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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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 ...
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  • 606
0 votes
0 answers
30 views

Safe and shrewd to thaw frozen seafood, take out 1/3, refreeze remaining 2/3, take out second portion of 1/3, refreeze remaining 1/3? [duplicate]

My parents eat this lobster meat every week. Each plastic bag of frozen lobster, below, usually lasts 3 servings for them. But they're too lazy to put 1/3 of the frozen lobster meat into, then ...
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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 ...
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  • 101
-4 votes
1 answer
132 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 ...
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  • 3,757
3 votes
1 answer
1k 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 ...
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  • 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 (...
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  • 323
2 votes
1 answer
6k 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 ...
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1 vote
0 answers
103 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 ...
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-3 votes
2 answers
103 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 ...
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1 vote
1 answer
94 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 ...
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-1 votes
1 answer
68 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 ...
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-3 votes
1 answer
166 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 ...
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1 vote
0 answers
49 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 ...
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  • 499
1 vote
1 answer
98 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 ...
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  • 1,311
-1 votes
1 answer
163 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?
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0 votes
1 answer
239 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? ...
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4 votes
1 answer
481 views

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

Can someone tell what is the food here?
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1 vote
0 answers
49 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 ...
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8 votes
1 answer
483 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 ...
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2 votes
1 answer
140 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 ...
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2 votes
0 answers
53 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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  • 363
0 votes
2 answers
527 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 ...
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4 votes
1 answer
10k 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 ...
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3 votes
1 answer
414 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
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2 votes
0 answers
75 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 ...
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1 vote
1 answer
240 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 ...
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  • 137
1 vote
1 answer
151 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://...
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0 votes
1 answer
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?
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  • 101
5 votes
2 answers
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 ...
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  • 181
0 votes
3 answers
129 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?
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  • 248
0 votes
1 answer
263 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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1 vote
3 answers
203 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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  • 3,812
2 votes
1 answer
656 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?
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1 vote
1 answer
462 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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1 vote
0 answers
46 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 ...
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0 votes
1 answer
1k 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 ...
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-2 votes
1 answer
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 ...
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  • 630
-1 votes
1 answer
601 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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  • 229
1 vote
0 answers
131 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 ...
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  • 157
6 votes
1 answer
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? ...
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  • 233
0 votes
1 answer
629 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?
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2 votes
2 answers
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 ...
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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 ...
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  • 993
4 votes
1 answer
400 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 ...
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  • 169
11 votes
3 answers
517 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 ...
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  • 1,691
4 votes
1 answer
5k 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 ...
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  • 2,404
12 votes
3 answers
898 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 ...
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2 votes
5 answers
9k 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.
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5 votes
2 answers
49k 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!
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0 votes
1 answer
1k 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 ...
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