Cooking Guide

To Bake or Broil • Bake fish at 400° F or broil for 10 minutes per inch of meat thickness. If meat is more than 1/2-inch thick, turn over halfway through the cooking time. • Bake shucked oysters or clams for 10 minutes at 450° F until opaque and edges begin to curl. • Baste shellfish and fish with low fat content with oil or butter to retain moisture. Do not overcook as meat will toughen. • Broil peeled shrimp, shucked oysters and shucked clams for 3 to 5 minutes. Rock shrimp cook in 1/2 the time for regular shrimp. • When cooking fish in a sauce or foil, add 5 minutes to the cooking time. To Fry • To pan-fry fish, cook fillets 3 to 6 minutes per side in 1/8-inch of oil until golden and fish flakes easily. • To pan-fry or sauté shrimp and scallops, cook for 7 to 9 minutes; shucked oysters or clams for 3 to 5 minutes. • To deep-fry, cook breaded fish or shellfish in 365° F oil for 3 to 5 minutes or until golden brown. To Grill • Grill fish on a well oiled surface 4 to 6 inches above a medium-hot fire. Use a grill basket or keep skin on to prevent the meat from falling through the grill. • Grill shrimp in a basket or on skewers over medium heat. • Place oysters and clams directly on grill or in a grill basket. To Steam or Poach • To steam, season fish with herbs and spices then place in a steamer basket over simmering liquid (water with vinegar, dry wine, beer, or lemon juice added) in a saucepan. Cover and cook until meat is opaque and flakes easily. • To poach whole fish or fillets, gently place into simmering seasoned liquid in a covered saucepan. Cook until meat is opaque and flakes easily. • To poach or steam oysters and clams, place in simmering seasoned liquid in a covered saucepan. Cook until shells open completely. Discard any that do not open. To Boil • For soups, gently add fish to boiling broth; reduce heat and simmer until meat is opaque and cooked through. • Add favorite seafood seasonings to 4 cups of water per pound of shellfish; bring to a boil. Add shrimp or lobster and simmer 3 to 4 minutes per pound until meat is opaque and cooked through. Do not overcook. Drain and rinse under cold water to halt the cooking process.
Sword fish - Mahi Mahi - Pompano - How Much to Buy Fillets or steaks: 1/4 to 1/3 pound per serving.		Cooking 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.
Grouper -		Cooking Because it is a lean fish, some basting is necessary while broiling or baking to keep the flesh moist. 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.
Yellowtail Snapper - How Much to Buy Fillets or steaks: 1/4 to 1/3 pound per serving.		Cooking The general rule for cooking fish is 10 minutes per inch of thickness at the thickest part of the fillet or steak at 350 to 450 degrees F.