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seafood pasta

how to make and plate seafood pasta

Duration : 6 min 17 sec

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Posted by admin - March 22, 2014 at 4:38 pm

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Top Four Tips For Storing Fish And Seafood

Top Four Tips For Storing Fish And Seafood

Top Four Tips For Storing Fish And Seafood

Top Four Tips For Storing Fish And Seafood

One of the first things that you need to remember is that fish and seafood are not really meat. This means that when you are planning to store fish and seafood you should keep certain things in mind.

 

Here are the Top Four Tips For Storing Fish And Seafood.

 

Top Four Tips For Storing Fish And Seafood Tip # 1: Have The Correct Equipment

 

Make sure yo have the correct containers. You should have a larger plastic and then another smaller plastic container. The smaller container should fit inside the larger container. The smaller container should have holes that you punched or drilled into the bottom. You will place your ice and fish in the smaller container. You should have some method to elevate the smaller container so that it does not touch any part of the larger container.

 

Top Four Tips For Storing Fish And Seafood Tip # 2: Make Sure And Place The Fish And Seafood Properly In The Container

Place the fish or seafood in a way that it looks like it is swimming. In the case of fish, with the back fins of the fish facing up. Make sure and have plenty of ice even in the refrigerator. Unlike meat, fish will begin to rot quickly. You should make sure the smaller container is filled with crushed ice. Place the fish in the container with their bellies down.

Top Four Tips For Storing Fish And Seafood Tip # 3: Never Exceed The Proper Storage Time

If you caught the fish yourself, you can store it in this way for a week to 10 days. Fish purchased from a market should only be stored in this manner for a few days. As the ice melts pour off the melted water and add crushed ice. For lean fish you can add an extra day but for oily fish you should reduce the time by a day.

When freezing fish remember that air is your worst enemy. This means that, in order of preference, vacuum sealing, glazing or wrapping the fish tightly are you freezing options. No matter which option you choose you should never freeze the fish longer than 6 months for lean fish and 3 months for oily fish. If you notice a serious decline in quality throw the fish out.

 

Top Four Tips For Storing Fish And Seafood Tip # 4: Thawing

You should NEVER thaw fish in the microwave. Allow the fish to thaw in the refrigerator or in cold water. You should also NEVER allow the fish to thaw at room temperature.

Using these Top Four Tips For Storing Fish And Seafood will help you get the most out of your fish and seafood experiences.

 

Written by Mark Talbot writer for Big Daddy’s Seafood Market Blog

 

Fish And Seafood

 

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Posted by admin - March 18, 2014 at 4:13 pm

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Raw food recipe raw food tart

Tali talks about the latest in Raw Food. Join Tali as he shares a prized recipe. Learn more at http://www.rawnakedfood.com. This lecture really rocks.

Duration : 8 min 18 sec

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Posted by admin -  at 9:56 am

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Big Daddys Seafood Market – Low Carb Seafood Recipes – Jumbo Shrimp Parmesan

As people look for healthy ways to lose weight low carb or reduced carb lifestyles have become popular. This article “Big Daddys Seafood Market – Low Carb Seafood Recipes – Jumbo Shrimp Parmesan” is a healthy low carb seafood recipe that is easy to make. There are additional links to low carb seafood recipes below.

Big Daddys Seafood Market - Low Carb Seafood Recipes - Jumbo Shrimp Parmesan

Big Daddys Seafood Market – Low Carb Seafood Recipes – Jumbo Shrimp Parmesan

 

Big Daddys Seafood Market – Low Carb Seafood Recipes – Jumbo Shrimp Parmesan- Ingredients List

Twelve Jumbo Size Shrimp Ten – Twelve per pound
Two tablespoons of olive oil
One clove of minced garlic
Season to taste with salt and pepper
One half cup of unseasoned breadcrumbs
One quarter cup of ,fresh if possible, grated Parmesan cheese
Melt two tablespoons of butter
One medium sized lemon. Cut it into wedges

Big Daddys Seafood Market – Low Carb Seafood Recipes – Jumbo Shrimp Parmesan – Preparation Instructions

Make sure the oven is preheated to 475 degrees

Peel and then devein the shrimp. Make sure and leave the tails intact

Mix the olive oil, the salt and pepper and the garlic in a single bowl

Toss the shrimp around in the bowl to lightly cover them with the mixture

Place the shrimp in the refrigerator for anywhere from thirty to sixty minutes

Next add the bread crumbs along with the Parmesan cheese into a shallow bowl or pan

Place the shrimp into the bread crumb and cheese mixture and lightly coat the shrimp on both sides

Make sure the shrimp are arranged so that they are not touching into a pan. Do not grease the pan.

Take the melted butter and drizzle it on the shrimp

Put the pan onto the center rack of the over and cook for around ten minutes

Serve the shrimp with the lemon wedges.

Big Daddys Seafood Market – Low Carb Seafood Recipes – Jumbo Shrimp Parmesan – Nutritional Information

 

Serving Size: 1 (265 g)

Servings Per Recipe: 2

Amount Per Serving % Daily Value
Calories 511.6

Calories from Fat 286 55%
Total Fat 31.8 g 48%
Saturated Fat 11.8 g 59%
Cholesterol 253.2 mg 84%
Sodium 1442.1 mg 60%
Total Carbohydrate 24.6 g 8%
Dietary Fiber 2.0 g 8%
Sugars 2.5 g 10%
Protein 31.8 g 63%

Food.com – Low Carb Seafood Recipes

Kitchen Daily – Low Carb Shrimp Recipes

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Posted by mark -  at 3:50 am

Categories: Low Carb Foods, Seafood Recipes   Tags: , , , , , , , , , , , , , , , ,

where can i get some good cooking recipes online like for spanish or seafood?

i am looking online but im getting a lot of junk as far as not to the point. u usually have t o buy the book. I want simple recipes

http://www.donquijote.org/culture/recipes/

http://www.tienda.com/recipes/recipes.html

http://www.xmission.com/~dderhak/recipe/christmas.htm

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Posted by admin - March 17, 2014 at 9:30 pm

Categories: Seafood Recipes   Tags:

Help I Am Allergic To Seafood

If you are allergic to seafood then you suffer from Allergies Type 1, also called Contact Allergies. Countries where seafood is a staple part of the diet such as Scandinavian, Spain, and Japan have a higher percentage of individuals allergic to seafood.

This is due to the ability of allergies type 1 reactions to gradually increase in severity over time. If you are susceptible to becoming allergic to seafood, then the more you are exposed to the allergens the more likely it is that you will develop symptoms. Once an allergic reaction has developed the allergy is usually for life.

The good news is that allergies to seafood are usually restricted to only one seafood type or group. Types of seafood groups are, Vertebrates like anchovies, cod, herring, mackerel, salmon, and tuna. Crustaceans like crab, lobster, prawns, and shrimp. Shellfish like clams, mussels, oysters, and scallops. Cephalopods like calamari, cuttlefish, octopus, and squid. Gastropods like garden slugs, sea slugs, and snails.

If you are allergic to something in the vertebrates group then it is 50 to 75 percent that you will be allergic to one of the other vertebrates. The same holds true for the rest of the groups. Complete avoidance to one or more groups of seafood is often recommended. However, just because you are allergic to one of the vertebrates does not mean that you will be allergic to something in the shellfish group.

Whenever something in a new group is tried for the first time you should only eat a small amount and then see if any of the symptoms occur within several hours. Symptom include hives or rash, difficulties in breathing, headache, dizziness, ringing in the ears and an increase or decrease in blood pressure.

Some reactions to shellfish are caused by toxic reaction that mimics an allergic to seafood reaction.
Shellfish contaminated by algae-derived neurotoxins interfere with the function of nerve endings in the human body, thus giving the appearance of an allergic reaction. Symptoms occur within a couple of hours and usually last about 24 hours.

The neurotoxin know as saxitoxin is concentrates in the filter-feeding shellfish and the toxin is head-stable and is unaffected by cooking. The toxin can persist in contaminated shellfish for several weeks to several months after exposure to the toxic algae. Never eat shellfish after a red tide has been reported.

A growing awareness about food allergies is becoming well known in the United States. Food manufactures and restaurants are becoming more understanding and willing to accommodate people living with food allergies. Living with any food allergy is no longer a major undertaking; it is now just a minor adjustment to your life-style.

Always consult your doctor before using this information.

This Article is nutritional in nature and is not to be construed as medical advice.

David Cowley
http://www.articlesbase.com/non-fiction-articles/help-i-am-allergic-to-seafood-140895.html

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Posted by admin -  at 3:20 pm

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BBQ Recipes Food Network â?? It Does Not Get Better Than This

http://greatarticlesabout.com/go/BBQ/ BBQ Recipes Food Network â?? It Does Not Get Better Than This

Duration : 29 sec

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Posted by admin -  at 9:12 am

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Quick BBQ Recipes For The On the Go Family!

http://greatarticlesabout.com/go/BBQ/ Quick BBQ Recipes For The On the Go Family!

Duration : 29 sec

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Posted by admin -  at 2:55 am

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Shrimp Pasta Primavera Recipe : Buying Shrimp for Pasta Primavera Recipe

Learn how to buy shrimp for an easy pasta primavera recipe with shrimp in this free Italian cooking video.

Expert: Richard Buccola
Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ’s Bar & Grill, and The Ivy Room.
Filmmaker: Buccola Richard

Duration : 0:1:51

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Posted by admin - March 16, 2014 at 8:19 pm

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Spicy Seafood Noodle Soup jjampong

Thank you for watching Korean Cuisine with Anna Kim!

Today we are making a spicy seafood noodle soup we call jjampong. This dish is very tasty!

Please watch my other videos and subscribe!

Ingredients:

- 1 Package of Fresh Noodles
- 1 Fresh Squid
- 8 Cups of Water
- 10-12 Raw Shrimp
- 10-15 Mussels
- 1 Piece of Kelp
- 1 Onion
- 1 Carrot
- 3 Pieces of Napa Cabbage
- 1 Zucchini
- 5 Shiitake Mushrooms
- 2 Pieces of Green Onion
- 1 can of Chicken Broth
- 1/4 Cup of Crushed Red Pepper
- 1/4 Cup of Soup Soy Sauce
- 1 1/2 tsp of Salt
- 1 Tbsp of Olive Oil
- 1 Tbsp of Hot Chili Oil
- 1 Tbsp of Garlic

- Thinly Slice all Vegetables
- Take skin off Squid and rinse in cold water.
- Slice the shrimp in half.
- In the pot, add the Olive Oil, Garlic, and Hot Chili Oil and fry all the vegetables.
- Add Crushed Red Pepper flakes, Soup Soy Sauce, and Seafood.
- Mix well in the pot and add the chicken broth and water.
- Add salt. (Taste and add more salt if necessary)
- Simmer soup for 10 minutes.
- Cook Noodles for 6 minutes on high heat and rinse.
- Serve soup over noodles!

Enjoy!

Thank you for watching Korean Cuisine and please let me know if you would like me to make a specific dish! Please Subscribe and leave comments!

Duration : 0:10:1

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Posted by admin -  at 1:41 pm

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