Seafood

Goiter is an enlargement of the thyroid gland, often caused by iodine deficiency. It can lead to symptoms such as swelling in the neck, difficulty swallowing or breathing, and in severe cases, can affect thyroid hormone production and lead to hypothyroidism. Treatment typically involves addressing the underlying cause, such as iodine supplementation or thyroid hormone replacement therapy.

The citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. The result tastes more like a cooked dish and less like raw fish preparations such as Japanese sashimi. Old style ceviche was left up to 3 hours for marinade. Modern style ceviche usually has a very short marinating period. With the appropriate fish, it will marinate for as long as it takes to mix the ingredients, serve and carry to the table.

And a different explanation that might be clearer and includes a couple of important guidelines:

Let me explain using the example of fish, which consists mostly of protein fibers that resemble coiled springs. When heat is applied, starting at about 130 degrees F., the bonds holding these fibers in place begin to relax-that is called denaturing-and then the protein fibers straighten out and link together (coagulation). The fish is thus cooked. However, this process can be caused by more that just heat. Air drying, a very old culinary practice, has the same effect, and so does acidity. So the citric acid in limes, lemons, grapefruit, and oranges has precisely the same effect on the protein in fish and other seafood that heat does.

One major difference, however, is that citric acid will not kill any parasites in the fish like heat will. Fortunately, most fish are parasite-free, as any sushi chef will tell you. So the rule of thumb is: if you are comfortable eating sushi or sashimi, go ahead and try ceviche.

Seafoods are rich in iodine, a crucial nutrient for thyroid function. Goiter, an enlargement of the thyroid gland, can result from an iodine deficiency. Consuming seafood helps maintain adequate iodine levels in the body, preventing goiter.

In the United States, popular seafood consumed annually include shrimp, salmon, canned tuna, and crab. These seafood products are enjoyed both at home and in restaurants across the country.

The scientific name for calamari is Loligo vulgaris.

Jail Fish

It depends on how big your restaurant is and how many people you expect to serve plus how many seafood dishes you have on your menu

Turtle is meat. because its not classed as a fish.

A tortoise can eat seeds, but they normally like green plants. A tortoise doesn't have teeth, so they have to eat smaller seeds, like sunflower seeds.

Blobfish is edible, but has a poison sake that can kill you if not properly removed.

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!