Common Mistakes When Cooking Seafood

Fresh seafood
29 Mar
2017

Seafood is a precious ingredient that God has given to us. This ingredient is nutritive and delicious at the same time. However, some mistakes will accidently ruin your seafood dishes. Below are mistakes that people should try to avoid when cooking seafood.

What Should Avoid When Cooking Seafood

Simmer fish

Boiling Seafood is Just Not Right: Some will definitely make this fatal mistake without knowing. Although boiling and simmering are practically produce similar result and boiling fish will get the cooking done faster, boiling is not recommended for cooking seafood. The reason is that intense heat from boiling water will cause the outside cooked faster than the inside, hence, seafood flesh will start falling apart as the result. This is not only ruin the visual but also affect the wonderful flavor of the dish. Moreover, even simmer can take longer time for seafood to be cooked all the way through, you can keep juice of seafood remain in the dish, therefore, give you the beautiful look as well as shining juicy meat inside. So remember, when it comes to seafood, simmer them!

Trust Your Instinct: When you have cooked for a long time, you will have tendency to trust your instinct in seasoning. Don’t! A small portion of salt can ruin a whole dish, so make sure you give you dish a little taste and make adjustment as needed. Things can go so wrong for your dinner main dish will just a little more sugar in it.

In addition, a small fact that not everyone knows is that liquid is absorbed faster than crystal. So when you decide to marinade your fish, make sure you go easy on the sauce. The tip is rubbing the majority of seasonings and salt on your seafood but keep your marinade a little light. And don’t marinade your fish for too long, it will lose the texture and become soggy, which is very unfortunately.

You Don’t Measure Cooking Time: There is nothing worse than an over-cooked seafood dish. Not only your main ingredient (seafood) lose all of it juice and dry out but the natural flavor will be ruined too. Each seafood has its own cooking time, so make sure you know their limit.  Here are some tips for you to know whether your seafood is cooked.

Fish: You can measure the size of the fish from it thickest point and multiple each inch with 10 minutes, tusrn your fish midway. Turn off your stove when the flesh become firm and translucent meat turned to opaque or white

Salmon: As salmon flesh contains some of proteins having white color, so during cooking salmon, if you see the white lines stand out on the salmon flesh surface, you know your salmon is ready

Shrimp: Notice the shape and color of your shrimp. An overcooked shrimp is the one has O-shape instead of C-shape. The undercooked ones are straight and still look translucent. C-shaped shrimps are just perfect

Perfect cooked salmon

You Put Many Things in Your Pan: Don’t be lazy to find a perfect size for all of your ingredients. Having too many things in a small pan will cause uneven heat distribution. You will have some overcooked along with undercooked pieces and it is totally a mess. So treat your seafood with care and love. Don’t be rush or lazy. Your seafood definitely deserves a proper size cookware.

You Flip or Touch Your Seafood Too Much: This mistake is common not only for seafood but for others such as steak, chicken or meat. You probably want to check it your food is ready. But when you continuously flip over your fish to check if they are browned yet, the fish will not absorb enough heat to produce nice sear on the side. A good sear can trap the juice inside the fish and prevent flesh from falling apart. So check the time and try not to flip your seafood too often when cooking them.

Grilled seafood

The Cookware is Not Hot Enough: Another common mistake is forgetting to preheat your pan or stove before putting your seafood in it. This minor detail can be a key of the whole process. The reason is when cold protein contacts with hot metal, a special bond will be created which makes your protein firmer and hard to break. So if your cookware does not have enough heat, your food will stick to the pot. Your perfect nice sear is then long gone with flesh starts to fall apart. It is also easier to flip your food over. Therefore, make sure your pan get heated before cooking your fresh delicious seafood.

Don’t Thaw Frozen Seafood Or Thaw Incorrectly: You got lazy or you forget to thaw your frozen seafood ahead before cooking, and you just have to go with frozen ingredients. But, this is the worst thing you could ever do! The water will react with hot oil in the pot to get things popping over your kitchen. With all the heat, seafood will be burned on the outside but be frozen raw on the inside. The worst scenario is throwing away not just your dish but your cookware with a messy in your kitchen. Thaw your seafood 2 hours in the cool part of the fridge before cooking. If you don’t have a change to thaw your seafood, then you should switch to another dish instead!

Although some remembers to thaw seafood before cooking, the methods are completely wrong. The common things people do when thawing their food is take seafood out of fridge and put them at room temperature or hot water. This method creates a perfect environment for bacteria to grow. The best way is putting frozen seafood in your cool shelves in your fridge from 2 to 5 hours. Your seafood will slowly thaw.

Fresh seafood

Not Carefully Observe Seafood When Buying: Choose carefully when you buy seafood as this food is easy to spoiled, oxidized or got poisoned. The most popular way is looking for a clear, bright eyes. The seafood must look shinny on the outside, has firm muscles and certain level of elastic when you give a little push. And they have to smell like ocean, if seafood has fishy strange smell, you should walk away!

Try to avoid making those mistakes for a perfect delicious seafood dish!

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