True seafood connoisseurs are well accustomed with understanding how to treat the gifts of the sea. When it comes to live lobster shipped directly from the Indian Ocean, there are quite a few reasons for its popularity. This lobster is known for its particularly exotic flavor thanks to the particularly warm sea currents that somehow affect the meat. This meat is a particular favorite of vacation goers at any seaside destination.
The way in which the fish is caught will effect the taste of the lobster meat. The best tasting barnacle has been caught by hand and immediately placed in sea water of the same temperature. Some barnacle is caught by net from fishing trawlers, this is likely to frighten the animal more and their stressful circumstances causes their meat to become tough.
Much of the sea creatures that can be bought have been shipped frozen and in bulk. This is a terrible travesty as you will still pay the same price for frozen sea food unknowingly when eating in a restaurant. Ideally they should be transported in temperature regulated water and in tanks that are not too crowded as this too will affect the animal's stress levels.
A lobster is also a territorial creature that doesn't like being forced to share room with creatures it is not used to. It is best to keep them in tanks with more of their own kind caught in the same place and at the same time. Inexperienced traders will often transport them in tanks that may upset the barnacle which will affect its meat.
The best way to ensure this is to personally choose the creature of your choice from the aquarium on display in the restaurant. Avoid buying barnacle that is too large as these are often older ones whose meat is not as tender. The more red the sea creature is, the better it is likely to taste too. A red bright one is often a sign of good blood flow which equates to very tender meat.
The process of catching them is also crucial for the sake of your meal. Ask around before eating barnacles at just any restaurant, to ensure that the chef who catches them does not frighten the fish. They will release adrenaline if they are frightened which will once again result in tougher meat. The key is to keep them as calm as possible.
The only way to cook lobster is to slowly bring them to the boil in a fairly large pot. Small pots will make the animal feel threatened and cause them to secrete adrenaline. If more than one is boiled in the same pot, regardless of how large, you are likely to have the same affect. Specify how you would like yours to be cooked to ensure that the chef doesn't use time saving shortcuts. This is another reason why it is better to eat seafood on quiet evening.
If you are a fan of seafood keep an eye out for seafood restaurants that serve live lobster that was obtained from the Indian Ocean. If you are unfamiliar with the circumstances regarding their initial catching, shipping and the way it is cooked do a little bit of research beforehand. Good seafood restaurants will have the reputation that goes with their food.
The way in which the fish is caught will effect the taste of the lobster meat. The best tasting barnacle has been caught by hand and immediately placed in sea water of the same temperature. Some barnacle is caught by net from fishing trawlers, this is likely to frighten the animal more and their stressful circumstances causes their meat to become tough.
Much of the sea creatures that can be bought have been shipped frozen and in bulk. This is a terrible travesty as you will still pay the same price for frozen sea food unknowingly when eating in a restaurant. Ideally they should be transported in temperature regulated water and in tanks that are not too crowded as this too will affect the animal's stress levels.
A lobster is also a territorial creature that doesn't like being forced to share room with creatures it is not used to. It is best to keep them in tanks with more of their own kind caught in the same place and at the same time. Inexperienced traders will often transport them in tanks that may upset the barnacle which will affect its meat.
The best way to ensure this is to personally choose the creature of your choice from the aquarium on display in the restaurant. Avoid buying barnacle that is too large as these are often older ones whose meat is not as tender. The more red the sea creature is, the better it is likely to taste too. A red bright one is often a sign of good blood flow which equates to very tender meat.
The process of catching them is also crucial for the sake of your meal. Ask around before eating barnacles at just any restaurant, to ensure that the chef who catches them does not frighten the fish. They will release adrenaline if they are frightened which will once again result in tougher meat. The key is to keep them as calm as possible.
The only way to cook lobster is to slowly bring them to the boil in a fairly large pot. Small pots will make the animal feel threatened and cause them to secrete adrenaline. If more than one is boiled in the same pot, regardless of how large, you are likely to have the same affect. Specify how you would like yours to be cooked to ensure that the chef doesn't use time saving shortcuts. This is another reason why it is better to eat seafood on quiet evening.
If you are a fan of seafood keep an eye out for seafood restaurants that serve live lobster that was obtained from the Indian Ocean. If you are unfamiliar with the circumstances regarding their initial catching, shipping and the way it is cooked do a little bit of research beforehand. Good seafood restaurants will have the reputation that goes with their food.
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