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Old 02-17-2015, 11:51 AM   #21
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Bearing in mind what we know here re. prawns getting tough if on a high heat - this seems to bypass food manufacturers, i.e. when making fish pie (with prawns) and paella. At least with paella you have the option to take off the prawn and add it towards the end. (I know the ideal is to make it yourself but, hey, at the end of a long day and when it is reduced in the shop....)

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Old 02-17-2015, 11:53 AM   #22
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Ya. Me too. I commercial fished off the West Coast for over twenty years. Did all the cooking on my boat. Owned and operated a restaurant specialising in serving fresh seafood.
It's nice to have someone on this forum who is an expert on seafood cooking as you.
What's your preferred method of cooking fresh halibut?
In my family, all fish gets breaded and fried.
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Old 02-17-2015, 12:18 PM   #23
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Opaque is not good enough for me. I want my seafood cooked. Having been married to a shimper, I know only too well what can be found in our seafood. That is why I will never eat sushi. I want my shrimp cooked until pink all around. And I don't care how long it takes to bring them to pink. One food I do know how to cook and do it well, is seafood.
So, I'm going to go out on a limb and say you don't like Serveche?

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In my family, all fish gets breaded and fried.
I thought you were an expert?

Oh....Wild tiger prawns? All the tiger anything I have seen was farmed raised. Where would one find wild tiger prawns?
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Old 02-17-2015, 01:12 PM   #24
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Please, whatever you do never boil shrimp or prawns. If you're not going to grill them, put them into something such as a soup or stew, bring the liquid to a boil and turn off the heat. Then, put the shrimp/prawns into it, wait three minutes for shrimp, 5 minutes for prawns and then serve. Boiling or simmering would make them tough, over cooked and rubbery. Heating just below boiling will keep them tender and a pleasure to eat.
There are a whole bunch of folks in Louisiana, Georgia, Florida, South Carolina etc, that would have a very good laugh at that. Although I like them boiled, I really prefer steaming.
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Old 02-17-2015, 02:02 PM   #25
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Having a good laugh doesn't make then right. Boiling is wrong.
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Old 02-17-2015, 02:04 PM   #26
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Having a good laugh doesn't make then right. Boiling is wrong.
Well boiling them is not getting the best out of them - much nicer to eat cooked gently both texture and flavour wise.


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Old 02-17-2015, 02:56 PM   #27
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Having a good laugh doesn't make then right. Boiling is wrong.
What is wrong with boiling them?

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Well boiling them is not getting the best out of them - much nicer to eat cooked gently both texture and flavour wise.

How do you figure? If you know what you are doing there will be nothing wrong with either texture or flavor. Don't knock something until you try it!
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Old 02-17-2015, 03:29 PM   #28
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What is wrong with boiling them?

How do you figure? If you know what you are doing there will be nothing wrong with either texture or flavor. Don't knock something until you try it!
Have you ever tried prawns cooked more gently, i.e. simmered rather than boiled? If not you might be amazed,
so don't knock it until you try it!!

Also, I guess you haven't read the previous page then, specifically posts #17 and #18.
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Old 02-17-2015, 03:38 PM   #29
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So, I'm going to go out on a limb and say you don't like Serveche?



I thought you were an expert?

Oh....Wild tiger prawns? All the tiger anything I have seen was farmed raised. Where would one find wild tiger prawns?
I cook it the way my family likes it. I prefer mine baked with a light tomato sauce. And I prefer the whole fish be cooked. I don't remove the head. My kids think I am a very sicky person.
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Old 02-17-2015, 03:49 PM   #30
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Have you ever tried prawns cooked more gently, i.e. simmered rather than boiled? If not you might be amazed,
so don't knock it until you try it!!

Also, I guess you haven't read the previous page then, specifically posts #17 and #18.
I don't limit myself to one way of cooking, or not, any kind of seafood. I've had shrimp in scampi, grilled, fried, "BBQ'd", poached in butter, stuffed with crab meat and broiled, etc and have probably forgotten even more along the way. I read the posts, what is your point? If someone wishes to limit their preparations to one method, that is their business. It doesn't mean the rest of us need to miss out! Have you ever had a low country or Cajun shrimp boil?
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