Finding A Good Seafood Restaurant

Finding a great seafood restaurant is hard to do. Sure, there are the franchises and chains that claim to offer high quality seafood, and sometimes their menu items are quite good, but they still can’t compare with fresh, authentic seafood. You may be wondering exactly how you’re supposed to locate these restaurants.

The location of restaurant is very telling of its quality, especially its freshness. In a coastal city like San Francisco, a seafood restaurant is likely to get its fish fresh from the nearby ocean. If you’re in a landlocked city, the seafood will probably be a few days old, and could even have been frozen. While you can get alright seafood away from a body of water, it won’t be able to compete with the fresh seafood restaurant near the ocean or large lakes.

Now that you’re in a city close to a supply of fresh seafood, you must look at how well each restaurant prepares their seafood. How well do the cooks incorporate the seafood into various dishes? One way to find out is to simply try each restaurant. If you’re only on vacation for a few days, a better idea is to ask around, or check online to see which restaurants other seafood lovers love.

Finally, you want a seafood restaurant that is a pleasure to dine in. The disposition of the servers, the furniture, and even the lighting can make us feel either better or worse about a restaurant selection. This all depends on personal preference of course. If you’re looking for a more upbeat family restaurant, you may want brighter lighting, whereas if you’re looking for a romantic date night, you may want dim lighting.

Once you find a restaurant the meets all three criteria, you can finally sit down and enjoy your fishy feast.

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Tips On Cooking Seafood

We will concentrate on the salt-water versions, which usually have two large pincer claws, many people consider the meat inside more succulent than Lobster. You should buy them live to make certain that they are fresh, they will keep for a day in a domestic fridge if covered in a damp cloth or paper. But keep them enclosed since they can easily escape when you open the door, and their pincers can give a nasty bite.

The flesh of the Crabs is rich in trace elements essential for a healthy body such as B vitamins and iron, zinc and selenium.

Tip 1. Plain and simple cooking of Crab

This is plain and simple but will give you more than thirty minutes great eating value. You need a reasonable sized Crab, around 1 kg plus, preferably male, since they have larger pincers and more white meat. Have a large pot of boiling salted water to hand, and plunge the Crab into the water. Pop on the lid and simmer for 20 minutes for a 1 kilo Crab and an extra 10 minutes per kilo afterwards. Remove and allow to cool slightly so that you can prepare the Crab for serving.

Insert your fingers or a sharp blade to a point in between the eyes and open up the bottom shell. Remove the lungs, they look like white pieces of the vegetable Okra. They are just not digestible by our own bodies and will pass harmlessly through our system. Then remove the small stomach pouch.

Your meal is ready, with the brown internal soft Crab meat and the white meat in the shells. Be warned though that the pincer shells are going to need some cracking, so have a small mallet and board at hand.

Tip 2. Serving Crab with the traditional touch

This option ‘Dressed Crab’ is one of the most traditional ways of serving a Crab. Cook and clean the crab as above. Remove the brown meat from the shell and the white meat from the claws. Take the shell, and with a small pair of pliers gradually remove the side pieces of shell so that you end up with an open oval bowl shape to place the flesh.

At both ends place equal amounts of brown meat, then place the white meat carefully in the middle. The more time and care you take the more attractive the result. Have a boiled egg at hand, separate the cooked white from the yoke and finely chop both. Sprinkle the mixture to separate the brown and white meat. Possibly sprinkle the egg with chopped parsley. Serve with a salad and bread.

Tip 3. Serving Crab with a spicy little difference

For this dish you will need the cooked Crab claws, and as many as you can afford. They need to have the bottom part of the shell removed so that they will be easy to eat and will be coated in the spicy sauce. You will need sesame oil for flavour, very finely chopped chillies, with or without the seeds dependent upon your tolerance level, chopped garlic, chopped lemon grass, Thai fish sauce and a slug of rice wine. Gently soften all the ingredients then add the Crab claws to coat with the sauce.

Finger licking good, and will beat everything coming out of the ‘chicken takeaway’ any day.

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Crab Cooking Methods and Tips

Crabs are among the most succulent and delicious seafood eaten today. Whole crabs, crab legs, crab cakes, alaskan crabs, stone crabs, and even other tiny crabs are served across the nation. Some like it with sauce, others are contented to steam it and pick the meat out. More adventurous people would include crabs in soups, salads, and even sandwiches. Crab cakes and crab fritters are also popular choices. Crabs are even included in pasta sauces and omelettes.

Now that you have your crabs, it is important to remember some guidelines in preparing them. You would not want to waste quality crabs by careless cooking, would you? It doesn’t matter if you want to cook crabs, crab legs, crab cakes, alaskan crabs, stone crabs, or some tiny crab dish, cook your crabs as soon as you got them. I assure you they’ll taste better than if cooked on a later time. For steaming, get a wide rack and steaming pot so you can steam the all crabs at once. This way, crabs are steamed evenly and you can prevent earlier steamed crabs from cooling. Make sure that your rack has enough height for your crabs to stay well above the steaming liquid, too short racks will give you boiled crabs instead of steamed. Another trick is to add beer to your boiling liquid, it will give your crabs outstanding flavor. Crab cakes are trickier. It is important to control your seasonings so as not to overpower the subtle flavor of the crab. Avoid over-frying or your crab cake will dry out. The color of stone crab claws and most crabs will change to a bright shade of orange when cooked. Do not overcook your crabs, as soon as they signal you with their color change, remove them from direct heat. When your crabs are cooked, keep your sauces or condiments to a minimum, after all, it is the crabs that should be the star of your meal. Call your friends and family to share your crab feast. But on the other hand, they’ll taste so good you might want to enjoy them by yourself.

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