| Subject | Date Asked | Expert |
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| Freezing seafood | 11/16/2009 | Jennifer Brizzi |
Q: We were given some marinated crab claws, boiled shrimp and gumbo. Can we freeze all of it? If so, ...
A: Generally cooked seafood can't be frozen for longer than one month without losing a lot in terms of ...
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| tilapia | 10/20/2009 | Jennifer Brizzi |
Q: can I freeze baked tilapia for later use?
A: dukes, Thanks for your question. Cooked fish can be frozen but not for too long. Frozen food ...
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| shrimp | 10/5/2009 | Jennifer Brizzi |
Q: How long can I freeze cooked shrimp for? How about raw frozen shrimp?
A: Raw frozen shrimp can be safely frozen for up to six months, but after three months the quality may ...
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| Fish | 8/20/2009 | Jennifer Brizzi |
Q: Also are raw squid and octopuss legs dangerous raw (not eaten, just if touched by the mouth?) ...
A: I have never cooked fish eyes as a separate menu item, only as part of a whole fish, grilled, ...
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| shrimp | 7/22/2009 | Jennifer Brizzi |
Q: new to cooking: 1. when stir frying shrimp, what is the color of a cooked (but not overcooked) ...
A: " Shrimp usually turns a vivid pink when cooked, pink or white all the way through with no grayness ...
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| purchasing fish(cleaned&filet) | 6/10/2009 | Greg Shreenan |
Q: how do you gauge the freshness of fish purchased at the supermarkets...eg. Kroegers,Walmarts, etc.?
A: Great question. Supermarkets generally speaking do not have very fresh fish. Here is how you can ...
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| seafood recipe | 6/9/2009 | Greg Shreenan |
Q: I am making a seafood dinner for guests that I call seafood thermadore. It's a combination of ...
A: In short no it is not supposed to be like that! You were right to bring it back. I would recommend ...
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| buying fish | 5/15/2009 | Jennifer Brizzi |
Q: I bought 2 grey breams at a fish market 2 weeks ago. The eyes were clear, but after I removed the ...
A: Your gray bream that didn't look as good as the other may have been contaminated with a toxin; ...
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| what would you suggest for...... | 4/28/2009 | Jennifer Brizzi |
Q: going about adding a sweet flavor that would mix well with the flavor of the following fish: ...
A: Your question has me a little stumped. The fish you mentioned vary a lot in type from very mild to ...
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| Cooking Fish - without the smell? | 4/14/2009 | Jennifer Brizzi |
Q: I am not a very adventurous eater, but I can certainly say I eat more kinds of food than my fiancee, ...
A: I think there are three keys to avoiding fishy smells when cooking fish: 1. The fish has to be as ...
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| Clams | 4/11/2009 | Jennifer Brizzi |
Q: I read your directions for cleaning clams and scrubbing with a brush is what I do and it works ...
A: I think with that many clams you could get away with skipping the scrubbing by hand, and soak them ...
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| marinating fish | 4/10/2009 | Jennifer Brizzi |
Q: I have some fresh caught white fish that has been filleted and frozen. Is is appropriate to ...
A: Marinating your fish in a little white wine would be appropriate, to add flavor to your fish if you ...
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| muscles | 3/29/2009 | Greg Shreenan |
Q: When purchasing fresh muscles if you are unable to eat them that day what is the best way to store ...
A: The best answer I can give you is to not purchase more than you will need for 2 days. Muscles do ...
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| samon | 2/10/2009 | Greg Shreenan |
Q: meny thanks frances
A: You can freeze it if you want to save it for a salad or perhaps to flavor a soup or use it for ...
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| stuffed shrimp | 12/23/2008 | Greg Shreenan |
Q: Can I stuff and freeze raw shrimp?
A: I am sorry that I could not get back to you sooner. The Holidays are crazy. To answer your ...
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| frying fish | 12/6/2008 | Greg Shreenan |
Q: how can I make the batter come out crispy when deep frying fish.
A: I do apologize for not answering your question in a timely fashion. Deep frying fish is a bit of an ...
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| Seafood Chowder | 11/29/2008 | Greg Shreenan |
Q: I made a Seafood chowder with salmon, shrimp, scallops, muscles, artificial crab, oysters and other ...
A: I hope today finds you and yours healthy and happy! Generally speaking leftover seafood is like ...
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| fish and chips batter | 11/15/2008 | Greg Shreenan |
Q: Im writing from Turkey/Istanbul. My problem is when I make the batter for fish and chips with beer ...
A: Cihan, thanks for your question. One thing that will help is to make sure the batter is cold. Put ...
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| stay alive after frozen | 10/24/2008 | Greg Shreenan |
Q: I had some guy tell me yesterday that he had a blue crab in a freezer for 1 year and took it out and ...
A: ah yes the famous Blue Crab. These crabs are legendary and tenacious to be sure, but one can get a ...
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| smoking fish | 10/24/2008 | Greg Shreenan |
Q: Please respond to this to my email address, as I am not sure I can renegotiate my way back to this ...
A: Steve, I feel your pain. Preparing and smoking fish is a great deal of work and time. Although I ...
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| Cooking Sea Food | 10/17/2008 | Greg Shreenan |
Q: Greg, I am a widower and can barely boil water. Any advice you can give me on frying oysters, ...
A: I hope today finds you well. Frying scallops is easy. Just put them in a frying pan on medium ...
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| Tuna Flavor | 10/16/2008 | Greg Shreenan |
Q: Mr. Shreenan, I used to eat regular canned tuna. But when I got married, I started eating only ...
A: Sarah, thanks for your excellent question. Once you eat clean white albacore you can never go back. ...
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| how long can mussels keep in the frig before cooking | 10/12/2008 | Greg Shreenan |
Q: I bought mussels late Friday afternoon--bought 2 bags and we cooked and consumed only one. The ...
A: Elaine, thanks for your question, I have been out of town on business. I apologize for not getting ...
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| Question | 10/3/2008 | Greg Shreenan |
Q: I wanna know the difference between a swordfish and a yellow tail.It's important. Thank you very ...
A: Stojan, Thanks for allowing me to answer your question. The swordfish is a pelagic fish in that it ...
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| Mahi Mahi | 9/10/2008 | Greg Shreenan |
Q: What is the flavor and texture of Mahi Mahi? Thanks for your reply J
A: The flavor is mild and not too fishy as long as it is fresh. The texture is flaky like a seabass. ...
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| bitter cod | 8/29/2008 | Kris Yager |
Q: I poached some cod today in a pan. I poached it in a mixture of water, chardonnay, chives, lemon ...
A: I actually wasn't too sure about this one myself. My friend, Chef Dave, suggested that if you are ...
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| shrimp salad | 8/13/2008 | Greg Shreenan |
Q: First off..I am not a cook but like to experiment.. I have canned shrimp,Raman noodles, ...
A: Depending on your taste you could go either way. The salad would be my choice but you would need ...
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| muscles | 8/11/2008 | Greg Shreenan |
Q: she then froze them. when we cooked them only one opened. Can they not be frozen?
A: Muscles are alive if you buy them fresh. Freezing them would render them dead. They would ...
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| Blue Crabs | 8/1/2008 | Greg Shreenan |
Q: How long can I leave cooked blue crabs in the refrigerator until they spoil??? In advance, thank ...
A: Debra, I apologize for being late on this one. I have been out of town for a week and failed to set ...
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| Frozen smoked salmon | 7/30/2008 | Greg Shreenan |
Q: vakuum-packed, smoked salmon, shock-frozen, packed properly with icepacks and went on its way (for ...
A: I have been on a river for the last week so I apologize for not getting back to you sooner. My ...
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| How to cook salmon without drying it out | 7/21/2008 | Greg Shreenan |
Q: Help! I cannot cook salmon properly for the life of me. I have tried baking & poaching and no ...
A: Wow that is possibly the best question I have had to date! Here we go. The first thing you have to ...
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| crabs | 7/21/2008 | Greg Shreenan |
Q: Can I freeze crabs in their shells or do I have to remove the meat?
A: You should remove the meat from the crab and then freeze it in a bag if you have had some left over ...
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| Clams | 7/15/2008 | Jennifer Brizzi |
Q: What is the best way to clean clams before steaming?
A: Some people like to soak their clams in water that has plenty of cornmeal in it, for a few hours to ...
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| seafood and lemon | 7/1/2008 | Jennifer Brizzi |
Q: Why is lemon used on seafood?
A: That's a great question--you see lemon served with seafood all the time, from an ingredient in ...
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| orange roughy | 6/20/2008 | Sherman D. |
Q: i have a .92oz fillet of orange roughy and i was looking for suggestions on as to what might be the ...
A: some season salt, nature's seasons, or maybe come lemon and pepper spice. You can also try some ...
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| mahi | 6/20/2008 | Jennifer Brizzi |
Q: i have .92oz steak/fillet of mahi and i was wondering what between pineapple chunks, rings, or juice ...
A: That sounds like a great combination to me! I haven't tried it yet but I will in the near future. ...
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| scallops | 5/16/2008 | Greg Shreenan |
Q: I was actually looking for "scallops - metal taste" when I found a reply you gave to someone else ...
A: I feel your pain. There is nothing worse than spending the money for something then being ...
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| small sardines in fish oil | 5/5/2008 | Greg Shreenan |
Q: what company still offers this item? (King Oscar seems to have discontinued them.)
A: I feel your pain! I know that you have searched high and low on google or other internet search ...
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| seafood salad | 4/5/2008 | Greg Shreenan |
Q: could you tell me what kind of fish is in the seafood salad you buy at the supermarket Thanks Bob
A: I apologize that I have been out of town and I am just now getting to your question. I would not ...
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| paddlefish/spoonbill | 4/3/2008 | Greg Shreenan |
Q: the best way to cook and if you have any good receipes for them
A: I apologize that I have been out of town and I am just now getting back to my computer. I have to ...
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