I regularly prepare New England-style clam chowder with all fresh ingredients except for canned clams which I use out of convenience. I have been feeling guilty
A few years ago I had a delicious 15-hour slow-cooked (then charred) octopus at a japanese restaurant in New York. The flesh was moist and tender without being
I've made my first attempt at cooking moules frites however I'm a bit disappointed with the results. The batch of mussels were purchased from an online fishmon
By this, I mean, are the names of the sizes regulated by an industry or government? I found this from a seafood wholesaler: Yet, my local supermarket has t
All of the IQF shrimp in local stores contain sodium tripolyphosphate. I am apparently very sensitive to the taste, or at least more so than my family members.
I am steaming clams today and I recall my friend warning me under no circumstances should I eat any of clams that remain unopened after steaming. He told me to
Do you need to gut sprats before cooking & eating them? i.e. is it safe to eat them (so long as they're cooked). do they taste ok (to the average non-sque
I am having friends over and plan to make tempuras. Two of them don't like seafood in general so my choice of shrimps and squid might not please them so I was l
I saw a recipe (in Croatian, check out if you understand) for making octopus salad that says boil the octopus with a piece of wine cork. The article doesn't ex
I have a recipe that calls for pan frying fish and my goal is to find a healthier way to do it. I want to stay true to the recipe, i.e. I don't want to use brea
I bought some really fresh live scallops from the pier today. I was planning on making something with them immediately as it is best when absolutely fresh. Howe
I recently had an idea to try and rapidly break down the "rubberizing" connective tissues in octopus using a different method than the tried and true boiling or
In most recipes I've found, risotto calls for a chicken broth, but if I'm making a seared halibut on top of risotto, for example, or a seared scallop risotto, s
In Malaysia and Singapore (and I believe in Thailand and Indonesia as well) the typical way to prepare clams is to stir-fry them with a bit of chilli and garlic
Last week I made etouffee for the first time, and it came out pretty good. Unable to find crawfish or raw shrimp, I used pre-cooked cocktail shrimp, which work
I want to make some sprats + potatoes + some cheap vegetables like cabbage soup. What can I add to it to make it taste better? Some types of s
There's a shop in my neighborhood that sells lobster rolls. Every time that I order one, it's packed with "lobster" meat and a little bit of mayo. At $15, I f
Is there any way I can identify whether or not a cockle is likely to contain grit before I bite down on it? I don't mean by cutting it open before hand, but a v
I'm asking because cooking time can be hard to nail down - the quick cooking version involves cooking them for only 1-2 minutes (once thawed). It seems like suc
I bought some live mussels from the fish counter and I had been reading about 'flushing' them so I put them in a bowl of fresh water for a while and carried on