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Seafood Facts

Tuesday, June 14, 2011. Common Seafood Questions Answered. Here are the most common questions I get here about seafood so I thought I would address them here in one post. Fresh fish seems the major concern. When does fish go bad? When fish goes bad is determined by the temperature it is stored at. At minus 10 degrees F or below it can last up to 12 months, at 30 degrees F about 7 days, at 40 degrees F (approx normal home refrigeration temp) about two to three days. How fast does fish go bad? Yes, it is r...

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Tuesday, June 14, 2011. Common Seafood Questions Answered. Here are the most common questions I get here about seafood so I thought I would address them here in one post. Fresh fish seems the major concern. When does fish go bad? When fish goes bad is determined by the temperature it is stored at. At minus 10 degrees F or below it can last up to 12 months, at 30 degrees F about 7 days, at 40 degrees F (approx normal home refrigeration temp) about two to three days. How fast does fish go bad? Yes, it is r...

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Seafood Facts | seafoodfacts.blogspot.com Reviews

https://seafoodfacts.blogspot.com

Tuesday, June 14, 2011. Common Seafood Questions Answered. Here are the most common questions I get here about seafood so I thought I would address them here in one post. Fresh fish seems the major concern. When does fish go bad? When fish goes bad is determined by the temperature it is stored at. At minus 10 degrees F or below it can last up to 12 months, at 30 degrees F about 7 days, at 40 degrees F (approx normal home refrigeration temp) about two to three days. How fast does fish go bad? Yes, it is r...

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seafoodfacts.blogspot.com

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Seafood Facts: March 2009

http://seafoodfacts.blogspot.com/2009_03_01_archive.html

Tuesday, March 31, 2009. Although there is a biological difference between shrimp and prawns, mostly distinguished by the gill structure, for practical and cooking purposes the terms are used relative to the size. The term prawn is generally used for any shrimp when the count is 15 or less per pound, anything smaller would fall under the shrimp category. Posted by Doug McCoy. Links to this post. Monday, March 30, 2009. I could eat nothing but cajun food for a year. Posted by Doug McCoy. Links to this post.

2

Seafood Facts: May 2009

http://seafoodfacts.blogspot.com/2009_05_01_archive.html

Friday, May 29, 2009. Putting the Sizzle in Your Seafood. Sauteing, or light frying, is a method of cooking seafood that I find enjoyable, exciting and satisfying. It involves putting the seafood into a pan of hot oil that produces an instantaneous sizzle and gives the seafood a beautiful golden brown color, and a light crisp exterior, to contrast with the white, tender and moist interior. Add the seafood to the pan being careful not to overcrowd the pieces, leave room for the oil to dance around the fis...

3

Seafood Facts: Broiling Seafood - You Know, That Other Knob on Your Oven

http://seafoodfacts.blogspot.com/2009/07/broiling-seafood-you-know-that-other.html

Wednesday, July 1, 2009. Broiling Seafood - You Know, That Other Knob on Your Oven. I stole that title line from Emeril, it's in reference to the fact that many people never use the broiler or know how to for that matter. To me, broiling is just grilling inside your oven, the same basic principles apply, and you get a similar result with your seafood. Posted by Doug McCoy. July 7, 2009 at 9:33 PM. October 24, 2011 at 5:21 AM. September 29, 2013 at 8:16 AM. January 4, 2014 at 10:59 PM. These Secret Recipe...

4

Seafood Facts: A Classic Recipe: Trout Meuniere Amandine

http://seafoodfacts.blogspot.com/2009/06/classic-recipe-trout-meuniere-amandine.html

Tuesday, June 30, 2009. A Classic Recipe: Trout Meuniere Amandine. Here is one of my favorite sauteing recipes, especially for trout. However it can be used for almost any mild flavored pan fish you want to try it with. Almonds can be optional if you have a problem with nuts, or you could substitute pecan pieces and other crushed or ground nuts. Experiment and have fun with it. 2 - 6 to 8 oz. fish fillets. 1/2 cup seasoned flour (salt and pepper to taste). Give the fillets a quick rinse and pat dry.

5

Seafood Facts: February 2009

http://seafoodfacts.blogspot.com/2009_02_01_archive.html

Tuesday, February 3, 2009. Ben Franklin had a famous rabbit stew recipe that began "First catch a rabbit.", likewise, before you can prepare a seafood dinner, you first have to acquire the appropriate ingredients. Some of us will go out and catch our own occasionally. But most of the time we all go to the market to purchase our seafood. Not only is dinning out more costly, you are less certain that you are actually getting what you are paying for. Reports of news investigations revealing restaurants.

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seafoodfacts.blogspot.com

Seafood Facts

Tuesday, June 14, 2011. Common Seafood Questions Answered. Here are the most common questions I get here about seafood so I thought I would address them here in one post. Fresh fish seems the major concern. When does fish go bad? When fish goes bad is determined by the temperature it is stored at. At minus 10 degrees F or below it can last up to 12 months, at 30 degrees F about 7 days, at 40 degrees F (approx normal home refrigeration temp) about two to three days. How fast does fish go bad? Yes, it is r...

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