Seafood

flake it with a fork

My favorite way to cook amber jack is to bake it with lemon and butter. Have the fish cut into steaks or filets and put a pat or two of butter on top of each piece. Squeeze fresh lemon over the fish and sprinkle with salt and pepper. Bake at 350 for about 10 minutes for each inch of thickness or until the fish is white and flakey. It's great.

There is a Golden Corral in Springfield, Ma. It appears to be the only one in the area. No locations in Ri as of 2012.

Steamed crabs should be consumed within a day. They might be OK after 2 days, but that's starting to push the limits.

A suprisingly difficult question, and I won't be able to conclude with a safe number either -- only a little science. The major factors that come into play in marinating fish are: * What kind of fish? Fat content is important. * Caught when and stored how, before you got it? * Contents and particularly pH of marinade. * The temp if your refrigerator. You want to keep the fish in a marinade as close to 38-42F as you can. Above 42F we start seeing microbial action (the 38F part is because your fridge is not always the same temp unless you never ever open it). In the 60F range we're into serious growth action -- except for.... pH. If the marinade is highly acidic (ceviche with a lot of lime), you get more leeway, as highly acidic environments aren't comfortable for the usual bacterial culprits. Salt is another mode. Malayans fermented fish with salt and buried the whole thing for months, and then ate it. Some died. Most didn't. Salt acts as a dessicant, and a teaspoon is all you need to flavor my rice and yours. Naturally, salt and acid works even better. Fat -- the more the worse. Shrimp are right around as bad as you can get. Only an hour or so at room temp internally and it's almost certainly infected. Hallibut, however, lasts a lot longer, as does Tilapia (which makes a miserable but safe fish to marinate). Tuna sushi cut in America is middle of the road. Toro (tuna belly) is fattier and more dangerous. Caught and stored is the hardest. So the best you can do it pcik it right at the fishmonger's. Nothing you buy should smell fishy. It should smell clean, like the ocean. It should be firm and not hold a fingerprint (deadly news) and it should respond from an indentation made with your finger (if it doesn't bad news). Any fish monger who won't let you smell, and touch with gloves on (they'll have some) -- don't deal with them. Now -- given a decent fish (not shellfish but maybe a halibut or tuna) and an acidic and a little salty marinade (think ceviche for a baseline) and a dead solid 40F fridge -- this might survive easily 3 days if covered. Sooner is of course better. Over 5 days you're seriously rolling the dice, even if all else is perfect.

I'm a busser, female, but busser nevertheless. We make min. wage...$7.15 an hour. We don't get tips, unless we work hard and the waitresses are nice enough to. I get more tips than the guys I work with because I work harder.

Tommy Armours Smoked Cod

This is a basic but fantastic way to smoke cod to perfection every time!

An uncomplicated system that in my humble opinion yields the best results when

followed step by step.

1.)Gently wash fish

2.)Take fillets and cut the flesh vertically, down to the skin (but not through

the skin).

3.)Next prepare your brine -

You'll need the following ingredients:

4 cups (dark) brown sugar

3/4 cup canning & pickling salt

1/4 cup Johnny's seasoning salt

3 tablespoons coarse fresh ground pepper

10 cloves of garlic

4 tablespoon teriyaki sauce

Now mix it all together in a bowl.

4.)To brine the fish: Cover the fillets completely with the dry brine mixture in

a non metallic bowl or pot. Place the first fillets in the bowl skin side down,

and then alternate them so the fish lays flesh to flesh and skin to skin (with

plenty of brine in between). Cover the bowl and place it in the fridge for

about 8 hours. Now remove the fillets from the fridge and very gently remove

any excess brine from the fillets (I usually do this over the sink and am very

careful to handle the fish gently).

5.) Drying out the fish prior to smoking - I place the fillets on just enough

foil to keep the fish from dripping all over my smoker for easy clean up, then

put in a cool place for 3 to 4 hours with a fan set on low blowing on the fish.

I usually do this in the garage in winter (the fan aids in drying and as an

added benefit keeps any bugs away).

6.) Smoking the fish: Preheat your smoker to get it up to temperature (150 to

175 for the first 2 hours) then bring it up to 200 for the last 3 to 4 hours.

Put the rack of fish into your smoker (make sure you leave plenty of room for

smoke to get between the fillets). Add your Alder chips to get it smoking (I

soak my Alder chips in beer for 1 hour then drain thoroughly before placing in

smoker). Typically I smoke my salmon 5 to 6 hours (again it is important not to

let the temperature get over 175 for the first 2 hours then I raise it to 200 to 225

for the remaining 3 to 4 hours. I will use 3 bowls of Alder chips during

smoking and allow times where no smoke is coming out of the smoker so that the

smoke flavor doesn't over power the taste of my cod.

7.) Before removing salmon from smoker you want the internal temperature to reach

160 so that any parasites etc. that may be in the fish are rendered harmless, so you may need to raise the temperature at the very end of your smoke (just a couple minutes is sufficient).

8.) Now that the fish has reached the 160 degree temperature I turn the smoker off, take the lid off for a few minutes to let the heat escape, replace the lid and let the fish rest a few hours to cool. Next remove it from the smoker and place it the fridge for a day or two. I then savor some of this delicacy and finish the experience with a cigar (usually a Partagas D #4 is an appropriate pairing

It depends on the severity of the allergy. For a severe allergy, no. In some cases eating food that had touched something that has been touched by the allergen can trigger a reaction. Best to err on the side of caution.

Japan is an island nation, and fish is a readily available and easily accessible food source. (With 70% of Japan being mountainous, it is not easy to raise a large amount of livestock. This necessitates the importation of meat from other countries, which can be expensive. Thus, fish, in addition to its availability, is a cheaper alternative.)and that is why japan has so little gardens and ranches

I would keep it only for one day, maybe two.

yes, it contains more water and locked air in the ice

Yes, they are. This is for all raw prawns unless it is an extremely strange prawn!!!

Seafood, like crawfish or crayfish, is very nutritious and full of great vitamins, minerals, omega-3's, and lean protein. Because the mercury levels are considered to be the lowest in this seafood, crawfish or crayfish may be enjoyed with two 6-oz servings a week. It is important to eat a well balanced diet that includes food from all the food groups.

According to Captain D's website, they get their seafood from around the world, but they are currently not getting any from the Gulf Coast of the United States.

about 15 minutes. depend on hich ype of fish. if its tilapia then 15 minutes. i you dnt cook fish well then you will get tapeworm.

Fish is not dairy. Within the laws of kashrut (kosher dietary laws), there are three categories of food: meat, dairy, pareve. Pareve foods are those that are neither meat nor dairy nor contain derivatives of either. Fish is pareve.

-In general usage, fish is seafood. Dairy refers to milk products, including butter, cheese, ice cream and yogurt.

Calamari came from squids who came from the oceans.

You can reheat mussels in a great many ways. You can put them in the oven, in the microwave, or boil them.

No! You cook the mussels then they will open themselves. Unless you want to eat them raw, then soak them in ice water for a couple hours till there clean and open them if there not open yet.

Depending on the type of crab, you are wanting to serve, it will vary. For instance, Dungeness crab should be approximately 1.75 lbs. per person. This is for a "proper dinner", however, if you are inviting guests who may have heavier appetites, you can increase the weight accordingly. But this is a good starting point.

Two or three days, not counting the day you bought it.

Most definitely, along with various nasty parasites.

Fish is a meat. It is a white meat, like chicken.

rinse in water