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.