How to Prepare Seafood

Fresh or shellfish dishes are very easy to cook. Due to its thin connective tissues, fish can be cooked for a very short time. So, it is easy to overcook it and spoil the dish. It is recommended to check seafood before finishing cooking it.

General Guidelines

Actually, fish is ready when meat becomes flaky. To check whether it is ready or not, insert the sharp knife point into the flesh andcarefully pull its skin apart. The edges shouldn’t be transparent and the center with meat starting to flake should be see-through. Wait for three or four minutes letting fish stand. As a fact, it is recommended to cook fish until its internal temperature reaches 63 °C (145 °F).

If you can’t measure the temperature, follow the rule of ten-minute cooking. Measure the fish species where it is the biggest and prepare it for ten minutes per 3 cm (1 inch). If you grill, broil or sautéthe fish, turn it in the middle of the cooking process. If you have wrapped the fish in foil or added some sauce, add five minutes to the cooking time. Also cook more time if frozen seafood hasn’t been defrosted enough. Follow the special instruction on how to make frozen seafood.

In this section you can find simple ways of how to prepare fish. You also can view our recipe section to learn different recipes for particular fish species.

Basic cooking methods

Baking

First, heat the oven to 220°C (425 °F). Grease the tray and place seafood on it sprinkling it with any spices, salt and pepper you want. You should bake fish uncovered for eight to ten minutes per 1 inch after measuring the fish at its biggest part. When the fish in the center is not transparent, the dish is ready.

Sautéing

Smell some butter or pour some oil in a frying pan over a medium heat. Add salt and pepper to your taste or dip the fish into flour, breadcrumbs or cornmeal. Place the fish on the hot pan. sauté for eight to ten minutes per 1 inch after measuring the fish at its biggest part. Turn the fish in the middle of the cooking process. The dish is ready when the fish in its center is opaque.

Grilling

First, heat the gas grill and coals. Marinade the fish for thirty minutes to an hour or dip it into olive oil. Add salt and pepper to your taste. Grease the grill and put the fish on it. Cook it over a medium fire. You can place soft fish fillets in the grill basket and simplify the turning process. Grill for eight to ten minutes per 1 inch after measuring the fish at its biggest part. You can add some marinade to the fish from time to time. Don’t forget of turning the fish.The dish is ready when the fish in its center is opaque.

Poaching

Pour water and a halt cup of wine into a deep skillet. Add a bay leaf, slices of onion and some pepper corns at wish. Boil and simmer the fish for 5 minutes. Place the fish on the skillet for eight to ten minutes per 1 inch after measuring it at the biggest part. The fish is ready when the center of it is opaque.

Broiling

Heat the broiler. Sprinkle the fish with olive oil, salt and pepper to your taste or marinade the fish. Grease a broiler pan and place the fish on it. Broil the fish for eight to ten minutes per 1 inch after measuring it at its biggest part. You can sprinkle the fish with marinade when cooking. The fish is ready when the center of it is opaque.

Microwaving

Salt and pepper the fish to your taste and add some parsley and butter, 30 ml of white wine or water and cover the fish with a plastic lid. Microwave the fish for three minutes per 1 pound. The dishshould obviously be rotated. Let the fish stand for 2 minutes. The dish is ready when the fishis not transparent anymore.

Cooking Frozen

It is very easy to cook ALASKA SALMON SUPPLIERS even if the fish is frozen. You just need to follow the link www.cookitfrozen.com for more tips and recipes.

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