Seafood

They are purchased from farms in Bangladesh, historically. They may use other sources at this point in time as well but they apparently do not use Gulf shrimp, which as of Jan of 2011 was still testing positive for toxic levels of hydrocarbons.

Other sources indicate that Red Lobster primarily obtains their shrimp from Asiatic ocean shrimp farms in order to obtain the cheapest shrimp possible.

The taste tends to be the same regardless of size (although some people say that the meat in a smaller lobster tend to be a little sweeter). What is different is the texture of the meat - it tends to get a bit tougher as the lobster grows. This means that the tail meat starts becoming a bit chewy above about 3 or 4 pounds or so, although the meat in the claws of larger (5 pounds+ ) lobsters is tastier (and of course the meat inside the central body, and the eight little "feelers", of the lobster is easier to pick out of a larger lobster).

Beni Hana is probably one of the most popular sushi restaurant chains. They have quite a few locations located all over the country. You can find the location closest to you via their website.

New Bedford, Massachusetts

rose marie

I'm from Liberia and I can tell you what we eat there. Liberians love to eat rice. we eat fufu, fufu is made from cavassa, we eat the cavassa leaves. there's lot of things we eat in Liberia . but I only name two.

Assuming you are not allergic to either, yes. If you are asking from the perspective of Orthodox Judaism, check out the web link -- not all fish qualify. By the way, Jewish law prohibits eating fish with meat. I would assume it's therefore considered dairy.

A very big difference, fish can be in fresh or salt water, Sea food is as the name suggests they come from the sea (salt water) and they all have a Shell this is why seafood is also called crustaceans like lobster, crabs and shrimp, clams and mussels

Tips:

- refrigerate within 2 hours of cooking

- refrigerate cooked scallops in covered airtight containers

- to freeze, place scallops in airtight plastic containers or heavy-duty freezer bags

- freezer time shown is for best quality only -- foods kept constantly frozen at zero degree Fahrenheit will keep safe indefinitely

Merchant of fish and seafood products.

A Fishmonger.

Generally the refrigerated shelf life of Surimi after opening is 7 days.

Fish that contain more oil such as salmon are much stronger tasting. Mild tasting fish include haddock, tilapia, and flounder.

The technique of freezing cooked fish is not different from that of freezing raw fish; you put it in a wrapping or container of some kind and throw it in the freezer.

There are many different sauces served with seafood. Some as simple as butter and lemon juice and other that take several ingredients. Tartar sauce is popular and is easy to make just mix mayonnaise, capers, and chopped dill pickle. Cocktail sauce can be made by mixing ketchup with horseradish, lemon juice, and Worchestershire sauce.

Thaw the fish out completely in the fridge, then be sure to pat the filets dry with a cloth before cooking. The best fish are fried, in a cornflour or cornmeal, salt and pepper batter. Salmon, however, are best baked, with butter and lemon pepper seasoning. Some of the best tasting fish fried are; flounder, ocean perch, trout, seatrout, walleye, talapia, and catfish.

Answer:

The Velvet crab lives in the British Coastal waters.

Hold the the shell (whlie its unopened or only slightly opened) in one hand, grip the beard in the other and pull; if it's too tough use some pliers.

Like a catfish

People have food preferences and dislikes that have nothing to do with allergies. Sometimes a food tastes bad to one person that tastes good to most other people (e.g. to me broccoli has a strong unpleasant bitter flavor, so I do not like eating it). Sometimes you are not used to eating a food because your parents either never served it to you or prepared it in an unusual way (e.g. my mother prepared rice in a very unusual way, I don't much like rice alone now but will eat it in certain dishes).

That all depends on the method of freezing and the means by which the scallops are kept frozen. Vacuum sealing and flash freezing is the best method for the actual freezing process as this causes the least damage to the meat. Keeping the meat frozen at -20 F (-29 C) will allow the meat to keep almost indefinately. Most of us do not have access however to the proper facilities and appliances for this so here is an easy way to tell if the meat is no longer edible. Look for dry, flaky white areas on the meat (also known as freezer burn). If there are areas like this on the meat, then it is no longer edible. If you have store bought, vacuum sealed meat, then look for ice crystals developing under the plastic. This will indicate that the meat is no longer edible.

Salted herring is known as maatjes in Dutch and matjes in German and Swedish. In addition to pickling vinegar, it's made with cider, wine, tea, sweeteners, and various herbs.

dill - good on any fish

Montreal steak seasoning - delicious on tilapia and other white fishes

old bay seasoning - also all purpose

A great, albeit unusual mixture is taco seasoning, parmesan cheese and parsley on cod. Delish!

It really depends on the species and the equipment you have. You can google the type of fish or filleting fish and find your fish, or if you'd like ask how do you fillet a '' ----''. And I'll be there will be an answer show up for you....

Iran and Russia are the two biggest caviar exporting countries.