Seafood

Food color can significantly impact the feeding behavior of fish. Research has shown that certain colors, such as red and orange, can stimulate fish to eat more, while other colors, such as blue and green, may reduce their feeding. This is because fish have evolved to associate certain colors with specific types of food or prey items. Therefore, the color of the food presented to fish can influence their appetite and feeding response.

Well, darling, that stench of ammonia coming off your fish after it's been frozen and cooked is due to a little thing called protein breakdown. When fish is frozen, the proteins break down into compounds that release that lovely ammonia smell when heated up. So, next time you're hit with that odor, just remember it's nature's way of reminding you that fish wasn't meant to be frozen and cooked.

Fish meat does not contain starch. Starch is a type of carbohydrate found in plants and some animal products, but fish primarily contains protein and healthy fats. Starch is typically found in foods like grains, potatoes, and legumes, not in fish.

Soup made with seafood and vegetables is CHOWDER....

Sure, you can reheat cooked prawns, but be prepared for them to potentially become rubbery and lose some of their original texture and flavor. It's best to do it quickly and not overheat them to avoid turning them into seafood erasers. Just remember, reheating prawns is like playing a culinary game of Russian roulette - you might end up with a tasty treat or a disappointing dud.

Well, sweetheart, technically you can keep an opened can of tuna in the fridge for about 3-4 days. Just make sure it's stored in an airtight container to keep it fresh. But let's be real, if it starts smelling funky or looking questionable, just toss it out. Trust your instincts, honey.

Eating swordfish!

There is no scientific evidence to suggest that you should or should not eat chocolate after seafood. However, some people believe that the rich flavor of chocolate may not pair well with the delicate flavors of seafood. Ultimately, the decision to eat chocolate after seafood is a matter of personal preference and taste.

Tuna

Oh, dude, it's not rocket science! You just peel off the shell, maybe dip it in some sauce if you're feeling fancy, and chow down. It's like eating a mini lobster - just don't forget to remove the poop chute, nobody wants that surprise crunch. Enjoy your seafood adventure!

I used to work there and can confirm the following ingredients are in the coleslaw dressing, which is the same sauce they serve in the dining room called "Dippin' Chicken" sauce:

• Sugar
• Mayonaise
• White vinegar
• Worchestershire
• Sherry wine
• black pepper
• Salt
• Celery seed
• Minced celery
• Minced Onion

I'm going off memory, but I know the taste quite well so start with the sugar and vinegar, slightly more sugar than vinegar. Then about a 1-1 ratio of that micture and mayo (depending on the amount you want to make) I've usually made it without the minced celery and onion and it's close enough for me to be happy. The main things that drive the flavor are really that sweet, tangy base, black pepper and celery seed. Good luck!

Call, Cayuga, Khaki Campbell, Muscovy, Orpington, Pekin, Rouen, Runner, Pommeranian, blue/green winged teel, mallard, east indie, bali, harlequin, magpie, ancona, crested, swedish, appleyard, aylesbury, muscovy, saxony . That's all the ones I know. 23.

The Bay of Fundy has a high abundance of available food due to strong tidal currents bringing in nutrients and plankton from the deep ocean waters. These nutrients support a productive food chain, attracting a diverse array of marine species to the region. Additionally, the bay's sheltered environment provides a rich habitat for marine life to thrive.

227 grams of seafood is equivalent to approximately 8 ounces.

Yes, zebra mussels feed on algae as one of their main food sources. They are filter feeders and help control the levels of algae in the water they inhabit. However, their feeding habits can also disrupt aquatic ecosystems by competing with native species for food.

Goiter is an enlargement of the thyroid gland, often caused by iodine deficiency. It can lead to symptoms such as swelling in the neck, difficulty swallowing or breathing, and in severe cases, can affect thyroid hormone production and lead to hypothyroidism. Treatment typically involves addressing the underlying cause, such as iodine supplementation or thyroid hormone replacement therapy.

When lime juice is added to seafood in ceviche, it undergoes a process called denaturation. The citric acid in the lime juice alters the proteins in the seafood, causing them to become opaque and firm as if they had been cooked with heat. This process effectively "cooks" the seafood without using heat.

Seafoods are rich in iodine, a crucial nutrient for thyroid function. Goiter, an enlargement of the thyroid gland, can result from an iodine deficiency. Consuming seafood helps maintain adequate iodine levels in the body, preventing goiter.

In the United States, popular seafood consumed annually include shrimp, salmon, canned tuna, and crab. These seafood products are enjoyed both at home and in restaurants across the country.

The scientific name for calamari is Loligo vulgaris.

jelley fish

Every day try to purchase fresh products so that the customers can have a belief in you. Quality creates more value. The quantity purchasing can be as per your requirement.

Turtle is meat. because its not classed as a fish.