Questions tagged [seafood]
Seafood questions ask about cooking or culinary treatment of fish and shellfish, or other foods harvested from lakes, rivers, and oceans.
129
questions
0
votes
0answers
33 views
IS octopus still good to cook? [duplicate]
I got 1.08 kg of octopus that I thawed out at room temp for about 4.5hrs (I know bad idea, only found out after). Then, I used defrost on microwave to thaw the rest of it.
I saw a post about not ...
3
votes
1answer
296 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 ...
22
votes
6answers
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 (...
2
votes
1answer
2k 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 ...
-1
votes
1answer
264 views
When you soak clams in salt water, why do siphons shoot out? [closed]
This website focusses steamer clams, but other clams jut out their siphons too right? Like Cherrystone, Littleneck, Manila clams?
Please see question in title. Why?
Steamers {Soft Shell Steamed ...
1
vote
0answers
88 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 ...
-3
votes
2answers
100 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 ...
1
vote
1answer
56 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 ...
-1
votes
1answer
64 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 ...
-3
votes
1answer
130 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 ...
1
vote
0answers
47 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 ...
1
vote
1answer
69 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 ...
-1
votes
1answer
110 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?
0
votes
1answer
140 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? ...
4
votes
1answer
469 views
1
vote
0answers
47 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 ...
-2
votes
1answer
157 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, ...
8
votes
1answer
366 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
124 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
52 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. ...
0
votes
2answers
415 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
6k 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
343 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
73 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
186 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
148 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
3k 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
1k 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
123 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
226 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
201 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
440 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
352 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
45 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
843 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
2k 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
537 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
110 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
3k 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
570 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
11k 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 ...
1
vote
1answer
5k 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
377 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
492 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
4k 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
853 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
8k 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
45k 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
926 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
16k 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 ...
