Seafood Preparation - When preparing your fish and seafood
here are some useful tips and information that make life
easier! Tips for identifying fresh fish, how to cook fish on the
barbeque, how to shuck oysters......
Storage of Seafood
- How to freeze fish, how to thaw frozen fish, storing live
oysters, clams and mussels....
Nutritional Information on Seafood
- Omega-3 Essential Fatty Acids, What's an oily fish, health
benefits of eating fish and seafood.
Much Seafood do I buy ??? - A guide to how much seafood, fish, prawns,
shrimp, oysters etc to buy per person and serving.
Surimi Preparation -
What is Surimi & how do they make it? Originating
in Japan several centuries ago, surimi is a uniquely functional
food ingredient made of fish proteins and used in surimi seafood
products. Surimi consists of fish proteins that are refined
through heading, gutting and mincing the fish, then washing,
removing water, and freezing the remaining protein. Good quality
surimi is odorless and has a creamy white appearance. Surimi has
excellent gelling properties so that it can be formed into
various shapes. The US is the leading country for the production
of surimi. Alaska pollock is most often used followed by Pacific
whiting in the manufacture of surimi.
Seafood Recipes - Huge selection of
delicious recipes featuring fish and seafood, many with
MUCH SEAFOOD TO BUY:
Small 40-60 prawns per kilo
Medium 20 - 40 prawns per kilo
Large 10 - 20 prawns per kilo
- Allow approx. 300 - 400 grams per person.
- 1 per person
- 4 - 6 oysters per person
100g per person
Whole Fish 350g - 600g per person
Fillets 125g - 200g
- 300g per person
250g per person.