Tips and
Advice for Storing and Cooking Fresh Seafood
It's always
good to cook fresh seafood within two days of purchase. If that's
not possible, here are some tips to help you store it
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Store live oysters, clams and mussels in the refrigerator.
Keep damp by placing in shallow bowl with a wet paper towel
draped over them
- Keep
fresh shucked oysters, scallops and clams in their own
container and store in the refrigerator. For best results,
surround the container with ice
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Store live lobster and crab in the refrigerator in moist
packaging, but not in airtight containers
- Just
before opening and cooking scallops, mussels, clams or
oysters in the shell, they should be scrubbed under cold
water
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Handle all seafood with care. Seafood with bruises or
punctures will spoil more rapidly
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Baking Fresh
Fish |
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Broiling Fresh Fish |
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Preheat your
oven to 425 degrees
Rinse fish under cold water and pat dry with paper towels
Lightly oil a shallow baking dish and place fish skin side down
Season as desired
Bake 6 to 12 minutes per inch thickness
Add 5 minutes to total cooking time if fish is being baked in a
thick sauce or wrapped in foil |
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Preheat broiler pan
Rinse fish under cold water and pat dry
Season as desired
Lightly grease the hot broiler pan with a non-stick spray
Arrange fish, skin side down, in a single layer
Place pan about 4 to 5 inches from the heat
Broil 6 to 12 minutes per inch of fish |
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Grilling Fresh Fish |
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Microwaving Fresh Fish |
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Rinse the fish with cold water and pat dry
If desired, marinade the fish in the refrigerator for about 2
hours
Season as desired
Lightly grease foil or unheated grill rack
Cooking time is 6 to 12 minutes per inch thickness
Turn fish halfway through estimated time
Grill the fish until it is just opaque throughout
As a rule, shellfish cook faster than fin fish |
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Microwave the
fish 3-6 minutes per pound in a 600-750 watt oven on high power
Thick fillets and whole fish take slightly longer
Place the skin side down
Slash the skin to prevent curling
Place thicker pieces along the outer edge of baking dish so the
fish will cook evenly
Cover the cooking dish tightly with plastic wrap
Allow the fish to stand for 5 minutes
Vent one corner of the plastic to allow steam to escape |
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Pan-Frying and Sauteing Fresh Fish
Sauteing and pan-frying are ideal for thinner fish fillets
Oysters, shrimp, scallops and squid also lend themselves quite
well to this cooking method |
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To
Saute your Fresh Fish |
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To
Pan-Fry your Fresh Fish |
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Rinse fish with cold water and pat dry
Lightly flour the fish
Using heavy skillet, add a combination of 1 tablespoon butter
and 1 tablespoon cooking oil and heat over medium high heat
Add fish to the pan of heated oil and butter mixture, being
careful not to crowd the fish because it will become soggy
Cook 6 to 12 minutes per inch thickness |
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Place cooking oil into heavy skillet to a depth of 1/8 to
1/4 inch
Coat fish with egg and milk mixture, then coat with breadcrumbs,
cornmeal, crushed cereal or crackers
Fry only as many fish as you can fit into the skillet
Fry on high heat for 6 to 12 minutes per inch of thickness |
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Steaming Fresh Fish -
Steaming is
excellent for those who want to avoid adding extra fat to their
diet. You can use a standard steamer or improvise by placing a
cake rack in a roasting pan |
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Rinse under cold water and set on the steaming rack
Be certain that the fish is above the liquid and not resting in
it
Steam 6 to 12 minutes per inch of thickness |
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