Title: Fish and Shellfish Cooking Methods — The Culinary Pro
Headings: Fish & Shellfish Cooking Methods
Fish & Shellfish Cooking Methods
Fish Flavor
Fish Texture
Raw Preparations
Fish Cookery
Shellfish Cookery
Cooking Methods
Grill/Broil
Grilling/Broiling Method
Roast/Bake
Roasting Method
Sauté
Pan-Fry
Deep-Fry
Breaded
Batter-Fried
Simmer/Boil
Steam
En Papillote
Poach
Submerge Poach
Shallow Poach
Stew/Braise

Content: It is better to master the touch method for smaller cuts of fish and seafood and to know the texture and signs of fish that is cooked properly but not overdone. An instant-read thermometer is also a valuable tool for cooking whole fish and larger cuts of fish. Shellfish Cookery
Most shellfish can be cooked using any of the basic techniques for fish while observing similar guidelines. Shellfish generally has more connective tissue and therefore will firm up when cooked. Small crustaceans and mollusks will be tenderer than larger ones. In all cases using slower and gentler cooking methods with a minimal amount of time will result in a moist and tender outcome. Crustaceans should be cooked minimally because they can get dry and rubbery if overcooked. Shrimp are commonly prepared by steaming, simmering, sautéing, grilling and poaching. Lobsters can be poached, steamed, grilled, broiled and sautéed. Because most crab meat is cleaned and cooked they can be used in a variety of preparations from simply heating the crab legs, or prepared in stuffing and crab cakes.