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About Jennifer Brizzi
(Top Expert on this page)

Expertise
I can answer any questions on finding and choosing good seafood, as well as how to prep and cook it once you get it home.

Experience
I've been cooking for 35 years, some of it for restaurants and caterers, and seafood is a particular passion of mine. I am a culinary demonstrator, teacher, and food writer. I am currently researching and writing a seafood cookbook and can access all kinds of information on the subject.

Organizations
International Association of Culinary Professionals International Food, Wine, and Travel Writers Association

Publications
FACES, Ulster Publishing Newspapers

Education/Credentials
Several cooking courses at the New School and Peter Kump in New York City.

Awards and Honors
Honorable Mention for Apicius Scholarship for the 2007 Greenbrier Food Writers Conference

   

You are here:  Experts > Food/Drink > Southern U.S. Cuisine > Fish & Seafood

SubjectDate AskedExpert

Freezing seafood11/16/2009Jennifer 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 ...
tilapia10/20/2009Jennifer 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 ...
shrimp10/5/2009Jennifer 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 ...
Fish8/20/2009Jennifer 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, ...
shrimp7/22/2009Jennifer 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 ...
purchasing fish(cleaned&filet)6/10/2009Greg 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 ...
seafood recipe6/9/2009Greg 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 ...
buying fish5/15/2009Jennifer 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; ...
what would you suggest for......4/28/2009Jennifer 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 ...
Cooking Fish - without the smell?4/14/2009Jennifer 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 ...
Clams4/11/2009Jennifer 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 ...
marinating fish4/10/2009Jennifer 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 ...
muscles3/29/2009Greg 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 ...
samon2/10/2009Greg 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 ...
stuffed shrimp12/23/2008Greg 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 ...
frying fish12/6/2008Greg 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 ...
Seafood Chowder11/29/2008Greg 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 ...
fish and chips batter11/15/2008Greg 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 ...
stay alive after frozen10/24/2008Greg 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 ...
smoking fish10/24/2008Greg 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 ...
Cooking Sea Food10/17/2008Greg 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 ...
Tuna Flavor10/16/2008Greg 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. ...
how long can mussels keep in the frig before cooking10/12/2008Greg 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 ...
Question10/3/2008Greg 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 ...
Mahi Mahi9/10/2008Greg 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. ...
bitter cod8/29/2008Kris 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 ...
shrimp salad8/13/2008Greg 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 ...
muscles8/11/2008Greg 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 ...
Blue Crabs8/1/2008Greg 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 ...
Frozen smoked salmon7/30/2008Greg 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 ...
How to cook salmon without drying it out7/21/2008Greg 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 ...
crabs7/21/2008Greg 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 ...
Clams7/15/2008Jennifer 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 ...
seafood and lemon7/1/2008Jennifer 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 ...
orange roughy6/20/2008Sherman 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 ...
mahi6/20/2008Jennifer 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. ...
scallops5/16/2008Greg 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 ...
small sardines in fish oil5/5/2008Greg 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 ...
seafood salad4/5/2008Greg 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 ...
paddlefish/spoonbill4/3/2008Greg 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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