 answers
227 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 ...
Neil Meyer's user avatar
  • 4,892
2 votes
1 answer
1k 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?
Krister Moen's user avatar
1 vote
1 answer
824 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, ...
ebe1125's user avatar
  • 11
1 vote
0 answers
48 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 ...
Evan Friedland's user avatar
0 votes
1 answer
2k 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 ...
Max's user avatar
  • 20.4k
-2 votes
1 answer
4k 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 ...
Just Joel's user avatar
  • 650
-1 votes
1 answer
711 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) ...
Jack's user avatar
  • 237
1 vote
0 answers
220 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 ...
Mikhail's user avatar
  • 157
7 votes
1 answer
4k 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? ...
aroth's user avatar
  • 243
0 votes
1 answer
785 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?
Supa Suriyawong's user avatar
2 votes
2 answers
12k 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 ...
Maja Piechotka's user avatar
0 votes
1 answer
6k 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 ...
haakon.io's user avatar
  • 1,063