Seafood questions ask about cooking or culinary treatment of fish and shellfish, or other foods harvested from lakes, rivers, and oceans.
1
vote
3answers
145 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 ...
0
votes
0answers
66 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
votes
1answer
113 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
161 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
33 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
86 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 ...
-3
votes
1answer
78 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 ...
-3
votes
1answer
114 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)
...
0
votes
0answers
57 views
How long to steam salmon roe (eggs) to get rid of listeria?
If I wanted to make sure to kill any listeria on salmon caviar (I know cooking has a negative effect on taste) how long should I steam it for? Ideally it would be for enough time to kill any listeria ...
1
vote
0answers
47 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 ...
5
votes
1answer
598 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
142 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
1k 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
861 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 ...
5
votes
1answer
310 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 ...
8
votes
1answer
251 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 ...
5
votes
1answer
1k 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 ...
13
votes
3answers
406 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 ...
3
votes
5answers
2k 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
votes
2answers
19k 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
410 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
3k 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
7k 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
511 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/...
0
votes
0answers
12 views
How long will marinated seafood salad last ? ( scallops, squid, shrimp, crab and mussels) [duplicate]
I know that some pickled items last quite a long time. Do you think a typical Italian marinated seafood dish would be safe (and good) to eat after one week?
Unlike ceviche which is usually no good ...
16
votes
1answer
4k 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
91 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
416 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
229 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
48 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
244 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
1k 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
327 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 ...
16
votes
5answers
7k 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 ...
8
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
12k 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
53k 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
vote
1answer
4k 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
votes
1answer
589 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 (...
7
votes
1answer
5k views
Why would mussels be gritty?
I've made my first attempt at cooking moules frites however I'm a bit disappointed with the results.
The batch of mussels were purchased from an online fishmonger specialising in Cornish seafood in ...
8
votes
4answers
7k views
Sous vide octopus for maximum tenderness
A few years ago I had a delicious 15-hour slow-cooked (then charred) octopus at a japanese restaurant in New York. The flesh was moist and tender without being gelatinous, and I could sense the ...
4
votes
2answers
10k views
How do I prepare fresh clams for clam chowder?
I regularly prepare New England-style clam chowder with all fresh ingredients except for canned clams which I use out of convenience. I have been feeling guilty of trying to pass my recipe off as "...
2
votes
1answer
924 views
Frozen sea squirts: any suggests on cleaning/preparing?
I bought a pack of frozen sea squirts from Korean market. They are quite small - 3-4 cm long creatures. I dug all possible recipes about sea squirts, but all of them are about either alive or dried ...
3
votes
1answer
1k views
Does the location of where an octopus was imported from determine the flavor/quality of the meat?
I recently bought frozen octopus that was caught and imported from Portugal because the local stores were sold out of the octopus from Spain. There was also a package of octopus imported from Vietnam ...
6
votes
1answer
265 views
How to prepare tiny salted squid for cooking?
So, I have a bag of tiny salted squid. I love squid, but I've never cooked them and have no idea what to do with this. They're whole, and the bag says that they've been steamed, but I don't know if ...
0
votes
0answers
200 views
How to fry sepia?
How to make sepia tender and tasty?
It seems to me that there is a great disagreement in the literature on how to achieve that. Advice varies from frying it very hot (300°C) for short times, to ...
2
votes
1answer
1k views
Is the white hemolymph that comes out of a lobster (when boiling) edible?
I know most parts of a lobster are edible except for what was afore mentioned in your content. But there is no mention of the hemolymph, the white substance that comes out of a fresh, live lobster ...
4
votes
1answer
871 views
are the larger snails in Hawaii edible?
We live in Hawaii and their are lots of larger (really big) land snails. I don't know if I can eat one but I was wondering if it can be eaten.
If it can be eaten, how would it be best to prepare ...
2
votes
2answers
273 views
Should I be suspicious of meat/seafood on sale?
Recently a local grocery store had a sale where Fresh Salmon Fillets, apparently normally $6.99/lb, were dropped down to $1.99/lb. My parents were all too eager to load the car with 20lb of salmon ...
2
votes
2answers
1k views
How do I keep Clam juice
I have about three gallons of clam juice, after steaming about 400 clams. How can I safely keep, can, or store this much juice for further use?
