Lobster is certainly one of life’s simplest pleasures, but cooking lobster is an art form. If you have any questions about lobsters, you may just find the answer you’re looking for in our selection of Frequently Asked Questions.
Crab legs deliver a rich, sweet meat that is ideal for entertaining or special occasions. Cooking them, however, can be tricky. You may just find the answers you’re looking for in our selection of Frequently Asked Questions.
This resource page contains common terms for commercial fishing, aquaculture, seafood processing, and buying: Bass: There are both freshwater and marine species of Bass, but they are known for their dark and silver bodies,
This resource page contains common terms for livestock farming, butchering, meat processing, and buying: Andouille: Cajun or French sausage that is prepared from lean pork and spiced with cayenne pepper,
One of the best-kept ingredients in America can be found in the fertile swamplands of the South. Alligator is quickly becoming a prized ingredient in restaurants throughout the country, but battling these flavorful reptiles at home can be a bit of an uphill battle.
Crawfish are known by many names – crayfish, crawdads, freshwater lobsters, mudbugs, and yabbies, just to name a few. These small, lobster-like crustaceans are a popular treat in many countries throughout the world. North America is home to the greatest diversity of crayfish species, so it’s no surprise why these freshwater crustaceans are enjoyed in Louisiana, Texas, and many other southern states. Some people use crawdads to make boils, etouffee, jambalaya, pastas, pies, and so much more.
Frog Legs FAQ
Frogs are intrinsically associated with French cuisine, but they are also a very popular delicacy throughout the world. Peoples throughout South America, North America, and Southeastern Europe enjoy these little amphibians as hors d'œuvres or main courses. If you’re willing to try something totally new and tasty, we guarantee your dinner guests will be jumping for joy. Frog legs can be prepared in a number of ways, and they are also a great source of protein, fatty acids, vitamins, and potassium.
Whether baked, boiled, deep-fried, grilled, roasted, or sautéed, shrimp makes a wonderful snack or main course for anyone who loves seafood. With such succulent meat, it’s no surprise why shrimp is a delicacy throughout the world. They are great on their own as the main course for a dinner party, or they work wonderfully as ingredients for pastas, rice dishes, kabobs, and so much more. Between cold and warm waters, there are hundreds of species of shrimp to choose from, and each species has its own unique taste.
Cooked Meat Temperature Chart
There are important temperatures to remember when cooking meat at home. While cooking, you should check your meat with a thermometer to ensure it reaches the necessary internal temperature before serving. Wholey’s Market created a cooked meat temperature chart to give you a head start on the process of planning your meal and safely cooking. To check the temperature of your meat, you should place the food thermometer in the thickest part of the meat. It should not touch bone, fat, or gristle. Please keep in mind, the lower temperatures in our chart for rare and medium-rare meat are not recommended by the USDA.
Whether raw, grilled, fried, or wrapped in bacon, oysters can be eaten just about any way you can imagine. These scrumptious mollusks have been beloved for centuries, and they have been rumored to fuel romantic escapades. Oysters have many health benefits too. As an excellent source of zinc, oysters can improve your energy, boost your immune system, get rid of acne, and make your bones stronger. They are also a great source of calcium, vitamin C, omega 3 fatty acids, iron, and protein. If succulent oysters sound
Deliciously sweet and tender, the sea scallop is a favorite of seafood lovers throughout the world. These scrumptious bivalve mollusks are a sustainable seafood option for anyone who needs an eco-friendly alternative to poultry, meat, or even fish. When you eat scallops, you’re actually eating what’s known as the adductor muscles. As one of the only free-swimming marine mollusks, the scallop swims by opening and closing its shell using this powerful muscle, which can vary from white to beige in color. The adductor
If you crave seafood but live far from the coast, there’s nothing quite like the taste of tender meat from a saltwater clam. Clams are popularly eaten as a Christmas delicacy, but they are also used as an ingredient in international cuisines. These bivalve mollusks serve as an excellent source of low-fat protein with above-average amounts of selenium, zinc, iron, magnesium, and essential vitamins. If you’ve never prepared clams before, we are here to help. Explore our selection of frequently asked questions to find all the
Best Ways to Store Seafood
Seafood is a refreshing treat at any time of the year. However, seafood is more perishable than other food items and should be safely handled. Without properly storing and preparing fish, shellfish, or other kinds of seafood, you run the risk of foodborne illnesses. With more than a century of experience in the grocery industry, we are an excellent resource for safe seafood handling and storage information. In this guide, we review all of the best ways to store seafood, so you can enjoy a lean-protein alternative to meat that
Fish Nutrition Facts
It’s no surprise that seafood offers an excellent and tasty alternative to poultry or red meats. Seafood is relatively rich in essential vitamins and minerals, but it also serves as an excellent source of lean protein and omega-3 fatty acids. Although fish contain negligible amounts of carbohydrates, fiber, and sugar, there are other nutritional facts to check before you decide to order. In this guide to fish nutrition facts, we will take a closer look at calories, fat, sodium, carbs, fiber, sugar, protein, fatty acids, and mercury
Ways to Preserve Fish
If you’re improving your diet by eating more seafood, you can certainly appreciate the importance of preservation. We know how frustrating it can be to shop online for fresh fish when it’s so susceptible to spoilage, but preservation might just be the tool you need to make the fish you buy last much longer. People have been preserving fish for thousands of years by drying, pickling, salting, and smoking. Although ancient techniques are still used to this day, fish are now being preserved by canning and freezing as well. Poorly
Whether baked, boiled, deep-fried, grilled, roasted, or sautéed, shrimp makes a wonderful snack or main course for anyone who loves seafood. With such succulent meat, it’s no surprise why shrimp is a delicacy throughout the world. They are great on their own as the main course for a dinner party, or they work wonderfully as ingredients for pastas, rice dishes, kabobs, and so much more. Between cold and warm waters, there are hundreds of species of shrimp to choose from, and each species has its own unique taste. If you’re not familiar with shrimp or have never cooked it before, Robert Wholey Company is here to help. Explore our selection of frequently asked questions today to learn more about this appetizing decapod crustacean.
How do you peel shrimp?
Peeling your shrimp beforehand will result in a tastier and more attractive presentation. There are different ways to peel shrimp: completely peeled, tail-on or head-and-tail-on. The recipe you use should tell you what you need. Gently twist to remove the head if it’s still attached. Start underneath, where the legs are attached. Dig your thumb under the shell to release. Remove the tail with a gentle tug.
How do you devein shrimp?
Devein by making a shallow slit down the middle of the back to expose the black intestine. If butterflying, make the slit deeper. Lift out the black vein with the point of a paring knife and wipe it off on a paper towel. You can also rinse it out under cold running water.
Do you need to remove the vein?
The “vein” in a shrimp is actually a digestive tract that runs along the back of the shrimp just beneath the surface. Although veins aren’t necessarily harmful, they can be rather unsightly or add some grittiness to your shrimp recipe.
Why don't you eat the shrimp tail?
Most people avoid eating shrimp tails because the shell texture is unappealing, but you might consider eating the shrimp tail if the shrimp is deep-fried and crispy. Many cooks leave shrimp tails on for presentation purposes.
How do you remove the tail from shrimp?
Whether raw or cooked, simply pinch the tail where it meets the body of the shrimp and gently pull.
How long does shrimp last?
The shelf life of shrimp depends on the sell by date, preparation method, and storage method.
Past the Printed Date:
- Fresh shrimp (shelled): 1 – 2 days in fridge, 6 – 9 months in freezer
- Fresh shrimp (shell on): 2 – 3 days in fridge, 9 – 12 months in freezer
- Cooked shrimp: 3 – 4 days in fridge, 6 – 9 months in freezer
- Frozen shrimp: 4 – 5 days in fridge, 9 – 12 months in freezer
How do you bread shrimp?
Set up a breading station with separate bowls: one for an egg wash and a tablespoon of water, one for a blend of all-purpose flour, salt, pepper, and other seasonings, as well as a third bowl for breadcrumbs. Once shrimp are peeled and deveined, take one shrimp to dredge in the seasoned flour mixture. Then coat the shrimp in the egg wash, and press gently into the breadcrumb mixture. Deep-fry for best results.
If you can’t find the answer to your question or would like to learn more about the shrimp selection at Wholey’s Market, please contact us today to speak to a customer service representative for further assistance.