Seafood

1. Make sure your Swai fillets are rinsed off well. Pat off any excess water.

2. Then, in large skillet pan, heat up Olive Oil, then add Margarine. Heat over medium heat till Margarine is melted.

3. Next, add Red Wine Vinegar, and give a light stir. Add a pinch of Salt, and then Garlic Powder.

4. Next, add Swai fillets, and continue cooking over medium heat. Sprinkle Lemon Pepper directly onto each fillet.

5. Finally, After about 3 minutes, carefully flip Swai fillets over, sprinkling the other side with Lemon Pepper, and cooking for about 4 minutes. Fish is done when outside is opaque. Enjoy

This depends on how fresh it was when you got it. If it smelled like fish when you got it, it was already on its way out. If it smelled fresh, neutral, or even slightly sweet when you got it, you have some time. I have kept fresh tilapia sealed in the refrigerator for 5 days. At that point, it begins to degrade more quickly, but you should still be able to cook it for another 2 days if you got it very fresh.

Bottom line: if it smells fine, it is. If it smells like you don't want your kitchen to smell, it is time to discard it.

The quick answer is yes, they can. The complicated answer is that many freshwater mussels are threatened or endangered. This means before you decide to eat any, you need to check with your state or government fisheries department or in the very least the Dept of Environmental Protection website. Remember that mussels are filter feeders and so if you eat a mussel from a polluted body of water chances are, the pollutants will also be found in the mussel and after eating them, in your stomach.

Escargot is French for snail. They are typically served in butter and garlic. They are removed from the shell and cooked with the butter and then served either back in the shells or on special plates. There is lots of bread to soak up all that buttery garlic deliciousness.

Seafood refers to every single organism living in "sea environment" that is consumed as a food source by human beings.

Fish refers to a family of organism with certain mutual characteristics(such as scales, type of brain/flesh color/ basic internal organs).

Fish is fish. It's not considered meat because during Lent when you can't eat meat you eat fish instead!

In order for a fish to weigh itself in a passed tense, it would first have to travel back in time, weigh itself, then return to the present.

Founded in 1950 by George Berkowitz in Cambridge, Mass., Legal Sea Foods got its name from the neighboring Legal Cash Market, a grocery operated by Berkowitz's father. In 1968 the family opened its first seafood restaurant next to the fish market, serving fish either boiled or fried on paper plates. Guests were seated at communal picnic tables.

Fish goujons are more rustic shaped where as fish fingers are a more regular shape

Maine:) study i

barramundi, giant mekong catfish, Siamese carp, giant snakheadCommon Carp, Mud Carp, Small Scale Mud Carp, Golden Price Carp, Soro Brook Carp, White Lady Carp, Thai Mahseer, Jungle Perch, Smith's Barb, Golden Belly Barb, Silver Barb, Mad Barb, Mrigal, Tricolor Shark minnow, Grass Carp

Mostly carp,feather back, some stingray, snakhead and catfish.

Yes I guess you can. Why does it matter what food you serve?

It's your banquet you decide

I really hope you serve fried fish!

yes, I have eaten corvina, and croaker from the sea during 40 *yrs., and used to swim in it during my youth. I don't glow in the dark or have any strange diseases.

I believe that because of the climate and soil irregularities, seafood is the only easily accessible form of protein and fat as Japan is an island. and also because steak doesn't taste very good with rice. lol jk

Probably as long as any other lean fresh fish. You should use it within 2 to 3 days.

I dont know for sure but I have thought that he looks and acts like he could be related to former game show host Wink Martindale I don't know his name but it's the same guy who played the Joe Mayo character on Seinfeld. I notice they also run the commercial during Seinfeld quite often. Pat Finn - final answer

Food safety is an important area.

You need to search on net about food safety with reference of all things like from supplier /vendor selection ,product packaging and safety meaures and carriage ,storage ,cooking and service. There are food safety sites in USA and Uk which can give you free advise.

These are also govt sponsored and handle issues like food safety. By the way sushi is also not 100% safe as cases have been reported with it which went hazardous for people if proper precautions are not taken.

Regards

this question makes no sense

Actually, it does make a lot of sense. Tilapia for example, is a freshwater fish but you find it in the seafood section of all grocery stores. Technically, many types of fish, shrimp, lobster etc are not seafood at all! But for simplicity in restaurants and grocery stores, they are classified as such.

* halibut, * haddock, * hake...

Fish meat contains Omega-3 Fatty acids which red meats such as beef and venison do not. Omega-3s are suggested to prevent certain types of cancer, and may have other benefits that have not been studied. Furthermore, red meats often come from "farms" which inject the meats with growth hormones and chemicals which may be harmful to humans in large doses. Fish are generally not given this growth hormone, and while some fish on the dinner plate come from fish farms, far more fish meat is freshly caught than is red meat.

This is very dependent on the amount of mercury in the water where the fish lived. Fish contain high levels of mercury because it does not pass through their system but is rather absorbed.

Bottom line answer is that Whitefish is better than Pike. Here is some more info if you are interested:

Besides location, the food chain is arguably a much more important factor affecting Mercury concentration (bio-magnification). Larger fish are generally higher on the food chain and thus have higher concentrations of Mercury. Shark and swordfish should probably not be eaten at all. Sardines and herring have very little mercury.

The following articles are very informative:

This is a list of the most offending fish:

edf.org/documents/7534_Health_Alerts_seafood.pdf

This article shows that whitefish has a low concentration of .07 which the EPA says can be eaten 12x /month (for an adult I assume)

fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm

This lengthy article shows how much one should consume at various PPM concentrations.

epa.gov/waterscience/fish/advice/mercupd.pdf

In one of the articles, Pike caught in southern Alaska is shown to have .3 PPM mercury which should only be eaten 3x / month.

For most flattish types of fish a fillet or filet is taken from the muscle or flesh along each side. The fish when laid flat on a board can be filleted by:

# take a thin and flexible sharp knife # hold the fish at the head end with the hand that isn't your knife hand # cut in across the body of the fish at an angle just behind the gills until the spine and ribs are reached # then flatten out the angle of the knife blade parallel to the board and slide the knife to cut along the body close against the spine and ribs until just about at the tail. # turn the fish over and repeat for the other side. This removes most of the meat from the fish in a simple and easy way, but some fish have "pinbones" that project into the fillet and will also need to be removed.

fish. Fishy fish.

Squid.

lobsters, crabs, and fishes, but their primary predatoris the sea star.