About nine years ago I spent a couple of days in Tossa de Mar on Spain's Costa Brava. One night we had a fantastic buttery-garlicky fish dish which my memory (and Google) tells me was called cimi tomba. Does anyone know of the recipe for this masterpiece of Catalan cuisine?
RecipeFilter: Seafood stew stumper! [more inside]
I bought some "fresh" (previously frozen) sea scallops from the grocer yesterday. They are currently in a small airtight container in the coldest part of my fridge. I don't want to re-freeze them, because they'll disintegrate upon re-thawing, but I don't want to eat them today or all of them tomorrow (I have five). How long can I expect these scallops to last in the fridge?
Should I eat it and how, the cooked shrimp edition. [more inside]
Where is the best place to eat affordable seafood in Rhode Island that is accessible from Providence on public transit?
Where is the best place to eat affordable seafood in Rhode Island that is accessible from Providence on public transit? [more inside]
What is the tastiest seafood with the most omegas and the least mercury? [more inside]
We have marinara mix that needs to be cooked now, but we don't want pasta. Any suggestions?
I'm visiting Portland this weekend and would love some food tourism suggestions. [more inside]
How to use frozen whole-shell NZ greenshell mussels? [more inside]
Why are floating mussels to be discarded before cooking? [more inside]
Can I find good, interesting oysters in Austin, TX? [more inside]
Does anybody have a lead on shad roe by mail? [more inside]
Help learn to like (or at least tolerate) fish! Recipes needed. [more inside]
Recommend a good seafood restaurant in West Palm Beach, FL area or within a 40 mile or so radius. [more inside]
Where can I buy really fresh raw seafood in DC? [more inside]
Does imitation crab meat actually taste good and what can I do with it? [more inside]
What alcoholic drinks go with seafood paella? [more inside]
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]
Where are the really good, really fresh, really affordable seafood restaurants in Portland, Oregon (or the nearby coast)? [more inside]
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?
Um.. now that I have 20 pounds of crawfish, what do I do with them? [more inside]
How long is it safe to keep cooked shrimp in a refrigerator before eating? [more inside]
Apart from the Fulton Fish Market, where in NYC could I buy frozen greenshell mussels?
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?
Fact or fiction : All (or most) NYC restaurants get their fish deliveries on the same day every week. [more inside]
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.
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]
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]
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]
SommelierFilter - 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?
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).
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