{"id":13892,"date":"2023-05-18T15:51:12","date_gmt":"2023-05-18T19:51:12","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?page_id=13892"},"modified":"2025-08-05T11:36:02","modified_gmt":"2025-08-05T15:36:02","slug":"cooking-methods","status":"publish","type":"page","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/cooking-methods\/","title":{"rendered":"Cooking Methods"},"content":{"rendered":"\n\n\n\n
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Saut\u00e9ing<\/h3>\n \n\n \n\t \t

Saut\u00e9ing is a simple and quick way to cook seafood, whether it is coated or not.<\/p>\n\t \t \n

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Baking or Roasting<\/h3>\n \n\n \n\t \t

One of the best and easiest ways to cook fish or shellfish is to simply slide it in the oven.<\/p>\n\t \t \n

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Broiling<\/h3>\n \n\n \n\t \t

You can broil most fish, but large whole fish (over 3 pounds) should be roasted to prevent overcooking.<\/p>\n\t \t \n

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Grilling<\/h3>\n \n\n \n\t \t

In addition to great flavor, grilled seafood is easy, quick, and convenient. It also doesn’t heat up the kitchen.<\/p>\n\t \t \n

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Frying<\/h3>\n \n\n \n\t \t

Golden, brown, and delicious! The keys to good frying are proper temperature (375\u00b0 F.) and fast cooking.<\/p>\n\t \t \n

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Poaching<\/h3>\n \n\n \n\t \t

This method involves gently simmering fish in liquid until it is cooked through and flavorful.<\/p>\n\t \t \n

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Steaming<\/h3>\n \n\n \n\t \t

Fish and shellfish can be cooked over water or other liquids to impart subtle taste.<\/p>\n\t \t \n

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Fish Flakes<\/h3>\n \n\n \n\t \t

For flaking fish, fish is usually poached or steamed. Then the meat is flaked away from the bone with a fork.<\/p>\n\t \t \n

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How Long Should I Cook Fish and How Do I Know When It\u2019s Done?<\/h2>\n\n\n\n

The two biggest problems in seafood cooking are lack of freshness and overcooking. Fish and shellfish cook quickly, and it\u2019s easy to overcook them.<\/p>\n\n\n\n

Fish<\/h3>\n\n\n\n

Fish is perfectly cooked just at the point when it turns opaque. Insert a fork or the tip of a sharp knife at its thickest point and gently push the flesh aside, or flake it.<\/p>\n\n\n\n

Some fish, such as tuna and shark, do not flake. Cut into the center of these to check for doneness.<\/p>\n\n\n\n

Recipes give you a cooking time, such as \u201cabout 8 to 10 minutes.\u201d You should always check before this suggested time. If it isn\u2019t done, you can cook it further, but if you check it at eight minutes and it\u2019s overcooked you can\u2019t remedy the problem. Keep in mind that fish cooked just a bit too long will be dry and tough.<\/p>\n\n\n\n

Cook fish for 10 minutes per inch of thickness, and measure at the thickest point.  <\/p>\n\n\n\n

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  • If baking, cook at 450\u00b0 F and deep fat fry at 375\u00b0 F.  <\/li>\n\n\n\n
  • Add five minutes to your total cooking time if your fish is cooked in a sauce or is wrapped in foil or parchment. <\/li>\n\n\n\n
  • Double the cooking time when cooking frozen fish.<\/li>\n<\/ul>\n\n\n\n

    Fish should reach an internal temperature of 145 F. It usually isn\u2019t practical to use a thermometer, but if it is cooked until opaque and flakes easily it is done.<\/p>\n\n\n\n

    Shellfish<\/h3>\n\n\n\n

    Shrimp, scallops, crabs and lobsters turn opaque when done. Cut into the center to test.<\/p>\n\n\n\n

    Cook live clams, oysters and mussels until the shells are opened and the flesh is fully cooked. Before you eat them raw or partially cooked, be sure to read up on seafood safety.<\/p>\n\n\n\n

    The FDA recommends that in-shell oysters be steamed four to nine minutes or broiled three to five minutes after gaping. Shucked oysters should be fried for three minutes at 375\u00b0 F; broiled, three minutes three inches from the heat source; baked, 10 minutes at 475\u00b0 F; or boiled, three minutes.<\/p>\n\n\n\n

    Clams should be steamed for four to nine minutes.<\/p>\n\n\n

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    Food Safety Tips<\/h2>\n

    \u2022<\/strong> Rinse raw seafood under cold, running water to remove bacteria.

    \u2022<\/strong> Always marinate your seafood under refrigeration, never at room temperature.

    \u2022<\/strong> Cook seafood thoroughly with a continuous heat source because interrupted cooking could promote bacterial growth.\u00a0 Keep hot foods at 140\u00b0 F or higher and cold foods at 41\u00b0 F or lower.

    \u2022<\/strong> Never leave cooked seafood at room temperature for more than 30 minutes.<\/p>\n \n\n\n <\/div>\n\n\n <\/div>\n <\/div>\n","protected":false},"excerpt":{"rendered":"

    How Long Should I Cook Fish and How Do I Know When It\u2019s Done? The two biggest problems in seafood cooking are lack of freshness and overcooking. 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