Cooking p. 2

Scallops are one of the most exquisite bivalve mollusks.Only the adductor muscle, which holds the shell closed, and the roe — "coral" — are used for food. Scallop meat has a delicate, almost creamy texture and a pronounced sweetness.They can be eaten raw or seared so that the inside remains juicy and almost rare.Choosing ScallopsScallops […]

Octopuses are cephalopod mollusks with a dense, rich flavor and a characteristic texture. Unlike squid, they are most often boiled, even if grilling, baking, or carpaccio is planned later. Pre-boiling softens the fibers, but it should be noted that the weight of the octopus significantly decreases due to juice loss.Why octopus is almost always boiled. […]

Sea urchins are a delicacy with a bright iodine-sea flavor and creamy texture. Only the roe is consumed — the orange or amber "tongues" inside the shell. It is most often eaten raw; in Japan, this product is known as "uni" and is considered one of the most valuable seafood.The key to quality is absolute […]

Squids and cuttlefish are close relatives from the cephalopod family. Their meat is valued for its tender texture and delicate taste, but if cooked improperly, it quickly becomes "rubbery."The key principle is to either cook very quickly (1-2 minutes) or to stew for a long time (30+ minutes). Intermediate cooking times of 10-15 minutes almost […]

Crabs and lobsters are considered delicacies among crustaceans: they have a bright "marine" flavor and sweet, tender meat. The main difficulty is that the product is perishable, and improper cooking can quickly make the meat dry and tough.Below is a practical algorithm for selecting and preparing different formats: live, frozen, and cooked-frozen.What is important to […]

Seafood cocktail is a mix of different seafood in one package: it usually includes shrimp, mussels, squid, octopus, and sometimes scallops. The format is convenient, but due to the diversity of the ingredients, it often yields mediocre results. Different types require different cooking times and temperatures, which is impossible to account for in a mix.Why […]

Mussels are one of the most accessible and popular bivalve mollusks.Today, almost all chilled and frozen mussels are farmed, which allows for control over water quality and product safety.It is important to consider that different species and formats of mussels require different approaches to cooking.How to choose musselsLive mussels. The most valuable option is live […]

Langoustines are a delicacy crustacean, also known as scampi or Norwegian lobsters. It is important to distinguish them from the so-called "Argentinian langoustines": these are shrimp, not true langoustines.Most often, the tails are used for food: the meat resembles shrimp but has a more delicate texture and a pronounced sweet taste.How to choose langoustinesLive and […]

Shrimp is one of the most convenient seafood: they cook quickly, freeze well, and are suitable for both hot dishes and cold appetizers. The main task is to choose the right type of shrimp and not to "overcook" them, otherwise the meat will become dry and rubbery.How to choose shrimpType of freezing. Most often, there […]

Seafood is prepared quickly and easily, but this is exactly why it is the easiest to spoil.The main mistake is almost always the same: cooking it too long. Neither spices nor sauces can save overcooked shrimp or rubbery squid, so we start with choosing the right cooking method, and only then select herbs, spices, and […]