Cooking Tips

10 Tips for Seafood

  1. When marinating seafood, 30 minutes is generally sufficient – any longer and acidic ingredients such as lemon juice will start to ‘cook’ the fish, making its flesh turn white.
  2. Fish will continue to cook once removed from heat, so transfer to a plate as soon as flesh turns white to avoid overcooking.
  3. Don’t overcook fish as it spoils the flavour. Fish should flake easily with a fork when cooked properly.
  4. Children can be fussy eaters, so it is best to introduce them slowly to seafood with milder flavours.
  5. To avoid cross contamination, cooked and raw seafood should always be stored separately.
  6. For a spicy dipping suace for cooked prawns, combine 2 tbs soy suace, 1 tbs chopped giner, 1 tsp chopped chilli and 1 tbs sugar. Or for refreshing dipping suce, combine 1/2 cup sweet chilli sauce, 2 tbs fish sauce and 2 tbs lime juice.
  7. Whether entertaining or enjoying prawns with the family, leaving the tails on prawns make them look more attractive, and helps to provide a handle for dipping.
  8. What to look for when purchasing fish fillets; *Bright, firm flesh *Pleasant fresh sea scent *No discolouration, gaping or bruising.
  9. What to look for when purchasing prawns; *Firm, intact shells, heads, tentacles or flesh *Pleasant fresh sea scent *No discolouration, particularly at joints or the heads.
  10. When purchasing seafood, it should be kept chilled until it can be placed in the refrigerator.