Seafood is one of the tastiest and most popular food items around the world. With the multiple health benefits of seafood along with its scrumptious, tantalizing feel on your tastebuds, it has got to be one of your favorites too!
However, it’s quite common to make mistakes while cooking seafood as it gets tricky sometimes. You may overcook it or add too much seasoning.
So, we are here with nine easy tips to cook the perfect seafood recipe so that you never have to rely on expensive restaurants for your best meal.
But before going into the list of tips, we’d like to focus on the best way to reheat seafood as this is also part of how best to consume seafood leftovers.
Reheating Seafood
One of the major problems you might face when you reheat a seafood boil is that it gets rubbery with a strong fishy smell. Unlike chicken or meat, reheating seafood can dry it out. Then you won’t enjoy eating it at all.
So, want to know how to reheat seafood boil? For this, your oven is your best shot (NOT the microwave). For the perfect taste and texture, a seafood boil should be heated at low temperatures. Also, the steady heat from the oven will make your food taste as if it’s freshly cooked.
1. The Crispy Skin
Want your fish to have the appetizing crispy and crunchy skin with soft, juicy flesh? Fish skin provides a textural difference to the delicate flesh, frying up to provide a tasty texture balance. In practice, the skin can come off in patches, or it can become soggy.
If your fish is still wet when it goes into the pan, it will steam instead of getting that wonderful brown crispy coating. So, make sure your fish is completely dry before starting.
Take it out of the refrigerator and place it on a wire rack until it reaches room temperature before cooking. You can sprinkle on a bit of cornstarch for an extra crunch. Also, don’t add salt or seasoning before you fry your fish as this draws in more moisture, making your fish soggy.
2. Treating the Clams
Clams are delectable shellfish, but preparing them yourself can be scary at first.
Cleaning the clams is the first step. With a hard brush, scrub the clams’ outsides thoroughly. Use a saltwater solution with ⅓ cup salt per gallon of water to clear the sand before cooking. Allow the clams to soak for several hours. Putting ¼ to ½ cup cornmeal on the underside of the clams can help eliminate black matter and sand while also whitening the meat.
Now it’s time to shuck. Freezing the shells for about 20 minutes will make them easier to open. After that, set them aside for some time before attempting to pry the shells open. The muscles relax as the mussels warm up, and the shells will open slightly, allowing you to insert your clam knife.
3. Mayo to Keep Things Juicy
Incorporating mayo in your seafood can be absolutely delicious. The rich, creamy texture of mayo complements the salty, crispy taste of seafood.
If you are having fried seafood, the mayo will make things juicy. It acts as a tasty sauce to dip your fish fries into! If you want to sprinkle on some breadcrumbs to make your food crunchy, the mayo will hold things together.
But don’t go overboard with this as too much can overpower the taste and also make it soggy.
4. Use the Right Oil
Ever wonder which oil is ideal to use for sautéing, frying, broiling, or even marinating seafood? You’ll find that using different oils for various cooking techniques not only improves the flavor of the food but also transforms how the fish cooks.
When frying fish, you should consider not just the sort of oil you use, but also the amount. Because some fish, such as salmon, tuna, and trout are naturally oily, you only need a small quantity of oil to keep the fish from sticking.
If you’re cooking delicate fillets, you’ll want to use a little less oil, otherwise, the fish will break apart.
Grapeseed, olive, or canola oil are ideal for frying catfish since they have a high smoke point. Nut oils, such as almond or pistachio, are best used for medium-heat sauteing rather than deep frying.
5. Thaw Before Cooking
Thawing seafood properly is a crucial kitchen skill that will ensure you get the most out of your high-quality, nearly fresh-off-the-boat catch. You don’t want to cook the cold, frozen seafood from the packet directly. Not only will this make your seafood taste inferior but will also give it a mushy texture.
Take your seafood out of the refrigerator and put it on a paper towel to soak up the water. After about 10 hours, when the fish is completely thawed, cook it within a day or two to get the best taste out of it.
6. Patience Is Key
We know how exciting it can be when the seafood sizzles on the rack while being cooked. But don’t get too excited and start flipping the fish frequently. Let each side cook well. This will also prevent the fish pieces from breaking up. Also, the cooking will be even throughout.
7. Sides to Complete the Meal
Want to make the most out of your seafood dish? Add a few vegetables as a side to complete your meal. Tomatoes, broccoli, asparagus, bell peppers, bok choy, and fennel cook at a similar rate to fish, so the dishes will be ready at the same time. If you want to serve potatoes with your fish, put them on the stove ten minutes earlier.
8. Cook the Fish Whole
Want to try out that Pinterest recipe on cooking a whole fish? Here are some tips. Mix salt and egg whites together and cover the fish with it, leaving a small area to test the internal temperature.
Then simply roast it! No fiddling, no flipping! The layer not only provides a deep depth of spice but also retains the steam, making the fish very moist and supple even if it cooks for a few extra minutes.
Additionally, the quality of the seafood will also have an impact on the way the seafood meal turns out. Always pick high-quality seafood to get the tastiest results.
9. Foil Paper Retains Flavor
Scampi with butter and garlic is always a good supper option, but this version takes it a step further.
Combine all of the required ingredients on a long piece of foil, wrap it, and grill to keep things simple. Plus, the foil also retains all of the scampi’s fluids, resulting in a very flavorful sauce. Serve with fresh bread for dipping or spoon over pasta.
Final Thoughts
Seafood preparation and cooking may seem like a time-consuming and daunting task. The cooking time, thawing time, and the proper cooking utensils can make a world of difference in the final results.
However, with the right tools and tips, you can make the process easier and can cook up a seafood storm for your friends and family at home. Take your seafood game further by following our top nine easy tips to cook your seafood and