How would you modify seafood linguine to give it a holiday twist? I am cooking and some of my conservative guests are in shock after hearing the menu. How can I
I've never eaten a raw oyster, mainly because I am afraid of the dangers involved. I'd like to try it however, and I'm trying to find what is the best way. I
Is there a way to differentiate sea prawns from farmed ones based on appearance? Can we differentiate it based on Color of prawn, structure etc?
I read that wild abalone's illegal to sell and unsustainable, but abalone is still expensive to farm as they grow slowly and the algae and kelp for their diet
Do you wash or rinse your fish before cooking it? I usually don't, but I'm not sure whether I'm right or wrong. Well, ok, I guess it's probably unnecessary in
I bought a pack of dried seaweed and it's labeled as 'porphyra', after googling a little this is apparently the type of seaweed used as nori, i.e. the type you
What is the English name of sea snails sold in Vietnam that the Vietnamese labelled as Ốc bông & Ốc tỏi (Vietnamese)? Ốc b&o
After reading both sides of the debate (cp. beneath), I can't make up my mind! I live in Toronto, Canada. I buy my mussels from Diana's Seafood or Loblaws.
I live in Toronto, Canada. I buy my mussels from Diana's Seafood or Loblaws. I wonder if the quote beneath from Mussel Myths & FAQs - The Cornish Mussel
I've been using the NAMP Meat Buyers Guide (pdf) to specify to butchers what, exactly, I'm looking for. That guide is simply an organized list of unambiguous n
I purchased a few shucked geoducks from Sunny Supermarket in Toronto fresh, but froze this one. I wanted to ask this question before preparing it. After I p
So, at my local fishmarket, there is both live and frozen yellow swamp eel. I was not able to find very much on texture, flavor, or otherwise, so I was wonderin
In several pages of Google results, I found no information at all on cooking time, average market prices, recipes, etc. for whole stone crabs. I made my own est
Can someone tell what is the food here?
For preparing squid , with traditonal masala type receipe , it was kept for 1 steam in pressure cooker. But squid got hardened after making the dish. Is there a
When making whelk soup (響螺湯), should I use fresh or dried whelks? Are there reasons to chose one over the other, does it matter at all, and
In the process of cleaning mussels, should I be letting them purge, then remove the beards? Does the order not matter? I ask because I don’t want to give
I've just bought 2 kg bulots in France and would like to drive them home over 1000 km. What's the best option to preserve them? freeze keep in cool* water (car
Picture from Hong Kong restaurant. Hence oyster can be bought in H.K. What oyster species I buy to make this 砵酒焗蠔, which means Port
Before COVID, I asked Chinese restaurants and they said they steam oyster wholly. Some Michelin Restaurants serve cooked oysters in shells. What are advantages