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Tips for Cooking Sea Food Recipes, Buying, Storing
from: YokesBuying Enough Crab Meat. If you are feeding a small group of people, a pound and a half of crabmeat is equivalent to 10-15 hard-shelled crabs. Therefore, a good rule of thumb is six hard-shelled crabs or two soft-shelled crabs per person.
Cedar Plank Salmon. Try barbequed salmon fillets on homemade cedar planks. Soak the planks overnight, then warm briefly in the broiler to bring up the cedar flavor. Brush salmon fillets with a mixture of salt, black pepper, dry mustard, and butter. Place on the cedar shingles and broil 5 to 6 inches from the heat until the shingles scorch and the fish almost flakes about 8 to 10 minutes.
Crabs by Gender. Many crab recipes specify the crab gender—in most cases, calling for females. Look at the underside of the crab to determine its gender. Females have a triangle-shaped marking in the center of the shell; a long spire marks males.
Thoroughly Cooked Fish, Flakes. The easiest method for telling when fish is thoroughly cooked is using measurements. Allow roughly ten minutes per inch for the thickest part of the fish and make sure it flakes before removing it from heat. This can apply to all methods of cooking fish, including frying, grilling, steaming, broiling and more.
Three Simple Numbers for Cooking Fish. Cooking fish? All you need to remember are three numbers: 6s..10s..400. That's six ounces, ten minutes, 400 degree oven. It works for almost any kind of fish on the market.
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