Home | Hook Up | Plate Up & Recipes | Tackle & Rigs | How's It Done? | Culinary Q&A | Rules & Regs of Cooking | Fish Info | Bedtime Stories | Reel In

Culinary Information and Q & A's
Information, charts and the basics of fish and seafood cookery.
All you need to know about fish cookery:


Culinary Info and Fish Preparation Q&As Renee Shelton
By Fishing & Food Editor Renee Shelton
 

Ideas and Basics for Grilling Fish and Seafood


Whole Fish

Rub down with oil before grilling. Cook until fish flakes in the thickest part.

Steaks and Fillets

Rub down with oil before placing on grill. For smaller cuts or more delicate fillets, you may want to place on heavy duty foil rather than directly on grill grates. Cook until fish flakes in thickest part.

Shrimp

Skewer then marinate. Cook until shrimp turn pink and are no longer translucent.

Scallops

Skewer then brush liberally with butter. Cook until they are opaque throughout the whole scallop.

Clams and Mussels

Cook until the shells open up.

Oysters

Cook until the shells open up.

 


FishingChef.com.

A promoter of catch and release. "Respect your catch. Release it unharmed or do it justice on the plate."

Copyright © 2000-2010 Fishing Chef® and its licensors. All rights reserved. Fishing Chef® is a registered trademark.
Please contact us for permission before using any content on FishingChef.com. Please email for distribution in company newsletters, for commercial usage or linking to other sites.
Visit our Reel In page for more information about this site.

Add Us!


More Culinary Info:

Classifications of Fish and Seafood with examples.

Forms of Fish and Seafood (how they are available).

Market Forms of Cut Fresh Fish.

Dry Heat Cooking Methods for Fish and Seafood.

Moist Heat Cooking Methods for Fish and Seafood.

Basics of Grilling Fish and Seafood.

Guidelines for Microwaving Fish and Seafood.

A Classic Procedure for Steaming Mussels or Clams.

Basics of Court Bouillon and Fumet.

Basics of Marinades.

What's in a Good Shrimp (or Crab) Boil?


 

 

Hook Up to Plate Up -- Only on FishingChef.com