You’ve gone to the store, planned your seafood and shellfish selections to enjoy at least two times this week, and ask yourself - now what? Below are the answers to three common “How Do I…” questions:
How Do I Know When My Shellfish Is Done?
How Do I Know When my Fish is Done?
Many types of fish are delicate and tender, so you want to avoid overcooking them. The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance.
A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees. Try the 10-minute rule, which says you should measure the fish at its thickest point, and cook it for 10 minutes per inch, turning halfway through the cooking time.
How Do I Keep My Fish Fresh?
If you plan to eat your fish today or tomorrow, the world is your oyster! Seafood should be consumed within one to two days when it's fresh - just make sure it smells like the ocean. There should be no unpleasant "fishy" odor. All fresh seafood should be kept refrigerated or on ice.
If you plan to save your seafood for later, stick the fresh fish in the freezer or try frozen or canned options. Frozen fish can be saved for up to six months.
For more cooking tips for specific types of fish and shellfish, check out the ultimate guide to cooking seafood. To download these tips as graphic images, click here:
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