I want to cook about 300 g of parboiled frozen octopus. I am sorry to say that the parboiled octopus is white, not translucent but good quality, freshly produc
I'm cooking a 2kg octopus at home. Can I eat the head, or just the legs? Update: Thank you to both answerers for the useful info. The head was amazing, as deli
What will prevent pan seared scallops from becoming too rubbery? I find that cooking them in the cast iron skillet has not created a tender texture.
I've been reading up on octopus preparation and the different methods used to tenderise the meat. Rustic recipes call for a good beating against a rock until so
Yesterday I cooked two brown crabs for dinner. Both were alive and kicking immediately before I cooked them. They weighed 700g each and I boiled them for 19 min
Pangasius (Wikipedia) says: Pangasius is a genus of medium-large to very large shark catfishes native to fresh water in South and Southeast Asia. ..
Fish seems to be one of the food items that is much better with fresh ingredients than frozen. Why is this? If I want to shop frozen food for my freezer, w
I made some scallops last night sous vide and before I put them in the bag I rinsed each one carefully and didn't see anything on them. After cooking and searin
I discovered that I love raw fish. I'm planning to buy a sushi-grade fish to make myself a sashimi or poke but I wonder if there is method of bringing it for lu
Can you reheat cooked calamari without thawing first? If I take it from the freezer and boil it, how long will it take to reheat the calamari?
The question title pretty much says it all. Many recipes (such as this one) specifically recommend that the tail/last segment of shell be left on when preparin
So, I've had some difficulties with Squid. I think my favorite style of squid is the type you can find at a Chinese Buffet - big chunks of squid, where a slice
I really, really hate fish with a lot of small bones - I know it's edible, but it's just disgusting to me, and the feeling of it getting stuck
I have recently become enamored of breadbowls. Not the San Francisco sourdough bowls that they serve on the Wharf; I like to make a basic Fren
I was tempted last week-end by Cherrystone clams. They were large and with heavy shells. Reading about them, there were supposed to eaten raw; I tried to open
I finally learned how to make Sushi at home. Here is a link to a recipe that shows how to prepare store bought salmon. I tried it and it works beautifully. The
I have recently noticed a rather large amount of small worms in the fresh cod I am buying. I have tried to take them out as much as I can and of course have spo
How much of a shrimp is meat, in percentage? Read on google that the head is 35%, shell is 15% and meat 50%, is this correct?
I tried having a visbraai this weekend and was a little bit dissapointed by the result. The skin of the fish sticked to the grill and the flesh stuck and crumbl
I'm guessing that seafood displayed in refrigerators aren't exposed to room temperature would be fresher than seafood exposed on ice?