Seafood

You do not "get rid" of ammonia smell. It is a sign of deterioration and spoilage. Throw it away and DO NOT EAT IT.

The best you can do is avoid buying it in the first place. Ask a lot of questions when you buy, such as when the fish came in, how often they receive fresh shipments, where it comes from, etc. You can also ask to smell it (it should not have much of a smell at all - NOT "fishy" or chemically), and have the salesperson touch the fish with a finger (gloved, presumably) - the fish should bounce right back. If the finger leaves an impression, it is not fresh.

If you're experiencing this is prepackaged processed foods, then you should discontinue buying from that brand, it is not normal. Most packaged items have a phone number listed, I would call that and demand your money back.

Cooking fish can be done at a higher temperature and takes much less time per inch of thickness.

Yes, you do. With a knife.

Saith is a close cousin to pollack and cod

First of all, you need to have a fishing level of at least 5. You use a small fishing net and go to a fishing spot. When you right-click it, it should say "net fishing spot". If it doesn't, you need to find somewhere it does. You will catch anchovies and shrimp. It is faster with a higher fishing level. A common place to fish anchovies is near the Alkharid bank. But watch out, there is a scorpion there and I think it's level 14. Hope this helps!

Hard to say as there are a lot of differences between brands, but usually it will be a neutral flavored white fish such as Whiting or Pollack.

Depending on their use, green onion or also known as scallion will be your most ideal trade out. It is a bit bigger, but still conical shaped and slices into rings nicely, and although it has a stronger onion taste and scent, it is still less than actually using an onion.

I believe that Londoners prefer cod with their chips. More civilised Northerners prefer the infinitely more delicate and flavoursome haddock. The Scots are given to frying Mars Bars or so it is said.

Because the ozone layer is being destroyed and Jehovah's earth is becoming more prone to heat. Jehovah's lovely fish need the natural temperature. Yours sincerely,

A fellow Jehovah's Witness.

This depends on the way you cook them (in the UK they are called fish fingers). You can fry them, which is adding fat via the cooking oil. Or you can choose to bake them in the oven, which of course uses no fat other than what is contained in the product itself. So it's really up to you which option you prefer. A non healthy option or a more healthier one.

Scallops are also called Bay Scallops or Sea Scallops, and/or Calico Scallops.

Caviar is a type of seafood mainly consumed by those with affluence as it is usually a fairly expensive dish. Caviar is the fish eggs of various species such as Beluga and Sterlet.

South Carolina

I think it is possible that both options will result in your sauce breaking and separating - if I were you I would probably take a chance and freeze it to avoid the possibility of sogginess from sitting in the fridge.

Calamari is merely fried squid tentacle rings. Other than the oil or spices possibly upsetting the cat's stomach, I see no reason not to occasionally give your cat a little treat from time to time.

when prawns are cooked, they start off being grey. They get pinker and pinker but if they are overcooked, they get tough and curl up. Prawns curl because they have been overcooked. You should stop cooking a prawn just before the curl or when they are very pink.

well the seafood lived near the coast or close by the sea and the farm hand worked on FARMS!

For a product of good eating quality, mackerel with a fat content of at least 10 per cent should be used. For smoked whole fish, the mackerel are gutted, or headed and gutted, as required, the gut cavity cleaned and the black bellywall lining removed. For hot smoked fillets, single fillets with skin left on are cut from the whole fish. The rate of uptake of salt during brining depends principally on the size of the fish; large fish take longer to brine than small ones. Thus to achieve a reproducible uptake of salt all the fish in a batch should be of about the same weight. Mackerel fillets take a much shorter time to brine; as a guide, an average fillet takes about 3 minutes in 80° brine. Brined whole fish can be tied by the tails in pairs and hung over tenter rods for smoking, or hung individually by the tails in keyhole slots cut in metal frames. Mackerel with heads on can be speated through the eyes. Fillets are laid on trays made of nylon coated or stainless steel wire mesh. Full tenters, speats or trays are loaded on trolleys which when fully loaded can be left to drain for 1-2 hours or wheeled directly into the kiln without draining. In kilns with more than one trolley, the first loaded trolley should be placed at the air outlet end, and the last loaded trolley at the air inlet end.

I don't know I just wanted to type something stupid! HaHa. But this message is scary! Don't look in your closet! Keep all lights on!

you can only get it from a squid... sorry... you cannot make a squid ink...

yes but you'll mess up your teeth

When they pound it to tenderize it, its called "cracking" just because its fried doesn't mean cracked.

It has a very long coastline for size of the country and fishing has long been a very important industry.

An omnivore who's kidding themselves.