Cooking Fresh Seafood

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.