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Cooking Tips
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What we hope to do with this page is have some brief mpegs, illustrating some of those basic tidbits that Mom might have forgotten to have mention. For the time being I have posted some of the basic cardinal rules of preparing seafood. |
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Servings per Person
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Fish
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Shellfish
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Cooking Times
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| Whole Fish |
1 pound
per person
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Shellfish Meat |
½
pound per person
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| Dressed & Cleaned Fish (round) |
¾
pound per person
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Live Lobster, Crab, Crayfish |
1¼-1½
pounds per person
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Cooking
time for fish is generally 8 - 12 minutes per inch of thickness, this
rule of thumb applies to any method (bake, broil, grill, pan fry poach),
except microwave.
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| Fillets & Steaks |
½
pound per person
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Live Clams, Mussels, Steamers |
1-1½
pounds per person
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As
fish, shrimp, scallops, lobster and crab cook, their flesh turns from
a moist translucent color to opaque or solid color.
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©
Captain Jud's 2001
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Shrimp (shell-on-tails) |
½
pound per person
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Live
clams, mussels, steamers and oysters open when cooked; shucked oysters
firm slightly and their edges curl.
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