Cooking Tips


Some Fun Tidbits Related to Fish
-Research has proven that fish oils are beneficial to us and fish is a valuable source of low fat protein and minerals essential to human health.
-Oily fish provides essential fatty acids - it's not too hard to incorporate in your diet either
 -Fish is quick to cook, easy to digest, tastes good and provides valuable low fat protein and minerals
-the health benefits are being brought to our attention on a regular basis.
-Fish for health will cover the latest findings on issues surrounding seafood in your diet.
-Read more: All-Fish-Seafood-Recipes.com
 
 
Our Famous Homemade Take Home Ready to Bake Items Cooking Directions:
Jumbo Lump Crab Cake
Breaded Jumbo Lump Crab Cake
Stuff Shrimp with Jumbo Lump Crab Imperial
XX Large Devil Clam
 All can be baked at 325 degrees for 25-30 minutes; can add a slice of
butter/margarine on top


Tips on how to fry scallops (to avoid white liquid):

  • Before frying dry scallops between 2 paper towels.
  • Dredge the scallops in light flour for a light crust.
  • Use corn oil or vegetable oil (NOT olive oil).
  • Heat the oil in the pan before you start frying and don't cover the pan during frying.
  • Brown the scallops quickly on both sides, don't worry about under cooking them, they will continue to cook on your serving plate because of the residual heat.


Tips on how to prepare mussels/clams for cooking:

  • Choose fresh mussels with shells tightly closed, before cooking
  • Choose fresh clams that are tightly closed, before cooking
  • Slightly opened-up mussel shells can only be eaten if the shells tightly close-up when lightly tapped-on.
  • An open-up shell means that mussel/clam is dead and therefore can be toxic throw it away.
  • Mussels/clams will keep, in a large bowl, covered with a damp cloth, for up to 48 hours, refrigerated. Rinse clams/mussels and pull of any beards left on mussel.
  • Any sauté pan or shallow pot with a lid to start,
  • Slowly simmer 2 cups dry white wine, 3 finely chopped shallots or garlic, and 1 bay leaf in a pot for 5 minutes.
  • After 5 minutes, shake the pot to redistribute the shellfish. After another 2 minutes for mussels (7 minutes for clams), check to see if most of the shells have opened. If not, continue steaming until they do.


Bake Fish

  • Heat oven to 400 degrees F.
  • Spray a baking sheet or shallow baking dish with nonstick cooking spray.
  • Place fish on baking sheet in a single layer, season as desired.
  • Bake uncovered, 10-15 minutes per inch of thickness or until fish is done.


Broiling Fish

  • Place fish, one-inch thick or less, 2-4 inches from the source of heat.
  • Fish thicker than 1-inch should be placed 5 to 6 inches away from the heat.
  • Fish is done when the color turns from translucent to opaque (white) or has reached 140 to 145 degrees F internal temperature. Resist the temptation to overcook fish until it flakes, which indicates the fish is becoming dry.
  • If you buy fresh seafood, use it the same day or freeze within two days. If frozen, thaw in the refrigerator overnight. Rinse in cold water, drain, and pat dry.


Boiling Shrimp

  • Place shrimp in a large pot of boiling water with Old Bay Seasoning (4 cups of water per pound of meat) and simmer 3 to 5 minutes, take out and if you desire chilled, put in a bowl with ice cubes and chill for 10 minutes


To Steam Crab legs

  • Pour 2 cups of water in a steamer or a large pot, add 1 tablespoon of salt and bring to the boil.
  • Add the crab legs, placing them onto a rack in the bottom of the pan or into the steaming basket-add seasonings at this time…hint Old Bay.
  • As the water starts to boil again, begin timing.
  • Steam the crab legs for between 5 - 7 minutes, until you can begin to smell their aroma and until they are warm. Take care not to overcook the legs as they have already been cooked once.
  • Remove from the heat and serve hot with melted butter and lemon wedges.


To Boil Crab Legs

  • Half fill a large saucepan with cold water and add a tablespoon of sea salt and seasoning if you wish.
  • Bring the water to the boil and then drop the crab legs in.
  • Reduce the heat slightly and allow the crab legs to simmer and heat up for 5 - 7 minutes.
  • Remove from the water and rinse the crab legs. Serve hot.


To Bake Crab Legs

  • Preheat the oven to 350°F (180°C).
  • Crack the whole crab legs and place them on a baking tray.
  • Brush the crab legs with butter or oil, seasoning and lemon juice and bake in the oven for 8 - 9 minutes.



Remember Mike’s Seafood Always Steams It's Crab Legs and Fresh Shrimp for FREE!


Just tell us how ya like it...Plain, Old Bay, Old Bay Spicy, Extra Old Bay extra Spicy or some where in between!