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