#Frozen seafood

[dasistleeway]

The frozen seafood from the supermarket was not satisfying, what a high percentage of mussels...

[lmaverick123]

Frozen Seafood is a High Theft Item NOW?! Oh, and Safeway Sucks

I hate Safeway.  I cannot stress enough how much I fucking hate Safeway.  Not even gonna get in to how CRIMINALLY overpriced they are.  Their price gouging is a whole other deal when it comes to these fuck-holes.  What company isn’t ripping people off these days?  If Wal-Mart was closer, I would shop there.  But I’m not traveling for half an hour down the interstate in Washington for that…

[paulpingminho]

[goelglobalimpex]

Navigating about the Frozen Seafood Suppliers

The frozen seafood market is a huge and ever-changing ocean brimming with options that may make or ruin your culinary experience. Whether you're a restaurateur trying to provide the freshest ingredients or a seafood fan looking to recreate the flavors of the sea at home, the importance of a dependable frozen seafood supplier cannot be understated. In this article, we will go on a trip to discover the most important elements to consider when selecting the best frozen seafood suppliers in India.

[pharmaceuticbrands]

Shrimp vs langoustine

What is Langoustine?

langoustine, also known as Norway lobster or Dublin Bay prawn, is a small crustacean found primarily in the northeastern Atlantic Ocean. Characterized by its slim, orange-pink shell and delicate, slender claws, langoustine is coveted for its sweet, succulent meat, which is usually located in the tail section.

What is Shrimp?

Shrimp is a general term that encompasses numerous species of small, aquatic crustaceans found in both freshwater and saltwater environments worldwide. Shrimp are known for their curved bodies, light-colored shells, and a flavor profile that has endeared them to various global cuisines. Both the tail and the body of shrimp are edible, making them a versatile ingredient in cooking.

You can now order wholesale seafood at Vofpm

Shrimp vs langoustine

Size and Shape

While both langoustines and shrimp are crustaceans.

they differ significantly in size and shape.

Langoustines are typically larger, often reaching up to 25 cm (10 inches) in length, whereas shrimp commonly measure between 3 cm (1.2 inches) and 20 cm (8 inches) depending on the species.

Lastly, langoustines have a more elongated body structure, resembling a small lobster with their notably slim and delicate claws. Shrimp, on the other hand, have a curved, segmented body with no claws.

Edible Parts

These two seafood staples are consumed differently.

Primary edible part of a langoustine is its tail, which houses a sweet, succulent meat. In contrast, both the tail and body of shrimp are edible, offering a more substantial portion of meat per individual crustacean. This discrepancy impacts not only the yield of meat but also how they are prepared and presented in dishes.

Habitat

Langoustines are found in the northeastern Atlantic Ocean, particularly around Norway, Scotland, and Ireland, as well as in the Mediterranean Sea. They prefer deep, cold waters and sandy or muddy seabed habitats.

Shrimp species have a more widespread distribution. They inhabit both freshwater and saltwater environments around the globe, adapting to various conditions ranging from the icy waters of the Arctic to the warm waters of the tropics.

Flavor & Taste

Langoustine is often praised for its sweet, delicate flavor, somewhat akin to lobster. Its texture is tender and succulent. Shrimp, have a slightly more pronounced and briny flavor, with a firm, yet springy texture.

Market Availability

Shrimp are available in most parts of the world, whether fresh, frozen or even canned. This widespread accessibility, coupled with ease of farming and harvesting, makes shrimp a more affordable seafood choice for many consumers.

Langoustines with their narrower geographical range and preference for cold, deep waters, can be harder to find, especially outside Europe. Moreover, they require careful handling and storage to maintain their quality. As a result, langoustines are generally pricier than shrimp, often considered a luxury seafood item.

Nutrition Comparison

NutrientLangoustine (per 100g)Shrimp (per 100g)

Conclusion

Langoustines, with their sweet, lobster-like flavor, elevate fine-dining experiences, while shrimp’s versatility allows them to star in countless dishes. However, both offer excellent nutritional value and serve as testament to the bounty of the seas. Apart from all these difference, Vofpm seafood is the best wholesale suppliers around the world. the argument on Shrimp vs langoustine have been Enlighted on.

[buffetlicious]

These small abalones came frozen in shell and cost S$1 a piece. As this is the first time mum is cooking with raw abalone, she added them to the Mei Cai (梅菜) which is preserved Chinese mustards to be stewed with pieces of pork. She also reheated the red snapper fillet, fried some fishcakes and omelette for dinner.

[whiterosebrian]

Again, I don't know how much longer I'll keep posting photosets with the plush Arturo Reyes Pingüino, as my calling seems to be less in creating fiction and more in magic and pagan priesthood. In fact, I've deleted almost all past photosets with the penguin across my social media profiles to further deemphasize my own fictional characters. Still, I'm offering another dinner-and-a-movie post. Because of my seasonal weekend job at a haunted attraction, I brought along a friend to see Terrifier 3 on the very first night it opened!

[cerealkiller740]

1966 Swanson Shrimp Frozen TV dinner

[hotcocoandmarshmallows]

This is about the modern USA and the regions within (Appalachia, Midwest, Great Lakes, New England, ECT) and the cultures that have grown in those regions and subregions (a subregion being a major city&suburbs, such as NYC)

Hardly the most scientific or inclusive poll, but this is more about curiosity if other Americans feel like their region has a distinct culture from the rest of the USA. Personally I know New England does, but I'm curious about other parts of the USA.

[5mind]

@asurastro || cont. from here

Truth be told, Alicia didn't actually know what she was doing. Hell, she didn't even know what she was looking at. Lagon didn't seem to be all that sure either, pulsing uncertainty from the back of her mind. They, the two of them, could at least tell it had been alive. And maybe it was still.

Yeah, maybe she really should be wearing gloves right now, but the unknown creature that had been washed ashore looked so much like a strange fish. How could she not at least give it a poke? The skin gave way and Alicia flinched back.

It was hollow inside.

"Yeah... yeah we should probably cordon this off," Alicia replied. "Maybe get some gloves and ..uh...a stick or something for this." She'd take care of the latter items.

[vagueconfusion]

shrimp on reduced, shrimp on reduced, work had bags of frozen shrimp on reduced

[askwhatsforlunch]

Mussel and Scallop Chowder

A delicious and hearty Winter warmer, generous with delectable seafood, this Mussel and Scallop Chowder is the perfect dinner on a cold and misty Friday! Have a good one!

Ingredients (serves 3):

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small onion

1 small shallot

1 small Garden Leek

1/2 teaspoon dried dill

2 large Garden Potatoes 

1 tablespoon unsalted butter

1 cup frozen mussels

1 cup frozen scallops (without coral)

1 heaped teaspoon salt

1 teaspoon freshly cracked black pepper

1 1/2 tablespoon plain flour

1/2 cup dry white wine, such as Bourgogne Aligoté or Entre-Deux-Mers

2 cups water

1/3 cup double cream

Melt butter with olive oil in a large pot over medium-high heat.

Peel and finely chop onion.

Once the butter is just foaming, stir in the chopped onion, and cook, a couple of minutes until softened.

Peel and finely chop shallot. Stir into the pot, and cook, 1 minute more.

Thoroughly rinse Garden Leek under cold water. Thinly slice Leek, keeping just a bit of its tender green part. Stir Leek slices into the pot. Cook, another couple of minutes.

Season with dill.

Peel and dice Garden Potatoes, and stir them into the pot, coating in herbs and fat.

Add butter to the pot. Once it is just foaming, stir in frozen mussels and scallops. Season with coarse sea salt and black pepper. Cook, 3 minutes.

Sprinkle generously with flour, and give a good stir, to coat seafood and vegetables. Cook, one minute more.

Deglaze with Bourgogne Aligoté, gradually stirring it in. Then, stir in water, and bring to the boil.

Once boiling, cover with the lid, reduce heat to medium-low, and simmer, 25 to 30 minutes.

Remove the lid, and stir in double cream. Increase heat back to medium-high, and boil rapidly for a few minutes, until slightly thickened.

thinly slice reserved green part of Garden Leek, and sprinkle liberally on top.

Serve Mussel and Scallop Chowder hot, with a glass of chilled dry white wine, like a good Bourgogne Aligoté or Entre-Deux-Mers.

[bluepoodle7]

#Kroger #SeapakShrimpScampi #ShrimpScampi #FrozenShrimpScampi #FrozenSeafoodReview

This is part 2 of the Kroger Seapak Shrimp Scampi and these are the rest of the images.

Part 1

#Kroger #SeapakShrimpScampi #ShrimpScampi #FrozenShrimpScampi #FrozenSeafoodReview I tried the Kroger Seapak Shrimp Scampi and... – @bluepoodle7 on Tumblr

[williamshamspeare]

What are your thoughts on the new fisherman in Paleteria?

[coweysworld]

i want a king krab boil so bad.