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Fish & Seafood/Questions
| Subject | Date Asked | Expert |
| salmon | 12/25/2011 | Chris A. DiNunno |
| Q: I've noticed sometimes when salmon is cooked, there is sometimes a whitish liquid that comes out ... A: I call the white stuff "fat" but apparently it's called "protein exudate". A couple of remedies ... | ||
| lobster bisque | 10/31/2011 | Chris A. DiNunno |
| Q: I bought some canned lobster bisque that tastes pretty good by adding some heavy cream and some ... A: I think that you could probably get away with using imitation lobster in a bisque. If it were in ... | ||
| Cod Fish | 10/28/2011 | Chris A. DiNunno |
| Q: Is Cod fish considered to be a good nutritious variety of fish? It doesn't seem the grocery store ... A: I would go with what you like to eat. Price is sometimes an indicator of quality, but not always. ... | ||
| Cod Fish | 10/27/2011 | Chris A. DiNunno |
| Q: Is Cod fish considered to be a good nutritious variety of fish? It doesn't seem the grocery store ... A: Comparisons for cod, salmon and tilapia - Calories: cod 82, salmon 142, tilapia 96. Salmon is ... | ||
| Haddock | 10/18/2011 | Chris A. DiNunno |
| Q: Is it considered difficult to remove the skin of a Haddock? I purchase cod once and baked it and it ... A: It's not difficult to remove skin from haddock, but it is slightly more difficult to skin haddock ... | ||
| Mushy Flounder and Tilapia | 9/30/2011 | Chris A. DiNunno |
| Q: Several times I bought frozen tilapia from Great American Seafood (GAS). I baked it frozen for about ... A: It doesn't sound like you're doing anything wrong. My best guess is that it's the quality of the ... | ||
| mussels | 7/31/2011 | Chris A. DiNunno |
| Q: I love mussels in broth but my wife hates the large mussels, which she refers to as "jumbo." When I ... A: That's a tough one because you don't really know how big the mussels are while they're still in the ... | ||
| grilling fish | 7/23/2011 | Chris Weissleder |
| Q: After grilling fish such as salmon, is it important to let the fish rest a few minutes before eating ... A: It is not necessary for fish to rest after cooking and prior to eating. In fact doing so would ... | ||
| grilling fish | 7/23/2011 | Chris A. DiNunno |
| Q: After grilling fish such as salmon, is it important to let the fish rest a few minutes before eating ... A: Yes, for the same reason you let meat rest, the juice stays in, the fish retains it's moisture. ... | ||
| Fish | 7/21/2011 | Chris A. DiNunno |
| Q: I found a basic fish fillet recipe that has me cook the fish (haddock or other white fish) for 15 ... A: I'm not an expert on the relationship between omega 3's and temperature and the hazards associated ... | ||
| Fish | 7/21/2011 | Chris A. DiNunno |
| Q: I found a basic fish fillet recipe that has me cook the fish (haddock or other white fish) for 15 ... A: The healthiest oil I've found to fry in is soybean oil that is not hydrogenated. Deep frying is not ... | ||
| Fish | 7/20/2011 | Chris A. DiNunno |
| Q: I found a basic fish fillet recipe that has me cook the fish (haddock or other white fish) for 15 ... A: I haven't come across a recipe that says to cook fish at 500F. Most oven baked type fish recipes ... | ||
| Seafood Medly | 4/11/2011 | Chris A. DiNunno |
| Q: Hey there Chris. I have a request for a recipe. I love seafood but I really dont know how to cook ... A: Seafood is really simple to cook (the simpler the better). I'm guessing that the mixed bag of ... | ||
| muscles | 3/30/2011 | Chris A. DiNunno |
| Q: how can i tell if muscles are ok to cook. i heard that if they float they are no good, is this ... A: I'm having this discussion with my sister, also a fish expert. Clams and Oysters that are open and ... | ||
| freezingcooked shrimp | 12/15/2010 | Chris A. DiNunno |
| Q: I have jumbo shrimp that is frozen. I wlll be stuffing and cooking it on Xmas Eve. Can I freeze the ... A: Yes, but the quality won't be as good. Anytime you re-freeze anything, it's not quite as good as it ... | ||
| lobster bisque | 12/8/2010 | Chris A. DiNunno |
| Q: Cris: How can I make a lobster bisque with using a store bought jar of lobster base? Do I use it ... A: I'm so sorry if I missed this follow-up question - I just noticed it! It's usually about a tsp. of ... | ||
| lobster bisque | 12/7/2010 | Chris A. DiNunno |
| Q: Cris: How can I make a lobster bisque with using a store bought jar of lobster base? Do I use it ... A: I make my lobster bisque using a base, but I add a lot of other components. I start by sauteeing ... | ||
| sandy clams | 12/3/2010 | Chris A. DiNunno |
| Q: How do you prepare clams so they aren't sandy? The kids want to cook them on the grill. How's that ... A: Really the only way is to wash them really well just before you cook them. Through the years, I've ... | ||
| seafood muscles | 9/10/2010 | Chris A. DiNunno |
| Q: just a quick question thats been bugging me for years....is the little bit of weed in muscles ... A: Mussels attach themselves to rocks by what is called "byssal threads" or what is commonly known as ... | ||
| farm raised atlantic salmon | 9/8/2010 | Chris A. DiNunno |
| Q: How can I pan cook 4 oz. of salmon without causing a "gamey" flavor? I prefer a mild light buttery ... A: Use a non-stick pan and get some butter flavored pan spray. Pat the salmon dry with a paper towel, ... | ||
| crab | 9/6/2010 | Chris A. DiNunno |
| Q: i have frozen a live crab and need to know the best way to defrost it A: The best way to thaw anything frozed is to leave it in the refrigerator overnight, but I'm not sure ... | ||
| refreezing fish | 8/21/2010 | Chris A. DiNunno |
| Q: Can I refreeze3 cod fish a second time ? Thanks for answering my question. A: You can, but every time you freeze anything, you lose quality and if you re-freeze anything, the ... | ||
| Snakehead Dish | 8/20/2010 | Chris A. DiNunno |
| Q: I live in Florida and when you go fishing once in a while you'll catch a snakehead I was wondering ... A: I don't know much about snakehead. I did a little research and found out that it's not native to ... | ||
| Snakehead Dish | 8/20/2010 | Chris Weissleder |
| Q: I live in Florida and when you go fishing once in a while you'll catch a snakehead I was wondering ... A: The Snakehead is certainly one interesting and invasive species of fish with it's physiological need ... | ||
| Soapy after taste? | 8/15/2010 | Chris Weissleder |
| Q: I recently bought some flounder from Kroger. I have never had flounder before. The first 2 fillets ... A: I have to tell you I'm somewhat stumped on this one. In my twenty some odd years working with every ... | ||
| semantics | 8/4/2010 | Chris A. DiNunno |
| Q: Mahi Mahi is a pacific reference,and dolphin fish is the scare word,what class or species is this? A: Mahi-mahi (Latin name: Coryphaena hippurus) is a fish found in tropical and sub-tropical waters and ... | ||
| Removing sodium tripolyphosate out of fish | 7/22/2010 | Chris Weissleder |
| Q: I just bought a box of frozen haddock and noticed it said it had sodium tripolyphophate in it. My ... A: First let me apologize for such a late response to your query. AllExperts notified me that I had ... | ||
| Soft shell crabs | 6/27/2010 | Chris Weissleder |
| Q: How do you clean/prep a soft shell crab prior to cooking? A: Oh boy Soft Shell Crabs glad to help as this is one of my favorite all time delicacies. Please ... | ||
| Maryland Blue Claw Crabs | 6/24/2010 | Chris A. DiNunno |
| Q: If I clean the crabs first, can I freeze them? A: I think you're asking if you can freeze the meat and the answer would be yes. The best way would be ... | ||
| choosing and cooking fish | 4/6/2010 | Jennifer Brizzi |
| Q: Is it true that good fish is not supposed to have a fishy smell? A: Yes, it is true that good--as in fresh--fish is not supposed to have a fishy smell. As you know, ... | ||
| Stuffed Salmon | 12/19/2009 | Jennifer Brizzi |
| Q: Do you think crab meat, goat cheese, basil, green onions, garlic, salt, pepper, lemon juice, and ... A: For lean wild salmon your stuffing sounds delicious. Farmed salmon, however is very rich and oily, ... | ||
| Gumbo | 12/17/2009 | Jennifer Brizzi |
| Q: How long can sea food gumbo be frozen. I have some in the freezer for about 8 months is it good to ... A: Your gumbo may be okay. It depends on how cold your freezer is. It will not be as good as when ... | ||
| salmon grilling | 12/3/2009 | Jennifer Brizzi |
| Q: How can you tell when salmon is done when cooking it on the barbecue? A: The general rule for fish cooking is ten minutes of cooking time per inch of thickness. Therefore if ... | ||
| Where can I find my "salmon" knife/saw? | 11/29/2009 | Jennifer Brizzi |
| Q: I like to cut my salmon before cooking it. I want to cook it with the skin on. Raw salmon skin is ... A: It's a good one. I think your best bet for gliding a knife through raw salmon with the skin on is ... | ||
| 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 ... | ||
| 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 ... | ||
| 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 ... | ||
| 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, ... | ||
| 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 ... | ||
| 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 ... | ||
Chris A. DiNunno
Top Expert on this page
Expertise
I can answer questions regarding the preparation of seafood as well as most general culinary questions.
Experience
I've been in the seafood retail and restaurant trade for 38 years. I owned my own restaurant for 22 years (150 seats, 2 locations) as well as a catering operation.
Organizations
Past member of American Culinary Federation
Publications
Seafood Leader Magazine
Education/Credentials
Johnson & Wales University, N. Miami, Florida, Associates in Science, Culinary Arts.
Awards and Honors
Previously Certified Executive Chef (expired), ACF Competition Medalist
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