1. One of the most important things to keep in mind is that fish are very delicate and can spoil easily and quickly. Keep your seafood in the refrigerator until you are ready to cook it.
2. No matter what you may see on TV, keep cooked and raw fish separate when you are preparing a meal to avoid cross-contamination. And, make sure you wash your hands after handling raw seafood.
3. Fish will continue to cook even after you take it off the heat, so remove it just before it is done.
4. As I mentioned fish is very delicate, so turn it over only once so it will not fall apart. Fish cooks quickly and can dry out, so do not overcook.
5. Fish and seafood are versatile. They can be baked, broiled, sautéed, grilled, poached, made into stews and soups or cakes and salads. They can be pan fried or deep-fried and even smoked.
6. When frying fish, make sure to use a good quality oil that will not burn quickly. Many cooks use peanut oil because it has a higher heat rate. It does not burn as quickly as others and you can use it several times if you keep it refrigerated. I also use canola oil, however, it cannot be used more than once or twice, because it burns very quickly. Vegetable oil is my last resort.
7. Shell fish such as oysters, mussels and clams, should be cooked until the shells open, and then generally only about 30 seconds more. If they do not open, throw them away!
8. Shrimp should be cooked only until they turn pink. If using in a stew or soup, add them last. If they turn pink before the dish has finished cooking, remove them, because they will get rubbery.
I love seafood. My favorite fish of all is catfish. I love them fried, in a stew or sauteed with bell peppers, onions and tomatoes. You can cook your favorite seafood, too. I hope these tips will help.
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