Every day try to purchase fresh products so that the customers can have a belief in you. Quality creates more value. The quantity purchasing can be as per your requirement.
The flesh of turtle is meat; the flesh of fish is meat; the flesh of all animals is meat. But turtles are not fish any more than cows are: they are reptiles.
A tortoise can eat seeds, but they normally like green plants. A tortoise doesn't have teeth, so they have to eat smaller seeds, like sunflower seeds.
Blobfish is edible, but has a poison sake that can kill you if not properly removed.
Do you mean ALGAE? If so, yes, they do eat algae.
Anchovies can be added to many recipes in the form of anchovy paste. They are often used in salad dressings and can be added to pasta dishes or even as a topping on pizza.
You can dip the fish in beaten egg mixed with a little milk or buttermilk, then roll it in flour, dry pancake mix or cornmeal. There are also lots of recipes for batter-dipped fish, but here is a basic and simple recipe.
Ingredients:
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Procedure:
Whisk together dry ingredients in a bowl.
Add water and mix well.
Dip fish into the batter, coating thoroughly.
Drain off excess batter and drop in hot oil.
Deep fry until a nice golden brown. (Fish will float when it's done)
This breading recipe can also be used for deep-frying chicken, shrimp, or most anything you want breaded and deep-fried.
my favorites are tilapia, chilean sea bass, rainbow trout, and catfish. but there are thousands
Well first of all lobster, and shrimp ARE seafoods, and seafoods originated from the sea, or ocean whatever you'd like to call it. && they are just water borne creatures just like us
Tartar sauce goes good for fried prawns and fish, even lobster. Fish sauce itself is good for Japanese, oriental seafood.
If you wish to cook a fish with a lot of bone then I recommend Carp, a freshwater fish.
Carp is used extensively in Japan. It is also the traditional fish used when preparing "gefilte fish" a traditional Jewish dish.
yes you can eat shellfish even though it is full of bacteria and other unknown species it is still safe to eat them because when they get sent to stores the people clean them real nice and goo before they sell them to people so i think that it is very well safe to eat shellfish
Some cooks do choose to use bicarbonate of soda as a tenderizer. Other ingredients used for tenderizing are buttermilk (requires an overnight soak), beer, or lemon juice.
You should leave uncooked mussels in the fridge for about 2-3 days , because science they are seafood they get spoiled really quickly . That's why its better to leave them in the freezer then if your cooking up a meal defrost them and enjoy.
No, there is no difference in the process used. However, it isn't advisable to cook dead lobster unless you killed it immediately before putting it in the pot. Whole lobster spoil quickly which is why they are stored alive before cooking. As for whether it's humane to put a lobster in boiling water, their death is just a quick as any other form of death so I believe it's as humane as you will get short of letting the lobster live.
A seafood Cajun boil is a popular dish made by boiling a mix of seafood, such as shrimp, crab, crawfish, and lobster, along with vegetables like corn, potatoes, and sausage, in a seasoned broth. The dish originated in Louisiana and is known for its spicy, flavorful taste. If you're looking for a delicious seafood Cajun boil, you should check out Red Crab's menu!
You have to put vegetable oil in the pan with a cover and let it boil for 3-5 minutes :)
Because you might run into a man eating sharks.
+++
I'd have thought the prospect of a man eating sharks would only be frightening if you are a shark - and algebra would not help you in that situation!
yes..sometimes, that little kick you get is from the anchovies
MOST Caesar dressing today have anchovies in them, however the original recipe DID NOT. The anchovy like kick came from Worcestershire sauce instead. Many fine restaurants have reverted back to Caesar Cardani's original recipe without anchovies.
first bite off the head
then cut the tail in half
enjoy the one half
throw away the other