Diane Devereaux的动态

Filipinos consumes more meat than fish. Look at all the lechon manok, ‘kanto-fried-chicken’, beef pares, and sisig places all over the Philippines. And do you know that bulk of the meat used in the country are all imported (except for the makers of roast chicken - which does not fare well in cooking when frozen prior)? Can we please make famous grill-cooking or even frying fish on every street corner? We have too many mudfish, tilapia, snake fish, small-sized bangus, other invasive fish, etc which we can all have as everyday food. All they need to spice it up a bit are the default herbs and spices in a typical pantry. There is no need for liquid seasoning, HVPs, phosphates, soy sauce, soy proteins, extenders and fillers. Anyone up for a good business challenge? https://lnkd.in/g2NzT4GJ

Freezing shrimp is an essential process in seafood preservation, ensuring that shrimp remain fresh, safe to eat, and retain their quality for extended periods. There are several methods for freezing shrimp, each with advantages and uses depending on the desired product and processing scale. Here are the most common ways to freeze shrimp:

Gotta have Fish with Red Beans and Rice with Smoked Andouille Sausage, Chicken & Shrimp. Seasoned with Paw Paw Blended Seasoning (AP - Medium Heat). https://lnkd.in/gpHKDvBA

How to buy Salmon Trout? If you’re looking to buy #salmon_trout, there are a few things to keep in mind. First, make sure to buy it from a reputable fishmonger or grocery store that specializes in fresh seafood. Look for fillets that are firm and shiny, with a pink or orange colour. Check the flesh for any signs of discoloration or dryness. If buying whole fish, make sure the eyes are clear and bright. https://lnkd.in/eHBwzKR4

?? Aquarium Tip of the Day: Feed Your Fish Right! Feeding your fish the right way keeps them healthy and your water clean. ?? ? How often? 1-2 times a day is plenty for most fish species. ? How much? Only as much as they can eat in 2-3 minutes to avoid leftover food polluting the tank. ? What to feed? Options include flakes, pellets, frozen foods (like brine shrimp), or live treats for some species. ?? Where to find fish food? Many pet stores, online shops, or even specialty aquarium stores have what you need. ?? What's your fish's favorite meal? Let us know in the comments below!

We all know what a cow looks like, and we all think we know the size, but have you ever thought about the sheer variety and volume of meat that comes from one? It's pretty epic! Beef is one of the most diverse proteins you’ll find, thanks in large part to the sheer size of a cow, and each section of the animal has its own unique qualities, which means we get a whole range of different cuts - and they all work differently in the kitchen. From tender ribeye steaks to slow-cooked brisket, each cut has its own mix of tenderness, fat content, and fibre structure. That’s why some beef is perfect for a quick sizzle on the grill, while others need a long, slow braise to unlock the flavour and tenderness. Knowing these differences not only helps us butcher the cow effectively, but also means we can guide you on the best ways to cook each cut. Even down to the offal and bones, beef is incredibly versatile, with a single carcass providing so much to so many, and because of that there is an incredible amount of respect for cows and what they do for us in my industry! #ButcherGirlAlison #BeefCuts #NoseToTail #KnowYourMeat #FarmToFork #OffalGood #GrillMaster #SlowCookMagic #BeefLovers #Butcher #Butchery #ButcherLife

Maximize every bit of fish meat with our pin bone separator ?? This machine separates tuna bits or small pieces from the bones, cartilage, and fish skins, utilizing this lean white meat and purging it of foreign elements. It's also applicable to crustaceans such as shrimp and prawns, dissecting the flesh from the crustacean's shell. It's designed to process both raw and cooked meat, enabling additional meat recovery from specific procedures like fish filleting. With its efficiency and precision, it ensures a clean product that's ready for subsequent packaging. #Efficiency #CanningIndustry #Tuna

Red Beans and Brown Rice with Smoked Andouille Sausage, Chicken & Shrimp. Seasoned with Paw Paw Blended Seasoning. https://lnkd.in/gpHKDvBA

Why are you overcooking your pork? Are you willing to stop over cooking it? Cooking pork to the correct temperature is important for safety but you don't have to overdo it. The National Pork Board recommends cooking pork to 145°F (63°C) and then letting it rest for 3 minutes. If you do this, your pork will be safe to eat and still remain juicy. Here are the ideal temperatures for a few pork cuts: - Pork Loin, Tenderloin, Chop: 145°F – 160°F (63°C – 71°C) - Fully Cooked Ham: 140°F (60°C) - Ground Pork: 160°F (71°C) A meat thermometer is a critical tool to ensure that you're cooking your pork to the perfect temperature. After cooking, let the meat rest for at least 3 minutes. Invite someone over for a pork dinner, show them your skills, and be sure to work in a pitch about not overcooking pork. #agriculture #innovation #farming #livestock #sustainableagriculture

Here is our tip #4 on how to identify fresh fish! If the fisherman/woman allows you to touch the fish prior to buying, check if the body is firm! Gently touch the fish to check if the body bounces back (i.e., no fingerprints observed). If it bounces back, you can be sure the fish is fresh! #fresh #fish #tip #inseason #seafood #pick #right #4