Seafood

You can boil the lobster in 2 ways.

1. if you don't want it to turn out too soft you would boil the water first then put in the lobster. That allows the lobster to cook quicker and it turns out slightly crunchy.

2. If you want the lobster to turn out soft and tender you have to put the lobster ion with the water and boil both at the same time. That makes the lobster moist from the water and then it cooks well, however it takes a bit longer than the other way because there is the process of the water boiling and then the lobster has to have time to cook.

yes, they have a shrimp variety.

I don't think nobidy would do a think such as that! I never herd of that before. That must be a mistake. I think you only eat fish you can actually eat. Like Japanese people eat sushi but they NEVER kill them.

Yes it is because crayfish live in the sea. although There are fresh water crayfish. But here Im assuming you are talking about big red ones......

Not at all! Formaldehyde is toxic and foods exposed to it should not be eaten.

They're very good for steaming.

no, they did not.

First, one should consider the budget if one wants to buy caviar. Expect that it will cost anywhere from $9 up to $125, depending on the caviar type. Buy caviar only in high end stores and do not buy caviar in local supermarkets. When you buy caviar, another important thing to know is to look for the word "Malossol" on caviar's tin. This term is a good indicator that the caviar is lightly salted and is of high quality. One last tip is do not judge a caviar by its price. The most expensive and rarest caviar does not always mean that it tastes better.

If you are referring to the actual BRAND name, Cheez Whiz, then, yes. It does contain Anchovies. This is because it has Worcestershire Sauce listed as an ingredient on the label, and Anchovies are a main component of Worcestershire Sauce. So, if it's another brand you're referring to, just see if it has the Sauce listed as an ingredient.

When you steam the lobster, it is placed in a basket above a pot of boiling water. When you are boiling the lobster, it is placed directly into the boiling water.

it is something that is frozen nearly as soon it is picked. it is then kept frozen until bought.

I can't think of a spice to substitute chives, but you should be able to substitute chives with spring onions or small and very finely diced shallots.

COD is the type of fish used in the Italian dish Baccala

I think that what you're thinking of is actually monk fish. When you just hear it said out loud it can sound like mung but monk fish is pretty common in cooking, especially with Asian dishes. It can refer to a few different kinds of fish but most commonly it's an angler fish. It's also known among chefs as "poor man's lobster" because of it's flavor.

Symptoms vary from person to person. For some people it may be a rash, for other people face or lip swelling, or a headache, a migraine, itching, or whatever. In my case, an allergic reaction would present itself approximately two hours after eating any type of shellfish and certain types of fish. I would experience horrendous nausea and vomiting. The nausea and the vomiting would continue unabated for perhaps twelve hours.

If they are shrimp shells, boil them, getting the essence out of them, then strain the water and save it, discard the shells....add many other shells to it to make a seafood stalk, and it can be used in a number of soups and dishes, especially clam chowder, chicken stew, ans others.

black

no

It's spelt flour, and you can cook it with butter, base it in egg and roll in brad crumbs or fry in cooking old in a pan, but never flour. It dries the fish and just isn't nice.

Tuna and salmon :)

Sablefish is a dark-coloured marine fish, Latin name Anoplopoma fimbria, belonging to North American Pacific waters.

about 30 lbs

The tomalley in a lobster is its liver and pancreas. When cooked it looks like a green paste in the abdominal cavity of the lobster. Cooked correctly, it is considered a delicacy and is safe to eat as long as the lobster was harvested from pure waters. It can be eaten scooped from the lobster or used in sauces for a rich flavor.

Note: this is often misspelled "tamale", a different food in Mexican cuisine

It would be nice if there was a way to do that, but there isn't. Any method used to dissolve the bones would dissolve the flesh of the fish, and it would act a lot faster on the flesh than on the bones. There isn't a way to cook the bones out of fish.

The shell is so soft that you can eat it along with the meat, no tasteless pieces of hard, crustaceans integument...They just take the whole, floppy body and legs, and grill it, broil it, dredge it in flour and saute it in butter, or dip it in batter and deep-fry it.