WHAT IS THE DIFFERENCE BETWEEN A LITTLE NECK AND A TOP NECK?
A little neck will grow up to be a top neck then a cherrystone then a chowder clam.
WHAT IS THE DIFFERENCE BETWEEN LITTLE NECKS AND STEAMERS?
Steamers are soft shelled clams with an extended foot commonly called Ipswich or “piss” clams. Little necks are hard clams aprrox. 1.5″ – 2″ from point to point.
WHAT IS A CHIX?
A Chix is a 1lb. lobster.
IS CHILLEAN SEA BASS REALLY FROM CHILLE?
WHAT IS THE DIFFERENCE BETWEEN REGULAR TUNA AND #1 TUNA?
Tuna are graded by oil and fat content. A #1 tuna has higher fat content and is considered more desirable and possess a creamier texture.
HOW DO I COOK THIS?
Quickly, quickly, quickly! Please keep in mind that seafood is a perishable item. All fish should be cooked and eaten in a timely manner or frozen immediately!
Measure fish at its thickest part. For every inch of thickness, cook 10 minutes. If less than 1″ thick shorten cooking time proportionately. This timing works whether you are broiling, poaching or baking. But if food is cooked in foil or sauce, add 5 minutes per inch. And if you plan to cook it frozen, double cooking time to 20 minutes per inch.
WHERE IS YOUR FOOD FROM?
Boulevard Clams sells seafood from New Jersey, Florida, Maine, Alaska, Chile and many other places thanks to modern day refrigeration and transportation.
HOW CAN I TELL IF IT IS FRESH?
When buying fish fillets or steaks, look for translucent fish that is consistent in brightness and color.
In all cases flesh should be firm and elastic, springing back rapidly when pressed with your finger. But the most important, and misunderstood, characteristic is odor. Frsh fish will not have a strong “fishy” or sour odor, but will have a fresh ocean or seaweed scent.
WHY SHOULD I EAT MORE SEAFOOD?
Jersey fresh seafood may not make you smarter, but it is certainly smart eating, both to stay in shape and to reduce the risk of coronary heart disease. Fish and shellfish are excellent sources of high quality, complete protein, many valuable minerals and essential B-Complex, A and D vitamins. Both freshwater and saltwater fish are low enough in sodium to be acceptable for low sodium diets. Most fish are low calorie foods and while fish are generally low in fat, these are mainly polyunsaturated fats – which are of increasing importance to Americans.