You Can Be a Seafood Master, Too!

on

You Can Be a Seafood Master, Too!

Seafood pasta in skillet

Do you think seafood is best left to restaurants? Are you a pro when it comes to chicken and steak, but the thought of cooking scallops fills you with trepidation? It’s time to overcome that fear! Once you understand a few basics, you too can become a seafood master.

Seafood pasta in skillet

It’s time to start adding seafood to your meal rotation!

cookbook author erin clarke of well plated

If there’s one thing I wish more home cooks knew, it’s that seafood is easier to cook than chicken. Yes, for real.

Most fish cooks in under 15 minutes. Shrimp can be done in 5. Scallops take even less time than that. What’s not to love?!

Although I don’t have the budget for scallops and swordfish on the daily, I love adding seafood to our menu at least once a week. Not only is it quick and easy, it also makes dinner feel a little fancy. 

How to Buy Seafood

One of the biggest misconceptions about seafood is that fresh is better than frozen.

If you live on the coast, this is true. But for a Midwesterner like me, well, it’s a little more complicated than that.

Much of the seafood sold at grocery store fish counters was previously frozen and thawed before display. In many cases, buying high-quality frozen seafood can actually give you a fresher product because it was frozen shortly after it was caught.

A few things I look for:

  • Fish Should Smell Clean. Fresh seafood should smell like the ocean, not like fish. A strong fish odor is often a sign that the seafood is past its prime.
  • Don’t Fear Frozen. I keep frozen shrimp, salmon, and cod in my freezer. They’re convenient, budget-friendly, and often excellent quality.
  • Ask Questions. Like: when did this arrive? Was it previously frozen? Fishmongers also love to give cooking recommendations, so don’t be afraid to strike up a conversation!
Four pieces of seasoned, baked salmon garnished with chopped parsley on a white plate with fresh parsley on the side.

How to Store Seafood

Seafood is highly perishable, so unless you’re buying it frozen, you should always have a plan for it.

  • Use It Quickly. For most fresh seafood, I try to cook it within 1 to 2 days of purchase.
  • Keep It Cold. Store seafood in the coldest part of the refrigerator. If I know I won’t use it immediately, I freeze it.

General Tips for Cooking Seafood

These are the lessons I wish I’d learned sooner.

  • Pat It Dry Before Cooking. Moisture is the enemy of good browning. Whether you’re cooking salmon, scallops, or shrimp, drying the surface helps develop better color and texture.
  • A Thermometer Helps. For fish like salmon and cod, an instant-read thermometer removes the guesswork.
  • Most Seafood Cooks Faster Than You Think. This is especially true for shrimp and scallops. The difference between perfectly cooked and overcooked can be a just a minute or two.
  • Pull It Early. Residual heat continues cooking seafood after it leaves the heat source. I often remove fish a few degrees before its final target temperature.

Seafood Recipes and Guides

Juicy grilled shrimp on a plate
Grilled Shrimp Marinade
Shrimp are one of the easiest places to start because they're naturally forgiving and cook quickly. Although I developed this marinade for grilling, you can use it for any cooking method!
Check out this recipe
a plate of perfectly cooked baked salmon
Simple, Perfect Baked Salmon at 400 degrees F
If you've ever wondered whether your salmon is done, this post is for you. Learning how temperature affects texture is one of the fastest ways to become more confident with seafood.
Check out this recipe
Seafood pasta in skillet
Seafood Pasta
This recipe proves that seafood dinners don't have to be complicated. The seafood cooks directly into the sauce, creating a meal that feels restaurant-worthy without requiring restaurant-level effort.
Check out this recipe
A plate with grilled lemon and swordfish
Grilled Swordfish
Swordfish is often recommended for people who are nervous about cooking fish because it's sturdy, meaty, and easy to handle. The grill gives it beautiful char while keeping the center moist.
Check out this recipe
Baked cod on plate
Baked Cod With Roasted Tomatoes and Lemon
Cod is one of the most approachable fish you can buy. Its mild flavor and flaky texture make it an excellent starting point for new seafood cooks.
Check out this recipe
golden pan seared scallops on a plate
Seared Scallops
Scallops have a reputation for being fancy, but they're surprisingly straightforward once you know what to look for. The key is drying them thoroughly and letting the pan do the work.
Check out this recipe
A bowl full of spices with a spoon
Salmon Seasoning
One of the easiest ways to improve seafood at home is simply seasoning it well. This blend complements salmon without overpowering its natural flavor.
Check out this recipe

Related Recipes



from Well Plated by Erin Clarke https://ift.tt/YazGQDR

Comments

Post a Comment