The lobsters are usually feed at night and hunt for foods such as fish, plants, and other crustaceans. Variety of lobsters has soft and hard shells characteristic.
And when the shells are molted and new carapace appears, they will puff up their own flesh using water in order to stretch the soft carapace and then make a roomier lobster shell. The soft lobsters are mostly more fragile than the hard one and thus they are more difficult to be caught and handled.
The shell of Caribbean lobster is harder than cold water lobsters which appear with brown and gray stripes and yellow spots on their tail. It is also called as the Jesus Ferrari that can be harvested at northwest of Australia.
While most of the lobsters are usually had shades from red to brown colors, Australian lobster have red to green shades of color, and they also offer smooth delicate flavor. And depends on the seasons, you can catch either soft or hard shell lobsters.
To protect the population during summer molt season, the catch of Canada lobster is staggered. That’s why when you're shopping at seafood market or grocery stores and you want to buy ponds of lobsters, chose the smaller one instead of the huge one because small lobsters have high chances they are younger.
3. Purchasing in season Lobsters are easy to caught and deliver when they are in hard shells. But of course, another reason why the grouper fish itself is very popular is because they have very delicious taste that people love the most.
Still, you wondering whether this food fish is actually good to eat or not despite their delicious taste. Do not worry as we will discuss more on the benefits that we will give here so you will know whether this food fish is good for you to eat or not.
If you want to know, are grouper fish good to eat when you are on tight diet, then you should know the calorie amount that you will get. Through consuming a portion of this food fish, then you will gain 100 calories which comes from three ounces of the raw meat.
Especially as this food fish has high protein inside the content which is very beneficial for your body. This can really help you to determine are grouper fish good to eat or not as the protein content itself has various benefits for your body.
Some benefits are to repair damaged tissue as well as to help to build your body muscle mass. Next benefit is that this food fish is able to help you to keep your heart from various diseases.
The reason is that inside the grouper fish, you will be able to find omega 3 content. High level of those three substances inside your blood is very dangerous as it can threaten your heart health.
This is why if you consume this food fish, then you will be able to help in keeping your heart from getting various diseases. Another thing is that this food fish is able to keep your heart to be healthier because of the magnesium content that it has.
Thus, your heart will be healthier than it can beat in good rhythm and work effectively. The best benefit might be because inside this food fish there is vitamin D content which you can get for your health.
It is beneficial as it can help you to fulfill your needed content which actually able to prevent various diseases and makes you become healthier. Thus, by learning those benefits then you will be able to determine are grouper fish good to eat or not.
Farming lobster is a method which has been used since early 20th century in order to meet high market demand. And if also want to have one, you need to prepare good location so the lobsters can live a healthy place with clean water and food supply.
Having an education or background in farming or agriculture would be beneficial in this case. In addition, select a place where natural sunlight can go through because it will help the lobster grow healthier than well.
The agents will remove all the harmful substances including viruses, bacteria, and gas. To ensure aquatic organisms growing, you can place cow dung at the bottom of the lobster ponds for several days (around a week or so).
Please take a note that larvae cannot grow healthy in a place with high density conditions. Since lobster is a carnivore, you can feed them with smaller fresh fish.
If the lobster larvae still so young, you can feed them seaweed or ask expert about what kind of food you can give to them. Do not forget, to check and monitor the growth of the lobster at least twice per month.
If the space is too small, the lobsters will get crowded and in the end they will fight each other even before they start to develop their shell. You need to set for good filtration for the water so you can prevent possible disease caused by harmful agents to spread on the ponds.
Never harvest the lobsters during raining because they might die from the contact of freshwater. Looking for potential buyers is almost as difficult as build lobster farming.
But like most all seafood, due to its tightly-bound muscle structure and lack of the lubricating fat that makes cooking meat a more forgiving process, lobster cookery can go wrong easily. Cooking it too much makes for a rubbery, dry and unfortunate situation, and too little will result in an odd texture and undeveloped flavors.
Cook to 130 °F internal temperature until the flesh is milky white, or opaque and firm. Look for a change in color (light pink) and an internal temperature of 120 °F to tell you when your shrimp are ready to come off the heat.
A miniature needle probe is perfect for checking the internal temperature of shrimp. Tuna cooked rare is optimal in order to maintain flavor and moisture.
Restaurants that serve raw tuna are required to use Sashimi grade. You can learn about the major types and what you should use in our post about what kind of thermometer you need.
Grouper files are often great served grilled, baked or broiled with garlic, butter, olive oil, key lime juice, and a touch of parsley! You can serve snapper either whole, which you can bake or grill in the oven stuffed with slices of local oranges, limes and/or lemons, garlic and a sprig of cilantro, or in files.
For files, it is better to grill or sauté those after you have marinated them, and then serve them with rice pilaf and beautiful fresh vegetables on the side. If you catch Spanish mackerel, either roast them whole, fry them whole or grill them whole with Mediterranean inspired herbs, spices and sauces.
Most restaurants choose to serve this fish in files grilled, blackened or baked with mashed potatoes, rice, and/or vegetables on the side. If you catch dolphin fish, you can serve it in similar ways and don’t be afraid to marinade or put a spice rub on the flesh, because its flavor can handle the extra seasonings without ruining it.
However, if you like the taste of red snapper, grouper and/or dolphin fish, you will enjoy preparing and eating shook! The flesh of flounder, when cooked, is very white, tender, sweet, with small flakes, so it is best to season it simply and not overcook it.
Flounder tastes best either broiled or sautéed with salt, pepper, butter or olive oil and maybe one other spice or herb, and then serve it with rice, potatoes, and/or salad and vegetables. Mullet tends to be very oily fish, with firm flesh and great skin, which it is why it is a popular choice for smoking.
So, if you can smoke the mullet you catch, do it, and you can transform the finished product either into a spread like most locals do, serve on its own as an appetizer or light dinner, or put it on salads. Mullet can also be grilled and baked whole, seasoned with a marinade, rub or salt and pepper with aromatics stuffed it in the belly cavity.
If you catch this fish and decide to serve it at your table, it is best to grill, sauté, or broil the files using a simple marinade made with oil, citrus juices, or maybe white wine or balsamic vinegar. Whether you’re hoping to squeeze in a few rounds of golf during your visit or you’d like to relax by a private pool, you’ll find the perfect home to fit your needs.
Because it’s an omnivore, fantasies grows quickly on a cheap, low-protein diet of rice bran, supplemented by ill-defined “trash fish” and fish meal from wild-caught sources. According to a 2015 study, a diner would have to eat between 100 and 300 kilograms (220 to 660 pounds) at one sitting to get sick from antibiotic, pesticide or preservative residues.
Monterey Bay Aquarium’s Seafood Watch program ranks fantasies in its lowest category, ‘avoid,’ for two big reasons. First, fantasies farmers flush sludge and wastewater from fishponds into the Mekong River and its tributaries, polluting local waterways.
“The indiscriminate use of antibiotics will only endanger the health of humans down the road, when there are no longer drugs that can treat infectious diseases.” Adding to this are concerns that freshwater fish farming in the Mekong has slashed wetland habitat for endangered otters, birds and turtles.
Additional Asian countries are adopting fantasies farming, and demand has fallen in Europe and North America as governments and buyers step up calls for better hygiene and food safety. Whether it is in the form of a lobster roll or a butter-drenched broiled tail, people can’t seem to get enough of this light and buttery seafood treat.
Experts agree that the often overlooked Monkish is the only type of fish that bears a similar texture and taste to real lobster. With a very firm and bright-white flesh, Monkish boasts a sweet and mild flavor that is quite similar to lobster.
Unlike other cuts of fish, Monkish does not boast a “fishy” taste nor does it flake too much the way Cod can. Of course, it is important to bear in mind that the meat of the Monkish that is most similar to lobster is found in the tail.
In many cases, the demand for Monkish has led to overfishing, which also works to drive up prices and make the fish more difficult to obtain. Generally, “poor man’s lobster is taking a cut of fish and boiling it in a mixture of water, sugar, and salt in a saucepan for several minutes.
In general, many people find that cod, halibut, and Pollock can all be prepared to taste like lobster. Cod is often a top pick among consumers because it is available at nearly every grocery store and is pretty cost-effective for a family.
In terms of flavor, halibut is not quite as close as monkish, cod, or Pollock, but most fish lovers note that it does have a nice delicate texture that can prove quite lobster -like when prepared in just the right manner. In fact, outside coastal towns in the US and abroad, lobster is typically reserved for celebrations, special occasions, or an expensive night out at a fancy restaurant.
Why did these sea crustaceans go from prison food to upper-class delicacy in such a short amount of time? Additionally, lobster is expensive because demand is very high, meaning there is quite a bit of competition which serves to drive prices up even higher.
Public perception and consumer expectation has driven the price of lobster up significantly. People see lobster as a luxury food, something that’s worthy of a celebration or a special night out.
Because of this, lobster can be sold at a much higher price, as people will pay regardless of cost. When people expect something to cost more, they tend to be willing to pay more than a special treat.
The whole logistical process is a bit of a headache, which makes lobster inherently more expensive than a typical cut of fish. Obviously nothing is a true replacement for a piece of lobster, but Monkish is as close as you can get, followed by cod, halibut, and Pollock.
Growing up on the south shore of Long Island, Chum Charlie has always had a passion for fishing. Off the water, he enjoys blogging and sharing his favorite fishing tips & tricks that he has learned over the years.