Seafood

Yes - Mussel's are edible. In fact many varieties, such as the Green Lipped Mussel are not only edible but an excellent source of vitamins and essential nutrients like Omega-3's.

One Mussel Powder supplement that I am familiar with is called Neptone.

Yes they will be cooked to some extent during the canning process.

no because when you boil it, it will kill all the bacteria on the lobster. but if you are a germ freak you can wash it if you really want to. ---------------------------------------------------------- The lobster needs to be boiled in salted water before you can eat it. After it has been boiled you can eat most of it apart from the gills, shell and the vein running from the front to the rear in the white meat of the tail.

treat it like sting ray or skate. if it smells very strongly of ammonia, dont use it. a faint smell of amonia is normal, as sharks and rays have it in their blood to conteract the salinity in the water they live in. start by cutting around the head and down along the tail with a sharp knife or cleavor and mallet if its one of the big ones. then the wings can then be skinned by pushing the knife under the skin at the head end of the wing, and the skin is pulled off with a pair of pliers and a good pull. once the wings are skinned, they can be bowned in a pan of butter, roasted for about ten minutes. battered and fried as in a shark and bake, steamed or grilled.

Put them in a shallow pan season with salt, pepper, onion and garlic powder. put in a little water cover pan with foil. cook them suckers for at least 2 hours.

check them once in awhile to make sure there is still liquid in pan. maybe last half hour you can take the foil off to brown them.

I use them to make carnitas in the crockpot. So easy and so yummy! See "related links" for the recipe.

Long John Silver's and Captain D's use a very common variety of fish simply known as "whitefish". While there is a specific genus of fish with that name, many similar fish are lumped together under the name whitefish. It is an industry standard name for a mild tasting white-colored fish that is found in many parts of the world. They are NOT bottom feeders or trash fish... simply common, almost "generic" fish.

long john silver in Dayton Ohio uses Alaskan Pollock.

Yes, they are okay to eat, but very very bony with LOTS of tiny bones to

deal with. Not good for children or old people. We caught, cooked and ate

them in Alaska, but only small ones, so they maybe be easier to eat when

they get larger. At the time, the wild ones were hook and release, but there

were some planted in lakes that one could catch and eat.

The easiest indication is odor. Anything that smells bad should not be eaten. Cracked or broken mussels should not be eaten, as well as mussels that remain open when submerged in water, (an indication that they have unfortunately already died).

Just about any white-fleshed fish can be used in ceviche, but also salmonidae fish is often used, as well as shellfish (e.g. clams and shrimps) and octopus.

The important thing is that the fish isn't contaminated with microbes more than what the lime juice is capable of killing off. Either good quality fresh fish, or if there is a helmith risk, put to deep freeze for 3 days before using.

There actually isn't any specific time frame. It all depends on the type of seafood, the conditions under which it has been stored before and after sale and the size of the bacterial load.

If you are referring to refrigerated fresh fin fish, use it within 1-2 days of purchase.

See this site from Clemson University Cooperative Extension Service:

http://hgic.clemson.edu/factsheets/HGIC3522.htm

Yes, as long as the temperature in the room is under 40°F, 4°C. After brought to a temperature just slightly above the temperature of melting ice for more than 20 minutes, the bacteria found naturally in oysters (and there is a TON of them) will begin multiplying rapidly. These bacteria are quite poisonous to all animals, and can cause symptoms ranging from gastro-intestinal discomfort, to vomiting, and if left untreated, possibly death. A byproduct of this bacterial action is the creation of ammonia, which can be easily smelled with a quick whiff. If you smell ammonia in ANY raw seafood, DO NOT EAT!

Have you never noticed that fish come in many sizes .

Well, there is no special name for that, sorry. I wanted to find a word fot that because I don't eat seafood either, but there is no name for a person who doesn't eat seafood.

You will need a lot of different things to make seafood paella. You will fisrt of all need some paella and some spices. Everyone makes seafood paella differently so it really depends on what you like.

Fish does not last long in the refrigerator. Depending upon the type of fish and assuming it was fresh when frozen, thawed fish could keep up to 5 days refrigerated. But it would be best to use the fish as soon as it is thawed. See Related Links. You can also cook fish from frozen.

I think it is because humans were designed to eat meat, plus, we need it for vitamins and proteins and stuff. Therefore we desire it and it tastes good when we eat it. That's my opinion anyway. =) PRO Because it tastes so...well...meaty. Especially when cooked rare with blood flowing freely. (anyone?) CON It doesn't, go take a bite out of a cow or pig... or whatever other animal you currently eat and it will not only be a bizarre thing to do (as you are human) but it will taste pretty foul too. 'Meat' generally tastes good to you because it has been highly processed, then usually cooked and all the flavours you desire added to it. A secondary element is that you have been brought up eating it and seemingly everyone else around you is eating it (rightly or wrongly) and so it is familiar to you and as such, comfortable, this also gives the perception that it is 'good'. A very good article on why eating meat isn't natural is listed below. ---- I was just reading, and discovered that they have discovered a 5th kind a taste bud called 'Umami.' It allows you to taste meat (yum) and savory flavors. Of course, you may like meat just because that's who you are. Different people like different things. As some addition informantion, these are the kinds of tastebuds I know about: -Salty -Umami (Savory and Meat) -Bitter -Sweet -Sour --RangerZ

if you mean from a store bought package boil water a nd put them in for about 10 minutes ... otherwise if there from a restraunt the next day put them in the microwave for 30 sec and more for desired temp

it tastes sweet not bitter. its my opinion

they do this because they feel like it

There are many ways to cook eggs. How long you cook them, and how you cook them depends on which recipe your using. Click on the related links section below ( Eggs & How To Cook Them) for this information. See...now you made me hungry!

Generally it is good until it smells bad or strongly "fishy". To eat the tuna raw or seared it should probably be eaten within 3 days of being caught. If you dont know when the fish was caught, rely on your nose. Beyond that, it is advisable to cook it all the way through. However, any fish that smells really strong should not be eaten, even if cooked.

One tip specific to tuna is that the fish will often lose moisture when sitting in the refrigerator. A smell may be associated with these juices. I use a paper towel to pat the fish dry and then smell it again. Some people even wash the fillets, but most purists advise against this as it can diminish the fish flavor that you paid big $ for.

Well, obviously, if there is a rotten smell to it, just like any other meat, you wouldn't want to eat it. If the color has changed, greyed, you shouldn't eat it.

If you are wanting to know how to SHOP for fresh fish and avoid the older stuff that's on its way to going bad, the first indicator is smell. The more it smells like fish, the longer its been out of the water. You're looking for more of a sea water smell, and not fish smell. Look for firm, somewhat clear looking flesh, if its mushy or off color, you might want to select something else.

they taste exactly like their smell unless of course you get them with a sauce for eg chili sauce

They do not laugh as humans do but it is scientifically proven that they do however find things amusing or stimulating but do not have a reaction to it.

Which type of seafood eaten is very seasonal in France. That being said, Salmon, Bass Mussels and Oysters are favorites.