Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Ann_T

Ann_T

2 hours ago, Paul Bacino said:

@Ann_T==  Nice

 

Once the heads turn dark,  they are breaking down/  your product looks steller.  From Whom?

 

These were a live and very active.   They are from a local company.  Interesting story on how they saved their commercial business during Covid. https://www.nationalobserver.com/2020/10/16/news/how-island-seafood-company-hooked-fresh-opportunities-during-covid-19

 

Their delivery service is amazing.  Fresh and frozen seafood delivered right to the door. 

 

4 hours ago, rotuts said:

@Ann_T  

 

nice haul

 

nice video

 

why did you use heavily salted water?

That is how I was told by the experts to freeze prawns.  Have been doing them this way for years. 

Ann_T

Ann_T

2 hours ago, Paul Bacino said:

@Ann_T==  Nice

 

Once the heads turn dark,  they are breaking down/  your product looks steller.  From Whom?

 

These were live and very active.   They are from a local company.  Interesting story on how they saved their commercial business during Covid. https://www.nationalobserver.com/2020/10/16/news/how-island-seafood-company-hooked-fresh-opportunities-during-covid-19

 

Their delivery service is amazing.  Fresh and frozen seafood delivered right to the door. 

 

4 hours ago, rotuts said:

@Ann_T  

 

nice haul

 

nice video

 

why did you use heavily salted water?

That is how I was told by the experts to freeze prawns.  Have been doing them this way for years. 

×
×
  • Create New...