24
Given your picture, I think the correct term here is saute; that is, to quickly fry in a little bit of hot fat. Pan frying uses more fat, and a lower temperature, to create a deeper crust. Probably an overkill for mussels.
For a saute, you want relatively dry (pat dry with towel if necessary - frozen seafood can release a lot of water) ingredients, ...
23
Don't read too much into the "sea"; there's no rule that every word in the language has to stick precisely to its etymological roots.
Seafood just means edible aquatic life, i.e. fish and shellfish in general. It's a food word, not a biology word, and fish on your plate looks pretty much the same whether it's freshwater or saltwater fish, so generally it ...
22
This article indicates that it's probably gall bladder bile:
The gall bladder [...] sometimes [...] breaks even when you are cleaning the fish very carefully and close to the skin. If the gall bladder is broken, the greenish yellow biliary fluid pours immediately out into the inside of the fish and starts to absorb into the meat. The meat becomes bitter.
[.....
20
The muscle fibers of octopus are very thin compared to other species, arranged in multiple layers and alternating rings, which are then even further reinforced with collagen, 3-5 times more than regular fish muscle fiber. It's basically the reinforced concrete in the world of muscle fibers.
There are exactly two ways to get tender octopus:
Destroy the ...
20
If it is high quality imitation lobster and you are not amongst the highest skilled tasters (few of us are), you won't be able to tell the difference by yourself.
Imitation seafood is made from surimi, which is made from various whitefishes (most often Alaskan Pollock). The surimi is mechanically formed, colored and flavored to look like whatever species ...
19
This a a great video that explains every step. She cuts the head off by slicing above the eyes, so removing the beak is a part of cleaning the tentacles.
These are your first cuts.
Cut the head off above the eyes, and slit the head open. Rinse out the guts, there will be some connective tissue that needs to be cut away or broken to get to all of the yucky ...
15
You say
In the advertisements the chefs just swirl the mussels, shrimps, and octopus pieces around and produce some tasty browned pieces
That's like saying "When I watch Bob Ross, he just puts paint on the brush, then moves the brush on the canvas, and a landscape emerges. I tried it and no landscape came out."
What you are missing is not ...
15
An important element to cooking fish is the quality of the fish itself. Many fish processors use sodium tripolyphosphate (STPP) to preserve the fish. Unfortunately this also makes the fish absorb water. What you end up cooking is a "balloon" filled with water. As soon as the proteins begin shrinking, the excess water is expelled quickly which ...
14
With regards to the grit, if they aren't farmed mussels (which generally are fairly clean) you may want to give them a soak for a while. This will give them the chance to expel any further sand/grid they may contain. There are varying theories of whether to use tap water, salt water, sea water or various other concoctions. And admittedly there are those who ...
13
There’s no way to make a dead clam purge sand etc.
You can always try to cook a few and see how gritty they really are, then decide. You may be lucky and find that they have a good mouthfeel, or you may find out that your entire catch inedible and needs to be discarded.
12
AFAIK, meat is not really used for Tempura.
Do vegetables. (I assume you already do that).
If you want to do fried battered meats, I would suggest cutting them as small as possible.
Cut the meat into thin strips.
You could also use cheese, look for grilling cheese like Halloumi.
11
The shells do have strong shrimp flavor that can contribute to a sauce, and are also left on for visual reasons. But personally, the choice of whether to leave it on depends on how I'm planning on eating the shrimp.
If they are going to be picked up and eaten, it is nice to have a little "handle" to grab them by. If they are part of a curry or heavily ...
10
actually seafood's country origin does make a very relevant difference. Why? ocean floor type, water tempearture, tradewinds, upwelling and feed availability. Best octopus comes from Spain and Portugal (actually portuguese octopus is the best) Viet, China, Indonesia or Mexican octopus live in hot water. Portuguese coast has a very mild water temp, from 10 C ...
10
Before steaming the clams, they should all be closed. If any of your clams are open, give them a tap and if they stay open, then it is bad and you should take it out of your batch to prevent it from ruining the other clams.
After you have steamed the clams, most of them should be open. The few clams that stay closed doesn't necessarily mean they are bad. ...
10
I'd like to start with an analogy. Look at what you said in comments that some vegetables are actually better purchased frozen than purchased fresh. Let's take frozen peas vs fresh.
Peas notoriously begin to lose flavor and their great texture as soon as they are picked. Quality manufacturers of frozen peas get those peas frozen at extremely low temperatures ...
9
I BBQ whole fish or fish filets with or without skin quite regularly. You suspect the BBQ was too hot, but usually BBQs are not hot enough (unless you were REALLY hot and over like 800F?). Make sure grill is clean and apply oil to the grill and to the fish. Put fish skin side down on the BBQ until crispy and flip fish until cook to your desired temp. It ...
9
Usually for a business it's up to the oyster shucker to worry about the quality and you're to just enjoy.
You can tell if the oyster is bad if it has an off smell. Much like fish, fresh oysters won't give that off rotten fishy smell and tend to smell mild.
Many people suck them whole but you should chew oysters before swallowing to taste if there's ...
9
Squeeze it. This is frozen seafood. Freezing food creates tiny sharp ice crystals that break a lot of the cell walls, and releases trapped moisture. When you defrost you need to squeeze all that loose moisture out or you'll end up boiling rather than frying. So squeeze the seafood between some paper towels or with a clean dishcloth. Then wash the cloth to ...
8
Full-size octopus are tough and rubbery when cooked, so the purpose of pre-cooking is to tenderize. According to some research, this can be done by hanging the octopus out to dry and then beating the crap out of it, but that sounds like more trouble than simply poaching.
If your octopus is already cleaned (i.e. ink sac, stomach, and beak removed) then all ...
8
Short answer: no.
Long answer: People eat abalone because of its taste, texture, and potential for gourmet preparation. Nutritional value isn't under consideration.
7
The color should not be a problem for you as long as red coloring in beef packaging doesn't bother you.
That's right, that blue dye is blood. Crustaceans, like the prawn, crab, and lobster, and horseshoe crabs have hemocyanin in their blood to transport oxygen instead of hemoglobin, which we have. Hemocyanin has copper in it to give it its color rather than ...
7
In order:
No. It's possible, though not especially common, for a dead mussel to be stuck closed; they'll likely open with very little resistance.
Most likely yes. The main issue with eating dead mussels is that it's an indication they've been poorly cared for; you can't know how long they've been dead or how fresh they are. In your case, you know with ...
7
The parts that are inedible in an octopus of any size are the "insides" and beak. If you got it frozen, no need to worry about the insides but if you caught it yourself, you need to turn its bag inside out (it will fight but once it's inside out it will calm down!) and remove the white soft stuff in there with your finger.
The beak is the only hard bit and ...
7
That's abalone (鮑魚 bàoyú), a popular and expensive delicacy in Chinese cuisine.
6
Cook them first. I consulted few recipes including this very representative 5 star recipe from Anne Burrell, she uses one dozen little neck or cherry stone clams per serving.
Scrub the clams and put them over high heat with one cup of water, covered, for 6-7 minutes. Remove open clams (careful, don't waste any juice). Continue cooking unopened clams for ...
6
Ốc bông = tiger moon snail (hotdeal.vn, Google images) or in Latin: Notocochlis tigrina (Wikipedia)
Ốc tỏi = Japanese bonnet snail (Facebook, Wild Fact Sheets, images, more images) or in Latin: Semicassis bisulcata (Wikipedia). Ốc tỏi is sometimes refered to as "garlic snail" (Hong Hai, Cooky), but this is obviously different from garlic glass snail, which ...
5
Clams are exceedingly perishable; there is no length of time after they are dead that you should eat them. They should always be killed as part of the cooking process.
They may open (they are naturally filter feeders, and open to try and feed and respire), but if tapped should close indicating they are still alive. If they don't close, discard.
Clams do ...
5
I'm familiar with the preparation of what the Portuguese call Amêijoa and Berbigão (the former being a clam, the later a cockle).
A general advice upfront: make sure that cockles in your region at this season are safe to eat as shellfish tend to accumulate potential harmful substances in their tissue.
Cleaning with seawater
I (or already the fishermen that ...
5
Whole squid are easy to clean and prepare. Depending on the size the smaller are easier while the larger may take a little more time and preparation. Pull the tentacles and head from the main body (innards should come out with tentacles). You can remove the skin from the smaller squid or calamari (both of the same family) though it is recommended to remove ...
5
It is safe to consume the guts.
Many people do.
More Info:
After digging deeper into the above article I spotted it contains the answer.
http://www.theguardian.com/environment/2006/oct/07/features.food7
They're so small (only up to 12cm long) that they're often cooked whole - head, guts and all. If you prefer, however, you can open up the belly with ...
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