I can answer questions regarding the preparation of seafood as well as most general culinary questions.
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.
Previously Certified Executive Chef (expired), ACF Competition Medalist
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
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
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
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
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