When traveling to seaside destinations many people love to enjoy visiting seafood restaurants. While some are quite happy to eat cheaper fish, others will take the opportunity to spoil themselves by eating delicacies such as live lobster shipped directly from the Indian Ocean.
When initially caught a barnacle must be carefully handled to ensure that its meat does not toughen. The meat is best kept when the creatures are hand caught and then immediately placed in water of the same temperature. Barnacles that have been caught in nets generally end up being much tougher as a result of the trauma experienced during the catching process.
The manner in which the seafood is transported is of particular importance to ensure its flavor. Some companies ship frozen seafood and claim that the lobster on their menu is live despite being cooked from frozen. When barnacles have been frozen their meat is usually tougher as a result of the adrenaline secreted by their bodies during the freezing process.
Many companies even transport frozen barnacles in bulk so that more meat can be shipped in bulk. Frozen meat loses its flavor tremendously and is not worth the price that you are expected to pay for it. Ask your waiter before ordering to ensure that the meal you are buying is not pre- frozen.
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.
If the animal is frightened during the catching process it will once again release a lot of adrenaline and now particularly just prior to being cooked, resulting in tough meat. Try to order yours before any other patrons as the catching of the one that is cooked prior to yours is also likely to frighten the other sea creatures. If the aquarium has too many barnacles they may become aggressive with each other which yet again equates to tough meat.
These creatures must be cooked while fully calm. It is best if they are cooked in their original water and brought to the boil from a very low temperature. The creature will not notice that it is being cooked alive as it is a cold blooded animal and will nor feel the water temperature rising. Beware that some restaurants prefer to kill them beforehand to speed up cooking time, insist that yours is not killed before cooking.
Live lobster that gets supplied directly from the Indian Ocean is a true delicacy that everyone should try at least once in their lifetime. If you are on vacation and want to try this mouth watering meal as the locals where the best seafood restaurant is. A good restaurant with a good reputation is likely to be your best bet for getting the finest quality lobster.
When initially caught a barnacle must be carefully handled to ensure that its meat does not toughen. The meat is best kept when the creatures are hand caught and then immediately placed in water of the same temperature. Barnacles that have been caught in nets generally end up being much tougher as a result of the trauma experienced during the catching process.
The manner in which the seafood is transported is of particular importance to ensure its flavor. Some companies ship frozen seafood and claim that the lobster on their menu is live despite being cooked from frozen. When barnacles have been frozen their meat is usually tougher as a result of the adrenaline secreted by their bodies during the freezing process.
Many companies even transport frozen barnacles in bulk so that more meat can be shipped in bulk. Frozen meat loses its flavor tremendously and is not worth the price that you are expected to pay for it. Ask your waiter before ordering to ensure that the meal you are buying is not pre- frozen.
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.
If the animal is frightened during the catching process it will once again release a lot of adrenaline and now particularly just prior to being cooked, resulting in tough meat. Try to order yours before any other patrons as the catching of the one that is cooked prior to yours is also likely to frighten the other sea creatures. If the aquarium has too many barnacles they may become aggressive with each other which yet again equates to tough meat.
These creatures must be cooked while fully calm. It is best if they are cooked in their original water and brought to the boil from a very low temperature. The creature will not notice that it is being cooked alive as it is a cold blooded animal and will nor feel the water temperature rising. Beware that some restaurants prefer to kill them beforehand to speed up cooking time, insist that yours is not killed before cooking.
Live lobster that gets supplied directly from the Indian Ocean is a true delicacy that everyone should try at least once in their lifetime. If you are on vacation and want to try this mouth watering meal as the locals where the best seafood restaurant is. A good restaurant with a good reputation is likely to be your best bet for getting the finest quality lobster.
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