I like my scallops caramelized a bit, but every time I fry them I make an enormous mess. Oil splatters everywhere. Any tips? Should I grill them? Can I use
I bought 1/2 pound of mussels and cooked them in a cast iron skillet with a little white wine and some shrimp stock on boiling heat. Almost all of them opened
What exactly is it in shellfish that people are allergic to, and is it possible to extract those chemicals from them?
In a first-season episode of the US TV show Kitchen Nightmares, the well-known chef Gordon Ramsay states that there's a "big difference [in] taste and flavor" b
When I was young, I loved shrimp, crab and lobster. Sometime in my twenties, I started to develop a mild allergic reaction to them (i.e. tingling in the throat
Seafood Watch persuaded me that I ought to experiment with fresh water prawns in my cooking. Problem: I'm in central Texas, and I can't find any. The local fi
I typically cook raw prawns in boiling water for around 3 minutes. If they go over a little bit longer they can tend to become rubbery. Is there a minimum/opti
I live a far distance from any body of salt water, so the only mussels available are packaged frozen mussels. I have always heard that cooked mussels must open
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
After cooking scallops in oil in non-stick pan, I cleaned up and there was a white hard substance left stuck to the pan. It felt like plastic. These scallops we
This is a rødskjell sushi in Norwegian (where I point with the sticks) and translated as redshell sushi in English. I am trying to find what it is. The
Many cook books advise that fresh clams should be soaked in salt water with a bit of corn meal added. The purpose is that the clams will consume the corn meal,
Some Chinese shrimp dishes like the spicy garlic shrimp is served with the shell still on but head removed. Since the shell was on during cooking, the seasonin
I personally hate the texture, so I avoid shrimp heads. Given that I've only been to a handful of American restaurants that serve shrimp with the heads or shell
I've recently developed a shellfish allergy, and I'm not sure what the best substitute for oyster sauce would be. I've read that the flavor of it is not really
I've recently developed a shellfish allergy, and I'm not sure what the best substitute for oyster sauce would be. I've read that the flavor of it is not really
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 bought some prawns yesterday at a supermarket. Although displayed on the fish counter with fresh fish, they were clearly frozen or partially frozen. I put the
Let's say you buy packaged fish from the supermarket, which was kept cool, but not frozen, by their commercial refrigerators. The wisest thing to do would be
In France, you often see both "langouste" and "langoustine" used to describe edible orange crustaceans. What is the difference between the two? Both look the s