Masago is processed fish eggs, also known as roe, that come from a small fish called capelin. The capelin exists in massive quantities in the Atlantic and Pacific oceans.Know More
Masago is bright orange in color and has a reddish tint to it. It is often used to coat the outside of sushi rolls. It is also used in making sushi fillings.
Masago is often confused with tobiko. Tobiko is also fish eggs, but they are notably larger in size and lighter in color than masago. They taste similar, but their texture is not the same. Tobiko comes from flying fish.Learn more about Seafood
A recipe for crab-stuffed shrimp is on Food Network and courtesy of Paula Deen. The recipe consists of butter, green onions, a green bell pepper, garlic powder, heavy cream, Dijon mustard, saltine cracker crumbs, mayonnaise, an egg, fresh parsley, a lemon, crab meat, shrimp and 12 slices of bacon.Full Answer >
To barbecue oysters, preheat a barbecue grill and place the oysters curved side down on the grill grates. Cook the oysters just until the shells start to open. Remove the oysters from the grill, and pry off the top shell. Top the oysters with barbecue sauce, or a compound butter if you prefer, and return the oysters to the grill until heated through.Full Answer >
It is not recommended to immediately cook frozen lobster tails - instead, Better Homes and Gardens suggests defrosting them first. Allowing the frozen tails to thaw in the refrigerator overnight (8-10 hours) will ensure that the meat is tender.Full Answer >
Simple baked swai fillet recipes can be found in a variety of printed cookbooks and online sources. Another recipe resource for swai fillets is the back of the bag of prepackaged and frozen fish.Full Answer >