Fish & Seafood/Expert Profile

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I can answer questions regarding the preparation of seafood as well as most general culinary questions.

Experience in the area

I've been in the seafood retail and restaurant trade for 38 years. I owned my own restaurant for 22 years (150 seats, 2 locations) as well as a catering operation.


Past member of American Culinary Federation


Seafood Leader Magazine


Johnson & Wales University, N. Miami, Florida, Associates in Science, Culinary Arts.

Awards and Honors

Previously Certified Executive Chef (expired), ACF Competition Medalist

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Recent Reviews from Users

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    K = Knowledgeability    C = Clarity of Response    P = Politeness

Recent Answers from Chris A. DiNunno

2016-11-05 Glass Pans:

I'm a believer, for the most part, in the Atkins approach where a low carbohydrate / high fat diet is good for you.   I went to a vegan seminar recently that believed in a zero added fat vegan diet.  There's

2016-11-05 Glass Pans:

Hi James. Yes it's never a good idea to put any glass cookware through a sudden temperature change. I think everyone has done it so don't feel bad.  And don't give up on glassware, just make sure you don't

2016-09-25 Skin versus scales:

Hi James - I like the idea of doing it without the foil.  It may crisp up a little more.  Just check the fillets for doneness.  I like my salmon a little underdone, just past medium rare, but before medium

2016-09-24 Skin versus scales:

Hi James - some fish are de-scaled and some are not, depending on the type of fish. Usually the determining factor is whether or not the scales are easily edible and digestible. Salmon are usually not

2016-02-25 Salmon:

Yes, that is typical.  Most marinated seafood only requires 2 hours for the maximum flavor to develop, chicken and beef take much longer for the marinade to penetrate.    Unless you want to use a bottled


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