When it comes to lobster , large seafood restaurants have an often not thought of advantage over smaller ones. Lobsters shouldn't be kept in aquariums for too long a time not because it harms the quality but rather the quantity . A lobster loses quite a bit of weight if kept in an aquarium. This may result from the stress it suffers during transport and the keeping time in the aquarium. The lobster, however, doesn't lose the weight of its shell and innards but only of its meat.
French cuisine has a very gentle way of handling fish.
It is not fried too hot, and not for too long, and then served with a sauce. Seafood in Bangkok is perfectly fresh. Particularly Chinese seafood restaurants keep a lot of fish and seafood alive in aquariums to secure the ultimate in freshness. A number of restaurants show the fish to the guest before preparing it. There are three kinds of grouper, the red, the spotted, and the black.