Seafood

A fish boiler is a hous boiler that stores fish instead of water.

It is a fresh-water fish. It is very popular among cooks because of its versatility in food. Its flesh is white, fine textured and sweet.

All seafood, including crabs, is halal in Islam. In addition, during 'Ihram' period for Hajj or Omra (minor Hajj) fishing is allowed nut hunting ground animals is haram and is forbidden.

see the related question listed below for more information.

When a fish as large as a cod is prepared, you get the same kinds of fillets that you would see from a trout (for example), but much much bigger! Because the fillets are so large, they tend to be cut into smaller units. In this case the 'cod loin' are simply cuts taken from the middle part of a filleted cod side. This is considered to be the best part of the cod.

I would have to say however that currently cod are considered a 'vulnerable' species, and if intensive fishing continues at current levels they will probably be extinct in the next 50 years. Please let these fine fish renew their population and try another alternative if possible.

Because sea foods can be very basic, but lemons are very acidic so the lemon will neutralize your stomach.

Scallops are "dipped" in a solution of tri-polyphosphate to increase water uptake so that they weigh more at the time of sale. Phosphates are also used to prevent drip loss during thawing of frozen scallops (as well as other lower quality fish and seafood). Scallops labeled "dry" are supposedly not treated, but since the wording of the labelling laws only prohibits dipping, scallop processors will usually resort to pouring or splashing the solution over the meat which ultimately accomplishes the same thing. The only way to really know if your scallops have been treated with phosphates is to investigate the practices of the watermen who do the catching and processing.

Davao Philippines

McCormicks and Schmick's Seafood Restaurant

Yes, once you've filletted a fish and set aside the fillets for cooking, what's left is the fish carcass, ideal for using to make fish stock for use in seafood soups and sauces.

You can also make fish stock with a combination of fish carcasses (heads included) and shells from shellfish.

All fish and sea food types, including hard shelled fish, are halal and are allowed for Muslims to eat unless any of them proved to poisonous.

Oyster

you need a food processor license

yes the anchovies are gutted, but honestly I have never heard of anchovies being used in a chowder. I would add them slowly as they can easily over power the soup.

From the Greek (kalamari), the English spelling is calamari.

The right answer is to never ever ever buy dry sea food. That's just not smart at all.

8 pounds

Using a fish knife and fork is different to the manner in which one uses a dinner (meat) knife and fork, although they are held in the same way. When eating fish the fish knife is used to "separate" the "segments" of the meat, slipping the blade into the fish at the break and lifting it slightly sideways to separate it from the skin and the other meat, so that you can pierce the meat with the fork and lift it cleanly to your mouth. A fillet of fish is eaten from left to right, using the right hand side of the plate for discarded bones and skin unless a "bones plate" is provided. Place the "bones plate", touching your fish plate, above and slightly to the right. Separate the segments individually only when you wish to take them with your fork and if the sauce is placed upon the plate you can use the knife to lift the sauce and place it upon the fish portion before you eat it, do not "swirl" or "dip" the fish on your fork in the sauce. If the sauce is provided in a separate container, bring it to where it is touching your fish plate and use your knife to take the sauce and place it upon the fish before you bring it to your mouth.

• Alewife
• Menhaden

They don't taste different but they have a very rubbery texture if they are over cooked.

Names of fish that start with H: halibut, haddock, hake, herring, hongi, hippo point salmon.

See the link below for more names.

A pescetarian is a person who eats fruits, vegetables AND fish, but NO meat, chicken or gelatin.

well i hate to say it but there is no way to answer this question, because you cant find a market price of lobster any where online! I have looked over and over again, but cant find a website that will say what the daily, weekly, or monthly price of lobster is; how do restaurants know what to charge customers? I believe that restaurants just buy in bluk and sell at whatever price they feel like it.

NO!!!!! The warning is there for a reason. Sorry. I have a shellfish allergy and I can tell you that it's a bad idea. I went into anaphylatic shock (airway swells up) doing just that. Word to the wise, try something else.

Remember, there are two parts to Kosher. One is that the fish itself is acceptably under kashrut. The other is that it is prepared under kashrut. The fish is not going to be kosher if the restaurant cuts it up with the same knives used to cut up the shrimp and octopus.

Pacu (not paco) fish seems to be a somewhat uncommon type in the Jewish community from what I've seen. When in doubt, ask a Rabbi! I've never met a Rabbi that didn't like to ask questions about Judaism.

To salt, dry or preserve. Curing was developed as a means of preventing the spoilage of food so that it could be stored for extended periods. It basically consists of methods that remove the moisture from the food so that bacteria cannot live in or on it. Nowadays, refrigeration and radiation are more often used to inhibit the growth of bacteria, but some forms of curing can still be found, particularly smoking, which is often used with pork and fish to produce a unique flavor that regular cooking cannot.