Where is the best place to catch blue crabs?
Chef's answer
Chesapeake Bay is known for having some of the biggest, tastiest blue crabs on the planet. They can be found anywhere along the U.S. coast from Texas to Maine, but they are especially thick between Delaware and Florida. Here's how you can catch them. Crabbing with a trotline is a very effective method.
Frequently asked Questions 🎓
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A blue steak is extra rare and slightly shy of served raw. ... Whereas a rare steak is seared outside and 75% red throughout the center, a blue steak is seared on the outside and completely red throughout. A blue steak does not spend too much time on the grill. The steak's interior temperature does not exceed 115?.
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It is best to cook them for less time than instructed and check on them frequently versus overcooking them.
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A cooked crab of any type should have a shell that is some shade of red in color (yes, even blue crabs). Never buy a dead crab because they release enzymes that turn their meat to mush when they die. Older crab will begin to smell and to build a sticky or milky substance around itself.
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The most common food consumed by tilapia are green algae, diatoms, plankton, and small invertebrates living in/on bottom detritus. The diet of tilapia often overlaps that of native fish like largemouth bass, which can create a potentially detrimental competition with native fish species..
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There really is no way to value a blue lobster, but some have been sold in a high-end restaurant for over $500.
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Many vets don't like Blue Buffalo in large part because of extremely deceptive marketing practices, using a lot of guilt to imply that if you don't feed their food you hate your pet and are contributing to his/her early death. Blue Buffalo is claiming previous ignorance of these ingredients in their foods.
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A blue steak is extra rare and slightly shy of served raw. It's called blue because it boasts a blueish or purple color, depending on your color perception. It changes to red when exposed to air and loses that blue color because the myoglobin gets oxygenated from the time it's cut to when you buy it from the butcher.
A few more cooking questions 📍