Baking
Preheat oven to 400 F. Bake uncovered, basting with oil, butter or sauce, if desired. Basting helps prevent fish from drying out. Use 10 minute rule.

Oven Broiling
Place fish that is 1" thick or less 2-4" from heat. Place thicker pieces 5-6" away. Baste frequently with oil, butter or sauce. Use 10 minute rule. Moderate to firm textured fillets and steaks are better suited to oven broiling than delicate textured fish.

Grilling
Lightly brush grill and fish with oil to prevent sticking. Fish 1" thick or less should be placed on grill 2-4" inches from coals, thicker pieces 5-6" away. Baste frequently with oil, butter or sauce. Use 10 minute rule. Moderate to firm textured fillets or steaks are better suited to grilling than delicate textured fish.

Pan Frying or Sautéeing
Dip fish in flour, batter or breading just before frying, if desired. Heat small amount of oil, margarine or butter (1/8" to 1/4") in skillet or frying pan until very hot but not smoking. Sautée until fish is lightly browned on each side. Use 10 minute rule. This method is ideal for thinner fillets.

Poaching
Boil sufficient liquid to cover fish. The liquid can be skim milk, broth, water or water seasoned with herbs, spices, vegetables and/or wine. Place fish in liquid and return to boil. Reduce heat to simmer. Cover with parchment or waxed paper, cut to fit pan, with a small hole or vent in the center to allow steam to escape. Use the 10 minute rule.

Steaming:
Pour about 2" of plain or seasoned water in a steam cooker or deep pot. Bring water to rapid boil. Place fish on rack or in a basket. Cover tightly and use the 10 minute rule.

Microwaving:
Place fish in shallow dish and cover with plastic wrap, with one corner turned back for venting. Microwave on high for 3 minutes per pound of boneless fish. Rotate dish once during cooking time to ensure even cooking. Remove from microwave when the edges of fish are firm and opaque and center is slightly translucent. Let fish stand covered, 3-5 minutes, to continue cooking by retained heat.

Deep Fat Frying:
Bread or batter fish. Heat oil to 350 F. Completely submerge fish in hot oil without crowding and cook until fish is golden brown and close to the point of flakiness, usually about 3-5 minutes. Before frying additional fish be sure oil has returned to 350 F.

Cooking Shellfish
It takes very little time to cook shellfish. You can actually see when they are done.
Shrimp: Depending on size, it takes 3-5 minutes to boil or steam one pound of medium size shrimp in the shell. Cooked shrimp turn pink and firm.
Clams, Mussels, Oysters: Shells open when they are cooked. Shucked, these shellfish become plump and opaque.
Scallops: Cook 3-4 minutes depending on size. They become opaque and firm when done.
Lobster: Allow 18-20 minutes per pound, starting to time when the water returns to a boil. Boiled lobster turns bright red when cooked.

Check out our recipes for quick, easy and delicious seafood dishes. Recipe cards are available in every Price Chopper seafood department!

Leave the Cooking to Us!
Price Chopper's seafood department will be happy to steam or fry your seafood purchase at no extra charge. We'll prepare your order while you wait or while you shop, or even phone in your order and we'll have it ready when you arrive.

Use the guides for Finfish and Shellfish to select the perfect seafood for your taste!