Seafood - Cooking Methods
What's So Hard About Cooking Seafood?
One of the biggest problem anyone should have with cooking seafood is what preparation and cooking method should be used. All anyone needs to know to prepare a delicious seafood meal are basic cooking techniques, cooking times, and what seafood should look like when it’s cooked. That’s it!
The 10-Minute Rule for Fish
Bake
Broil
Fry
Grill or Barbecue
Poach
Sauté
Steam
The 10-Minute Rule for Fish
The 10-Minute Rule is one way to cook fish by conventional methods (but not deep-frying or microwaving). It can be used for baking (at 400 to 450 degrees), grilling, broiling, poaching, steaming and sautéing. Here is how to use the 10 Minute Rule:
- Measure the fish at its thickest point. If the fish is stuffed or rolled, measure it after stuffing or rolling. Cook fish about 10 minutes per inch, turning it halfway through the cooking time. For example, a 1-inch fish steak should be cooked 5 minutes on each side for a total of 10 minutes. Pieces less than 1/2 inch thick do not have to be turned over. Test for doneness. Flake with a fork. Fish should reach an internal temperature of 145 degrees.
- Add 5 minutes to the total cooking time for fish cooked in foil or in sauce.
- Double the cooking time for frozen fish that has not been defrosted. Use this rule as a general guideline since fillets often don't have uniform thickness.
BAKE
All types of fish, lean and oily - fillets, steaks, roasts, whole dressed fish. If wrapped in foil, shellfish and fillets can also be cooked on the grill
BROIL
Fillets or steaks, one- inch thick or split whole fish. Fish that is higher in oil content stands up to broiling perfectly, as it remains very moist. When broiling, it is recommended that fish be marinated prior to cooking, and basted.
FRY
Lean fish - fillets, portions, strips, nuggets, whole dressed fish, shucked shrimp, shellfish, scallops, squid.
Good quality vegetable oil should be used, tempered to 350 degrees. Depth of oil in pan should be at least two inches. Crumb or batter coating can be used. Fry in small batches to keep the oil good and hot.
GRILL
Oily, meaty fish like tuna, swordfish, shark, salmon, sea bass, and halibut are ideal. Use steaks or fillets at least one half inch thick, or whole dressed fish. You can also grill shell - on shellfish, or delicate fillets (cod, haddock) wrapped in foil, or “planked.”
Make sure the grill surface is well oiled prior to grilling to avoid sticking.
When grilling, basting is recommended.
POACH
Lean fish - fillets, steaks, or whole dressed fish. Avoid poaching oily, dark meated fish like mackeral or tuna. Salmon is the exception to this rule.
Select a cooking liquid - water, broth, wine, milk, etc. and season to taste. Use enough liquid to cover the fish. Bring liquid to a boil, reduce to simmer and add seafood. Remaining liquid can also be used as a sauce base or sauce.
SAUTE
Small whole dressed fish, thin skinless fillets, or thin steaks. Shelfish, shrimp, scallops, soft shell crabs, squid.
Lightly batter fish if desired, melt butter in pan (or oil) heat over moderate high heat. Add seafood and sear, then reduce heat to finish cooking. Turn seafood to brown both sides evenly.
STEAM
All lean fish, filets, steaks, small whole fish, or shellfish.
Steaming is done in a tightly covered container where seafood is placed on a rack - with or without vegetables.
For clams and mussels, place shellfish directly into a small amount of liquid in a covered pan. Cook on high heat until clams open.
Steaming is recommended over boiling for lobsters so they don’t become waterlogged