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How to Cook Seafood
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Prepping fish isn't as tricky as many people think, and it's pretty darned versatile, healthy and delicious to boot. We'll help you get hooked on cooking with seafood -- from poaching and frying to handling and buying.
Buying
If you're lucky enough to have a fishmonger nearby, make their acquaintance! They'll steer you to the best catch of the day, and recommend the best way to cook it for maximum flavor.
If you're in the market for whole fish, keep your eyes peeled for ones that look like they've been plucked right from the water -- glistening fins, un-clouded eyes and all.
Whether it's whole or sliced into steaks or fillets, if it smells "fishy", toss it back.
If your catch is frozen, make sure that there's no ice crystal build-up on the inside of the plastic wrap, and that there's no discoloration on the skin.
Look for fridge and ice table temps of 34-36 degrees F. If it's being kept north of that, cut bait and run!
Storing
If you're not cooking up that whole fish the second you get home, wash it thoroughly, pat it dry, wrap it in wax paper, and store in a sealed container at 34-36 degrees F until it's time to hit the heat.
Freezing your catch? For whole fish, wash it and place it on a tray in the freezer. Once that coat has solidified, dip it in ice water and return to the freezer. Repeat until a glaze has built up, and then wrap in wax paper or plastic and store in a freezer-safe bag. Smaller fish can be frozen into a block, wrapped, and bag-sealed. Separate individual fish or fillets with wax paper.
Store at 0 degrees F and use lean fish within 6 months, medium-fatty fish within 4 months, and fatty fish within 2 months.
Handling
Never thaw frozen fish at room temperature. Leave it in a 34-36 degrees F fridge overnight, in cold water for 1 to 2 hours, or on the defrost setting of a microwave.
Thawing fillets in milk can zap the "frozen" taste and make them seem even fresher.
Once frozen fish has been thawed, never re-freeze it. Use it right away or lose it.
If you're going to be frying, grilling, broiling or microwaving fish, thaw it thoroughly to prevent spattering and uneven cooking. Methods like steaming and poaching don't require a pre-thaw, and if the fish is to be cubed or cut into strips, a partial thaw allows for an ideal cutting consistency.
Baking
Use a pre-heated oven, and make several shallow cuts into the fish's flesh to allow oil or butter to permeate and keep it moist. Herb-infused oils can add extra, luscious flavor, all the way through.
If the ends are substantially thinner than the thickest part of the fish, tuck them under so they don't over-crisp. Try to use similarly sized cuts to allow for even cooking, or stagger their start times so every piece heats evenly.
A good rule of thumb is 10 minutes of cooking for every inch of thickness, measured at the thickest part of the fish.
Fish turns opaque and flakes easily with a fork when it's ready to eat. Still, always better safe than sorry -- look for a reading of 145 degrees F at the center of the thickest part.
Let cooked fish stand for 3-4 minutes before serving it so heat and juices have time to redistribute.
Grilling
If you find yourself fond of fish, a grilling basket is a great investment. If you don't have one, always make sure to keep the grill grate well oiled and prevent the fish from sticking.
Prolonged heat makes fish dry out, so if possible, stick to cuts around 1 inch thick, and keep the temperature high.
If you're grilling a whole fish, when it's time to flip -- don't. Instead, use two spatulas to roll it over.
Little bones can be tricky to avoid,so if you're cooking a while fish, place it skin side down with the bones intact. When the fish starts to cook, the flesh should curl away from the bones. Once it's off the grill and slightly cooled, slide a fork along inside to lift them out easily.
Frying
Use a heavy pan for frying fish -- ideally one that's cast iron and seasoned, with high sides to minimizes spattering.
Fish can be brushed with oil, rather than immersed, but either way, it's best to use 1/8 inch of a flavorful fat with a high smoke point -- like butter, lard, light olive oil or very high quality extra-virgin olive oil.
All sorts of coatings work well with this method -- from a quick roll in peppered flour, to combos of bread crumbs, cornflakes, crushed crackers and instant mashed potatoes. Make the heftier stuff stick with a layer of flour, then a dip in milk or beaten eggs, and a roll in your chosen ingredient.
Heat the oil, and then fry fish on each side until browned, making sure not to crowd the pan. Drain on crumpled brown paper bags to avoid stuck-on paper towel fluff.
Broiling
Broiling fish is so very simple, so long as you keep an eye on the time. Just pre-heat the broiler and place oiled fish in a single layer on a well-greased broiler pan 1 to 2 inches below the element for pieces under 1 inch thick, and 5 to 6 inches if it's thicker. Baste while cooking, and flip halfway through, unless the piece is less than 1/2 thick -- in which case no flipping is needed.
As with baking, 10 minutes cooking time per inch of fish thickness is a good rule of thumb, but make allowances for your particular oven and the fattiness of the fish.
Poaching
Bouillon, stock, wine, vinegar and herbed, buttered milk all make excellent, flavorful poaching liquids.
Place the fish in a pan and just barely cover with the cooking liquid. Bring the liquid to a boil and then turn down to simmer with the lid on until the fish is nearly done.
Remove the fish, and use the leftover liquid as the base of a quick sauce, thickened with butter and flour, and poured over the fish.
Enjoy the fish hot, or chill it and flake into salads and casseroles.
Fish Steaks
Marinate fish steaks for 6 to 12 hours in plastic, zippable bags, and use leftover liquid as a basting liquid while cooking.
Wrap fish steaks, butter, marinade and vegetables in aluminum foil and place in a 450 degree F over to steam until the fish easily flakes.
Fish steaks are cut from the tail end, and cutlets are sliced from the center.
Whole Fish
Fish kept whole and on the bone maintains moisture and natural flavor. Pop it in the oven in a parchment pouch ("en papillote") or aluminum foil with a little lemon, wine and butter for an impressive-looking, yet incredibly simple main dish.
Loft the fish on celery or green onion stalks while cooking. This allows for heat circulation and imparts a lovely, subtle flavor.
Leave on the head and tail for maximum moistness.
Planking is an excellent way to achieve a smoky flavor. Attach a whole fish to an oiled hardwood board by nailing it, or fastening in place with nailed-on strips of bacon. Lean it at an angle close to a campfire, or in an oven raised slowly from 225 to 350 degrees F. Serve the fish, plank and all, on a platter.
Freshwater fish are laden with little bones, and it's almost impossible to remove them all, so be sure to warn your guests. Should any go awry, have them swallow a lump of rice, bread or banana to dislodge the offending particle.
Shellfish
Buy only shellfish that smells slightly sweet, without a whiff of ammonia. It should appear glistening, bright and alive.
Overcooking toughens shellfish, so keep a close eye on your catch. Mollusks like mussels, clams and oysters are ready to go when their shells begin to open, and the insides just begin to curl. Crustaceans like lobsters, shrimp and langoustines turn red or bright pink.
Simmer octopus with a wine cork for optimum tenderness and flavor.
The old saw about only eating oysters in R-less months no longer holds true as modern shipping's gotten more sophisticated. They're sweetest from November to May, but are perfectly safe at any other time. Oysters can stay alive and fresh for two weeks after harvest. Try to buy only oysters with closed shells, but if one is slightly open, lightly tap it. If it closes, the oyster is still alive. If it remains open, the oyster has likely died, so discard it.
Devein shrimp by peeling them, making a slit along the back and removing the vein with the knife. Rinse them in cold water to remove any lingering debris.
Article from:http://www.aol.com
Buying
If you're lucky enough to have a fishmonger nearby, make their acquaintance! They'll steer you to the best catch of the day, and recommend the best way to cook it for maximum flavor.
If you're in the market for whole fish, keep your eyes peeled for ones that look like they've been plucked right from the water -- glistening fins, un-clouded eyes and all.
Whether it's whole or sliced into steaks or fillets, if it smells "fishy", toss it back.
If your catch is frozen, make sure that there's no ice crystal build-up on the inside of the plastic wrap, and that there's no discoloration on the skin.
Look for fridge and ice table temps of 34-36 degrees F. If it's being kept north of that, cut bait and run!
Storing
If you're not cooking up that whole fish the second you get home, wash it thoroughly, pat it dry, wrap it in wax paper, and store in a sealed container at 34-36 degrees F until it's time to hit the heat.
Freezing your catch? For whole fish, wash it and place it on a tray in the freezer. Once that coat has solidified, dip it in ice water and return to the freezer. Repeat until a glaze has built up, and then wrap in wax paper or plastic and store in a freezer-safe bag. Smaller fish can be frozen into a block, wrapped, and bag-sealed. Separate individual fish or fillets with wax paper.
Store at 0 degrees F and use lean fish within 6 months, medium-fatty fish within 4 months, and fatty fish within 2 months.
Handling
Never thaw frozen fish at room temperature. Leave it in a 34-36 degrees F fridge overnight, in cold water for 1 to 2 hours, or on the defrost setting of a microwave.
Thawing fillets in milk can zap the "frozen" taste and make them seem even fresher.
Once frozen fish has been thawed, never re-freeze it. Use it right away or lose it.
If you're going to be frying, grilling, broiling or microwaving fish, thaw it thoroughly to prevent spattering and uneven cooking. Methods like steaming and poaching don't require a pre-thaw, and if the fish is to be cubed or cut into strips, a partial thaw allows for an ideal cutting consistency.
Baking
Use a pre-heated oven, and make several shallow cuts into the fish's flesh to allow oil or butter to permeate and keep it moist. Herb-infused oils can add extra, luscious flavor, all the way through.
If the ends are substantially thinner than the thickest part of the fish, tuck them under so they don't over-crisp. Try to use similarly sized cuts to allow for even cooking, or stagger their start times so every piece heats evenly.
A good rule of thumb is 10 minutes of cooking for every inch of thickness, measured at the thickest part of the fish.
Fish turns opaque and flakes easily with a fork when it's ready to eat. Still, always better safe than sorry -- look for a reading of 145 degrees F at the center of the thickest part.
Let cooked fish stand for 3-4 minutes before serving it so heat and juices have time to redistribute.
Grilling
If you find yourself fond of fish, a grilling basket is a great investment. If you don't have one, always make sure to keep the grill grate well oiled and prevent the fish from sticking.
Prolonged heat makes fish dry out, so if possible, stick to cuts around 1 inch thick, and keep the temperature high.
If you're grilling a whole fish, when it's time to flip -- don't. Instead, use two spatulas to roll it over.
Little bones can be tricky to avoid,so if you're cooking a while fish, place it skin side down with the bones intact. When the fish starts to cook, the flesh should curl away from the bones. Once it's off the grill and slightly cooled, slide a fork along inside to lift them out easily.
Frying
Use a heavy pan for frying fish -- ideally one that's cast iron and seasoned, with high sides to minimizes spattering.
Fish can be brushed with oil, rather than immersed, but either way, it's best to use 1/8 inch of a flavorful fat with a high smoke point -- like butter, lard, light olive oil or very high quality extra-virgin olive oil.
All sorts of coatings work well with this method -- from a quick roll in peppered flour, to combos of bread crumbs, cornflakes, crushed crackers and instant mashed potatoes. Make the heftier stuff stick with a layer of flour, then a dip in milk or beaten eggs, and a roll in your chosen ingredient.
Heat the oil, and then fry fish on each side until browned, making sure not to crowd the pan. Drain on crumpled brown paper bags to avoid stuck-on paper towel fluff.
Broiling
Broiling fish is so very simple, so long as you keep an eye on the time. Just pre-heat the broiler and place oiled fish in a single layer on a well-greased broiler pan 1 to 2 inches below the element for pieces under 1 inch thick, and 5 to 6 inches if it's thicker. Baste while cooking, and flip halfway through, unless the piece is less than 1/2 thick -- in which case no flipping is needed.
As with baking, 10 minutes cooking time per inch of fish thickness is a good rule of thumb, but make allowances for your particular oven and the fattiness of the fish.
Poaching
Bouillon, stock, wine, vinegar and herbed, buttered milk all make excellent, flavorful poaching liquids.
Place the fish in a pan and just barely cover with the cooking liquid. Bring the liquid to a boil and then turn down to simmer with the lid on until the fish is nearly done.
Remove the fish, and use the leftover liquid as the base of a quick sauce, thickened with butter and flour, and poured over the fish.
Enjoy the fish hot, or chill it and flake into salads and casseroles.
Fish Steaks
Marinate fish steaks for 6 to 12 hours in plastic, zippable bags, and use leftover liquid as a basting liquid while cooking.
Wrap fish steaks, butter, marinade and vegetables in aluminum foil and place in a 450 degree F over to steam until the fish easily flakes.
Fish steaks are cut from the tail end, and cutlets are sliced from the center.
Whole Fish
Fish kept whole and on the bone maintains moisture and natural flavor. Pop it in the oven in a parchment pouch ("en papillote") or aluminum foil with a little lemon, wine and butter for an impressive-looking, yet incredibly simple main dish.
Loft the fish on celery or green onion stalks while cooking. This allows for heat circulation and imparts a lovely, subtle flavor.
Leave on the head and tail for maximum moistness.
Planking is an excellent way to achieve a smoky flavor. Attach a whole fish to an oiled hardwood board by nailing it, or fastening in place with nailed-on strips of bacon. Lean it at an angle close to a campfire, or in an oven raised slowly from 225 to 350 degrees F. Serve the fish, plank and all, on a platter.
Freshwater fish are laden with little bones, and it's almost impossible to remove them all, so be sure to warn your guests. Should any go awry, have them swallow a lump of rice, bread or banana to dislodge the offending particle.
Shellfish
Buy only shellfish that smells slightly sweet, without a whiff of ammonia. It should appear glistening, bright and alive.
Overcooking toughens shellfish, so keep a close eye on your catch. Mollusks like mussels, clams and oysters are ready to go when their shells begin to open, and the insides just begin to curl. Crustaceans like lobsters, shrimp and langoustines turn red or bright pink.
Simmer octopus with a wine cork for optimum tenderness and flavor.
The old saw about only eating oysters in R-less months no longer holds true as modern shipping's gotten more sophisticated. They're sweetest from November to May, but are perfectly safe at any other time. Oysters can stay alive and fresh for two weeks after harvest. Try to buy only oysters with closed shells, but if one is slightly open, lightly tap it. If it closes, the oyster is still alive. If it remains open, the oyster has likely died, so discard it.
Devein shrimp by peeling them, making a slit along the back and removing the vein with the knife. Rinse them in cold water to remove any lingering debris.
Article from:http://www.aol.com
