Fish and shellfish are highly perishable and must be properly handled from catch to cook. Mishandling results in poor quality and loss of flavor and nutrients. Be sure that the seafood you but is fresh. It’s a good idea to go to the market to buy fresh seafood, not just a particular species. If your recipe calls for flounder, but the snapper is fresher, buy the snapper. The following indicators will help you determine freshness and quality.
Mariner’s Menu shares Oriental Fried Shrimp.
Mariner’s Menu shares Southwest Style Sautéed Scallops.
Mariner’s Menu shares a recipe for Golden-Brown Fried Oysters.
While most shellfish can be fried, shrimp and oysters are the most popular. Seafood is done when it is golden brown. Be careful not to overcook or the food with dry out.
For most people, sushi, sashimi and other raw fish dishes are safe if made with fresh, commercially frozen fish.