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've seen a recipe for ormer that requires it to be beaten a lot before stewing for a long time, and I've seen abalone recipes that are quick and easy.
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?
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 love everything from the sea, but am a little squeamish when it comes to cooking shellfish etc. myself I have a large bag of Frozen, shell-on Black Tiger pr
For the same shellfish (like Little Neck clams), Some supermarkets keep them in tanks with running water: While other supermarkets fridge them dry, without
Undoubtedly no body is to taste water tank in supermarkets with live seafood! Don't ask me rely on supermarket salespeople. When I ask, they either don't know
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
My wife has a strange variation of the common seafood allergy; rather than being allergic to shellfish, she can only eat shellfish but reacts badly to finfish (
Signal crayfish are an invasive species in the UK. They are also really tasty and catching them can be a fun picnic activity for adults and children. A recent