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Q&A

Posts tagged seafood

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Q&A Safe and shrewd to thaw frozen seafood, take out 1/3, refreeze remaining 2/3, take out second portion of 1/3, refreeze remaining 1/3?

My parents eat this FROZEN lobster meat from Maine weekly. Each plastic bag of frozen lobster lasts 3 servings for them. But they're too lazy to put 1/3 of the frozen lobster meat into, then fre...

1 answer  ·  posted 1y ago by Chgg Clou‭  ·  edited 7mo ago by Chgg Clou‭

Question seafood
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Q&A How can Joya Octopus be cooked on an electric cooktop, in a residential flat?

What are some recipes or ideas for PREcooked Joya Octopus? I know this is PREcooked, but I don't want to eat it cold or warm! My apartment kitchen has merely a Frigidaire electric cooktop! I hav...

0 answers  ·  posted 7mo ago by Chgg Clou‭  ·  edited 7mo ago by Chgg Clou‭

Question seafood
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Q&A For scrubbing produce and shellfish, electric toothbrush or power scrubber?

I was injured in an accident, and can't brush my produce (namely potatoes, squashes) and bivalves (namely clams and mussels) manually. Which is better for scrubbing produce and bivalves – this hand...

0 answers  ·  posted 1y ago by Chgg Clou‭  ·  edited 1y ago by Chgg Clou‭

Question seafood
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Q&A Though fished in Britain, why's cuttlefish unpopular in England, compared to Italy and Spain?

Does anyone know why? Can you de-mystify please? It’s a mystery to me why cuttlefish hasn’t enjoyed the popularity in England that it has in Italy and Spain, where most of it is sent after it ha...

0 answers  ·  posted 2y ago by Chgg Clou‭

Question seafood
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Q&A What's "the double sucker variety of octopus"?

I'm no fishmonger, and don't know what the author means? If you have a good fishmonger, ask him to source the ‘double sucker’ variety of octopus, he will know what you mean. They come frozen, cl...

0 answers  ·  posted 2y ago by Chgg Clou‭

Question seafood
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Q&A Ought you cook bivalves in small batches like periwinkles?

I've never seen this tip for other Molluscs, like Gastropods and Bivalves. Does it apply to them like clams and mussels?       Make sure to cook periwinkles in small batches. That way, if you ...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Sigma‭

Question seafood
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Q&A Why won't broth from periwinkles be delicious like broth from clams and mussels?

According to Wikipedia, periwinkles, clams, and mussels all belong to the same phylum, Mollusca. Thus I don't understand why the latter can yield delicious broth, but not periwinkles? Don't save...

0 answers  ·  posted 2y ago by Chgg Clou‭

Question seafood
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Q&A Why don't North American coastal restaurants cook seafood in more styles?

In 2017, my family and I travelled to Maritime provinces in Canada, then Maine, New Hampshire, Massachusetts to view fall foliage. We noticed that all restaurants there cooked seafood in just two ...

2 answers  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by dsr‭

Question seafood
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Q&A How does shaking raw sea cucumber in a box for more than an hour, deliver a unique texture?

I don't speak any Asian language. Why shake raw sea cucumbers "in a box for more than an hour to deliver a unique texture"? What's the science behind this? 吃喝玩樂 - Diary of a Growing Boy: A s(chl)o...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Sigma‭

Question seafood

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