Seafood

Do you mean ALGAE? If so, yes, they do eat algae.

No! It's absolutely not! I tried that my dog got very sick!

Anchovies can be added to many recipes in the form of anchovy paste. They are often used in salad dressings and can be added to pasta dishes or even as a topping on pizza.

You can dip the fish in beaten egg mixed with a little milk or buttermilk, then roll it in flour, dry pancake mix or cornmeal. There are also lots of recipes for batter-dipped fish, but here is a basic and simple recipe.

Ingredients:

3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Procedure:

Whisk together dry ingredients in a bowl.
Add water and mix well.
Dip fish into the batter, coating thoroughly.
Drain off excess batter and drop in hot oil.
Deep fry until a nice golden brown. (Fish will float when it's done)

This breading recipe can also be used for deep-frying chicken, shrimp, or most anything you want breaded and deep-fried.

my favorites are tilapia, chilean sea bass, rainbow trout, and catfish. but there are thousands

yes but no all at the same time

it has omega 3 which is one of the best fats for you

Well first of all lobster, and shrimp ARE seafoods, and seafoods originated from the sea, or ocean whatever you'd like to call it. && they are just water borne creatures just like us

Tartar sauce goes good for fried prawns and fish, even lobster. Fish sauce itself is good for Japanese, oriental seafood.

If you wish to cook a fish with a lot of bone then I recommend Carp, a freshwater fish.

Carp is used extensively in Japan. It is also the traditional fish used when preparing "gefilte fish" a traditional Jewish dish.

yes you can eat shellfish even though it is full of bacteria and other unknown species it is still safe to eat them because when they get sent to stores the people clean them real nice and goo before they sell them to people so i think that it is very well safe to eat shellfish

Some cooks do choose to use bicarbonate of soda as a tenderizer. Other ingredients used for tenderizing are buttermilk (requires an overnight soak), beer, or lemon juice.

You should leave uncooked mussels in the fridge for about 2-3 days , because science they are seafood they get spoiled really quickly . That's why its better to leave them in the freezer then if your cooking up a meal defrost them and enjoy.

No, there is no difference in the process used. However, it isn't advisable to cook dead lobster unless you killed it immediately before putting it in the pot. Whole lobster spoil quickly which is why they are stored alive before cooking. As for whether it's humane to put a lobster in boiling water, their death is just a quick as any other form of death so I believe it's as humane as you will get short of letting the lobster live.

A seafood Cajun boil is a popular dish made by boiling a mix of seafood, such as shrimp, crab, crawfish, and lobster, along with vegetables like corn, potatoes, and sausage, in a seasoned broth. The dish originated in Louisiana and is known for its spicy, flavorful taste. If you're looking for a delicious seafood Cajun boil, you should check out Red Crab's menu!

You have to put vegetable oil in the pan with a cover and let it boil for 3-5 minutes :)

Because you might run into a man eating sharks.

+++

I'd have thought the prospect of a man eating sharks would only be frightening if you are a shark - and algebra would not help you in that situation!

yes..sometimes, that little kick you get is from the anchovies

MOST Caesar dressing today have anchovies in them, however the original recipe DID NOT. The anchovy like kick came from Worcestershire sauce instead. Many fine restaurants have reverted back to Caesar Cardani's original recipe without anchovies.

first bite off the head

then cut the tail in half

enjoy the one half

throw away the other

Kept at less than 34 F. it might keep for 12 hours, but after that the natural contaminants found in crab meat cause a breakdown of the protein. This is not good. Toss all shellfish kept more than overnight. One might rescue them if they are taken from the table and immediately frozen solid and then only used for stock in bisque.

Annapolis Maryland!!

Seafood stock (more commonly known as fish stock) is used in cooking soups, stews and sauces with a fish or seafood base or flavour.

It is made by simmering water, onion, garlic, celery and seafood trimmings for several hours. Rough proportions are 1kg (2lbs) seafood trimmings to 2 liters (2qts) cold water, plus one each onion (quartered), celery stalk (roughly chopped) and garlic clove (halved).

Fish bones and heads, prawn, crab and lobster shells are used, though fish skin mustn't be used. Rinse the seafood bits before adding the water. Seafood stock must never be allowed to boil.

After cooking and straining (strain it through a fine sieve and don't press down the solid ingredients, just let the liquid run into a container) the stock will keep a couple of days in the fridge, a few months in the freezer.

You can allow the strained stock to simmer until reduced by half in order to make a richer stock or to take up less room in the freezer.

Harry Ramsdens in Guiseley

Probably the state with the most cows!

Answer: PLACE IT IN A POT WITH 1 INCH OF BOILING/STEAMING WATER AND COVER IT WITH LID.

Much discussion has been made of this issue. After much scientific experimentation and conjecture, no one actually knows for certain if lobsters actually experience "pain".

They have a nerve system like a grasshopper. In tests done, it appeared that the quickest and most humane way to kill a lobster is by immediately submersing it in a pot of boiling water. Death occurs within 30 seconds, the quickest among all methods tried (slow cook in cold water, freeze/chill them first, knife stab in head, etc)

Insert a sharp spike into the lobster at the point where the chest joins the tail. This will sever the spinal cord and kill the lobster instantly.