I am throwing a crab boil! Wait…how do I throw a crab boil? [more inside]
I want a crockpot recipe I can make overnight that tastes like Bahama Breeze's "Bahamian Seafood Chowder" [more inside]
I need a fish course for the middle of a 2+-hour holiday dinner. Please recommend delicious fish or seafood recipes that can be prepped a few hours ahead of time, and that don't require much fussing right before serving? [more inside]
Where can I find information about local substitutes for fish varieties from other countries? [more inside]
Mrs Supercres just switched from vegetarian to pescetarian (which she already asked about). And I'm a fish-cooking neophyte. Now that the initial shock / honeymoon is over, help us integrate fish and shellfish into our weekday dinners cheaply and conveniently. [more inside]
RecipeFilter: Seafood stew stumper! [more inside]
Should I eat it and how, the cooked shrimp edition. [more inside]
How to use frozen whole-shell NZ greenshell mussels? [more inside]
Why are floating mussels to be discarded before cooking? [more inside]
Help learn to like (or at least tolerate) fish! Recipes needed. [more inside]
Does imitation crab meat actually taste good and what can I do with it? [more inside]
I'd love to add more fish to my diet. But I can't afford salmon or tuna steaks or swordfish or any of that yuppie crap. I happen to live near a decent fish market. They sell all kinds of cheaper fish: spots and chubbs and mackerels and whatnot. Tell me about those. How do I pick 'em? How do I cook 'em? Which ones are the tastiest? Which are the best bargain?
Why are you supposed to soak soft shell crabs in milk before cooking them? Most of the recipes I've found call for this, but none say why. None of the cookbooks I've consulting (including On Food and Cooking and the CIA Professional Chef) have an answer.