Category Archives: Methods of Preparation

METHODS OF PREPARATION

“Frying” has almost become a dirty word in recent years, and much of the criticism is deserved. We know that grease-laden foods add fat and calories we do not need. But remember that our bodies need some fat. The problem is that we eat too much of it.

Obviously, frying adds some fat and calories. But many of these calories and much of the fat added to fried seafood result from improper cooking. Cooked quickly and with very little oil, fried fish and shellfish can be surprisingly light and tasteful.

The keys to good frying are proper temperature and fast cooking. The ideal temperature for frying fish is 375 F. With cooler oil, the food absorbs too much fat and the fish becomes soggy. If the oil is too hot, the fish may brown too quickly and burn. Also, most oils begin to smoke when they reach 400 F.

Oil, a combination of oil and margarine (or butter), or clarified butter can be used for frying. Most vegetable oils work fine. We almost always use oil and butter combined. If you try it, you’ll notice a significant increase in flavor.

Seafood Frying Tips:

Oil should reach 375 F before adding fish. If using a deep-fryer, check the thermostat for accuracy with a cooking thermometer. Or drop a one-inch cube of bread into the oil. It should brown in 30 to 45 seconds.

Fry only a small amount of fish at a time so that the temperature remains constant. If it drops, allow it to return to 375 F before adding the next batch.

The high temperature will quickly form a crust that will seal in the juices and prevent the food from soaking up oil.

Seafood is done when golden brown. Remove from the oil immediately and drain on paper towels. Be careful not to overcook or the food will dry out. A minute can make a difference. It’s like that steak on the grill—give it just a few more seconds and it’s overdone.

Lean, firm fish such as flounder are more suitable for frying than fatty ones. Oily fish such as salmon are too rich in flavor to fry; they will probably taste too strong.

Thin fillets and dressed fish no more than three-fourths of an inch fry better than large or thick pieces.

The term “frying” includes pan-frying, deep-frying, sautéing and stir-frying. The methods are different for each.

Almost all seafood can be fried. If you enjoy fried seafood—and most of us do—it can be part of a healthy diet. By regularly limiting the amount of fat and calories in our diet, we can occasionally select and enjoy fried fish and shellfish. As with many other things in life, moderation is the key.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas.

Contributed by Joyce Taylor

Methods of Preparation

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When cooking fillets, steaks or gutted whole fish, measure the fish at its thickest point. Cook 10 minutes per inch based on the thickest point. Adjust cooking time accordingly if fish is thicker or thinner.

Add up to 5 minutes cooking time when fish is cooked in a sauce or wrapped in foil or parchment.

Always check for doneness before the end of the suggested cooking time. It’s better to check and then cook another minute or so than to wait until the time is up, only to find the fish overcooked. Keep in mind that fish cooked just a bit too long will be dry and tough.

To test for doneness, insert a fork or the tip of a sharp knife into the flesh at the thickest part. If the flesh is opaque and flakes easily, it is done.

Contributed by Joyce Taylor

Methods of Preparation

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An easy way to enhance simply prepared seafood is to use a sauce or butter. Delicious fish can be made even better by adding a basic, simple-to-prepare dressing. Butters and sauces add eye appeal, particularly to steamed or poached fish. Remember that you want to bring out the natural flavors, not disguise them. Avoid heavy sauces that cover up the true taste of seafood.

Delicate flavors such as snapper and flounder need butter or light cream sauces that will not overpower the fish. Oilier, more flavorful fish such as mackerel or bluefish can take a stronger lemon, vinegar or tomato-based sauce.

Cold fish are best complemented by mayonnaise-based sauces. Fried fish are often served with a mayonnaise-based sauce such as tartar sauce. And herb butters or sauces bring out the flavor of sautéed, poached or steamed fish.

Creating a sauce can be as simple as adding margarine or herbs to natural cooking juices. Use your imagination. Make a simple butter sauce and add slivered, toasted almonds for amandine. Or add fresh lemon juice or curry.

Flavored mayonnaise can be easily prepared. Just add ingredients such as fresh dill, garlic and Dijon mustard to your favorite mayonnaise. Or for a curry mayonnaise, add fresh lemon juice, curry powder, fresh garlic and freshly ground black pepper.

Herb butters are easy to make. Simply chop your favorite herbs and add to softened butter or margarine, along with fresh garlic or lemon juice.

Butters sometimes classify as sauces since they melt on the food. In our recipes, we use the term “butter” loosely, since margarine can also be used.

Most of our butters will add just a few calories and little fat to your fish.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas.

Contributed by Joyce Taylor

Methods of Preparation

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One of the best and easiest ways to cook fish or shellfish is just to slide it in the oven and bake it. Fillets, steaks, dressed fish and shellfish can all be baked. Baking uses dry heat and may require some basting. Lean fish like tuna and mahi-mahi need to be basted once or twice. Fatty fish like catfish and bluefish need less, if any basting.

You don’t even have to use a recipe. Just brush fillets with melted margarine or butter, or use olive or vegetable oil. Top the fish lightly with your favorite seasonings, and bake. For added flavor, place the fish on a bed of vegetables such as thinly sliced celery with carrots and onions.

Baked fish can be simple or fancy. A golden-browned, baked fish is notable for its simplicity. It can also be dressed up with a topping of sauce or vegetables. Fillets also can be rolled up, stuffed and baked. Or you can put stuffing on the flesh side, and then place another fillet on top, flesh side down. This creates boneless stuffed fish.

There is no need to turn fish when baking since it is surrounded by heat. You can marinate your fish before baking. Or you can use rubs made with herbs and spices. For those who prefer a more flavorful taste, try baking fish with the head on; it is always more flavorful.

Bake the fish at 450 F or higher. Cooking at lower temperatures for a longer time dries seafood. Small, thin pieces should be cooked at higher temperatures, 425 to 450 F, so that they will not dry out. Larger pieces should be cooked more slowly at a lower temperature so that the exterior will not be done before the inside is cooked. Fish should reach an internal temperature of 145 F for 15 seconds.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas.

Contributed by David Green.