Seafood preparation requires careful timing to ensure shrimp and octopus stay tender. From steaming whole Dungeness crabs to reheating cooked seafood safely, explore the health benefits and risks of shellfish consumption.
Adding vinegar to the water used to cook shrimp enhances flavor without adding the distinctive acidic taste of vinegar. You can typically add a small amount of vinegar to any recipe that requires you to boil shrimp in water.
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Baked salmon is a healthy entree that's simple to cook and versatile enough that you can find plenty of recipes to prepare without ever tiring of this fish. When cooking salmon, the size factor most directly affecting cooking times is its thickness; the thicker the cut, the longer it takes to cook through.
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Several types of shellfish can be purchased in your local grocer's fresh fish and frozen food section. These selections are available either partially prepared and cooked, completely raw or completely prepared, ready to heat and serve.
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Oven-baked shrimp is one of the better ways to cook shrimp. Frying and grilling shrimp causes flavor and moisture loss, which can make the shrimp turn out rubbery after it cooks. Cooking shrimp in the oven preserves the natural flavors you'll savor, long after you finish eating.
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A flounder fillet is a healthy, high-protein, low-calorie, fast-cooking, light, delicately flavored piece of fish to which you can do just about anything your palate desires. These particularly thin fillets are tricky to cook on the grill or on the stove, but they're entirely manageable in the oven.
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Early white bush scallop squash is a variety of summer squash more familiarly known as pattypan squash. Taking their nickname from their scalloped edges, pattypan squash are white, yellow or light or dark green.
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Despite its name, the sea cucumber is actually a marine animal. You may find sea cucumber dishes in Chinese celebration meals, but not on the nightly dinner table, as the food takes a long time to prepare. When purchasing a fresh sea cucumber, look for one that is a shiny black color and has a smooth surface.
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The tender, slightly sweet meat of a crab is usually prepared by immersing the meat-filled shells into boiling water for several minutes. While boiling will probably remain the most common way to prepare this delicate seafood, you can also grill crab, imbuing the meat with a subtle smoky flavor.
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Shrimp is a low-fat, low-calorie food that can easily be sauteed in minutes on the stove top. Shrimp is rich in high-quality protein, and it's a good source of potassium, phosphorous, magnesium and vitamin A. It's worth noting, though, that shrimp is high in cholesterol and sodium.
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If you are a seafood lover, especially a lover of crab, you know that while eating crab legs can be an undertaking, the reward is great. Eating crab legs in a restaurant is a treat but if you want to make them at home, it may seem intimidating.
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Cold cooked shrimp are tasty when served with cocktail sauce or added to salads. You can also heat cooked shrimp in just a few minutes. Heat cooked shrimp carefully to preserve their taste and texture, writes Fred Thompson in "The Big Book of Fish and Shellfish."
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Tilapia is a low-cost lean protein, making it a satisfying, health-conscious entree choice. However, while fish is touted for health benefits from omega-3 fatty acids, tilapia is relatively low in them. It also contains more omega-6 fatty acids than omega-3s, which may be detrimental.
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A prawn is a shellfish that belongs to the same group as shrimp, lobster and crab. Although the terms are often used interchangeably -- mostly prawn in the U.K. and shrimp in the U.S. -- prawns and shrimps are different species that differ in gill structure and the way they brood their eggs.
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Lobster tails are a delicacy that has little of the culinary work associated with other shellfish. They cook quickly and require few advance preparation steps. Once you cook them, separating the flesh from the shell is a one-step process or, for quick and easy dining, you can skip this step and dive in with your fork.
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Nothing adds succulence to a well prepared meal like the salt scented aroma and taste of mussels. According to the U.S. Food and Drug Administration (FDA), mussels are rich in protein and minerals. They are low in fat and cholesterol, and are an important part of a heart healthy diet.
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Grouper is a saltwater fish commonly fished with a hook and line from coral reefs in temperate waters like those found on the coast of Florida. Grouper is a great choice for the health-conscious eater. Four ounces of grouper is 110 calories and contains an impressive 23 grams of protein with just two grams of fat.
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When you buy fresh scallops, what you are getting is actually the large abductor muscle, which the scallop uses to open and close its shell. There are several different varieties of scallops.
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Shrimp make ideal hors d'oeuvres and also is integrated easily into meals. Preparing and steaming shrimp takes only a few minutes. If you buy ready-to-eat shrimp at the grocer, it is still a good idea to steam them at home to ensure they are cooked all the way through.
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You can cook lobster tails quickly and easily over the flame on a gas grill. Baste and serve the lobster tails with melted butter for a decadent meal, or cut back on fat and calories by brushing and serving lobster tails with a tangy vinaigrette.
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Many people enjoy oysters, a bi-valve mollusk native to salt water, but you may experience side effects that can range from annoying to life-threatening when eating this type of seafood. Understanding those risks can help you avoid reactions.
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