Category: Kitchen Tips

To De-vein Or Not To De-vein

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It’s a question that is probably discussed to death pretty much all over the shrimp eating world. The opinion is evenly divided for both points of view. Most frozen shrimp / prawn is usually head and shell off with the tail left on and usually “de-veined”. If the shrimp / prawn is head-on shell on, then more often than not, the “vein” would still be in there. This “vein” that we are talking about it is one that runs along top of the shrimp / prawn. What is strange and…

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Cracking the Code: Your Guide to Cooking with Octopus

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Deep Down Inside (the sea) Octopus is as common as prawns and fish along the coast. I can’t really remember the first time I ate octopus; it was definitely not in my growing years—we stuck to freshly caught river fish, since salt-water fish was almost impossible to procure in our nook of the hinterland. Adulthood ushered in experimenting with newer foods, which was further supported by the move to a bigger city with more food-crazy people to make friends with and eateries that welcomed patrons looking for new experiences. Honest…

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Size Matters!

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When it comes to prawns, size, it seems, does matter! The debate usually starts with the prawn v/s shrimp argument. Here, in India, we call the little ones “shrimp” and the larger ones “prawn”. In the US sea varieties are known as “shrimp” and the river or fresh water varieties as “prawn”. In the UK and Australia its the reverse. All of the above are incorrect! Prawn V/S Shrimp Comparison Chart Prawn Shrimp Zoological Classification Prawns are decapod crustaceans belonging to the sub-order Dendrobranchiata. Shrimp are decapod crustaceans belonging to…

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Cracking the Code: Your Guide to Cooking Squid

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Squid Pro Quo Last year, on everybody’s favourite food porn show Masterchef Australia, we saw the pleasant George Calombaris dish up a luscious-looking Coconut ‘Calamari’ with Blackberry Sorbet, Blackberry Jelly and Blackberry Coulis. He scraped out the flesh of a young coconut, cut it carefully into rectangles, scored it in a diamond pattern, and folded it into rolls to be served atop stewed fruit with other accoutrements. A beautiful dish expectedly, this was a clever dessert take on fresh pristine calamari, that gorgeous piece of seafood that lights up many…

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8 Ways to Transform Leftover Seafood

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I get so awestruck by seafood that I either buy too much of it or cook too much of it. Either ways I  always end up with a little bit of leftover fish from time to time. It’s almost like you bake up a nice big piece of your favorite fish and there are a few little bits and pieces that don’t get eaten and they definitely aren’t enough to make another meal and it’s a shame to waste that extra fish and seafood. To avoid food wastage, it doesn’t…

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