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.....
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Picture of a fresh
whole fish. Notice the bright eyes- this is a
very good indication of the freshness of whole
fish. The longer the fish have been dead, the
more the eyes are glazed, opaque, dull or
sunken. |
Tips for Grilling (Broiling) or Barbequed
Fish
How to tell if prawns
| shrimp are cooked: The key to cooking shrimp is to
avoid overcooking. When cooked correctly, shrimp will retain
a firm texture and turn pink and slightly opaque. Some cooks
use the spring test to ensure proper cooking times. This
involves holding the shrimp upside down by the head and
pulling the tail down. If cooked, the tail will spring back.
If not, it needs to cook a little longer.
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Fresh Cooked Tiger
Prawns | Freshly cooked Tiger Shrimp |
How to
prepare the following for cooking:
How to prepare Abalone
- How to prepare abalone for cooking. 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
Great Fish Recipes - From How To Cook Fish.info
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
