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Seafood
Seafood is a group of sea animals eaten by humans. Common seafood dishes include a variety of fishes (salmon, tuna, cod, snapper) and shellfishes (shrimp, lobster, crab, oyster). Seafood is considered a healthier protein source than red meat.
883 Questions
How to keep shrimp from going bad?
I hope these shrimp are dead. You can keep them in an airtight container raw for about 3 days. After they are cooked they can last about 5 days.
Can persons allergic to seafood take cod liver oil?
try it. you'll soon find ou ;-)
if i were you i'd ask a doctor or a foody person ;-P
just make sure you check with someone that knows what they're doing.
It depends on whether it is deep fried or not, but yes Calamari can be good for depending on how you cook it. :)
Seafood restaurant frequented by the Simpsons?
Rusty Barnacle
The seafood restaurant run by Sea Captain McAllister is called 'The Frying Dutchman'.
The Japanese restaurant where Homer ate fugu is called ' The Happy Sumo'.
What is a one clawed lobster called?
The two large extremities are the claws, and the tip of each is a pincer.
What kind of sea food Muslims are allowed to eat?
All kinds of sea food are allowed for Muslims to eat.
It all depends on the type of seafood. The term seafood is too broad. Fish are cooked by sautéing or frying. Shrimp can be as well. Clams and oysters are a different method. Try narrowing your question so we can better answer it!
Quite tricky to do. You should be able to fry them in advance, and five minutes before serving put them in a really hot oven to reheat and crisp up again. 200 degrees C, at least.
How long can you keep kippers in the refrigerator?
Akipper [not 'Kids In Parents' Pockets Eroding Retirement Savings - KIPPERS'] is a whole herring, a small, oily fish, that has been split from tail to head, gutted, salted or pickled, and cold smoked.
In the United Kingdom and North America they are often eaten grilled for breakfast. In the UK, kippers, along with other preserved fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat; most popularly with inland and urban working-class populations before World War II.
Smoked herring, they can be grilled, fried or poached in water. One should use them up quite soon (unless they are tinned of course) if they are only in one's pantry, not in the fridge!The word kipper probably derives from the Dutch küppen, meaning to spawn, and was first applied to out-of-season salmon which, because of their emaciated condition and lack of fat, were usually split and smoked to make them more palatable. As early as the fourteenth century there were references to the 'kipper time' in connection with the Thames salmon fishery.
Kippered herrings of the kind we are familiar with today were probably first made in the first half of the nineteenth century; John Woodger of Seahouses in Northumberland is reported to have made kippers in the 1840s by rousing split herring in dry salt and then smoking them heavily for several days in a brick kiln.
Heavy salting and smoking were necessary then to prevent spoilage during distribution but improved transport facilities and the advent of refrigeration made these requirements no longer essential; the modern kipper is a lightly brined, lightly smoked product with a much shorter shelf life at room temperature and a mild smoky flavour.
A kipper is a fat herring with guts and gills removed, split down the back from head to tail, lightly brined, dyed if desired, and cold smoked at an air temperature not higher than 30°C.
Boneless kippers are block fillets of fat herring, brined and smoked as for kippers. Kipper fillets are either single fillets of fat herring brined and smoked as for kippers, or single fillets cut from boneless kippers.
It depend on if you want to eat the fish or just don't smell it!
Is there unlimited shrimp at Logan's Roadhouse?
I received an email from them today that answered until 7/21/13. This is for the Sanford, FL location. I imagine it applies to all the locations running the special. Not 100% sure though.
When you order filet of sole exacttly what fish are you ordering?
You are purchasing Sole. Sole is a member of the flat fish in the order: Pleuronectiformes They are included in a class with fish such as Flounder, Halibut and Plaice.
The fillet is the type of cut, boneless and often skinless. It makes the cooking of this cut of fish easier and demands less preparation. See link below for a picture.
What can I use as a substitute for Knorr Aromat if I can't find any?
There are many different varieties of Knorr Aromat seasoning (all purpose, for meat, grill seasoning, garden seasoning, etc.) and listing possible substitions for them all would not likely to be a question answered quickly. Perhaps if you could rephrase your question and specify which seasoning you are referring, then someone familiar with that particular product can make a recommendation for you.
Sawfish, also know as Carpenter Shark, are a family of rays. These fish are not kosher as they do not meet the two requirements of kosher fish: movable fins and easily removed scales.
How do you cook defrosted lobster 8 ounce tail?
defrost it first, then boil for about 5 minutes or until it turns pink.
How do you prepare fresh fish for cooking?
I had been wanting to try them whole, on the barbecue, with a lime and chilli dressing, mackerel for breakfast simply fried in a little butter. Firstly, the fish are coated in flour which has been well seasoned with plenty of salt and pepper. The butter is melted in the pan until foaming and the mackerel fried lightly on each side until just cooked and golden. Served with a wedge of lemon. Nige
How do you defrost cod fillets?
The best way is to make sure you have the time to do it this way. This way you can reduce the risk of bacteria getting into your food. Thaw it out in the refrigerator.
You want to keep it in the refrigerator under 40F while thawing. I typically will take a fillet directly from frozen to cooking if possible. The fillet is thin enough to thaw right in the pan while cooking.
I don't think it should. I have been told that it is cheap fish dyed red.
This persons answer was irresponsible and could cause someone a problem. Actually if you are allergic to shellfish you could be allergic to the imitation crab. I know because I am allergic to it. The meat itself made with Pollack which I am not allergic to. Depending on the company it can be flavored with real crab broth made from boiling the crab shells. When I eat it my lips itch and I get hives on my face. It took me three tries before I realized what caused the problem. If you have a problem with shellfish it is best not to eat the imitation either.
Conch fritters are popular throughout the Carribean. Most say they originated in the Bahamas.
