Fish and Shellfish Cooking Methods

The delicate nature of fish and

seafood requires extra care and
attention during the cooking
process. Because the muscles are
much softer and the connective
tissue is weaker than their land
counterparts, it is easy to overcook
and ruin their flavors and textures.
The same techniques used for
cooking meats and poultry can be
applied to fish and seafood but
cooking temperatures and times are
generally reduced.
FISH FLAVOR
The perishability of fish and shellfish
demands the freshest selection for
the best results. Very fresh fish have
flavors of grass and sea. Ocean fish
generally are milder in flavor than
their freshwater counterparts. Lean
fish have a milder flavor than fatty
fish, and freshwater bottom feeders
including catfish have stronger
flavors due to their diet.
FISH FLAVOR
Heat transforms the flavor of fish
and the longer it is cooked the
stronger its taste. Frying and grilling
create Maillard browning that mutes
some of the fishy flavor. Marinating,
brining, and poaching in court
bouillon also counteracts these
strong tastes. Aromatic vegetables,
herbs and spices provide balance too.
FISH TEXTURE
Unlike meats, that require several days
to soften after the effects of rigor mortis
set in, fresh killed fish require a matter
of hours to soften their texture. And
unlike meats, fish are not aged for
extended periods as they are best served
as fresh as possible. Salting or lightly
brining the fish before cooking helps to
firm the proteins and add moisture. But
the best way to control fish texture is by
avoiding overcooking.
RAW PREPARATIONS

Because of the naturally tender

characteristics of fish and
seafood, many varieties are Salmon Tartare

served in raw preparations

including sashimi, sushi, and
tartare. Ceviche is a popular raw
dish that uses citric acids to
marinade and “cold cook” the Scallop Ceviche
fish.
RAW PREPARATIONS

Salted, cured or pickled fish are

other international favorites. Raw
clams and oysters on the half Salmon Tartare
shell are popular too. All of these
require the freshest fish of the
highest quality and careful
handling that include strict
temperature control and high
Scallop Ceviche
sanitation standards.
The US Food and Drug Administration (FDA) requires that
fish intended for raw consumption be frozen to kill any
parasites including worms for at least 24 hours below a
temperature of -4˚F/-20˚C, and thawed under refrigeration for
at least 12 hours.

Sashimi
It is important to point out that that freezing doesn't kill all harmful
microorganisms as some are killed only when fully cooked.
Although the FDA rule does not apply to shellfish, mollusks also
are susceptible to various types of viruses and parasites and should
be treated carefully before preparation and consumption. Some
shellfish are now being pasteurized or irradiated to reduce some of
these health concerns.

Sashimi
FISH COOKERY
There are hundreds of different types of
fish with about 3 dozen regularly found
in American markets. Since there are
many more varieties of fish than meats
or poultry, it's much harder to
generalize about basic cooking
techniques. The challenge is
compounded by the fact that since they
cook so quickly it is easy to ruin the
texture, flavor, and moistness of the
fish in a matter of seconds.
FISH COOKERY
Some fish like snapper are more forgiving
if overcooked a little, others like tuna
become very dry if cooked beyond a
medium doneness, and still others like
shark must be fully cooked to a higher
temperature to soften their connective
tissue. It is important to become familiar
with the individual characteristics of
common fish varieties so that the
appropriate methods and cooking times
can be chosen to maximize their quality.
One important aspect that affects cooking time is the thickness of the
cut of fish. A general rule of thumb is to allow approximately 10
minutes per 1 inch/2 cm of thickness when cooking but this is a very
imprecise method.
It is better to master the touch method for smaller cuts of fish and
seafood and to know the texture and signs of fish that is cooked
properly but not overdone. An instant-read thermometer is also a
valuable tool for cooking whole fish and larger cuts of fish.
Best Cooking Methods for Fish

Baking is one of the safest ways to cook fish,

but thicker and oilier fish is ideal because it
is less likely to dry out during cooking.
 Artic char
 Sablefish
 Halibut
 Clams
Best Cooking Methods for Fish

Baking en papillote refers to 

cooking the fish in parchment paper. This
creates a seal that prevents the fish from
drying out, which is why it's an excellent
option for delicate types of seafood.
 Pollack
 Tilapia
 Haddock
 Cod
Best Cooking Methods for Fish

This cooking method is good for sturdy

fish that can handle the high heat
without burning. Broiling is also an
ideal cooking method when adding a
glaze or marinade to your fish.
 Black cod
 Salmon
Best Cooking Methods for Fish
Pan frying is a good choice for delicate
and flaky fish. This cooking method
creates a crispy crust, which is an
excellent contrast to the flaky and
tender center of the fish.
 Sole
 Flounder
 Salmon
 Arctic char
Best Cooking Methods for Fish
The best type of fish for deep frying are
ones with a neutral flavor. Typically, any
type of fish with white meat will fry well.
Other types don't fry as well due to oiliness.
 Tilapia
 Cod
 Hake
 Halibut
 Catfish
Best Cooking Methods for Fish
If you're grilling a fillet or steak of fish, you
want to choose a fish that won't dry out
easily. In addition to these types of fish, you
can also grill some fish whole or in
aluminum foil to prevent them from breaking
apart or drying out.
 Salmon
 Tuna
 Swordfish
 Halibut
Best Cooking Methods for Fish
Poaching is excellent for light fish, as it
prevents the fish from drying out, and it
helps to enhance the delicate flavor.
 Tilapia
 Cod
 Sole
 Haddock
 Snapper
 Halibut
Steaming is a traditional cooking
method for many types of shellfish, but
it's also a healthy way to cook other
types of fish.
 Clams
 Mussels
 Oysters
 Crawfish
 Shrimp
There are many ways that you can prepare fish, but certain cooking
methods can bring out the full flavor of fish. In addition to matching the
best cooking style with the right fish, knowing the characteristics of your
fish and how that will affect how it cooks can help ensure that you serve
the best possible dish to your customers.
SHELLFISH COOKERY
Most shellfish can be cooked using
any of the basic techniques for fish
while observing similar guidelines. 
Shellfish generally has more
connective tissue and therefore will
firm up when cooked. Small
crustaceans and mollusks will be
tenderer than larger ones. In all cases
using slower and gentler cooking
methods with a minimal amount of
time will result in a moist and tender
outcome.
 Crustaceans should be
cooked minimally
because they can get dry
and rubbery if
overcooked.
 Shrimp are commonly
prepared by steaming,
simmering, sautéing,
grilling and poaching.
 Lobsters can be poached,
steamed, grilled, broiled and
sautéed.
 Because most crab meat is
cleaned and cooked they can be
used in a variety of preparations
from simply heating the crab
legs, or prepared in stuffing and
crab cakes. Fresh crab can be
steamed or in the case of soft-
shell crabs sautéed or deep fried.
 Mollusks will be chewy but tender
when minimally cooked but can
toughen when cooked too long. Similar
to meat, they must be cooked for an
extended period to tenderize them
again.
 Clams are used in chowders, soups,
and stews. Smaller clams can be eaten
raw or steamed. Larger clams can be
stewed, braised or deep-fried. The large
geoduck is usually pounded to
tenderize it and sliced thin.
 Mussels are commonly steamed or
stewed and can also be fried
 Oysters are eaten raw but can also
be used in soups, stews, deep-fried
or baked.
 Octopus flesh is tenderized
through pounding or tumbling. It
is also tenderized through
braising, simmering or steaming.
Octopus can also be eaten raw in
ceviche and sushi.
 Squid, also called calamari, can be
tenderized by scoring the
connective tissue of the body. It is
often deep-fried but can also be
stewed or braised. Quick cooking
is best because squid can become
quite tough and will need to be
cooked a long time to tenderize.
 Cuttlefish can be treated similar to
squid in cooking and handling
techniques.
 Conch meat has a mild, sweet
clam-like flavor but is extremely
tough and must be pounded,
chopped, or marinated in lime
juice to tenderize it before
cooking. Some common
preparations include fritters,
chowder, steaks and marinated
raw salads.
 Sea urchin is eaten raw in
ceviche-style preparations.
Thank
You!
References

https://www.theculinarypro.com/fish-and-shellfi
sh-cooking-methods
https://www.webstaurantstore.com/article/282/h
ow-to-cook-fish.html