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.
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
To reheat lobster, it should be cooked in aluminum foil in an oven for 5 to 10 minutes at 350 degrees Fahrenheit, according to Jordan Lobster Farms. The lobster itself should be wrapped in foil and placed on a cookie sheet to prevent messes and drips.Full Answer >
For the high heat involved in deep frying fish, the best oil is one with a high smoke point, such as peanut oil, canola oil, sunflower oil and safflower oil. The smoke point is the temperature at which a fat starts breaking down and smoking due to the heat. With smoke points well above 400 degrees, these oils generally maintain proper deep-frying temperatures safely without burning.Full Answer >
Skinning a catfish is quite simple and the task can be accomplished using simple tools such as a three-foot, two-inch by six-inch wooden board; nails, hammer, a sharp knife and a pair of pliers, preferably fish-skinning pliers. Since catfish don't have any scales, their skin have evolved to become tough and becomes chewy when cooked. This is one of the reasons why some people prefer to skin catfish before cooking.Full Answer >
Prepare cockle clams for cooking by placing them in a bucket of salt water to remove dirt and debris. The clams should stay in the water from 30 minutes to 1 hour. Steaming is the preferred method for cooking cockle clams.Full Answer >