Seafood and Fish Cooking Hints

Seafood and fish make delightful meals for family and friends...and offer a number of health benefits. From healthy omega-3 and omega-6 fatty oils to plenty of protein, fish should definitely be a part of every family's weekly menu. Many who never cook seafood either don't know the specifics on "how to buy, prepare and cook fish" or are not familiar with the various delectable seafood dishes that can be prepared. The possibilities are endless when it comes to cooking seafood, so don't limit yourself to just a few items. Here are some cooking hints to help you get off to a great start.

Buying Seafood in the Market

You can buy seafood at the local grocery, at a fresh seafood market or even on the Web. If buying from your local grocery, check to make sure the fish has been stored properly during shipment, without thawing and re-freezing. Make sure the packaging has not been damaged or cut, and check for signs of freshness on the actual fish or shellfish. Lobsters and crabs are sold alive with their claws tied back, so you'll want to make sure they are moving about normally in the tank.

If you're hesitant about buying at a local supermarket, consider a fresh fish market if you live near one. Seafood markets are often found in cities along the coast, or in many larger cities. At these markets, you can see the fish before it has been frozen and observe it more closely to check for freshness. To get more variety in your seafood cooking, consider ordering gourmet seafood online. This comes shipped to your door in frozen packaging and is often of better quality than what you'll get in the supermarket. You can also buy healthy cuts of seafood online to ensure your family is getting the best meat possible.

How to Cook Fish

Fish with fins (such as salmon, flounder, tilapia, trout, catfish, etc.) can be cooked a number of ways. Cook it until the meat begins to flake a bit with a fork and until the fish loses the appearance of being "raw." As a general rule, fin fish can be cooked at 450 degrees F for about 10 minutes per inch (flipping half way through). If a fish is very small (less than 1/2 inch), then it doesn't have to be flipped over. When cooking in a marinade sauce or wrapped in foil, add an extra five minutes of cooking. If the fish is still frozen, then double the time.

Fin fish can be stuffed, cooked whole or filleted. You can bake, grill, broil, fry, poach, stir-fry or microwave fish. Consider baking fish in a dish with chopped vegetables such as celery, onion, mushrooms, peppers, carrots, etc. When broiling multiple pieces of fish, space them about six inches away from one another, and baste the fish often with an oil-based sauce. Use the 10-minute rule mentioned above for broiling.

Grilling works best for meatier varieties such as fish steak (halibut, tuna, whole fish, salmon, swordfish, trout, etc.). Grill over a moderately hot fire and make sure the rack is well oiled to prevent sticking. The rack should be about six inches above the bottom of the grill. Baste the fish frequently to prevent drying out.

You can steam various cuts of fish in a large pan with just an inch of water. Place the fish on a rack to put above the steam. Boil the water and steam about 10 minutes or until cooked completely. Poached fish can be prepared with simmering liquid, including fish stock, a blend of water and wine, or water with vegetables and herb seasonings. Boil the liquid, add the fish and continue to boil for a moment. Then reduce the water to barely a simmer and cook for 10 minutes or longer until the fish is done.

Fish chunks can be stir-fried with a number of vegetables and seasonings with minimal oil. It can also be deep-fried (the less healthy choice).

Cooking Shrimp, Clams, Scallops and Shucked Shellfish

Shrimp can easily be cooked by boiling or grilling. It tastes great either way and can be dipped in sauces (such as cocktail sauce) or added to pasta, rice or vegetable entrees. Season the shrimp with your favorite seasoning to make it even more flavorful. To boil, use just enough water to cover the shrimp and add a tablespoon of salt and/or other seasonings of choice. For medium-sized shrimp, boil about three to five minutes. Boil for eight to ten minutes for jumbo shrimp.

Clams can be steamed in a cup of water and a tablespoon of salt for approximately five to seven minutes (soft shell). The shell should be open once it is completely cooked. Cook scallops until they turn opaque or milky white in color, and are firm to the touch. Scallops usually take three to four minutes to cook. Shucked shellfish should be cooked until the meat becomes opaque and plump. Oysters will begin to curl on the edges when done. You can boil shucked oysters for about three minutes, bake for 10 minutes (at 450 degrees F), or pan-fry in oil for about 10 minutes (at 375 degrees F).

Cooking Lobster and Crab

Lobster can be boiled or baked at 350 degrees F. The cooking time will vary depending on the size of the lobster. When boiling, be sure to use enough water to cover the lobsters completely, and add a tablespoon of salt. The recommended cooking time should start after the water is already boiling. Cooking times will range from 15 minutes (for 1 to 1 1/4 pound lobsters) up to 32 minutes or more. For larger lobster (8 pounds or more), cook at 4 minutes per pound. Some cooks boil lobsters while still alive (considered to be inhumane by some). Others use various methods to kill the lobster first, or freeze it for five minutes before placing it in the water. Lobster baking times vary from 15 minutes to 27 minutes or more, depending on size.

Crab can be boiled using just enough water to cover the crab and a tablespoon of salt. Regular sized crab should be boiled for 10 to 12 minutes, while jumbo sized crab should be boiled for 15 to 18 minutes.

Check out online recipe sites for some tasty seafood recipes. Don't shy away from seafood if you've never cooked it before. You might discover a new favorite in your dining experiences!

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