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On Tue, 15 Jun 2004 13:41:11 +0200, "Daniel M. Handzel"
wrote: I have also heard, not sure if it's true, that hatcheries will feed the trout something that will make the meat pink? hth, JT That's true. They add stuff called beta-carotine tothe food. This gives them this "salmon-like" colour. Dan Also, a by-product of the crawfish industry in Louisiana is highly-concentrated, incredibly-priced drums of "broth" made from the shells of the cooked crawfish. It sells, from what I understand, for tens of thousands of US dollars per drum, for ultimate sale to tropical fish fans, esp., for some reason, in Japan (?). Apparently, it makes the live fish all sorts of incredibly bright colors. Seems as if I had heard of such being used for flesh-toning in food-product fishes, too, but ??? For those who aren't familiar with them, Louisiana "crawfish" are like small homard/lobsters, not Bahamian/Mediterranean "crayfish"/lobsters. They are about 3-8 inches long, with a single set of lobster-ish claws, although rarely is one claw as disproportionate as the other in some lobsters - the crusher vs. the grabber. And like similar crustaceans, the shell turns to a bright red when cooked, and the meat turns a shade of pink. To me, they look like a the front of a European lobster and the tail of a Maine lobster, but in miniature. For those of you that are familiar with them, we have been getting some these past couple of weeks that were, well, un-bee-LEEVE-able...and now, we're into shrimp season...BWA-HA-HA-HA! TC, R who's eatin' like a..., nay, THE prince o' pork products oughta! Tonight, shrimp remoulade, crawfish bisque, FRESH pistolet, and the last of the strawberries...yeah, BA-bee... |
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RDean notes:
Tonight, shrimp remoulade, crawfish bisque, FRESH pistolet, and the last of the strawberries...yeah, Oh, right! I run around town on errands like a fiend, choke down a couple grilled cheeses with canned soup, and then have to suffer through this! At least we do have a mess of very fine strawberries, and haven't gotten to the last of them yet! suffering remoulade envy, Tom |
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