Seafood

Actually Japanese people consume about 700 pounds if raw fish in one month.

Of course! Cooks have been doing that for decades. The only caveat: Some acidic foods may react to aluminum, especially tomato-based dishes -- but that's more an issue of a slight change in color. Just remove the food from the foil when storing in the refrigerator.

Food left out of the refrigerator is okay to eat for about 2 hours. If the temperature is under 80 degrees. The longer a food stays in the danger zone the more risk you take eating that food. Foods should either be kept hot or kept cold before eating to be really safe.

Well, it's really hard to eat a live one; they won't stand still for you. It's best to cook it first.

All jokes aside, I assume you are talking about finding a dead lobster and eating it. Lobsters are bottom feeders; they eat dead things that drift to the ocean floor. You shouldn't eat anything you find dead; you don't know what it died from. Lobsters really should be eaten freshly killed. They possess an enzyme that rapidly breaks down their meat after they die, causing the meat to be mushy. While you could eat it, it would not be pleasant.

Some seafood can be eaten raw or 'cooked' using products such as lemon juice or enzime rich Kiwi Fruit. The name seafood encompasses many different foods which require different cooking methods so there is no one minimum temperature for them all. Question needs to be more specific.

If you are visiting the Gulf of Mexico, whether that be Alabama or Mississippi, you can be sure you will get exceptionally good seafood at any restaurant. That area is known for gulf shrimp. Shrimping is big business along any part of the southern east coast, but more so along the Gulf of Mexico.

No matter where you visit, if you want to find the best seafood restaurants, the locals are who you should ask. The local people are willing to give their option as to the best and worst of everything, and that includes seafood restaurants.

If someone tells you not to go to a particular seafood restaurant, it is possible they got a bad meal there previously. Seafood products can go bad rather quickly. You want to eat at a restaurant that has a high volume of turnover, that helps to insure that their seafood is fresh. If you spot a seafood restaurant that only has a few cars in the parking lot at dinner time, you should avoid that restaurant.

Seafood restaurants also vary in the quality of the seafood. If you chose a fast food seafood restaurant, the food they serve is not the same as you would get in an upscale seafood restaurant or a casual family style restaurant. Another place where it is hard to get fresh seafood would be in states that have no access to the ocean or gulf. A landlocked state has to have fresh seafood shipped in. It maybe be a shipped to the restaurant the same day it is caught, but seafood has a short shelf life. If the seafood is fresh, you will pay a much higher amount of money for a dinner. Someone has to pay those transportation charges.

Another fantastic area for fresh seafood, and wonderful seafood restaurants, would be any of the South Carolina and Georgia coastal areas. The shrimp boats deliver fresh shrimp in South Carolina and Georgia daily. They dock early in the morning and within an hour the local restaurants have their seafood for the day.

Head for the coastline and you will find many fantastic seafood restaurants to pick from.

Some foods that contain nitric oxide are walnuts, brazilnuts, peanuts, some seafoods, milk, milk products and especially soybeans and chickpeas.

Caution: Milk ,Milk products, and chick peas may be a contributing factor to health conditions and a slow metabolic rate

You boil the shelled mussels in boiling water and they are cooked when the shells split open.

It is not a sin to eat fish.

Thawed is easier. Dipped in flour and seasoned with salt and pepper. About 10 minutes in the pan with olive oil or butter with a nice light browning just until it can break apart. Over cooked will be dry.

You can thaw first in microwave but I wouldn't cook from frozen as water disperses and messes up your dish.

there are 45 diffrent types of fish you can eat

The following are 5 examples of food garnish. A radish rose, a chocolate curl, citrus slices on the plate, parsley, or chives added to a plate, a sauce poured onto the plate in a decorative fashion.

A taxi crab.

Calabash (as far as the cooking category goes) is a way of cooking seafood that began in the small fishing village of Calabash, NC. The townspeople would show up at the docks to see what the fishermen caught, and they would have a big, communal seafood meal right there. It eventually became so popular they moved it indoors and started a restaurant. One of the original restaurants, Beck's, is still open to this day.

Calabash-style seafood (shrimp and flounder are most popular), is very fresh seafood coated in cornmeal instead of flour or batter, usually with a peppery spice added. I may be wrong, but I'm pretty sure they soak it in buttermilk first, sometimes adding hotsauce. Then it is lightly and quickly fried. It's almost always served with cole slaw, but I don't know if they have a particular style of cole slaw or not.

It is a person who specialises in cooking fish only.

I'm assuming you mean fresh pasta, since dried pasta lasts a long time without freezing it. Fresh pasta, frozen will last around 3-4 months. However, fresh pasta that has been frozen tends to go soggy when it's cooked and eaten. It's best to avoid freezing it, if possible.

iron, protein, B-group vitamins (in particual vitamin B12), zinc and magnesium. =D

Star Fish are a diverse lot. Different members of the class target different food sources. A couple of examples would be

coral

clams

Scallops are bivalve (double-shelled) mollusks, not fish. Think of the Shell oil sign; that's a scallop shell.

Sometimes circular bits of meat cut from stingray wings are sold as scallops, but that is not as common as it used to be. A2 Although it is indeed not a fish in the biological sense it nonetheless falls into a category (along with clams, crabs, shrimp and other edible marine life) designated as "shellfish". This designation is used by the general public as well as the fisheries industry and government fisheries regulating agencies.

Omega 3 fatty acids help aid in brain and heart development. These will help your organs and maybe improve your life span.

- Otaki Sushi

- Smoked Salmon Tartare

- Grilled Cilantro-Lime Shrimp

- Citrus-Cured Salmon

- Light Shrimp Puffs

- Mini Corn Cakes with Smoked Salmon

- Smoked Salmon on Mustard-Chive

- Crab + Cucumber sandwiches

- Crab Cake Sliders with Spicy Aioli Sauce

- Salmon rolls with cream cheese

- Spicy tuna on crispy rice

most do.

[improved]

All mammals have them. Lizards have them. Fish have them. Bugs have them.

The "chemical senses" (smell and taste) are the oldest senses, in evolutionary terms. In some sense amoebas ARE taste buds: they sense particular chemicals and go towards them. In invertebrate animals (like insects), some cells are devoted to chemical senses, and those are the direct evolutionary equivalents of our taste buds.

Tongues are a feature of vertebrates. Every vertebrate has a tongue, and every tongue has taste buds. They evolved from the chemical sensing cells in other animals.

(If you don't like the evolutionary version of the story, let's just say that God decided that everybody needed chemical senses and stuck taste buds on the vertebrates and in fit of lack of imagination used the same structures as the chemical sensing cells on the invertebrates.)

Different species have different taste buds specialized to the things they're most interested in. Cats don't taste sweetness and don't particularly require sweetness in their diet. Lots of species taste bitterness (some humans more strongly than others) both to avoid poisons and to detect medicines. But everybody's got them.

Everybody has a sense of smell, too. Smell allows you to detect chemicals at a distance; taste is what's used right up close. The sense of smell draws finer distinctions, but isn't very good at detecting ions that have to be dissolved in water to detect, like saltiness, sweetness, or sourness.

Not really my answer... I just needed to update the previous answer for you.