I have two cooked and skinned salmon filets side by side. One is sockeye, the other is coho. How do I tell them apart?Oleg_Huzwog
I am primarily versed in raw seafood rather than cooked... however. If you have whole fillets, the coho is more likely to be the larger of the two. The sockeye meat will likely remain more red, even after cooking. (Although all farmed salmon can have the colour of their meat controlled by artificial colouring added to their food.)
It is quite difficult to obtain fresh true "sushi grade" fish. Even in the supermarket where I worked, their sushi grade fish all came frozen. In most seafood departments, fresh salmon and tuna that arrived within 1 day is generally close enough to sushi grade, and safe to eat raw. Don't use freshwater fish for sushi.
[QUOTE="xaos"]Why does all seafood other than Atlantic whitefish make me violently ill?Jandurin
What other fish have you tried? Shellfish allergies are quite common, some people are also allergic to only saltwater or freshwater fish.
how come i don't like seafood? only thing i like is shrimp.iam2green
I'm not that fond of seafood myself. However, you may have simply had poorly prepared seafood. The more grey fat that remains on a fish, the more fishy it will taste. BBQ is ideal for removing the most amount of fat. Also, try very mild tasting fish such as pickeral (walleye) or perch instead.
exact instructions for boiling 50lbs of crawfish NOW!laughingman42
Get a very large pot, bring water to a boil. Throw crawfish in. Once they start turning to a red colour they are pretty much done. Should generally take about 5-10 minutes, maybe more for such a large amount. Since you have 50 lbs you should crack one open to see if it's cooked properly.
It is quite difficult to obtain fresh true "sushi grade" fish. Even in the supermarket where I worked, their sushi grade fish all came frozen. In most seafood departments, fresh salmon and tuna that arrived within 1 day is generally close enough to sushi grade, and safe to eat raw. Don't use freshwater fish for sushiYarcofin
That's what I was afraid of. Those damn sushi restaurants have a damned monopoly! D:
[QUOTE="laughingman42"]exact instructions for boiling 50lbs of crawfish NOW!Yarcofin
Get a very large pot, bring water to a boil. Throw crawfish in. Once they start turning to a red colour they are pretty much done. Should generally take about 5-10 minutes, maybe more for such a large amount. Since you have 50 lbs you should crack one open to see if it's cooked properly.
Do you know about eating a live-octopus?? If so How do you eat them properly without choking??VampireAngelo
I've only handled dead octopus. I have to caution eating live or raw seafood for anyone very young or old, people with liver or other organ problems, etc. Anyway, if you can get ahold of baby octopus, that is your best option. They are fairly small and you should be able to swallow them whole. I do not recommend a full-sized live octopus for eating. To make the baby octopus even smaller, you could chop off it's tentacles and eat those before eating the head.
Why haven't they renamed Jumbo Shrimp?-Twilight-
I don't find Jumbo Shrimp to be an oxymoron. Shrimp are classified according to how many will fit into a pound. Anything over 31-40 is generally considered "Jumbo". I have seen shrimp as large as 4-6, which can weigh $5+ each.
Have you ever had sex with a lobster? I once got a hand job off one... I regretted that.bangell99
Nope. The most interesting experience I had with lobsters was giving them chopsticks and making them fight each other. I probably got a lobster to wield a full-sized knife at one point too.
[QUOTE="laughingman42"]exact instructions for boiling 50lbs of crawfish NOW!laughingman42
Get a very large pot, bring water to a boil. Throw crawfish in. Once they start turning to a red colour they are pretty much done. Should generally take about 5-10 minutes, maybe more for such a large amount. Since you have 50 lbs you should crack one open to see if it's cooked properly.
no spices? not even a suggestion?
Oh I assumed you had some kind of recipe. Once again I mostly deal with the death aspect, not the "women's work" preparation. With any kind of seafood, garlic-herb sauce is a good bet. Butter, salt. Perhaps some white wine.
Whats the most exspensive seafood itemMkavanaugh77
Shrimp are pretty close to the top of the list. The larger sizes will be $20/lb or more. Generally the more exotic the fish, such as swordfish, the more expensive it will be. Pickeral and perch used to be pretty expensive but seem to have dropped a bit. From a price-to-weight ratio perspective, live oysters are probably the worst since you're paying for the shell as well... usually like $6.99 for 6 or something like that.
King Crab ranges from being ridiculously expensive at some times of the year, to being extremely cheap and on sale at others.
I'm at a restaurant that lets you choose your own lobster from a tank. What clues do I look for when making my pick?Oleg_Huzwog
Movement is always a good sign. (If you can ask to have the lobster picked up) it should raise it's claws... if the claws just droop down, the lobster is dead or nearly dead. If it's flicking it's tail then it's very alive. Largest is not necessarily the best, it may be tougher meat. Some people prefer male lobsters and some people prefer female (mainly for the chance of eggs, I think.) Personally I'd probably go with a male. Under the tail it will have two large hard legs at the back, whereas the female has much smaller feathery legs... you can probably find pictures online.
[QUOTE="xaos"]Why does all seafood other than Atlantic whitefish make me violently ill?Yarcofin
What other fish have you tried? Shellfish allergies are quite common, some people are also allergic to only saltwater or freshwater fish. Freshwater and saltwater trout, catfish, salmon, and a few varieties of sushi, as well as crab, shrimp and lobster
Why does all seafood other than Atlantic whitefish make me violently ill?xaos
What other fish have you tried? Shellfish allergies are quite common, some people are also allergic to only saltwater or freshwater fish. Freshwater and saltwater trout, catfish, salmon, and a few varieties of sushi, as well as crab, shrimp and lobster hahahah. So all you can eat is fish and chips?
Movement is always a good sign. (If you can ask to have the lobster picked up) it should raise it's claws... if the claws just droop down, the lobster is dead or nearly dead. If it's flicking it's tail then it's very alive. Largest is not necessarily the best, it may be tougher meat. Some people prefer male lobsters and some people prefer female (mainly for the chance of eggs, I think.) Personally I'd probably go with a male. Under the tail it will have two large hard legs at the back, whereas the female has much smaller feathery legs... you can probably find pictures online.Yarcofin
By far the best advice I've received on sea food. I never know which one to pick. Now I do!
An advice thread that delivers! This one should be stickied based on rarity alone.
What is the average number of scales on a Tuna fish?mayforcebeyou
I don't know. I've never had a whole tuna in my possession at any given time. We usually got 5 or 10 lb chunks, same with all other very large fish. Safe to say the number in proportion to size. Tuna scales are about the same size as salmon scales. I believe there are a few species of tuna with no scales as well. Marlin/swordfish scales are the most interesting fish scales I came across. If you want to get scientific about it, the average tuna is probably 50 lbs... if you can somehow calculate the outside area of the fish, then a scale will be roughly 1 cm (with overlap), then you have some idea. As a rough estimation just out of nowhere, I'd say tens of thousands.
Xaos... no real explaination why you can eat one type of fish and not others then. Maybe consult a doctor if you're super interested. It could be something complex like you're missing a certain enzyme in your intestine or something.
Is cod worm a parasite found in live fish or a result of improper storage? Will they all die at sub-zero temperatures? If so, how can I know if the frozen cod I'm cooking isn't full of dead worms? Am I entitled to a refund if my cod does contain live or dead worms?
[QUOTE="xaos"][QUOTE="Yarcofin"]What other fish have you tried? Shellfish allergies are quite common, some people are also allergic to only saltwater or freshwater fish.Jandurin
Freshwater and saltwater trout, catfish, salmon, and a few varieties of sushi, as well as crab, shrimp and lobster hahahah. So all you can eat is fish and chips? Pretty much; I'm ok with it, just find it odd :(
Get a very large pot, bring water to a boil. Throw crawfish in. Once they start turning to a red colour they are pretty much done. Should generally take about 5-10 minutes, maybe more for such a large amount. Since you have 50 lbs you should crack one open to see if it's cooked properly.
Yarcofin
no spices? not even a suggestion?
Oh I assumed you had some kind of recipe. Once again I mostly deal with the death aspect, not the "women's work" preparation. With any kind of seafood, garlic-herb sauce is a good bet. Butter, salt. Perhaps some white wine.
LMAO!! I have to show this to my friends. You've never been to Louisiana durring crawfish season have you?
Is cod worm a parasite found in live fish or a result of improper storage? Will they all die at sub-zero temperatures? If so, how can I know if the frozen cod I'm cooking isn't full of dead worms? Am I entitled to a refund if my cod does contain live or dead worms? jimmyjammer69
I have seen brand new, fresh cod come in with worms so I am fairly confident that it is just a phenomenon found with the live fish. Generally the longer a piece of fish has sat in the counter, the higher probability it will develop (or show) worms.
I have only seen these "fish worms" in a small number of fish (although it happens in these few species repeatedly), and most of them are similar. The worst offenders are cod and haddock, other "white-meat" fish of similar texture. Sole and ocean perch also get it on occasion.
I've never seen salmon or tilapia develop these worms, and I'm fairly sure most other species don't either.
I don't think there is any way to know for sure that you aren't eating dead worms, but if you find worms in your fish you are certainly entitled to a full refund (same with any fish with a bad smell or anything else.)
If it's any consolation, there is probably only 1 or 2 worms in every 10 lbs of fish in a bad batch, and often you don't see any at all, so your worm exposure is pretty low. Freezing should kill them, if not then proper cooking will for sure.
You've never been to Louisiana durring crawfish season have you? laughingman42
Nope. I've never eaten crawfish and I don't think my store even sold them frozen. When it comes to receipes I'd generally just BS customers. Same with products that aren't related to seafood... if someone wants to know where a sauce or anything else is, the answer is always Aisle 5.
I heard that canned Tuna has alot of mercury content in it, is this true? Because i eat alot of canned tunaMkavanaugh77
Several large fish like tuna and swordfish have "high" concentrations of mercury. The speel that I was told was that pregnant women shouldn't eat these fish more than 1-2 times per week (which very few people eat that much fish anyway.) For everyone else it's like 5 servings per week (don't quote me on that.) I don't know if it's methyl-mercury or ethyl-mercury, one will leave your body more readily than the other.
I would generally say that even with minute amounts of mercury, fish is still probably safer and healthier to eat in moderation than beef/pork that is filled with growth horomones and antibiotics. I'd be more concerned about the massive amount of sodium and cholesterol in shellfish.
Fun Fact: Lobsters don't scream when they're boiled. They don't have vocal chords. The sound is steam escaping from their shell, similar to boiling a kettle.
I worked at a supermarket chain here in Ontario, Canada known as Zehrs, a subsidiary of Loblaws, which is owned by Weston Limited. It has since changed names to Loblaw Superstore. I think there are only 3-4 Zehrs left in Ontario now.
On the topic of stores...
A&P's seafood department is inferior. Walmart... no comment :P
[QUOTE="Mkavanaugh77"]Whats the most exspensive seafood itemYarcofin
Shrimp are pretty close to the top of the list. The larger sizes will be $20/lb or more. Generally the more exotic the fish, such as swordfish, the more expensive it will be. Pickeral and perch used to be pretty expensive but seem to have dropped a bit. From a price-to-weight ratio perspective, live oysters are probably the worst since you're paying for the shell as well... usually like $6.99 for 6 or something like that.
King Crab ranges from being ridiculously expensive at some times of the year, to being extremely cheap and on sale at others.
That's not that expensive reallyHalibut round here can easily get to 16 quid a pound
Sometimes when I eat fish, I see this brownish part on it, the taste is a little different but why is it brown? (don't tell me its poop, cause its not :P)
Fun fact: Asian people love to buy fish heads to make it into soup.Yarcofin
Head are always good for stock dosn't really matter what animal though usually you just use the heads to add flavor to the water or with meat you can wait for the meat to just fall off the bone
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