Shrimp & Crab - Archives

• Dominican University Presents Look and Cook Series
  Dominican University will present this spring a series of non-credit cooking classes through its popular Look and Cook series. These hands-on classes are taught by instructors trained at the Cooking and Hospitality Institute of Chicago or Kendall College and are limited in enrollment to give participants individual attention.
  Author: Phoebe Lazara - Date: July 5, 2004



• What sets Phillips’ crab meat apart from the rest
  Baltimore, Maryland-based Phillips Foods, Inc. will offer seafood education seminars during the 2004 International Boston Seafood Show. On Monday, March 15, Phillips will hold seminars about understanding and purchasing blue swimming crab meat entitled Crabology, and seminars about fish education called Fishology.
  Author: Phoebe Lazara - Date: July 5, 2004



• COMB Scientists pass first two years of crab study with high marks
  In only two years since the inception of an innovative study of Chesapeake Blue Crabs, scientists of the University of Maryland Biotechnology Institute's Center of Marine Biotechnology mass-produced thousands of 20 mm (0.75 inch) juvenile crabs in laboratory tanks and released 25,000 into the wild.
  Author: Taylor Kent - Date: March 2, 2004



• Fishermen say consumers can help preserve fish stocks
  “What’s happening globally is not happening locally,” was the message today from California fishing industry leaders describing generally healthy fish stocks and the efforts that have gone in to making a number of west coast fisheries sustainable. During a briefing this morning at San Francisco’s historic Fisherman’s Wharf, fishing leaders responded to two reports that came out this week painting a generally bleak picture of the status of fish populations across the globe and in many parts of the U.S.
  Author: James Sparks - Date: March 2, 2004



• Oyster pesticide illegally approved
  Washington State Department of Agriculture violated federal environmental law by repeatedly rubber stamping the use of a damaging aquatic pesticide, according to a complaint filed today by Washington Public Employees for Environmental Responsibility.
  Author: Taylor Kent - Date: March 2, 2004



• Pacifica Seafood Buffet – Harveys fresh new restaurant
  To the delight of hungry patrons, Harveys Lake Tahoe will launch its much-anticipated Pacifica Seafood Buffet on Memorial Day Weekend. The fabulous new eatery is located on the main casino floor, right in the heart of the action.
  Author: Martin Collins - Date: March 2, 2004



• Phillips Foods,Inc. introduces new retail coconut shrimp
  Baltimore, Maryland-based Phillips Foods, Inc. introduces their newest retail product—Coconut Shrimp. Developed by Phillips Seafood Restaurants’ chefs and made with Coco Lopez’s world-famous Cream of Coconut, Phillips Coconut Shrimp is a sweet easy-to-prepare product with a tropical flare.
  Author: James Sparks - Date: March 2, 2004



• The best place to grow ocean shrimp
  Desert Sweet Shrimp Farms have achieved an industry milestone by successfully developing the first domesticated strain of ocean shrimp uniquely adapted to the lower-salinity and higher water quality and growing conditions of the Arizona desert. Our pilot hatchery has, for the first time, successfully taken ocean shrimp through a complete life cycle away from the ocean, signaling the final step in developing a viable inland shrimp industry.
  Author: James Sparks - Date: March 2, 2004



• The right food can improve fertility
  Roasted red peppers, mini crab cakes and Brazil nuts can all help to increase fertility. They will all feature in a special Fertility Buffet, laid on by Dr Margaret Rayman, Director of the MSc Course in Nutritional Medicine at the University of Surrey, on 3 July 2003.
  Author: Martin Collins - Date: March 2, 2004



• Rock Shrimp- The little Florida shrimp with the big lobster taste
  Rock shrimp, derives its name from the rock like hardness of its shell and can easily be mistaken for a miniature lobster tail. Rock shrimp which tastes like a lobster, is actually a member of the shrimp family. The texture of the rock shrimp leans toward the lobster, while the palate appeal is more like a shrimp.
  Author: Taylor Kent - Date: March 1, 2004



• Summer Festival of Crab features bottomless bucket of crab
  Summer is here, and it's time for everything crab at Red Lobster. The company is launching new television and radio advertising on July 8 in support of the restaurant's annual Summer Festival of Crab promotion, featuring the Bottomless Bucket of Crab.
  Author: Martin Collins - Date: March 1, 2004



• Cuisine and Culture from the Land of Golden Pagodas
  Burma, also called Myanmar, is located in Southeastern Asia between Bangladesh and Thailand, bordering the Andaman Sea and the Bay of Bengal. Typical meals include rice, curries, salads, vegetables, and side dishes such as cucumber and tomato slices eaten with traditional Burmese fish sauce (Nga-Pi-Yae) and Fried Shrimp with Shrimp Paste (Balachung), which are presented here in 76 enticing recipes.
  Author: James Sparks - Date: March 1, 2004



• Polar Seafoods expands and diversifies
  Polar Seafoods Ltd. of Corner Brook is adding a new item to its product line while expanding its presence in the U.S. market. "We're producing a new bottled shrimp cocktail," said Martin Sullivan, Vice President of Polar Seafoods Ltd., "which is squarely targeting the American market."
  Author: James Sparks - Date: March 1, 2004



• If You Want A Mega Crab Leg Then Try Alaska King Crab
  Alaska king crab really is the king of all crabs. They produce comparatively huge legs that can weigh as much as a pound. They are a rare treat produced only in Alaska and available only seasonally. If you have ever had any Alaska king crab you will remember the remarkable size of the legs and the bountiful amount of tender white meat they provide. As the legs are so large in size the shell is not as difficult to crack and get the meat out of as other smaller animals. The crab is so large that generally only the legs are served when the meal is ordered. Some crabs are served whole and the diner may even eat from a small part of the body as well as the legs.
  Author: Laurie Simpson - Date: July 10, 2005



• Order Snow Crab Legs Online And Make Sure You Don't Miss This Years Seasonal Treat
  Snow crab legs have a mild flavor with a delicate, sweet finish. The texture ranges from firmer fibers of claw meat to tender longitudinal fibers of leg and knuckle meat. Often when they are prepared they are served in clusters with the legs still attached to the hollowed body shell. It is also very common to be able to buy these clusters precooked or raw and ready for your kitchen. A pre-cooked snow crab legs cluster has a bright orange to reddish color with a whitish strip. The meat when cooked ranges from reddish orange to snow white. Some crab legs come pre-cooked and only need to be reheated in a stockpot with lid for 3 to 5 minutes.
  Author: Laurie Simpson - Date: July 31, 2005



• Alaskan King Crab Legs Come By Their Name Honestly If They Are The King Of Size!
  If you are a seafood fan then you have heard about Alaskan king crab legs. They are culinary treat only available seasonally and caught of the coast of Alaska. Each year the size and numbers of these crabs varies and availability of nice large Alaskan king crab legs may differ from year to year, For this reason many people place orders in advance of the crabbing season to reserve their shipment and guarantee their savory gourmet dish. Individuals and commercial businesses can speed up delivery to them of the fresh crab if they order directly through the suppliers in Alaska. The suppliers will ship directly to your address and bypass the delay of going to a retail outlet first.
  Author: Laurie Simpson - Date: April 20, 2005



• Here are some hints on how to cook crab
  Crab is a very popular food when people dine out but it can also be prepared at home with ease. We can all learn how to cook crab fairly easily. Many see the process as more than just cooking it though. The acquiring of it can be a whole day of adventure for many people. It is common for people that live on the oceans around the world to go crabbing and they are experts on how to cook crab. They may even be able to create a mouth-watering feast on the beach after a fun day in the sun. Some people will even say that any complex recipes can, never match the taste of fresh crab cooked over a fire at the shore.
  Author: Laurie Simpson - Date: October 11, 2002



• My three favorite crab recipes for your dining pleasure!
  Crab can be a nice change in your diet. Here are my three favorite crab recipes.
  Author: Laurie Simpson - Date: October 9, 2002