10 Tips for Seafood
- 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.
- Fish will continue to cook once removed from heat, so transfer to a plate as soon as flesh turns white to avoid overcooking.
- Don’t overcook fish as it spoils the flavour. Fish should flake easily with a fork when cooked properly.
- Children can be fussy eaters, so it is best to introduce them slowly to seafood with milder flavours.
- To avoid cross contamination, cooked and raw seafood should always be stored separately.
- 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.
- 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.
- What to look for when purchasing fish fillets; *Bright, firm flesh *Pleasant fresh sea scent *No discolouration, gaping or bruising.
- 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.
- When purchasing seafood, it should be kept chilled until it can be placed in the refrigerator.