Cooking Seafood


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  • Rinse raw seafood under cold, running water to remove bacteria.
  • Always marinate your seafood under refrigeration, never at room temperature.  
  • Cook seafood thoroughly with a continuous heat source because interrupted cooking could promote bacterial growth.  Keep hot foods at 1400 F or higher and cold foods at 410 F or lower.
  • Never leave cooked seafood at room temperature for more than 30 minutes.
  • Cook seafood for 10 minutes per inch of thickness, and measure at the thickest point.  If baking, cook at 4500 F and deep fat fry at 3750 F.  Add five minutes to your total cooking time if your fish is cooked in a sauce or is wrapped in foil or parchment.  The U.S. Food & Drug Administration (FDA) recommends fish reach an internal temperature of 1450 F for 15 seconds.
  • The FDA recommends that in-shell oysters be steamed four to nine minutes or broiled three to five minutes after gaping.  Shucked oysters should be fried for three minutes at 3750 F; broiled, three minutes three inches from the heat source; baked, 10 minutes at 4750 F; or boiled, three minutes.
  • Clams should be steamed for four to nine minutes.

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

Contributed by Barry Nash

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