Seafood Tips & Techniques

How to De-Vein Shrimp with the Shell On

Shrimp, prawns & lobsters have a dark “vein” that runs through their tails.  It’s actually their digestive tract and can impart unpleasant flavors if you leave it in. Removing it from peeled shrimp is pretty easy, you just use a
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Wild Salmon Species Guide

A note about Fat/Oil Content Fat/oil is a good thing when it comes to salmon. Salmon oil is very high in healthy omega-3 fatty acids (“good fat”), and a higher content leads to a stronger, richer flavor and moister fish.
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How to Choose Which Crab To Buy

Pick a crab variety based on your budget, flavor preferences and how you’re planning on eating it. Here are some general guidelines to help you decide. General Guidelines 1. More Shell = Lower Price Crab is very labor intensive to
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The Best Way to Store Fresh Fish

An effective & simple way to store fresh fish is to wrap it in plastic & store in the coldest part of your refrigerator (often the back of the bottom level). However, if you’ve got crushed ice available and want
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The Best Way to Peel Whole Lobsters & Lobster Tails

This method heats the lobster meat up just enough to draw it back from the shell, making peeling easier and better preserving the quality of the meat.  You have to work quickly once the lobsters come out of the steeping
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How to Sear Scallops

Searing scallops is one of the simplest methods to prepare them.  The goal is to get a golden brown, flavorful crust on the outside while leaving the inside exquisitely tender.  Below is the method we use for our fresh sea
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A Guide to Fish Terminology

Whole Fish Terms Whole/In The Round: Whole fish or fish “in the round” are being sold completely intact, exactly as they were caught. Examples: Whole Rockfish, Whole Fresh Sardines     Drawn/Gutted: Drawn fish are whole fish that have been
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How to Break Down a Whole Fish

Here’s the method seafood professionals use for quickly removing the heads, skin-on fillets, and bones from pre-gutted whole fish. 1. Remove the Head & Collar Grab hold of one of the fish’s fins by the head and pull up, using
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How to Make Lobster Stock

When you buy whole lobsters, you’re getting more than just the tail and claw meat.  Within the body and legs can be found a lot of good flavor, as long as you know how to extract it. Here’s the technique
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How to Butter Poach Lobster

What’s more decadent than lobster?  Lobster poached in butter! Here’s the basic recipe for lobster poached in beurre monte/beurre fondue, an emulsified blend of butter and water.   See how to make beurre fondue for more process photographs and technique tips.
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How to Clean a Geoduck

Interested in cooking fresh geoducks at home, but not sure quite how to prepare the giant clams? Here’s our video guide to the whole process. We’ve included text instructions below for easy reference. Directions: 1. Test your geoducks to make
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A Guide to Types of Fish & How to Cook Them

Shape – Round Fish vs. Flatfish Shape classification is useful for determining how a fish should be prepped for cooking. Round Fish:  Round fish are the most common classification of fish, and what you generally think of when you imagine
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