Best Ways To Prepare Fresh Seafood

Fresh seafood is temperamental when it comes to cooking it correctly. Just a bit too long on the stove and you’ve got a chewy, tough meat. The ability to lock in the rich flavors of seafood isn’t reserved for the best chefs in Pawleys Island. You can make perfect seafood meals in your own kitchen. Whether you’re planning to grill out or pan sear, here are the best ways to cook seafood dishes.

Steam

Steaming is a healthy cooking method that helps keep the moisture in seafood. This cooking method uses the steam from a boiling liquid – water, broth or wine – to transfer heat and cook your seafood. Add flavor while steaming seafood by sprinkling in spices or fresh herbs, adding lemon, white wine or onion to your simmering liquid. Steaming is best for cooking delicate seafood, like:

• Oysters
• Crab
• Lobster
• Clam
• Flounder
• Rainbow Trout

Grill

Grilling seafood gives a smoky, rich flavor to your meat. Cover your meat with a thin layer of olive oil or cooking spray before grilling. If you wish to use skewers for your meat – as with shrimp or scallops – soak the skewers in water for a few minutes before speaking the meat. Be careful not to overcook your seafood. A general rule of thumb is to cook seafood steaks or whole fish for approximately 10 minutes per inch of thickness. Grilling is best for meatier fillets, like:

• Salmon
• Sea Bass
• Shrimp
• Scallops
• King crab legs
• Lobster tails
• Mussels, clams & oysters (about five minutes or until the shells open)

Bake

Baking cooks your meat evenly with dry heat – making it best for whole fish. Use olive oil to cover the fish and season with spices or sea salt and pepper. Place the fish on a shallow pan or rimmed cookie sheet to catches any juices from the meat. Use the juices that escape to baste the meat as it cooks. For a while fish, you’ll set the oven to 450 degrees and cook approximately eight to 10 minutes per one inch of thickness. Baking is best for whole fish, like:

• Catfish
• Cod
• Tilapia
• Snapper
• Haddock

Pan Sear

Pan searing is best for fish steak and short fillets. If the fish you want to pan sear has skin, slice vertical lines through the skin to prevent it from curling. Add one to two tablespoons of olive oil to a low-sided skillet and heat until on medium-high. Add the fish to the pan and do not move or flip until the pan side is browned. Once browned on one side, flip the meat and cook until the fish is opaque or reaches 140 degrees. Pan searing is best for fish with skin:

• Bass
• Perch
• Salmon
• Flounder
• Snapper
• Rock Cod

These are just a few popular ways to cook seafood. You can also try broiling, poaching or frying your meat. The goal is to cook the meat long enough to make it safe for eating but also keep the meat moist and flavorful. Remember that seafood is extremely perishable and should be frozen if not used almost immediately. Storing and cooking your seafood properly will allow you to savor the flavors of the meat.