July 4, 2008, Newsletter Issue #71: Cooking Fresh Seafood
Tip of the Week
Once you get the knack of cooking fresh seafood, you will have a culinary skill that will come in handy many times. Here are some
seafood cooking tips:If you overcook mussels, lobster, and shrimp, they will become rubbery and dry.You can tell when mussels are done cooking when the shells open.Lobster will be done when the meat turns a brilliant white.Shrimp will be done when the meat turns pink while boiling.Crab legs only need to be heated up, since they are flash frozen on the crab boats after being caught.If you grill or bake fish too long, the flesh will become tough.Beer makes a great cooking liquid for shrimp. It gives a slightly sweet flavor to the shrimp.Do not freeze live lobster. Do not put it on ice while storing it.It is easier to peel and devein shrimp when raw rather than cooked.Shellfish including fresh lobster, crab, mussels, and crayfish are tastier when cooked in the shell.Expect the weight of raw shrimp to reduce by half when cooked. For a wonderfully tasty seafood broth, boil shrimp shells with spices, garlic, celery, carrot, and onion. Drain and freeze liquid for later use in soups or chowders.
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| Mary White |
