October 17, 2008, Newsletter Issue #86: Seafood Cooking Tips

Tip of the Week

Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood thoroughly wash all knives, cutting surfaces, sponges and your own hands with hot, soapy water. Clean anything thoroughly that has come into contact with the raw seafood to prevent contamination.

Always marinate seafood in the refrigerator. Never marinade it on the counter or in a warm place.

Discard any marinade that was used to prepare your seafood dish. It contains raw juices which may harbor bacteria.

To save calories, try using veggie broth instead of butter in recipes that call for frying. This will save you calories and provide an extra tasty treat. Or, just try cutting down on the amount of butter called for in seafood recipes. That also will save you calories.

Another healthy tip would be to use plain yogurt in sauces calling for sour cream. The consistency will be thinner, but it will be tastier.

Use pureed tofu in recipes calling for heavy creams. The tofu will provide you with extra nutrients and lower fat content.

There are tons of great tips online for beginning cooks and seasoned chefs alike. For more seafood cooking tips, visit Red Lobster online. You will find some in the Chef's Blog, Interactive Kitchen, and throughout this fantastic seafood restaurant's website.

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