Seafood

There is the dogfish, the devil fish, the dolphin(there are many subspecies), the discus fish, the doctor fish, the dorado, the dore or walleye fish, and the dungeness crab.

The idea of scallops is to use them the same day you get them, but like all seafood, there are ways to extend the life in the refrigerator. The secret to scallops long life in the frigd is to drain the water that is packed with them in the bag and place them in a plastic container with a wet (not soaked) towel over them. Take care not to over stack them. Two high is best. After three days, replace the towel and so on for up to 10 days. Of course, freezing them would be best if you don't use them past five days.

yes, haven't you eaten some of our food. nigeria's east and west coast tip touches the sea, so theres fishermen, people by fish and cook it into many Nigerian cuisines. GET THE PICTURE

Tuna.

No you half cook them and them let them cook a bit more in the curry, although if you are putting the prawns in to be a cold taste then yes cook them completely.

Expended by someone else

This may not be the current way, but when my Dad's brother got a fishbone stuck in his throat, they told him to swallow vinager to soften the bone. And by the way, its, "How can you remove a fishbone stuck in your throat?" I'm 11, so my Dad is not old-old

Fish, fish and more fish. Alaska's major export, besides oil, is fish, a mass amount of which is shipped to Japan. Salmon, Halibut, Pollock, Crab, Rockfish to name a few.

Fresh Maine Lobster

Fresh Maine Shrimp

Fresh MFresh Maine Shrimp

Fresh Salmon Fillet

Fresh Wild Salmon Steaks

· Orange Roughy

Cod fish and sardines

Yes you can.

Figure 24 hrs, changing the water every 8

The Arbroath Smokie is a Haddock.

Fish kept in fish-farms.. there are a lot of salmon fish farms

Your mother's vagina on a warm summer's day.

Thats an ideal meal...

No, they are not poisonous, in fact they are delicious to eat.

There's still plenty of moisture for yeasts and mold to grow, so it should be refrigerated to slow that growth.

Seafood has been part of the Greek cuisine since ancient times.

Use a spoon to remove the brown meat from the shell and any soft shell that has formed. Place it into a clean bowl and mash with a fork.

yes

yes it is

Yes, it can. Just about any white-fleshed fish can be used in ceviche, but also salmonidae fish is often used, as well as shellfish and octopus. The important thing is that the fish isn't contaminated with microbes more than what the lime juice is capable of killing off.

Average quantity is 20-25 mussels per lb

Fish glaze - fish stock reduced by boiling until it becomes a sticky consistency.