Seafood Tips

01 Apr 2019

To cook seafood you need to use general rules. Here they are:

  1. Seafood is kept well at low temperatures. After you buy it, you should cook it the same day or store it a day or two at most at very cold temperatures.
  2. Frozen seafood should be kept in the refrigerator all the time, at 0 degrees Fahrenheit.
  3. Only some tips of tips need to be thawed before preparing them. To thaw fish, simply leave in the refrigerator or under cold water.
  4. Keep the bowl with the fish in the refrigerator if you want to marinate it.
  5. When preparing multiple courses, prevent the seafood from contaminating the other ingredients by keeping it away.
  6. After preparing seafood, be sure to clean the knives, containers and other instruments used in cooking them.
  7. Cooking time in the microwave are smaller for fish because it is high in moisture and cooks very fast.
  8. Shrimps and scallops should be boiled in a large coup of water and let simmer for about 5 minutes.
  9. If you steem clams and oysters, they are ready when their shells open. Seafood should always marinate in the refrigerator.
  10. Scallops, oysters, clams and shrimp become opaque when cooked. If overcooked, they will lose all their moisture.
  11. On the grill, the fish needs to be watched closely not to overcook. Avoid putting in on the hottest part of the grill and for the first couple of minutes, don't touch it because it might get stuck.
  12. To devein shrimps, slit them down the back, remove their vein and rinse the shrimp under cold water.
  13. If you're cooking it in the oven, dip in flour and then a beaten egg, and apply a coating bread crumbs or crushed cereal.

Published on 01 Apr 2019