Seafood Edmonton Alberta
HOME   FISH & SEAFOOD   SEAFOOD SPECIALTIES   MEAT & DELICATESEN   HEALTH & NUTRITION   PREPARING FISH & SEAFOOD   RECIPES   LOCATION
BiCoastal Seafood Edmonton Alberta

Fish &
Seafood



preparing seafood

buying, storing

cooking methods

microwaving fish

 Cooking Methods for Fish & Seafood


seafood recipes, Bicoastal Seafood Edmonton AB
BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
BiCoastal Seafood Edmonton Alberta


Cooking Methods for Fish & Seafood


On This Page: Baking; Broiling, Pan Frying; Deep Frying; Oven Frying; Sautéing;
Boiling Lobster & Lobster Tails; Steaming Clams & Mussels.

Baking: Best for whole fish, thick fillets or fatty fish. Leaner fish can be used if basted often.
1. Temperature 350 to 400 degrees F.
2. Oil pan bottom and sides.
3. Use a sauce: butter, margarine, white wine, etc. to prevent drying.
4. Cook 10 minutes per inch of thickness, adding 3 to 5 minutes per inch if heavily sauced.
Fish is done when it turns opaque of flakes easily.


Broiling: Best for fatty fish, but leaner fish can be used if basted often. Steaks or fillets
3/4 to 1 inch thick are recommended.
1. Set temperature to broil.
2. Oil broiler pan.
3. Season, baste with butter, margarine, oil or sauce.
4. Broil 4 to 6 inches from heat, basting often.
Leaner fish should be placed directly on bottom of pan so fish is surrounded by a sauce
and will not dry out. Fish is done when opaque in center.


Pan Frying: Best for small whole fish.
1. Dust fish with flour, cornmeal or coating.
2. Use 1/4 inch of margarine or oil in fry pan.
3. Fry over medium low heat until brown on all sides and done in the center.


Deep Frying: Best for lean fish and shellfish.
1. Use uniform size pieces.
2. Heat oil to approximately 375 degrees F.
3. Coat fish with crumbs or batter.
4. Cook in single layer for 3 to 5 minutes (Do not crowd pieces.)
5. Drain on paper towels.


Oven Frying: An easy method which needs far less fat than deep frying.
1. Preheat oven to 500 degrees F.
2. Coat fish with crumbs.
3. Place in well greased shallow pan and drizzle with oil, margarine or butter.
4. Bake for approximately 10 minutes.


Sautéing: Best for thin, tender pieces of fish.
1. Dust with thin coating of flour.
2. Use a combination of oil and butter to prevent burning.
3. Cook quickly at medium high temperature until brown.


Preparing Lobster Tails "Piggy Back" For Broiling: Thaw lobster tails, they will be more tender than those cooked frozen. Insert point of kitchen shears between meat and hard shell on back. Clip shell down center, leaving fan tail intact. Do not remove underside membrane. Gently open shell, separating it from the meat. Lift raw tail meat through split shell. Arrange lobster tails, membrane side up in shallow pan with a small amount of water in bottom of pan to prevent drying.
Broil 4 inches from heat for 2 - 5 minutes depending on size. Turn, brush with melted butter and broil according to chart. The same method can be used for outdoor grilling, except place directly on well greased grill rack, cook membrane side first, turn, baste, & cook according to chart.


Boiling Lobster Tails: Drop lobster tail, thawed, into large kettle of boiling water with 1 tsp. salt for each quart of water. When water reboils, lower heat and begin timing.


Time Table For Broiling & Boiling Lobster Tails (in minutes)

 weight

 1 - 3 oz

 4 - 6 oz

 10 - 12 oz

 14 - 16 oz

 broiling

 3 - 4 min.

 5 - 6 min.

  8 -10 min.

 12 -15 min.

 boiling

 3 - 5 min.

 5 - 7 min.

 10 - 12 min.

 15 - 20 min.




How to Prepare Clams for Steaming:
1. Fill sink with approx. 4 inches of water.
2. Place clams in water and gently agitate.
3. Important: Discard clams that have a pungent odor or sound hollow when tapped together.
4. Place clams in steamer and cook till open.


Steaming Mussels: Shells should be tightly closed or close when lightly tapped. Clean just before cooking. To clean, scrub well to remove mud, seaweed and beard. Rinse well. Place mussels in a large kettle containing about 1/2 to 1 inch of water, depending upon height of steaming platform. Make sure mussels are above water level. To preserve heat and flavour, bring water to a roiling boil - then add mussels and steam tightly covered until shells open, about 5 to 7 minutes. Discard any unopened mussels. Serve immediately with melted butter for dipping. For variety, steam mussels in the same amount of white wine, beer, or clam juice as water in above directions.

[information courtesy of the Australian Women’s Weekly Home Library]




  BiCoastal Seafoods - 9731 - 60th Avenue, Edmonton Alberta - (780) 434 - 9898
SITE MAP      CONTACT US      COMPANY PROFILE      PRIVACY POLICY      LINKS
seafood Edmonton Alberta