COOKING

COOKING

PAN-SEARING

Does your recipe call for pan-searing? Try these simple tips to perfect your dish:

1. Quickly brine your fish for at least 10 minutes in a salty solution to add flavor and prevent the white albumin from emerging. Mix 2 teaspoons of salt with one cup of water, stirring thoroughly to dissolve. Then submerge your seafood.
2. Remove the fish from the brine and let it sit for about 15 minutes to reach room temperature.
3. Ensure your pan is nice and hot.
4. Pat your fish dry with a paper towel.
5. Place the fish on the hot pan, skin-side down. Turn it when the fish appears to be cooked about three-quarters of the way up.

DEEP FRYING

Frying seafood can be a delicious and easy way to prepare a variety of types of fish and shellfish.

Here are a few general tips to help you master the art of the deep fry:

1. Choose the right oil: Use a high-smoke-point oil, such as peanut or canola, to withstand high temperatures.
2. Maintain the right temperature: Use a frying thermometer to heat your oil to 350°-375°F. If the oil isn’t hot enough, your crust will be greasy instead of crispy.
3. Cook in small batches: Fry your seafood in small batches to keep the oil at the proper temperature. Overcrowding the pot can cause the temperature to drop, resulting in greasy seafood.
4. Maintain temperature: Allow the oil to return to the correct temperature range before adding the next batch.
5. Drain excess oil: After frying, drain the seafood on racks and gently blot with a paper towel to remove any excess oil.

WHAT YOU’LL NEED

• Deep fryer or a pot with sides high enough to hold several inches of oil
• Wire frying basket
• Racks for oil draining
• Food thermometer
• Paper towels or kitchen cloth, for blotting

GRILLING

Whether it’s the beautiful color or the subtle infusion of delicious smoke, grilling undeniably makes seafood extra tasty. Here are some of our favorite expert-approved tips to help you grill seafood like a seasoned professional.

1. Thoroughly clean and lightly oil your grill.
2. Preheat your grill to medium-high.
3. Place your fish on the heated grill, flesh side down.
4. Wait 4-6 minutes before flipping. The fish will release itself from the grill when it’s ready to turn. Only turn your fish once.

GRILL MASTER’S PLAYBOOK

For firmer fish, like salmon, grill them directly on an oiled grill.

To cook delicate fish without breakage, use a hinged seafood rack.

Skewer shrimp, scallops, and chunks of firm fish, like salmon on metal or soaked bamboo skewers.

Larger shellfish can be grilled directly. Pier 33 Gourmet mussels are all pre-cooked, so any unopened shells can be pried open with a spoon or another shell, but do not need to be discarded.

GEAR

• Gas or charcoal goal
• Grill basket
• Tongs
• Skewers

ROASTING

Roasting seafood is a fantastic cooking method. It’s simple, quick, and ensures even cooking, resulting in a beautifully caramelized exterior and a moist, juicy interior. Here are some expert-approved tips to help you roast seafood like a pro.

For optimal results, preheat your oven to 400°F.

1. Lightly coat your seafood with butter, oil, or cooking spray.
2. Aim for approximately 10 minutes of cooking time per inch of thickness.
3. Most fish are done when their internal temperature reaches 145°F, and the flesh is just opaque. You can also check for doneness by ensuring the flesh flakes easily with a fork.
4. Consider adding a light coating of breadcrumbs for added crunch.

Here’s what you’ll need for successful roasting:

• Baking dish
• Metal spatula
• Thermometer

SAUTÉING

Sautéing, derived from the French culinary tradition, is a familiar cooking method that involves quickly frying food in a hot pan with a small amount of oil or butter. It’s particularly well-suited for seafood. Here are some expert-approved tips to make you a sautéing virtuoso.

To achieve a crispy exterior and moist, flavorful flesh follow these steps when cooking seafood:

1. Ensure your seafood reaches room temperature before cooking.
2. Pat the seafood dry to prevent steaming on the bottom.
3. Heat your pan thoroughly before adding oil, then carefully add your fish.
4. Avoid overcrowding the pan to allow for even cooking.

Here’s what you’ll need in your kitchen arsenal:

• Sauté pan large enough to accommodate multiple fillets
• Tongs
• Spatula

BROILING

Unlike most cooking methods that cook from the bottom up, oven-broiling cooks from the top-down. Simple and quick, broiling is ideally suited to foods that require a short cooking time. What’s even better is that since every oven comes with a broiling function, there’s no special equipment required. Here are some expert-approved tips to help you broil seafood with mastery. 

1. Consider marinating your seafood before broiling. This not only adds flavor but also helps keep your seafood moist.
2. Adjust your oven rack to the highest possible position.
3. Preheat the broiler for at least five minutes before cooking.
4. Keep a close eye on your seafood—broiling is rapid, and most dishes will be done in 5-10 minutes.
5. If concerned about dryness, try adding a splash of liquid like stock, wine, or broth.

Here’s what you’ll need:

• Oven with a broiling function
• Broiling rack
• Brush for basting

MICROWAVING

We understand if you’re a bit hesitant about using the microwave as a cooking method. However, when it comes to fish, it can be surprisingly effective. Microwaved fish turns out tasty, tender, and delightful to eat. Here are some expert-approved tips to help you microwave with expert precision.

1. Ensure all fish portions are of similar thickness for even cooking.
2. Place the fish on a microwave-safe plate and add 1 tablespoon of white wine, lemon juice, or orange juice for flavor.
3. Add herbs and aromatics for extra taste.
4. Cover the plate with microwave-safe plastic wrap and cook at full power for 2-3 minutes, or until the fish is barely translucent.
5. Allow the plate to stand for 5 minutes after cooking to finish the process before removing the wrap and serving.

Here’s what you’ll need:

• Microwave
• Microwave-safe cooking dishes
• Microwave-safe plastic wrap
• Tongs or a wide spatula

STEAMING

Indulge in the best of both worlds with a cooking method perfectly tailored for health-conscious diets and discerning foodies alike. Steaming highlights the pure, natural flavors of seafood without the need for any added fat. Here are some expert-approved tips so you can skillfully steam your seafood.

1. Fill a pan with 2 inches of water and bring it to a boil.
2. Enhance the flavor by adding white wine, herbs, bay leaves, or lemon slices to the liquid.
3. Place your seafood in a basket or bamboo steamer, ensuring it doesn’t touch the liquid.
4. Cover the pot tightly and avoid opening it during cooking.
5. Budget approximately 10 minutes of cooking time per 1 inch thickness for your seafood.

Here’s what you’ll need:

• Steaming basket or bamboo steamer
• Large pot with a tight-fitting lid
• Tongs