Kept at less than 34 F. it might keep for 12 hours, but after that the natural contaminants found in crab meat cause a breakdown of the protein. This is not good. Toss all shellfish kept more than overnight. One might rescue them if they are taken from the table and immediately frozen solid and then only used for stock in bisque.

Annapolis Maryland!!

Seafood stock (more commonly known as fish stock) is used in cooking soups, stews and sauces with a fish or seafood base or flavour.

It is made by simmering water, onion, garlic, celery and seafood trimmings for several hours. Rough proportions are 1kg (2lbs) seafood trimmings to 2 liters (2qts) cold water, plus one each onion (quartered), celery stalk (roughly chopped) and garlic clove (halved).

Fish bones and heads, prawn, crab and lobster shells are used, though fish skin mustn't be used. Rinse the seafood bits before adding the water. Seafood stock must never be allowed to boil.

After cooking and straining (strain it through a fine sieve and don't press down the solid ingredients, just let the liquid run into a container) the stock will keep a couple of days in the fridge, a few months in the freezer.

You can allow the strained stock to simmer until reduced by half in order to make a richer stock or to take up less room in the freezer.

Harry Ramsdens in Guiseley

Probably the state with the most cows!

Answer: PLACE IT IN A POT WITH 1 INCH OF BOILING/STEAMING WATER AND COVER IT WITH LID.

Much discussion has been made of this issue. After much scientific experimentation and conjecture, no one actually knows for certain if lobsters actually experience "pain".

They have a nerve system like a grasshopper. In tests done, it appeared that the quickest and most humane way to kill a lobster is by immediately submersing it in a pot of boiling water. Death occurs within 30 seconds, the quickest among all methods tried (slow cook in cold water, freeze/chill them first, knife stab in head, etc)

Insert a sharp spike into the lobster at the point where the chest joins the tail. This will sever the spinal cord and kill the lobster instantly.

They are purchased from farms in Bangladesh, historically. They may use other sources at this point in time as well but they apparently do not use Gulf shrimp, which as of Jan of 2011 was still testing positive for toxic levels of hydrocarbons.

Other sources indicate that Red Lobster primarily obtains their shrimp from Asiatic ocean shrimp farms in order to obtain the cheapest shrimp possible.

The taste tends to be the same regardless of size (although some people say that the meat in a smaller lobster tend to be a little sweeter). What is different is the texture of the meat - it tends to get a bit tougher as the lobster grows. This means that the tail meat starts becoming a bit chewy above about 3 or 4 pounds or so, although the meat in the claws of larger (5 pounds+ ) lobsters is tastier (and of course the meat inside the central body, and the eight little "feelers", of the lobster is easier to pick out of a larger lobster).

Beni Hana is probably one of the most popular sushi restaurant chains. They have quite a few locations located all over the country. You can find the location closest to you via their website.

New Bedford, Massachusetts

rose marie

I'm from Liberia and I can tell you what we eat there. Liberians love to eat rice. we eat fufu, fufu is made from cavassa, we eat the cavassa leaves. there's lot of things we eat in Liberia . but I only name two.

Assuming you are not allergic to either, yes. If you are asking from the perspective of Orthodox Judaism, check out the web link -- not all fish qualify. By the way, Jewish law prohibits eating fish with meat. I would assume it's therefore considered dairy.

A very big difference, fish can be in fresh or salt water, Sea food is as the name suggests they come from the sea (salt water) and they all have a Shell this is why seafood is also called crustaceans like lobster, crabs and shrimp, clams and mussels

well

= Ichthyology = is the study of fishes, therefore

people who studies it

are called

= Ichthyologist =

^^

Tips:

- refrigerate within 2 hours of cooking

- refrigerate cooked scallops in covered airtight containers

- to freeze, place scallops in airtight plastic containers or heavy-duty freezer bags

- freezer time shown is for best quality only -- foods kept constantly frozen at zero degree Fahrenheit will keep safe indefinitely

Merchant of fish and seafood products.

A Fishmonger.

Generally the refrigerated shelf life of Surimi after opening is 7 days.

Fish that contain more oil such as salmon are much stronger tasting. Mild tasting fish include haddock, tilapia, and flounder.

The technique of freezing cooked fish is not different from that of freezing raw fish; you put it in a wrapping or container of some kind and throw it in the freezer.

There are many different sauces served with seafood. Some as simple as butter and lemon juice and other that take several ingredients. Tartar sauce is popular and is easy to make just mix mayonnaise, capers, and chopped dill pickle. Cocktail sauce can be made by mixing ketchup with horseradish, lemon juice, and Worchestershire sauce.

Thaw the fish out completely in the fridge, then be sure to pat the filets dry with a cloth before cooking. The best fish are fried, in a cornflour or cornmeal, salt and pepper batter. Salmon, however, are best baked, with butter and lemon pepper seasoning. Some of the best tasting fish fried are; flounder, ocean perch, trout, seatrout, walleye, talapia, and catfish.