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Do restaurants devein shrimp?

Asked: Jay Bergeron, Last Updated:

In general, most restaurants devein shrimp or buy already deveined ones. ... Also, some restaurants don't devein the smallest shrimps which should always be done regardless of the size.

FAQ

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    The presence of bile in whole fish and fish viscera is shown to cause bitterness in fish protein hydrolysates. The fat and ash content could also cause bitter taste. The content of total amino acids and hydrophobic amino acids did not correlate with bitterness.

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    Pilchard: Someone not too bright.

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    Use a toothbrush and gentle soap to wash the lure. An all-purpose soap or hand soap is ideal. Use a wet toothbrush to apply the cleaner to the hard to reach spots.

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    First Thing's First: Smell the Shrimp Your raw shrimp should either not smell strongly at all or smell slightly of salt. If they smell strongly “fishy,” you might want to pass them up. If they smell like ammonia or bleach, absolutely toss them: That's the sign that there's bacteria growing on them.

  • How are dried shrimp made?

    It has been soaked in a salty solution and then dried until it is very hard, much like people used to do over a hundred years ago. Salt is considered antibacterial because it restricts bacterial growth in many foods. It preserves foods by lowering the amount of “free” water molecules in foods.

  • How long does it take to smoke stuffed clams?

    Nice stuff clam flavor with a layer of light smoke. Still moist, but a tad dry. 45-50 minutes next time would improve an already tasty treat.

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    Pink salmon is inexpensive; red salmon costs more. ... When red and pink salmon are pulled fresh from the sea their flesh is, in fact, distinctly red or pink. The cooking process of canning reduces coloration in both. Red salmon gets its enhanced color from eating krill, a type of small shrimp.

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    Score whole fish for even seasoning Unlike fish steaks and fillets which you can cut into even thickness, a whole fish, even the flattish ones, will be thicker down the middle and thinner at the sides. Scoring the fish enables you to allow the seasoning to reach deep into the thickest parts of the flesh.

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    Pacu (Colossoma macropomum) are South American freshwater fish that are related to piranha with a few big differences: pacu are vegetarians, and their teeth look startlingly like human teeth! There are several species of fish commonly referred to as pacu.

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    But before you take it to the charcoals, it's important to pre-cook your calamari because adding it straight to the grill as-is will result in tough, dry meat. I always boil it first, then let it cool down to room temperature and quickly grill it. As mentioned above, boil it for 30 to 45 minutes.

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    Depending on the tank set up, and how much natural food (algae and biofilm) there is, you can feed shrimp from 1 to 5 times a week. The optimal dose is usually determined empirically. Based on shrimp reaction, they need to eat the food in 2 – 3 hours. Leftovers must be removed.

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    Stores source their fish from venders, the only one I used in all three places was fishmart. They are a wholesale distributor for breeders and importers. As far as care, both chains had weekly,log sheets for maintaince, logging filter changes, water changes, major,issues and such.

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    The white stuff on salmon is called albumin. Albumin is a protein that exists in the fish in liquid form when it's raw, but coagulates and becomes semi-solid when you subject the salmon to heat, whether that's in the oven, on the stove, or on the grill.

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    The process of fermenting the fish creates a strong rotten egg smell. People will eat Surströmming as a sandwich on thin slices of bread with butter, potatoes, onions and sour cream.

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