Questions tagged [seafood]

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

A wide variety of foods are harvested from the waters of the world, including fish, shellfish, and various kelps and other vegetables. Questions about any of these should be tagged as .

Appropriate questions will ask about how to prepare (clean, cut, or process) or cook these types of food items, or how to improve or fix dishes based on these foods.

Depending on the specific food being asked about, and additional tag such as or may also be appropriate.

133 questions
1
vote
1 answer

How to tenderize/soften steamed octopus

I have got some steamed Spanish octopus in the freezer that I'm going to grill and serve as an appetizer. From testing with a pairing knife it seems quite chewy. I've had success in the past with fresh octopus after boiling for 90 minutes or so.…
1
vote
1 answer

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 people say, after cooking a seafood rice with both, you can't…
Vickel
  • 933
  • 5
  • 23
1
vote
0 answers

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 tender. On the other hand, a blogger describes a…
user24882
1
vote
1 answer

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 whole v. steaming just oyster meat? How To Make…
user24882
1
vote
0 answers

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 first and transport cooked fresh or salted like…
J. Doe
  • 499
  • 1
  • 6
  • 14
1
vote
1 answer

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 I am not sure if that would affect it.
Jade So
  • 1,319
  • 10
  • 25
1
vote
0 answers

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 tried, which worked sufficiently well, but would…
Backgammon
  • 111
  • 2
1
vote
2 answers

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 need to soak my mussels in water and oatmeal? No.…
user24882
0
votes
1 answer

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?
techie
  • 101
  • 1
  • 1
0
votes
3 answers

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?
Emre
  • 248
  • 1
  • 3
  • 11
0
votes
1 answer

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?
user24882
0
votes
1 answer

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 failed miserably. So I tried steaming them, a bit…
Max
  • 20,422
  • 1
  • 34
  • 52
0
votes
1 answer

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?
0
votes
1 answer

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 grit which for me ruins any scallop or clam dish.…
haakon.io
  • 1,063
  • 10
  • 20
0
votes
1 answer

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 boiled to soften. If I have a microwave, can I put…
skvery
  • 113
  • 3
1 2 3
8
9