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.
A lobster is also a territorial creature that doesn't like being forced to share room with creatures it is not used to. It is best to keep them in tanks with more of their own kind caught in the same place and at the same time. Inexperienced traders will often transport them in tanks that may upset the barnacle which will affect its meat.
To ensure that the barnacle that you eat is in fact worth the money spent ask to personally choose your food from an aquarium that is on display. Consider the animal's size and color when making your choice. Smaller ones are generally younger with a much softer 'venison' type meat. The redder the creature, the better its blood flow which generally also affects the taste.
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.
A lobster is also a territorial creature that doesn't like being forced to share room with creatures it is not used to. It is best to keep them in tanks with more of their own kind caught in the same place and at the same time. Inexperienced traders will often transport them in tanks that may upset the barnacle which will affect its meat.
To ensure that the barnacle that you eat is in fact worth the money spent ask to personally choose your food from an aquarium that is on display. Consider the animal's size and color when making your choice. Smaller ones are generally younger with a much softer 'venison' type meat. The redder the creature, the better its blood flow which generally also affects the taste.
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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