Round fish are biologically bottom-dwelling fish. They have a round body shape. Culinarily, they have a white, flaky, mild flavor. They are suitable for many cooking methods. Round fish also have a more robust and less streamlined. The flesh of a round fish is typically lean and very delicate.
Flatfish are characterized by their flattened bodies, asymmetrical skulls, and have both eyes on one side. In culinary flat fish are prized for their mild flavor and delicate flaky white flesh. They are also very versatile in their cooking methods.
Fresh fish characteristics include bright, clear eyes, red gills: firm, elastic flesh that springs back when pressed on, shiny moist skin, a mild sea like odor.
These are large shrimp with approximately 16-20 shrimp per pound, that have been peeled and deveined.
The three acceptable methods for cooking lobster are boiling, steaming, and grilling. I would choose grilling because the lobster will develop a delicious smoky flavor, and also allows for a nice char on the meat. This enhances the texture and taste. Also, I am a person who enjoys grilling.
