Cooking Fish and Shellfish

Cooking Fish and Shellfish Baking, broiling and grilling, Sautéing and pan-frying, deep-frying, Poaching and simmering

Important things to remember: • Fish and shellfish have little connective tissue • Cooking procedures are different from meats • Fish is naturally tender so be careful not to overcook it which will toughen and dry it out • Goals: • To cook product just to doneness • To preserve moisture and texture • To preserve and enhance natural flavors • Review testing for doneness according to cooking method

Guidelines for Cooking Fish • Measure fish (dressed or stuffed, fillets or steaks) at thickest part. • Allow 10 minutes / inch for fresh fish. • Allow 20 minutes / inch for frozen fish • Fish is ready when fish is opaque and flakes easily. • DO NOT OVERCOOK

Baking • Whole and portions may be baked in oven • More often used with steaks or fillets or small whole fish • Popular way to handle shellfish like stuffed clams and oysters • Many times used in combination with broiling • Current trend is to call it roasted • May applied to both baking and moist baking

Baking • Process of cooking fish at certain temperatures in an oven. • Placefish in a greased baking pan. • Brush with melted butter and season with salt and pepper. • Bake in center of preheated 450 oven • Follow cooking guidelines above.-Use fresh or thawed fish-Flavor with basting sauce, lemon juice or dry white wine-Stuff dressed fish no more than 2/3 full-Serve as is or with a sauce

Guidelines: • Fat fish is better less likely to dry out • Lean fish needs to be basted with butter • Temperature usually 350 to 400F, large fish lower temperature • Be careful of very thin pieces which will cook very quickly • Measure thickness at thickest part baking time about 10 minutes per inch at 400F • Serving with sauce or butter enhances moisture and flavor. Lemon is also good

Moist baking or braising • Similar to baking: • Pan bottom greased or buttered, topped with chopped vegetables, raw or sautéed , fish placed on top • Frequently small amount of liquid added, to half cover fish, basted during cooking • Baked, covered or uncovered • At service remove fish; strain, degrease, reduce and finish liquid into sauce by adding butter, cream, or velouté

Broiling and grilling • Simple more healthy currently popular way • Grilling purest form; very straight forward • Slightly crisp browned or grill marked surface is important to presentation and eye appeal • No sauce over the top of well marked piece • On side, under or with seasoned butter or drizzle of flavorful condiment on top

Broiling • Process of cooking fish under an open flame or electric element at high temperatures. • Brush fish with melted butter and season OR marinate. • Place in single layer on a well greased broiler pan. • Broil 3-4 inches from the preheated unit. Baste during cooking. • Follow cooking guidelines above.-Use fresh or thawed fish-Turn thick pieces halfway through cooking time-Serve as is or with a sauce

Guidelines • Because of intense heat care must be taken • Small and tin do not work well because of sticking issues • Fat fish better than lean wont be as dry • Attractive skins can be left on as presentation side must be well scaled • Cook to order serve immediately

Sautéing and pan-frying • For most interchangeable techniques • Classical sautéing called a la meuniere; dredged in seasoned flour and sautéed in clarified butter or oil • Plated and sprinkled with parsley an lemon juice and or brown butter ( beurre noisette) is poured over, served at once • Pan-fried usually breaded or coated with cornmeal

Guidelines • Lean fish well suited for sautéing • Fat fish need care not become too greasy • Usually coated with flour or breading; holds fish together; forms attractive brown crust; keeps it from sticking and enhances flavor • Fish may be soaked in milk to help create more crust or better crust • Use a minimum of fat about 1/8th inch or just enough to coat the pan • Follow rules for sauté especially that pan be hot

Very large fish should be finished in oven • Presentation side down first; fillets usually bone side • Skin on: skin side first, should be crispy when done • Handle fish with care so that does not break into pieces through the process • Try to cook as close to service as possible and serve immediately

Pan-Frying • Frying is the process of cooking fish in an open pan or pot using butter, lard or oil. • Season each portion of fish. • Cover lightly with flour, dip in liquid (milk or beaten egg) Coat with flour or crumbs. • Heat butter or cooking fat. • Fry on both sides • Follow cooking guidelines above. • Drain on absorbent paper.-Use fresh or thawed fish-Try this method for fish cakes or small fish such as smelt and rainbow trout

Deep-frying • Most popular way to prepare fish • Fried whole not suitable for most fish • Use good quality oil and serve without delay after cooking • Usually breaded or battered before frying

Deep Frying • Preheat oil to 375 degrees • Sprinkle fish with salt, coat with batter OR cover lightly with flour, dip in milk or beaten egg, then coat with flour or crumbs. • Fry a few pieces at a time. • Follow cooking guidelines above. • Drain on absorbent paper.-Use fresh or thawed fish-Be sure the fat returns to 375 before frying additional pieces-Serve with lemon wedges or sauce

Tempura • Not actually Japanese, comes from Portuguese traders and missionaries that visited Japan in 16th Century • Japanese cooks transformed the dish perfecting a particularly light, lacy and by serving with soy based dipping sauce containing dashi and flavored with grated ginger and daikon radish

Poaching and simmering • Cooking in liquid at very low heat • Small fillets are sometimes cooked in small amounts of liquid and or wine and served with sauce made of poaching liquid: shallowpoaching • Submersion poaching is completely submerged in court boullion, liquid not used for sauce

Submersion method: in court boullion • Court boullion: water containing seasonings, herbs and usually acid cooked very quickly not like stock • Usually for large whole fish but also good for making shrimp cocktail or other crustaceans • Most famous preparation is called: blue trout truit au bleu fish is cooked live • Results from acid in court boullion acting on mucus coating of live fish

Guidelines: Poaching in court boullion • Both fat and lean fish can be cooked this way • Liquid may be as simple as salted water or true court boullion with well developed flavor • Temperature is 160 to 180F, well below boiling • Lower end of temp range less chance of over cooking fish • Crustaceans are really simmered because their textures are less fragile • Special poachers with racks are best for large fish poaching: can remove fish without breaking

Shallow poaching • Classical dishes based on this method: sole and other fishes poached in fumet and white wine the simplicity of it is what makes it so exquisite • Best with lean delicate white fish: sole, halibut, turbot, haddock, cod, pike and perch and also Salmon and trout • Always served with sauce made from the cuisson—that is the poaching liquid • Need very good quality fish so it has great flavor when finished

Stovetop steaming • Simplest way to steam: item placed on rack above simmering liquid. Lid covers pan and steams until done • Very delicate flavor highlights true flavor of fish • Methods for seasoning: • 1. season fish with salt • 2. season steaming liquid with aromatic herbs and other ingredients, subtlest and most delicate flavors use with mild flavored fish • 3. serve seafood with an appropriate sauce; simplest melted butter and lemon wedges classical accompaniments to steamed seafood

Oven Steaming • the process of cooking fish wrapped in aluminum foil in an oven with a cooking liquid or sauce. • Place on greased heavy-duty aluminum foil.Season, flavor with lemon juice, butter and parsley. • Wrap tightly. • Place on sheet pan. • Bake in center of preheated oven 450 degrees • Follow cooking guidelines above.-Use fresh or frozen fish-Flavor with wine, herbs, juice or vegetables-Use cooking liquid for sauce

Steaming, en papillote and others • All are based on moist heat methods: either cook in its own juices or with small amount of added liquid and are served with its flavorful cooking liquid • None of these techniques use submersion only liquid in closed container of some sort • Étuver means to cook or steam in its own juices or “to sweat”

Cooking en papillote or in paper • Fish plus flavoring ingredients and sauce is tightly enclosed in a piece of parchment paper so that steam can not escape • When package is heated the item steams in its own moisture • All the juices, flavors and aromas are held inside the paper, which is not opened until it is placed in front of the customer

Compartment steamer • Precautions: • Watch the cooking time carefully; fish cooks quickly, especially in high heat of steamer and is easily overcooked • Avoid pressure steaming for fish and seafood; high temperatures toughen fish protein very quickly; become rubbery!! • Use solid pans to retain juices and use the juices for sauces, soups and stews

Other unusual techniques that work

Barbecuing • Cooking fish at high temperatures over coals or an open flame. • Marinate fish. • Place in oiled wire basket on oiled grill. • Baste with marinade during cooking. • Cook 3-4 inches above coals or flame, turning halfway through cooking time.Follow cooking guidelines above.-Use fresh or thawed fish-Place charcoal/propane barbecue in a well ventilated location. Adjust air trap.-Try this method for kebabs or for foil-wrapped fish with vegetables.

Blackening • Process of cooking fish by coating in spice and cooking at extremely high heat. • Process actually creates a barrier between the food and the heat, allowing blackening, not burning, to occur. • To blacken properly, a cast iron skillet or grill plate is heated over very high temperature until just short of a white spot or ash appearing. • The fish to be cooked should be at room temperature.

Blackening • Dip fish into melted, clarified butter, then sprinkle with spice • For more flavor, roll fish into spice mix before cooking and butter can be omitted to reduce calories. • Place fish onto pan, cooking for 1-2 minutes on each side. • Adds a distinctive flavor to fish while creating a savory, moisture-retaining barrier around the outside.

Blackening • Result is a warm, smoky grilled flavors and succulent textures. • High heat required by blackening means that you will need a skillet or pan made of cast iron. • There is really no substitute. blackening will create a great amount of smoke • Work in a well-ventilated area - outdoors using a gas grill will work, as will a commercial kitchen environment.

Bronzing • Bronzing is a name that we apply to a technique similar to “blackening”, but at a lower temperature than is required for blackening. • As with blackening, bronzing is cooking fish by coating the fish in spice and cooking it quickly on a pan or grill. • Bronzing spices generally contain more herbs than blackening spices. The spice and the cooking process create a crispy, flavorful barrier around the fish being bronzed.

To “bronze” properly • use stainless steel pan heated over high heat • The skillet should be dry before it is heated. • The food should be at room temperature. • Sprinkle the food with bronzing spice • Place the food onto the pan, drizzle with a small amount of melted, clarified butter. • Cook for 1-2 minutes. • Turn with a spatula and drizzle again with a small amount of butter. • Cook for another 1-2 minutes and remove from the pan.

Bronzing adds • a distinctive flavor to fish while creating a savory, moisture-retaining barrier around the outside. • By creating a crisp, savory coating of spice, the full flavor of the fish being bronzed develops inside – creating a delicious balance between the discrete combinations of flavor and texture. • The heat required by bronzing means that you will need a good quality stainless steel pan which won’t warp when heated. • A slim stainless or Teflon spatula is also helpful to remove the food from the pan without tearing the outer, spiced layer of the food away.

Poaching in Court-Bouillon • Poaching is the process of cooking fish in non boiling water. • Prepare a court-bouillon. • Wrap fish in cheese cloth. • Bring liquid to boil, allow to cool to proper temperature, cover pan allow to poach until cooked properly. • Follow cooking guidelines-Use fresh or frozen fish-Drain court-bouillon for reuse, refrigerate up to 1 week or frozen for up to 2 months

Brine Solutions for Freezing • cold water 4 cups-3 T pickling salt. • OR • cold water 4 cups- 2.5 T pickling salt. • Stir well to dissolve salt. • Use as directed for freezing fish

Court-Bouillon for Poaching • 1/2 cup) vinegar or dry white wine. • 1 T salt. • 1 celery stalk. • 1/4 cup sliced onion. • 1/4 cup sliced carrot. • 1/4 tsp) thyme. • 1/2 tsp peppercorn. • 1 Bay leaf broken in 2 • 1 T chopped parsley. • 4 cups) boiling water. • Combine all ingredients and pour over fish fillets. Cover and cook gently 10 minutes DO NOT ALLOW TO BOIL!! Use to poach fish. Strain, then use as a base for soups and sauces or freeze for reuse in poaching. Makes about 4 cups.

Crispy Batter for Deep-Frying • 1 cup all-purpose flour. • 2 tsp baking powder. • 1.25 tsp salt. • 2 tsp sugar. • 1 T vegetable oil. • 1 cup water. • Mix and sift dry ingredients. • Add oil to water. • Make a well in the dry ingredients and slowly pour in liquid, stirring until well-blended. • Makes enough for 2 pounds fish.

Fish Marinade • 2 cups white wine 2 tablespoons lemon juice 2 teaspoons salt 2 tablespoons prepared brown mustard 2 teaspoons salt 1/2 teaspoon cayenne pepper In a bowl combine white wine, lemon juice, salt, prepared brown mustard, salt, and cayenne pepper. Marinade the fish 6-12 hours. Use the marinade as a basting sauce while cooking. Serving Size: 6

Seafood Served Raw • Clams and oysters have been served in US restaurant since the first one founded in Boston • Smoked and cured salmon has also had a long history • More recently the introduction of Japanese sushi and sashimi has brought many new people to the eating of raw items • Many chefs are offering raw fish alone and in combination with other items on non-Japanese menus

Guidelines for Raw Products • Because of pollution problems it is very important that you serve raw items that have come from reputable purveyor and not from the back of someone’s car!! • Use only the freshest fish • Use only saltwater seafood from clean waters • Do not use fresh water fish because it is much more likely to contain parasites than salt water • Observe the strictest sanitation procedures • Keep the fish cold!! Handles as little as possible

Four Basic Raw Items • Fish tartare: mixed chopped raw fish with various condiments and seasonings • Fish Carpaccio: very thin slices of firm meaty fish such as tuna, served with various garnishes and usually with piquant sauce such as vinaigrette • Seviche (ceviche): Latin American preparation of raw seafood marinated in an acid mixture that coagulates the protein of fish so it resembles cooked • Sushi: seasoned short gain rice is usually the garnish for the fish

Fish tartare • Order fresh salmon from you fishmonger, telling him it is for tartare…having pride in his knowledge and job, he’ll see to you getting the best quality fish; cleaned, bones and skin removed. • Wrap in Clingfilm and leave in the freezer to get to a softly frozen stage. Remove, cut into small dice and transfer to a mixing bowl. • Add a drop or two lemon juice (not too much or else the fish will cook and lose its bright color), olive oil and freshly milled pepper to the salmon, mix lightly with a fork, cover and leave to marinate in the fridge for at least 30 minutes.

Chop some red onion finely and a handful of fresh dill. Cut a lemon into small wedges. Toast some dark rye bread, and cut into small triangles. • Serving: Serve the salmon along with the chopped onion, dill, lemon wedges, a dollop of crème frâiche and the rye toasts in small bowls on individual plates. • Serve extra fleur de sel or maldon salt and freshly crushed black pepper on the side.

Salmon tartar Halibut tartar

Cooking Fish and Shellfish