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Lemon juice and seafood; it also has a 'survival' value. September 19, 2011 2:26 pm Jeff-Wash

 

 

I’ve been too busy working at my restaurant to do much posting her;  but since; I have a little time to post this, I will:

After shucking a small pile of prawns recently, I left them in a plastic insert

and filled it up with partially diluted lemon-juice. Not only does it tenderize

and add a lemony flavor to the prawns, if by a stroke of bad luck the power went out for a day or two,  I wouldn’t have to throw them out; the lemon juice acts as an excellent room-temperature preservative for those prawns.  In fact a wide variety of seafood, especially fish, can be preserved this way for quite a while, should the power go out for quite a while, and other perishable foods spoil.

So if you happen to be in the midst of a long blackout, like those down in San Diego were recently, just remember my tip.

  • Thanks! That's valuable information. I did know that it is used to "cook" seafood when they serve ceviche. ... by Eri 2011-09-19 17:13:32

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