Seafood Tips
Seafood Cooking
Recipes:
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Where Do I Get Seafood?
There are many sources of fresh seafood. If you caught your dinner keep it fresh by putting the seafood on ice or alive. Drain off excess water frequently. Consume or freeze the item ASAP. Rule of thumb seafood should be cleaned before storing or freezing. Fresh product should be eaten within 3 days and kept between 33-40 degrees. Frozen seafood should be eaten within 3 months if properly frozen at 0 degrees. When thawing frozen product leaving it in the refrigerator for 24-36 hours is preferred. However, micro-waving or running under cold water in a clean sink are other
methods. Keep all seafood cold until cooking. Other sources for seafood should be HAACP approved or proven reliable and trusted by you. Seafood is very perishable. Fortunately, it usually let's you know when it's not fresh.
First look at the product: does it look fresh? Firm flesh, clear eyes, true colors are all good signs. Smell is your best bet. Does it smell fresh? No ammonia, sweet scents, a clean ocean smell are all good signs. Like beef, chicken, pork, and vegetables seafood lets you know if it's not fresh. If you're not sure, pass on that product and try another source. A HAACP approved store is a store that has passed a very rigorous program, inspection, and test to assure the seafood you purchase was handled safely fro ship to shore. Not all stores are required to pass HAACP so
ask to see the certificate to be sure of your source. If they don't have one ask why....... and you decide.
If you don't know how to filet fish then don't. Ask for filets, picked crab meat, cleaned shrimp, squid, clams, oysters, scallops shucked or on the half shell. These products are ready to be cooked and only require refrigeration between 33-40 degrees until being eaten or cooked within a day or two. Seafood can be expensive so if you're a beginner use less expensive seafood until you feel comfortable cooking seafood. Seafood is delicate and cooks quickly. Over cooking is the #1 reason for a disappointing meal. So pay attention the entire time the food is cooking it's only
a few minutes and it's worth your attention.
How much should you buy? It's the first question you need to ask yourself before purchasing seafood. Here are some handy tips for planning your menu.
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| Seafood |
Amount per Person |
| Cooked crabmeat, cooked lobster meat, surimi seafoods, cooked and peeled shrimp, raw scallops, raw cleaned squid |
1/4 to 1/3 lb. |
| Whole or round fish |
3/4 to 1 lb. |
| Dressed or clean fish |
1/2 to 3/4 lb. |
| Fillets and steaks |
1/3 to 1/2 lb. |
| Live lobster |
1 to 2 lb. |
| Crabs |
1-2 lb. |
| Mussels |
12-15 |
| Oysters |
6-12 (depending on size) |
| Clams |
12 (depending on size) |
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