Questions tagged [seafood]

Seafood questions ask about cooking or culinary treatment of fish and shellfish, or other foods harvested from lakes, rivers, and oceans.

10 questions with no upvoted or accepted answers
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1answer
182 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 ...
3
votes
0answers
1k 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/...
2
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0answers
51 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. ...
2
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0answers
70 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
0answers
118 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 ...
1
vote
0answers
81 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 ...
0
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0answers
41 views

Does Tang Court's “Baked Oyster with Port Wine” involve frying?

I screen-shot p 8 of Tang Court's menu that doesn't say frying, but it looks fried from pictures. Thus any frying? Top to bottom – Yelp, Openrice, Openrice, Openrice, Openrice.
0
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0answers
2k 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 ...
0
votes
0answers
340 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 ...
0
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0answers
257 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 ...