Cooking Seafood, Tips From the Grocery Store


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4 Tips on Cooking Seafood

Cooking Seafood

Many of the Wiz Kids have complained that they don’t know how, when it come to cooking seafood. Others complain that every time they have tried to cook fish they have “messed it up.” These four tips are the next part of our series on buying seafood in the grocery store from ex-seafood manager and current Wiz Kid, Nita Todd. I love to cook fish and honestly have never had an issue with it. Typically, I will lightly pan fry fish in olive oil with a light breading of the Vigo Breadcrumbs with Parmesan and Romano cheese. For tuna, I will use my grill pan and quickly seer it. For scallops and shrimp, my preferred method is on skewers on the grill. Nita offers the tips below:

Tips for Cooking Seafood



  • Fresh seafood/fish typically cooks for 10 minutes per inch of thickness. Always go by the thickest section to guide your timing.  This includes: Baking @ 425 , steaming, broiling (this may vary depending on how close you have to heat, keep on second level down).

 

  •  Cooking seafood directly from the frozen state is totally possible. Simply double the time. For instance, 1 in thick (height NOT length), frozen salmon will take 20 minutes @ 425, as opposed to 10 minutes when thawed.

 

  • Some stores will steam your purchase for no extra cost. It only takes an extra 5 to 10 minutes to wait and you don’t have to fuss at all when you get home. When I did this, the product would be weighed before steaming and they could choose from a wide variety of spices at no additional cost. We added the spice after being weighed, but a spice isn’t going to weigh as much as say a marinade. Your store may charge you with the spice on it. If you need to reheat at home, only use minimal time as it will dry out and/or get chewy if over cooked.

  • Many of you shop at a store where they have ready-to-eat freshly steamed shrimp, chilled in the display case. You should expect to pay an up-charge for this and rightfully so because someone handled it. Second, shrimp loses around 10% of its weight by being cooked. Considering the store weighs it when you buy it, they need to charge more for shrimp that would have weighed more prior to being steamed.

We still have many tips on cooking seafood coming up for you. Hopefully you have found Nita’s tips helpful thus far.  Stay tuned, as we will be adding more of her seafood buying tips over the next several weeks.

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Comments

  1. grammanita says

    Geez sorry for the bad keyboarding skills everyone..If anyone has other specific questions you can email me or PM on Facebook. I made an easy and fast Tilapia dinner last night you can see it on my FB wall.
    Nita
    scrappingramma5@gmail.com

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