http://www.eastcoastgourmet.com/forum/ East Coast Gourmet Forum » Forum: Seafood 101 - Recent Posts en Tue, 07 Sep 2010 00:12:23 +0000 http://www.eastcoastgourmet.com/forum/topic/steamed-lobster#post-49 Mon, 16 Aug 2010 16:44:16 +0000 cbotterill 49@http://www.eastcoastgourmet.com/forum/ <p>Had dinner at Red Lobster in Kansas yesterday. Son-in-law ordered a steamed lobster (3 pounder). When he was removing claw meat, there was a white "residue" on the meat that he had to scrape off. Is this typical and what is that? </p> http://www.eastcoastgourmet.com/forum/topic/ask-charlie-4#post-47 Fri, 06 Aug 2010 14:53:26 +0000 Mike 47@http://www.eastcoastgourmet.com/forum/ <p>What's the best way to cook a live lobster?</p> <p>thanks, Mike </p> http://www.eastcoastgourmet.com/forum/topic/storing-fresh-fish-1#post-32 Sun, 29 Mar 2009 23:27:34 +0000 Administrator 32@http://www.eastcoastgourmet.com/forum/ <p>Sometimes the freshest fish might be fish that's frozen!</p> <p>Most refrigerators hold a temp of 40 F. Fish held at 32 F keeps twice as long. And freezing a good piece of fish at home and eating it two weeks later is better than keeping it refrigerated for 3-4 days before cooking it. </p> http://www.eastcoastgourmet.com/forum/topic/storing-fresh-fish#post-26 Sun, 26 Oct 2008 14:15:24 +0000 Administrator 26@http://www.eastcoastgourmet.com/forum/ <p>Most refrigerators hold a temp of 40° F. Fish held at 32° F keeps twice as long. </p> <p>Freezing a good piece of fish at home and eating it two weeks later is better that keeping it fefrigerated for 5-6 days before cooking it! </p> http://www.eastcoastgourmet.com/forum/topic/clams-and-mussels#post-24 Wed, 22 Oct 2008 03:56:33 +0000 Miken 24@http://www.eastcoastgourmet.com/forum/ <p>How do I keep clams and mussels alive once I bring them home? Also, how long will they stay alive? </p> http://www.eastcoastgourmet.com/forum/topic/fresh-crab-meat#post-9 Thu, 16 Oct 2008 06:18:43 +0000 Administrator 9@http://www.eastcoastgourmet.com/forum/ <p>Depending on where you live, you can find fresh and pasteurized cooked crabmeat at a reputable fish market. Keep freshly packed crabmeat refrigerated and use within a couple of days. Pasteurized crabmeat can be kept for several months in your refrigator. </p> <p>One Pound of crabmeat equals 3 cups.</p> <p>Crabmeat is packaged as follows:</p> <p>Backfin (or lump): Solid lumps of savory white meat from the body<br /> muscles of the crab...the best! It contains very little shell or<br /> cartilage, preferable in special recipes such as Crab Imperial or lump<br /> crab cakes.</p> <p>Regular: Small pieces of savory white meat from the body. Excelent, but<br /> it takes more picking over for cartilage and shell removal. Great for<br /> crab cakes, casseroles, salads, dips, etc.</p> <p>Special: A mixture of backin and regular. Again fine for crab cakes,<br /> casseroles, salads and dips.</p> <p>Claws: Meat from the claws has brownish tint and comes in thin pieces.<br /> It's mostly used when appearance isn't important, such as soups. </p> http://www.eastcoastgourmet.com/forum/topic/fresh-crab-meat#post-8 Thu, 16 Oct 2008 06:16:58 +0000 eastcoaster 8@http://www.eastcoastgourmet.com/forum/ <p>What are the different grades of fresh crab meat? I want to make my own crab cakes! Thanks </p>