The growing popularity of fish and shellfish is hardly a surprise. Seafood recipes are rich source of protein, vitamins, and minerals and is low in fat. And oily fish, such as salmon and tuna, are high in omega-3 fatty acids,which can lower blood cholesterol levels.
The surface of a whole fish should glisten but not look slimy. Ask the fishmonger to show you the gills; they should be bright red with no tinge of brown.
The eyes should not be sunken, but don't worry if they are clouded over, because the eyes of some fish lose their shine soon after they are caught.
Fish fillets and steaks are often sold in plastic wrapped trays. Look for fish that appears moist and has no gaps in the flesh, which should feel firm through the plastic. The meat of dark fish, such as tuna, should not contain any rainbow streaks.
Marinating raw fish, such as salmon, trout, sea bass, tuna..
Make fish stock - How to store fish stock..
Selecting and caring for fish - Fresh and frozen fish..
For boiling a large fish whole, a fish-kettle with strainer..
Learn how to skin and make fillets..
Simple cleaning and dressing fish technique..
Peeling and deveining shrimp the simple way..
Whether you prefer a spicy meal or a more subtle taste sensation, this list of best seafood recipes with pictures offers you a fantastic range of ways to cook all types of seafood, ranging from easy recipes like scampi and Cajun fried fish, to more formal recipes including linguini with clam sauce and scallops Provencal. And cooking with fish and seafood employs a wide range of cooking techniques (top right side of page), from frying and grilling to poaching and baking, so this list of fish and shellfish recipes with pictures will also help you to improve your cooking skills.
In a medium bowl, combine all ingredients and mix well. Put 3 tablespoons of filling..
Melt butter and oil together in sauté pan. Add garlic, sauté for one min...
Alternate fish with vegetables on skewers. Sprinkle with lemon juice, and brush with BBQ..
Pepper California swordfish cutlets and place in a broiling pan. Broil fish for 2 ½ min.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for..
Sprinkle both sides of the salmon fillet with salt and pepper. Mix the cornstarch..
Combine egg, mayo, seasoning. Add crabmeat and enough bread crumbs to absorb..
Preheat oven to 375˚F. In a large bowl, combine the crabmeat, scallions, bell pepper..
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to..
Wash shrimp and drain on paper towels. Mix oil, lemon juice, salad dressing mix, salt..
Blend sauce ingredients until evenly mixed. Skewer pineapple chunks, shrimp..
Bring a large pot of salted water to a boil, add linguini and return water..
In a small saucepan, saute celery, onions and parsley in margarine until tender. In..
Heat olive oil in a large nonstick skillet over medium-high heat. Add..
Cook pasta in a large pot of boiling water until al dente; drain. Meanwhile..
Drain oysters; pat with paper towels to remove as much oil as possible. Coarsely..
In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half..
Mince shrimp, bacon, onion or water chestnuts together until fine. Place..
Pre-heat grill on medium heat. On one side of each swordfish steaks rub on some..
Pre-heat grill to medium heat. Place fish on grill and cook for 3-4 minutes, or until..
Pre-heat oven to 180˚C, fanforced. In a bowl mix together..
Sprinkle fish with thyme leaves, salt and pepper and then wrap each fish fillet with..
Here's the simple secret to cooking fish successfully: don't overcook it. Cook it until the flesh is just opaque throughout; it will continue to cook after it has been removed from the heat. Before cooking fillets, especially thick ones, run your fingers over the flesh to feel for any stray bones. Remove them with tweezers set aside for that purpose. To check fish fillets or steaks for doneness, use the tip of a small knife to separate the flesh in the thickest part; it should be uniformly opaque. To check whole fish, make an incision at the backbone to see if the flesh is opaque or insert an instant read thermometer in the thickest part near the backbone; it should read 135° to 140°F. When cooking clams, mussels, or oysters, scrub the shells well under cold running water to remove any surface sand and grit.
To prepare a shrimp, pull or cut off the head with a knife. Tear off the legs on the inside curve of the body and pull off the shell, beginning at the head end and leaving the tail intact if specified in the recipe. The dark, vein like intestinal tract that runs down the back of the shrimp is innocuous but is often removed for aesthetic reasons. To remove it, use a small, sharp knife to cut a small groove along the back of the shrimp. With the tip of the knife, lift out and gently scrape away the dark tract. Done.