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| Lobster - Should I take the bands off the live lobster before I cook it? |
| No, the bands will not affect the flavor. It is safer to keep the lobster banded while cooking as the lobster can hurt you if you take their bands off. |
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| Lobster - Why does the lobster need to be alive when I cook it? |
| It is possible to become ill from eating a lobster that is cooked after it is dead. |
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| Lobster - Why did my lobster meat taste chewy/mushy? |
| Over cooking can result in chewiness; undercooking can result in mushiness. |
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| Lobster - Are there any parts of a lobster that are unsafe to eat? |
| Some recommend not eating tomalley (a.k.a. liver, or ‘green stuff’) found in some lobsters. The gills and shells should not be eaten either. |
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| Lobster - I’ve heard that there shouldn’t be any fins missing on the tail of a lobster. Why is that? |
| A tail that has all its fins reflects that the lobster was handled well. |
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| Lobster - Is there any edible meat in the fins? |
| No. |
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| Lobster - How can I tell how old my lobster is? |
| It takes approximately 7 years for a lobster to reach 1 pound. After that, a lobster will grow about 1 pound for every 3 years. |
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| Lobster - Is a lobster still safe to eat if it dies after it is received? |
| It is not advisable, but if you choose to cook it and the tail curls tightly, it should be fine to eat. |
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| Lobster - Can I buy a really big lobster, like say, a 3-pounder? |
| Such large ones are not advisable, as these older lobsters do not ship well. |
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| Lobster - What is the difference between Rock Lobster Tails and tails from a Maine lobster? |
| The two lobsters are different species. Rock lobsters have a higher meat to shell ratio. |
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| Lobster - What is the white stuff under the lobster shell? |
| This is protein and is completely edible. |
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| Halibut and Haddock - Why is the halibut not a steak cut? |
| Halibut steaks contain bones that can be hazardous. Portions are boneless. |
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| Halibut and Haddock - What is the difference between halibut and haddock? |
| Your choice between these products is a matter of personal preference. All are mild-flavored white fish of very high quality. |
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| Chilean Seabass - I have heard that there is a lot of controversy about Chilean sea bass. |
| We work only with suppliers who comply with all international guidelines for the management of these fisheries. |
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| Swordfish - Is it safe to eat swordfish? |
| Yes, but please see our Commitment to Seafood Safety for more information. |
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| Smoked Salmon - Is your smoked salmon Kosher? |
| Yes, our smoked salmon is Kosher certified. |
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| Smoked Salmon - Where should I store smoked salmon? |
| It should be kept refrigerated until eaten. Smoked salmon also keeps very well in the freezer. |
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| Crab - How do I get the crab meat out of its shell? |
| Use a cracker (such as a lobster cracker) to crack the shell, and then extract the meat. |
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| Crab - Why is the crab sold frozen? |
| The nature of crab requires that these products be sold cooked and flash frozen. |
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| Crab - Should I buy King Crab Legs? |
| Whole King Crab Legs serve as an impressive centerpiece to any table or event. |
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| Crab - How would you suggest serving these items at a party? |
| A great way to serve King Crab is on a platter with shell crackers and lots of napkins. |
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| Crab - Are the King Crab Legs ready to eat or do I need to cook them? |
| When King Crab is caught at sea, it is cooked and blast frozen to secure its prized taste. Preparing king crab is just a matter of thawing them and then, if you prefer them warm, using your favorite re-heating method. |
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| Crab - How do I thaw King Crab Legs? |
| The best way to thaw them is in a refrigerator, but you can run them under cold water if you’re in a hurry. Try bending the legs at their joints or slightly squeezing the middle of the portions to make sure the crab has thawed. |
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| Crab - How do I heat King Crab Legs? |
| The easiest way is to steam them. You can also boil or bake them. Usually, under these methods, King Crab takes only 5 to 8 minutes to cook. Be careful not to overcook your crab, as it will reduce its prized texture and taste. |
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| Crab - Can the spiny things on King Crab Legs hurt me? |
| No, but please be careful when handling them as to not poke yourself. |
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| Scallops - What's special about your scallops? |
| Our scallops are 100% natural (no additives) giving them exceptional flavor. |
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| Scallops - What's the difference between sea and bay scallops? |
| Sea scallops are generally larger and come from the open ocean. Bay scallops, which have a very short season, come from the shallows and bays close to shore. |
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| Scallops - Can I freeze scallops? |
| Yes, airtight freezer bags work well. Make sure to remove the air in the bag when sealing. |
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| Shrimp - Why is my shrimp tough? |
| Shrimp can become tough in texture if it is overcooked. |
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| Shrimp - Why does all the shrimp come from so far away? |
| The majority of shrimp with consistent quality and availability is produced in tropical waters. |
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| Shrimp - Is it possible to get fresh instead of frozen shrimp? |
| Fresh shrimp is far too perishable. The nature of shrimp requires that these products be sold flash frozen. |
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| Shrimp - Should I buy cooked or raw shrimp? |
| Cooked shrimp is ideal for serving as cocktail shrimp – just thaw and serve! Raw shrimp is best for cooking and grilling. |
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| Chowders and Soups - Why did my chowder separate? |
| Chowder can separate if it is not heated fully. |
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| Clams - How many servings can I get from your 3 lb Steamer bag? |
| A serving is generally 1 – 1 ½ pounds per person, so our 3 lb Steamer bag yields approximately 2 to 3 servings. |
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| Clams - Some of the clamshells were cracked. Can I still use them? |
| Using clams with cracked shells is not advisable. |
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| Clams - What is the difference between Steamers and Littlenecks? |
| Steamers are soft shell clams and littlenecks are hard shell clams. |
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| Clams - Why do the clams have to be alive when I cook them? |
| Because it is possible to become ill from clams that are cooked after they are dead. |
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| Clams - Are there any parts of a clam that are unsafe to eat? |
| We suggest that the skin on the neck of a steamer clam should be discarded before eating. |
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| Caviar - Why does my caviar smell fishy? |
| Caviar has an odor. Any juice that has leaked from the container should be wiped off. The odor should dissipate. |
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| Caviar - How many people will a jar of caviar serve? |
| A half teaspoon is an average serving size for caviar, so our jar yields approximately 8 to 10 single servings. |
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| Salt Cod - Is the salt cod always frozen? |
| Salt cod, being salted, is never completely frozen. It may arrive thawed, but it should be kept refrigerated or frozen. |
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| Lobster - Why are my lobsters not red? |
| Lobsters will turn their characteristic red color when they are cooked. Until then, lobsters are greenish-brown. |