Seafood Preparation -
Handling your catch
When preparing your fish and seafood for
recipes, below are some useful tips and information that make life easier!
Tips for Identifying Fresh Fish
- Fresh fish have plump, bright eyes. If the eyes are glazed
or dull and sunken, the fish is not fresh.....
Tips for Grilling (Broiling) or Barbequed
Fish
How to
prepare the following for cooking:
How to prepare Abalone
- also Step by step photos
Bearding Mussels and How to
Open Mussels -
Using a stiff brush,
scrub mussels well under running water, scraping shell with a
knife to remove any marine growth......
How to open Oysters, How to
Open Scallops -
Scrub the Oysters under
running water to clean shells. Place Oyster, flat side
up, on a board and press onto end opposite hinge using a cloth
to protect hand. Insert tip of oyster knife......
Clam, Cockle & Pipi Preparation
- Place live Clams, Cockles or Pipis
in a bucket of cold, salted water for 30-60 minutes so that
sand and debris can be expelled by the shellfish. Lift
out and...
Cuttlefish Preparation,
Octopus Preparation and
Squid Preparation - Cut the
body cavity on the soft side, open out, remove and discard
cuttlebone and gut. If ink sac is intact..
Canning Fish and Seafood
Processing Times
Seafood Recipes
NOTE: All dial gauges must operate at 11 PSIG. Weighted
gauges operate at 10 PSI setting.
Pack Pint Quart
hot/raw minutes minutes
SEAFOOD
1/2 pint pint
Clams hot 60 70
Crabs cooked 70 80
Fish raw 100 100
Oysters raw 75 NO
Tuna hot/raw 100 NO
Smoked trout, whitefish, salmon or
grayling ONLY hot/raw 100 NO
