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
Spider crabs are edible, but not all types of spider crab taste good. The European spider crab and the Japanese spider crab are harvested for food more than the portly spider crab, which is tough and full of muscle.Full Answer >
Some good imperial crab recipes include Eastern shore crab imperial and crab imperial. These recipes combine crabmeat, butter, mustard and mayonnaise into a casserole topped with breadcrumbs. Some of the recipes call for different ingredients such as Worcestershire sauce, parsley and milk.Full Answer >
One method of making baked sea scallops uses scallops, butter, parsley, basil and salt and pepper to taste. A dab of butter is placed on each scallop, then the seasonings added before the scallops are baked for five minutes. Stir to coat the scallops, then cook for 20 minutes.Full Answer >
Cooked Dungeness crab can be reheated in boiling water. The reheating process should be kept brief so that they crab meat doesn't become tough or tasteless.Full Answer >