Poultry is a group of consumable domesticated or wild fowl. This group includes chicken, turkeys, pheasants, geese, ducks, guinea fowl, ostriches, rheas and emus. Individuals consume the eggs and meat of poultry.
A:According to the U.S. Food and Drug Administration, fish such as tuna may be eaten raw if previously frozen, because the freezing will have killed parasites in the flesh. However, not all harmful micro-organisms are killed by freezing, which is why the FDA recommends cooking any fish.
A:Meat Basics 101 states that sausage casings can be made using animal intestines, processed collagen or non-edible casings intended to be removed before eating. Loose sausage, such as is used for sausage patties, requires no casing at all.
A:Chicken eggs do not come from a mammal's mammary glands, and this makes them poultry and not dairy. Eggs are an animal byproduct, and while chicken eggs are considered poultry, eggs from other animals may or may not be, depending on the animal.
A:According to research published by the Mayo Clinic, the average adult human requires 53 hours to completely digest any food and eliminate the associated waste products. The average digestion time for children is 33 hours. These times apply to all foods.
A:For the most part, fish only tastes "fishy" when it has been handled improperly or grown old according to the University of Minnesota. Fresh fish should smell and taste light, clean and almost like the ocean itself, so the best way to get rid of that icky fishy taste is to buy the freshest seafood possible and store it properly until ready to eat it.
A:Caviar, also known as roe, comes in a variety of colors, including shades of red, orange, gray, brown and black, based on the species of fish and any additives. For example, Osetra is gray to brown, while trout caviar is orange.
A:According to author Denise Minger of Raw Foods SOS, a craving for red meat signifies an iron deficiency. Because the body is lacking iron, it craves the iron in red meat. Minger suggests eating leafy greens or sea vegetables with foods high in vitamin C to enhance iron absorption and stop red meat cravings.
A:The common carp is a bottom feeder that has a muddy taste, although the freshwater Asian carp feeds on plankton and algae in the upper water of rivers and tastes like cod or tilapia. Confusion among taste stems from lumping all carp into the same classification.
A:Even though prawns sometimes get a bad reputation because of cholesterol, nutritionists have found them to have some nutritional value. Prawns have other value besides nutrition but mostly contain a host of nutrients the body needs. Prawns have a few nutrients humans need including iron, vitamin E and zinc.
A:Poultry is a group of consumable domesticated or wild fowl. This group includes chicken, turkeys, pheasants, geese, ducks, guinea fowl, ostriches, rheas and emus. Individuals consume the eggs and meat of poultry.
A:Caviar comes from sturgeon. Eggs are harvested as caviar from all sturgeon species except the green sturgeon, which is poisonous. The most common varieties of sturgeon used for commercial caviar are the beluga, the sevruga and the osetra.
A:Reheating salmon is safe, and you get the best results if you do it in the oven, rather than in the microwave. Put the salmon on a greased sheet pan, and cook it at 375 F between five and seven minutes. It is also possible to drizzle some olive oil in a pan and warm up the salmon on your stove top.
A:The actual amount of chicken wings in 1 pound depends on several factors including wing size, which parts of the wing are included and additional coatings, such as batter, breading or sauces. Commercially produced packages may contain 8 to 11 wings per pound.
A:Shucked oysters last up to a week when stored at temperatures that are less than 35 degrees Fahrenheit, the temperature recommended to impede bacterial growth. Shelf life is reduced at temperatures above 40 F. Regardless of refrigeration, oysters purchased shucked should be consumed by the expiration date on the container.
A:Canned tuna can be frozen for three to four months. To freeze tuna properly, it should be removed from the original can or pouch and placed in an airtight, freezer-proof bag or container, with all excess air removed before freezing.
A:Bologna typically contains cured pork, beef or a mixture of both along with various herbs and spices. These might include ground black pepper, myrtle berries, nutmeg, allspice, celery seed and coriander. Mass-produced bologna is also likely to contain sweeteners, preservatives and bulking agents such as corn syrup, sodium nitrite and modified food starch used in many commercial sausage products.