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We have included some tips on this site to help you enjoy your
seafood experience. We will periodically update this site with more recipes and tips. Go to our
Home Page
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If you have any seafood recipes you would like to share on our site, please
email us at recipes@mrrodsseafood.com. We look forward to hearing from you.
Click on any of the links below for recipes, tips, and information related
to specific fish or shellfish.
Fish Cooking Tips
Cooking Fish
- A general rule for baking or broiling fish is 10 minutes per inch of thickness
at 400-450 degrees F, turning the fish halfway through the cooking time. This rule does not apply to microwave cooking
or frying.
- Fish less than ˝-inch thick do not have to be turned.
- If fish is cooked in a sauce or foil, add five additional minutes to the
cooking time.
- Seafood with low fat content (Grouper, Flounder, and Tilapia) should be
basted when cooking with a dry heat method such as broiling and baking.
- Fish is done when the flesh becomes opaque and flakes easily at the thickest
part.
- Most fish will continue cooking for one to two minutes after being removed
from the heat and therefore should be considered as cooking time if applicable.
Broiling Fish
- Place fish, one-inch thick or less, two to four inches from the source of
heat.
- Fish thicker than one-inch should be placed five to six inches away from
the heat.
- Seafood with low fat content (Grouper, Flounder, and Tilapia) should be
basted when cooking with a dry heat method such as broiling and baking.
Pan-fry or sauté
- Fry fillets in 1/8-inch of oil for three to six minutes per side or until
golden and fish flakes easily.
- Thickness of fillets will determine the cooking time.
Deep fry
- Place fish in single layer in deep kettle or saucepan and cook in enough
fat to cover and permit fish to move freely; do not crowd.
- Generally the temperature of the oil should be 365 degrees F.
- Cook for two to three minutes or until golden brown.
- When cooking multiple batches, always allow the temperature of the oil to
return to 365 degrees F before adding more fish.
Grilling
- Preheat gas or electric grill. Start the fire about 30 minutes before
cooking when using a charcoal grill.
- Fish is best grilled over a moderately hot fire and on a surface that has
been well oiled.
- When coals are white-hot, spread out in a single layer. Adjust the
grill height to four to six inches above the heat.
- Firm-textured fish (Grouper, Shark, Swordfish, and Amberjack) are great
for grilling.
- When cooking Kebabs put foods with the same cooking time together, as seafood
cooks quickly.
Marinating Seafood
- Always marinate seafood in the refrigerator.
- Always discard marinade that contains raw juices from product which may harbor bacteria.
- When marinade is needed for basting set aside a portion of the marinade before adding raw seafood.
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Shellfish Cooking Tips
Cooking Shellfish
- Scallops, clams, oysters and shrimp become opaque and firm when fully cooked.
- Overcooking will result in loss of moisture which affects texture and taste.
Boiling
- Place shrimp and scallops in a large pot of boiling water (4cups of water
per pound of meat) and simmer three to five minutes.
Broiling
- Scallops and peeled and deveined shrimp will be cooked in three to five
minutes.
- Rock shrimp cook in about half the time of regular shrimp.
- Shucked clams and oysters will be cooked in three to five minutes.
- Seafood with lower fat content (shrimp, scallops, clams, and oysters) should
be basted when cooked with a dry heat method such as broiling or baking.
Pan-fry or sauté
- Shucked oysters and clams for three to five minutes.
- Shrimp and scallops for seven to nine minutes.
Deep fry
- Breaded oysters, shrimp, scallops and clams until golden brown in oil that
is approximately 365 degrees F.
Steaming
- Shrimp and scallops cook in three to five minutes.
- Oysters and clams should be steamed until their shells open completely.
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Nutritional information provided by
USDA Nutrient Data Laboratory.
Additional information provided by University of Florida Institute of Food And Agricultural Sciences and
Florida Department of Agriculture and Consumer Services.
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