Recommend a good seafood restaurant in West Palm Beach, FL area or within a 40 mile or so radius. [more inside]
posted by fx3000
on Mar 10, 2008 -
Is there any way to acquire a taste for seafood after a lifetime of total disgust? Why is this distaste for seafood something I can't seem to get over? [more inside]
posted by tastybrains
on Apr 3, 2007 -
Where are the really good, really fresh, really affordable seafood restaurants in Portland, Oregon (or the nearby coast)? [more inside]
posted by melissa may
on Oct 14, 2006 -
What kind of seafood is most similar in texture to the bits of meat all the way at the pointy tip of a lobster's claw?
posted by greatgefilte
on Sep 6, 2006 -
Um.. now that I have 20 pounds of crawfish, what do I do with them? [more inside]
posted by Ugh
on Jul 1, 2006 -
Apart from the Fulton Fish Market, where in NYC could I buy frozen greenshell mussels?
posted by Smart Dalek
on May 20, 2006 -
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?
posted by nebulawindphone
on Jan 16, 2006 -
Fact or fiction : All (or most) NYC restaurants get their fish deliveries on the same day every week. [more inside]
posted by afroblanca
on Oct 16, 2005 -
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.
posted by Caviar
on May 12, 2005 -
This weekend, I remembered how much I love to eat fish. Though I'm not really worried about mercury or other pollution, I don't want piles of dead birds or overfishing on my conscience. What should I look for at the fishmonger? Bonus points for less-expensive fish. [more inside]
posted by trharlan
on Apr 11, 2005 -
I just got some lovely looking albacore tuna steaks, and am wondering what to do with them? Can I sear my albacore like I would some Ahi? Or ought I think about it differently than other tunas? [more inside]
posted by .kobayashi.
on Apr 6, 2005 -
A family member is considering starting a small business exporting goods (primarily seafood) to Japan. I would like to help but have no clue how to begin. [MI] [more inside]
posted by jeffmshaw
on Jan 18, 2005 -
- Having never eaten gumbo before, I'm at a loss as to which wine to bring to dinner tonight. Various Google results say anything from white wine with seafood gumbo to a red wine to go with spicy food. Er, right. Complicating matters ever so slightly is my current location: which Italian
wine should I bring?
posted by romakimmy
on Jun 12, 2004 -
Can anyone recommend a good fresh seafood market in northern Virginia? Does such an animal exist? The counters at the local grocery stores are awful here (not that they are ever great).
posted by Irontom
on Jan 8, 2004 -