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I TRIED to pass this on in another forum. The recipe of the pappone was given. Stated to use "FRESH" not frozen and bam a heated discussion broke out. So I'm asking here. Assuming there are no preservatives ect. in the shellfish why not frozen. Does it have to do with protiens, what? Is there a scientific reason for this and if so what is it exactly.
If you answer in scientific jargen please put into lamens terms also please so us non scientific folk can understand also.
Thanks
Also, not trying to start a heated discussion here to. Just want to get the facts straight.........
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