Tips For Preparing Seafood 

Tips For Preparing Seafood

Not only is seafood delicious, versatile, and affordable, it’s also nutritious, low in calories and a great 

source of protein. Whether you’re craving lobster, shrimp, salmon, or other shellfish, seafood is easy to cook. Anyone can master it with some practice.

 

Here are a few tips for preparing some of your favorite kinds of seafood:

Initial Prep

 

  • Lobster

 

If you’re craving lobster, there are a few extra steps to make sure you end up with a tender and flavorful dish. If your lobster or other seafood selection is frozen, place in the refrigerator for at least 24 hours to thaw. If you are in a time crunch, you can speed up the process by placing the item in a resealable plastic bag then in a bowl under cold running water. Whether it’s fresh or newly thawed, rinse under cold running water to clean the item. Boiling or steaming is your best option. When handling live lobsters, make sure to cut the rubber bands off the claws just before you drop them in the pot. 

 

  • Shrimp

 

Defrost your shrimp by placing them in a bowl of cold water. Once your shrimp is fully defrosted, begin preparing them to cook. Peel back the shell and remove it from the shrimp along with the legs. You can remove the tails or leave them on. Remove the tail by gently pulling it off and away from the shrimp’s body. The next step is to remove the vein along the back. Using a small paring knife, slice down the back of the shrimp to expose the vein. With the vein exposed, use your fingers to remove it. Repeat this process for all the shrimp you are cooking. 

 

  • Salmon 

 

Thaw your salmon in a bowl of cold water. Place your salmon in a freezer bag, so the water does not permeate the meat. Salmon defrost pretty quickly, so it should be ready in about 30-45 min. Once the fish is defrosted, you can begin the prep work. First, decide how you want your salmon prepared. If you want the skin off, remove it with a sharp knife. Place the salmon on a cutting board with the skin facing down. Use your hand to hold the fish steady and with the other hand, gently slice the skin off the salmon. Try to get as close to the skin as possible without cutting off any meat. You can skip this step if you prefer the skin on your salmon. If you remove the skin, you can toss it away or re-purpose it in another dish. 

 

Marinating and Seasoning

No one wants a bland dish, and making seafood at home is no exception. Seasoning and marinating your seafood is an important part of the cooking process. So don’t be afraid to add some spice and zest to your dish. Add your desired spices and marinade to your seafood selection and place them in the refrigerator in a resealable container. Fresh lemon juice, salt, pepper, garlic powder, and melted butter are all safe bets for kicking your dish up a notch. If you want to marinate your fish in a blend of seasoning, check out this chart for individual marination times based on what seafood you are preparing! 

Cooking

You can cook seafood in several different ways depending on what type of seafood you are working with. Sautéing, boiling, baking, and grilling all have their advantages and enhance the flavor differently

Cape Porpoise provides fresh Maine lobster directly to your door! Our free overnight shipping ensures the freshest seafood arrives ready-to-cook. 

Check out our blog for more seafood preparation tips and recipes