I ate at a local Italian dive last night and ordered Shrimp Fra Diavolo, which included a spicy sauce served over linguini noodles. The dish was great, but the
I recently received a large bag of small Lobster Tails (4-6 oz each) that are frozen - It says Slipper Lobster Tails on the package. Any Ideas as to the best w
I recently saw a stew recipe for Conch and wanted to try it - I've never purchased it before from an actual fish market (only in cans). What should I look for
This is partly a continuation of this question, since that one was already closed, but my question is about a specific problem encountered the last time I cooke
The 'suckers' on squid tentacles seem to each have small shell-like (chitinous?) 'rings' inside them that can be removed by pulling or rubbing the tentacles. Th
I was thinking of the innards - specifically the white parts inside of the main body and what looks like eggs.
I often buy raw king prawns (maybe they're called shrimp where you are, they're about 3-4 inches long) - they are already shelled and beheaded, but they've stil
More specifically while cooking it indoors. My girlfriend hates seafood and hates the smell, is there anything I can do to get this smell to go away faster or
What is the difference between "seafood casserole" and "paella"?
Like the title says, got a couple questions about the fish I just caught... Firstly, is there anyway to confirm what type of fish this is? 'Ordinary salmon' or
My local store only carries pre-cooked conch meat. I cut it very thinly for my salad yet I still find it tough. My question is: Can I recook my conch meat to t
I am planning to do a ceviche entrée in Ireland but I am limited in the choice of seafood and most likely won't find Peruvian/Pacific ones. Any recommend
My sister really doesn't like a strong fish flavor and is very picky. Are there any effective ways to prepare the seafood in such a manner that reduces the fis
Today I bought one pound of fresh scallops from the seafood counter at the local market, but my dinner plans have changed - I am no longer pla
For those who might not know what a low country boil is; it's basically potatoes, corn, sausage, shrimp (and crab or lobster) boiled all together with seasoning
I bought some frozen trout filets, pre-seasoned. As instructed on the box, I left one in the fridge yesterday to thaw overnight. Today -- also as instructed o
Here on the Black Sea in Romania people are eating a shellfish called in Romanian "rapane" which they translate as "oyster" when I ask. But they are elongated
I wonder if heads of shrimps bought from US grocery stores are safe to eat.
I clean my own squids and I want to preserve the ink for later use. I was wondering what to do with the ink sac. Should I collect the ink in a little jar and fr
I have already cooked a common sole once before, and have skinned only the upper side (the dark side). The result was quite tasty. However, some people say that