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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2
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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 ...
3
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1answer
281 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 ...
-3
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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 ...
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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 ...
9
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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 ...
22
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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 (...
1
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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
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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
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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 ...
-1
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1answer
248 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
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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 ...
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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 ...
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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, ...
1
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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
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1answer
109 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?
4
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1answer
17k views

Frozen prawns - blue dye

I'v been given some prawns from parents where they bought in bulk. The prawns leak a blue dye? Does anyone know if this is normal?
0
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1answer
138 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
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1answer
468 views

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

Can someone tell what is the food here?
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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 ...
8
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1answer
363 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 ...
7
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5answers
61k views

How to know if frozen clams are good when cooked

I have some live clams in the refrigerator that I would like to freeze because I will not be able to use them in time. My question is, how will I know which are good when I steam them later. Will they ...
5
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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!
2
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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 ...
4
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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 ...
0
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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?
2
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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. ...
7
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2answers
3k 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 ...
0
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2answers
414 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 ...
11
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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 ...
3
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1answer
342 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
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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
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1answer
183 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 ...
3
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4answers
26k views

How to prepare cockles for cooking?

I collected some cockles from the beach today and would like to try cooking them tomorrow. In the meantime I have soaked the cockles in tap water and I have added some salt into it. I have not put ...
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3answers
15k views

Are heads of shrimps safe to eat in US?

I wonder if heads of shrimps bought from US grocery stores are safe to eat.
1
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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://...
1
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1answer
731 views

How to prepare squid to avoid spermataphores

I was just reading about how some people, when eating squid, have ended up with squid spermataphores in their mouth. Apparently, it is painful (and not that appetizing for me). I am wondering how to ...
0
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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?
0
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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?
6
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2answers
995 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 ...
1
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3answers
200 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
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1answer
436 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?
9
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5answers
3k views

Identify this seafood from the Black Sea known in Romanian as “rapane”?

Here on the Black Sea in Romania people are eating a shellfish called in Romanian "rapane" which they translate as "oyster" when I ask. But they are elongated spiral shells which to me look nothing ...
1
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1answer
346 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, ...
10
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8answers
12k views

When is it appropriate to serve shrimp with the tail still attached?

I ate at a local Italian dive last night and ordered Shrimp Fra Diavolo, which included a spicy sauce served over linguini noodles. The dish was great, but the tail was still attached to the shrimps ...
3
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2answers
38k views

How to cook baby octopus?

I bought some marinated baby octopus that I am cooking for dinner in about 2 hours. This is the first time that I ever bought it and have no idea how to cook it. The instructions on the packet, just ...
17
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5answers
13k 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 ...
12
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3answers
852 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 ...
0
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1answer
920 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 ...
1
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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
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1answer
833 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 ...