Cooking fresh or frozen seafood can seem overwhelming because these ingredients are delicate and expensive. However, by following some simple steps, cooking seafood can be very satisfying.
Living in Ohio, I understand we're far from the ocean, so it's okay to purchase certain types of seafood frozen. Yellowfin Tuna, Shrimp, Scallops, Tilapia, Catfish, and Atlantic Cod are great frozen options. Let frozen seafood thaw naturally in the refrigerator overnight.
When buying fresh seafood from your local grocery store, read the description behind the glass case. By law, the store must disclose the Country of Origin and whether the seafood was previously frozen. Look at the color of the flesh; grey or yellow indicates spoiling. Since you can't smell the seafood behind the glass, ask the butcher to do it for you. If they seem concerned, the seafood may be turning.
For shellfish like clams or mussels, ensure the shells are tightly closed. Make sure the butcher packs them with ice for the journey home. Store mussels on top of ice and clams in the ice. Cook all fresh seafood within 1-3 days of purchase, ideally within 24 hours.
When it's time to cook, have all necessary ingredients prepped and organized, as most seafood cooks quickly. Whether using the grill, stove, or oven, use high heat. Ensure the seafood is dry and lightly seasoned before cooking. I always use butter, but to prevent burning over high heat, mix it with a bit of avocado or vegetable oil.
Choose simple recipes for your seafood. A simple butter sauce or acidic relish can enhance the flavors. Don't forget the wine to either cook with or pair with your dish.
Check out a few of my favorite seafood recipes below to try at home with your friends and family.
Keep Cooking,
Chef Mike Frank, CEC
