Does seafood intimidate you? Not to eat it (yummmmmy), but to prepare it? You know I don’t cook, so of course preparing seafood scares the crap out of me. But I’ll let you in on a little secret – it kind of intimidates the live-in chef in my house (aka husband Ian) too. Just a little bit. He’s less adventurous cooking fish than he is with meat. Which is silly, because the few times he’s grilled fish or scallops, or steamed mussels (and made frites from scratch), it’s been amazing.
There was a great article in the Globe and Mail last week that covered 12 Simple (but Essential) Rules For Buying and Cooking Fish. Super helpful. But if you still need assistance, or want to take your skills to the next level, check out Hooked, the awesome fishmonger in Leslieville. They just announced their Spring Classes, where you can learn to shuck oysters, grill fish, and more. Heck, I might even sign up.
[image of Woody Allen and Diane Keaton from one of my favourite scenes in one of my favourite movies, Annie Hall]
I won’t cook live lobsters because I hate cooking anything alive. How dreadful. I once tried to keep them alive by putting them in a sink filled with salt water. It wasn’t salty enough and they all suffocated. That was my last live lobster.
I don’t have the same compunction about buying lobster in a can however! Whenever it goes on sale I stock up.
That’s funny. What were you going to do with the lobsters if they survived in your sink?
Kill them in boiling water.