Common Mistakes When Cooking Fish and Seafood

You probably know you should eat more fish, but you may be like 1 in 4 adults who lack confidence about the proper procedures. Here is helpful information on common mistakes when cooking fish and seafood to get you started. You can find more information on the City Fish Market website.

Substandard Fish and Seafood

A cooking venture that involves seafood always begins with quality fish or shellfish. For example, seafood should be firm. Look fish in the eyes; they should appear bright and not cloudy. Fish should not smelly overly fishy but rather fresh and mild like the ocean. For shrimp, a sign of spoilage is a smell like ammonia. Also, avoid buying shrimp that are slimy, limp, or falling apart. The claws on lobster shouldn’t be drooping. Lobsters that don’t show strong signs of evident life could be unhealthy and unfit to eat.

Missed Bones

De-boning fish should be approached with care. Of course, you want to avoid someone getting a bone caught in their throat. If you aren’t sure about it, you can buy pre-cleaned fish. City Fish Market has a selection of boneless fish, and these are popular with people who are striving to avoid common mistakes when cooking fish and seafood. However, here is a tip if you are braving it: place the fillet on a flat surface, use your fingers to feel the bones at the top, and use tweezers to pull them out.

Sogginess

If you are hoping to achieve a nice sear on fresh fish, it is important to begin by ensuring that the surfaces of the fish are dry. Pat the fish with a paper towel or a kitchen towel to be sure it is dry. Also, for about 30 seconds, just before cooking, set the fish uncovered on a plate. Be warned! If you put soggy fish in the pan, you end up steaming the fish. Instead of crispy golden crust, you’ll end up with a flaky crust.

Pan Temperature Isn’t Hot Enough

Maybe you like the idea that cooking fish is generally fast. A common reason for disappointment when cooking fish, however, is failing to get the pan nice and hot. The oil should be shimmering but not smoking before you begin cooking. If the pan is too cool, your fish will probably stick and cook unevenly.

Cooked it Too Long

Overcooking the food is one of the most common mistakes when cooking fish and seafood. Overcooked pan-fried fish, unfortunately, is dry, tasteless, and tough. The range is generally 3 to 5 minutes per side. For faultless cooking use your meat thermometer. The thickest part of the flesh should have an internal temperature of 140°F when you take the fish off the heat. Let it rest, says the USDA, until the internal temperature reaches 145°F.

City Fish Market is a Great Start for Cooking Success

City Fish Market will help you avoid common mistakes when cooking fish and seafood because tip #1 is to begin with quality ingredients. Whether you are buying boneless fish, checking for clear-not-cloudy fisheyes, or want to be sure your lobsters are fresh, we’ve got you covered. When you’re ready to shop, visit us at 884 Silas Deane Hwy, Wethersfield, CT. Call us today at 860-522-3129 or fill out our online form.