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.

Answer:

The Velvet crab lives in the British Coastal waters.

Hold the the shell (whlie its unopened or only slightly opened) in one hand, grip the beard in the other and pull; if it's too tough use some pliers.

Like a catfish

People have food preferences and dislikes that have nothing to do with allergies. Sometimes a food tastes bad to one person that tastes good to most other people (e.g. to me broccoli has a strong unpleasant bitter flavor, so I do not like eating it). Sometimes you are not used to eating a food because your parents either never served it to you or prepared it in an unusual way (e.g. my mother prepared rice in a very unusual way, I don't much like rice alone now but will eat it in certain dishes).

That all depends on the method of freezing and the means by which the scallops are kept frozen. Vacuum sealing and flash freezing is the best method for the actual freezing process as this causes the least damage to the meat. Keeping the meat frozen at -20 F (-29 C) will allow the meat to keep almost indefinately. Most of us do not have access however to the proper facilities and appliances for this so here is an easy way to tell if the meat is no longer edible. Look for dry, flaky white areas on the meat (also known as freezer burn). If there are areas like this on the meat, then it is no longer edible. If you have store bought, vacuum sealed meat, then look for ice crystals developing under the plastic. This will indicate that the meat is no longer edible.

Salted herring is known as maatjes in Dutch and matjes in German and Swedish. In addition to pickling vinegar, it's made with cider, wine, tea, sweeteners, and various herbs.

dill - good on any fish

Montreal steak seasoning - delicious on tilapia and other white fishes

old bay seasoning - also all purpose

A great, albeit unusual mixture is taco seasoning, parmesan cheese and parsley on cod. Delish!

It really depends on the species and the equipment you have. You can google the type of fish or filleting fish and find your fish, or if you'd like ask how do you fillet a '' ----''. And I'll be there will be an answer show up for you....

Iran and Russia are the two biggest caviar exporting countries.

Yes - Mussel's are edible. In fact many varieties, such as the Green Lipped Mussel are not only edible but an excellent source of vitamins and essential nutrients like Omega-3's.

One Mussel Powder supplement that I am familiar with is called Neptone.

Yes they will be cooked to some extent during the canning process.

no because when you boil it, it will kill all the bacteria on the lobster. but if you are a germ freak you can wash it if you really want to. ---------------------------------------------------------- The lobster needs to be boiled in salted water before you can eat it. After it has been boiled you can eat most of it apart from the gills, shell and the vein running from the front to the rear in the white meat of the tail.

Eating swordfish!

treat it like sting ray or skate. if it smells very strongly of ammonia, dont use it. a faint smell of amonia is normal, as sharks and rays have it in their blood to conteract the salinity in the water they live in. start by cutting around the head and down along the tail with a sharp knife or cleavor and mallet if its one of the big ones. then the wings can then be skinned by pushing the knife under the skin at the head end of the wing, and the skin is pulled off with a pair of pliers and a good pull. once the wings are skinned, they can be bowned in a pan of butter, roasted for about ten minutes. battered and fried as in a shark and bake, steamed or grilled.

Put them in a shallow pan season with salt, pepper, onion and garlic powder. put in a little water cover pan with foil. cook them suckers for at least 2 hours.

check them once in awhile to make sure there is still liquid in pan. maybe last half hour you can take the foil off to brown them.

I use them to make carnitas in the crockpot. So easy and so yummy! See "related links" for the recipe.

Long John Silver's and Captain D's use a very common variety of fish simply known as "whitefish". While there is a specific genus of fish with that name, many similar fish are lumped together under the name whitefish. It is an industry standard name for a mild tasting white-colored fish that is found in many parts of the world. They are NOT bottom feeders or trash fish... simply common, almost "generic" fish.

long john silver in Dayton Ohio uses Alaskan Pollock.

Yes, they are okay to eat, but very very bony with LOTS of tiny bones to

deal with. Not good for children or old people. We caught, cooked and ate

them in Alaska, but only small ones, so they maybe be easier to eat when

they get larger. At the time, the wild ones were hook and release, but there

were some planted in lakes that one could catch and eat.

The easiest indication is odor. Anything that smells bad should not be eaten. Cracked or broken mussels should not be eaten, as well as mussels that remain open when submerged in water, (an indication that they have unfortunately already died).

Just about any white-fleshed fish can be used in ceviche, but also salmonidae fish is often used, as well as shellfish (e.g. clams and shrimps) 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. Either good quality fresh fish, or if there is a helmith risk, put to deep freeze for 3 days before using.

There actually isn't any specific time frame. It all depends on the type of seafood, the conditions under which it has been stored before and after sale and the size of the bacterial load.

If you are referring to refrigerated fresh fin fish, use it within 1-2 days of purchase.

See this site from Clemson University Cooperative Extension Service:

http://hgic.clemson.edu/factsheets/HGIC3522.htm

Yes, as long as the temperature in the room is under 40°F, 4°C. After brought to a temperature just slightly above the temperature of melting ice for more than 20 minutes, the bacteria found naturally in oysters (and there is a TON of them) will begin multiplying rapidly. These bacteria are quite poisonous to all animals, and can cause symptoms ranging from gastro-intestinal discomfort, to vomiting, and if left untreated, possibly death. A byproduct of this bacterial action is the creation of ammonia, which can be easily smelled with a quick whiff. If you smell ammonia in ANY raw seafood, DO NOT EAT!

Have you never noticed that fish come in many sizes .