Be Seafood Smart - Preparation Advice
Seafood is an ideal solution for today's busy lifestyle. It's one of the easiest foods to prepare and is extremely versatile. Many species of fish can be interchanged for another in various recipes and with a variety of different cooking methods.
The 10 Minute Rule
Steaks and fillets should be cooked by the "10 Minute Rule" for all cooking methods except microwaving and deep fat frying. Simply measure the fish at its thickest point (if fish is stuffed or rolled, measure it after stuffing or rolling). Cook 10 minutes per inch of thickness, turning it halfway through the cooking time. Pieces of fish less than 1/2" thick do not have to be turned.
Fish is done when just turning opaque and close to the point of flakiness when tested with a fork. If cooking fish in foil or sauce, add an extra 5 minutes to the cooking time. Seafood may also be cooked in the frozen state by doubling the cooking time. Remember not to overcook. Fish should still be firm and moist.
Seasonings & Marinades
Although seafood is delicious as is, it can be enhanced with herbs, spices, seasonings, marinades or sauces. Marinating seafood takes only 15 to 30 minutes. (Marinating too long causes the flesh of fish to break down). A bottled salad dressing is fine or you can create a simple marinade using wine, vinegar or lemon, oil and any other flavoring favorites.
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