Fish By John

SHELLFISH

Water is the enemy when you thaw any seafood. Most shellfish in a grocery have absorbed or been filled with water and chemical preservatives. Thaw your shellfish this way to avoid the loss of good flavor, and introduction of chlorine and other flavors in tap water. Place the shrimp or scallops in a large plastic colander in a thin, single layer. Do not pile the pieces in a mound. They will freeze together and will not thaw for hours. Rinse under the tap in COLD water for only 30 to 40 seconds. Shake the excess water off and place the colander in the sink. If a cat is in the house, cover with a plate or bowl. After 10 minutes, rinse again for 30 to 40 seconds, shake them dry and allow to sit again in the sink. Repeat this 3 to 5 times till there is no ice in the center of the pieces. If you are using a marinade, limit the time to only 15 to 20 minutes. Most of the products sold by The Fishguy have no water added. This will decrease the thawing and marinate times. Never marinate fish for hours even if the recipe calls for it. It is not necessary for good seafood. Shrimp and scallops are often over cooked. The largest (U-10) shrimp will cook in only 2 minutes. These may need to be butterflied. Smaller 21 to 40 count sizes will fully cook in less time.

FILLET FISH

Thin fillet fish like catfish, snapper, orange roughy, small cod, grouper, or sole, should be cooked from a frozen state. Preheat the oven to 400 degrees and cook 25 to 35 minutes. This will be faster, and more flavorful than thawed fish. If you intend to deep fat fry your fish, thaw in much the same way as shellfish above. If the fillet is more than ¾ of an inch thick, thaw it first. If the fish is sold in cry-o-vac packaging, leave it in the plastic package and immerse in cold water. Do not allow flat sides to touch each other. They will freeze together and will not thaw for hours.

STEAK FISH

Steak fish like halibut, salmon, swordfish, tuna or mahi-mahi, will thaw in 30 to 40 minutes. The cry-o-vac package almost eliminates freezer burn and extends freezer life to a year. ALWAYS THAW THESE IN COLD WATER in the package. Hot water will not thaw them faster and changes the flavor. Oily fish will start to cook in water only 90 degrees hot. This will change the flavor. The fastest, most convenient, and healthiest way is to use cold water. Again do not allow flat surfaces to touch each other. You will freeze a layer of ice and the fish will not thaw on that side for hours. If you are using a marinade, snip a corner of the plastic after the fish is thawed. Pour out any liquid and add a small amount of the marinade in the package. There is no need to rinse the fish first. Limit marinate times to 15 to 20 minutes. Longer contact with some marinade ingredients will actually cook the fish. Cook all seafood, within 60 minutes of thawing.

LOBSTER PREP AND COOKING

LOBSTER THAWING

Rinse the frozen tails for 1 minute. Allow tails to thaw in a colander in the sink. After 10 minutes, rinse for a minute again. Repeat this cycle till the tails are thawed. Do not allow any seafood to soak in water for an extended time. This adds water, which removes flavors and can add a chlorine taste to the fish.

PREPERATION

Turn the tails over, make cuts along the ribbed belly skin. Cut along the shell on each side and remove the skin. Cut almost all the way through the meat; get within a half-inch of the shell. Place pats of butter in this cut. Cover the meat with slices of lime and lemon. A splash of Chardonnay wine will add flavor while the tails steam. Wrap in foil and place on the grill with the shell down. This keeps the liquids in the shell, which keeps the lobster moist. The following is a guide and may need adjustment with your particular grill or oven.

SIZE TEMP IN DEGREES F COOKING TIME

4 OUNCE TAILS 375 18 to 20 min.

6 OUNCE TAILS 375 18 to 20 min.

8 OUNCE TAILS 375 20 to 25 min.

11 OUNCE TAILS 350 20 to 30 min.

16 OUNCE TAILS AND UP 325 20 to 30 min.

FOR LARGER TAILS CONSULT THE FISHGUY

For additional information call 970 261 5203 or 970 274 1994.