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Enhancing Your Shrimp Purchasing Experience: An In-Depth Handbook

In This Article Advertisement BannerThe Quick Version Shopping for Shrimp Shrimp Sizing Chart Frozen or Fresh Block or IQF? How to Thaw Frozen Shrimp Heads and Shells To Devein or Not to...

Grilling Skinless Fish Fillets or Steaks: A Step-by-Step Guide

Fish is notoriously challenging to grill successfully over hot fire, often sticking to grates, flaking away or overcooking. Yet when done right it can...

Rephrased title: “Effective Methods for Refrigerating Fish”

The fishmonger is back at work in my local farmers' market, so I can easily get super-fresh fish to cook for the weekend. The...

Bottarga: Definition, Utilization Tips, and Evaluating its Value

It is known as karasumi and served with beer or sake in some izakaya. If you ate this with other Korean drinking foods, such...

Our Taste Test Reveals the Top-Rated Anchovy Fillets

Anchovies. Anchovies. WRONG. I've found that everyone loves anchovies, but some people aren't aware of it. Anchovies, according to many chefs and experienced home...

An Introductory Handbook on Soft Shell Crabs for Novices

The first batch of soft shell crabs for 2009 has arrived at Grand Central Oyster Bar in Manhattan and other places. Advertisement BannerRobb Walsh, a...

Storing Fish in the Refrigerator: Tips and Guidelines

The fishmonger is back at work in my local farmers' market, so I can easily get super-fresh fish to cook for the weekend. The...

Preparing Salt-Packed Anchovies: A Step-by-Step Guide

Anchovies rank at the top of the list when it comes to flavor-enhancing ingredients. Loaded with glutamates and inosinates--molecules that we perceive as deeply...

Recipe for Dry Ribs Memphis-Style

Memphis dry ribs, traditionally, are cooked on charcoal at medium heat. They're then brushed with vinegar every 15 to 20 minutes and finished with...

The Significance of Meat Resting: Insights from The Food Lab

The Food Lab will be exploring the importance of resting your meat this week. Asides from over/under-cooking/seasoning, not resting meat properly is probably the...
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