Fresh Fish is Our Passion

Your Guide to Seafood Preparation

With the wide variety of seafood selections, sometimes it can be hard to decide which preparation method works best with each specie. From grilled, to baked and even fried, there are countless preparation methods that are great in bringing diversity to your dinner plate.  Not sure how? Let us help you.  Below is our guide with some of our most highly prized fish in the market and the cooking methods that compliment the taste of each fish.

Types of Fish Oily or Lean

Bake

Broil

Fry

Grill

Poach

Sauté

Chilean Sea Bass Oily

X

X

X

 

 

X

Striped Bass Oily

X

 

 

 

X

 

Catfish Lean

 

 

X

 

X

X

Cod Lean

X

X

 

 

X

 

Grouper Lean

X

X

X

 

 

 

Haddock Lean

X

X

 

 

X

 

Halibut Oily

X

X

 

 

X

 

Marlin Lean

X

X

 

 

 

 

Mahi-Mahi Lean

X

X

 

X

 

X

Monkfish Oily

X

X

X

X

X

X

Perch. Lake Lean

X

X

 

X

 

X

Orange Roughy Lean

X

X

 

 

X

X

Pickerel Lean

X

X

X

 

 

X

Salmon Oily

X

X

 

X

X

 

Snapper (Gulf) Lean

X

X

 

X

X

X

Sole Lean

 

 

X

 

X

X

Swordfish Oily

X

X

 

X

 

 

Tilapia Lean

X

X

 

 

X

X

Trout Lean

X

X

 

X

X

X

Tuna Oily

X

X

 

X

 

 

Whitefish Oily

X

X

 

 

 

X

Scallops Lean

X

X

X

X

 

X

Cooking Methods:

Bake: All types of fish, lean and oily: fillets, steaks, roasts, and whole dressed fish.  If wrapped in foil, shellfish can also be baked.

Broil: Fish Fillets at least 1” thick.  Higher fat fish like salmon or sea bass work best because they retain their moisture better, but just about any finfish or shellfish can be broiled successfully. Shellfish options include shrimp, shucked scallops, oysters, clams, and mussels.

Fry: Lean fish- fillets, portions, strips, nuggets, or whole dressed fish, shrimp scallops, clams or squid rings.

Grill:  Oily fish like tune, mackerel and salmon. Use steaks and fillets at least ½” thick, or whole dressed fish. Skin on fillets work nicely, as they hold together well.  Grill large, shell-on or shucked shellfish on skewers.

Poach: Lean fish- fillets, steaks, or whole- benefit from this moist cooking method.  Avoid poaching oily, dark-meat fish like mackerel or tuna.  Salmon is the exception here.

Sauté: Small whole fish like trout, thin skinless fillets like flounder and steaks.  Shrimp, soft shell crabs, shucked scallops and squid.  Oily fish like mackerel or salmon don’t lend themselves to this technique.

Steam:  All lean fish- fillets, steaks, small whole fish and all shellfish. Oily fish do not benefit from steaming.

Looking for more great cooking tips? Stop in our market and talk to any our of seafood experts for more information. We also provide any cooking directions necessary and delicious recipe ideas from our market chef. Stay tuned from some delicious recipes to follow.

Eat fish…Live Longer!

Euclid Fish Company

Advertisements
June 2012
M T W T F S S
« May   Jul »
 123
45678910
11121314151617
18192021222324
252627282930  

Euclid Fish Company

1-440-951-6448
%d bloggers like this: