Seafood Cooking Tips

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Seafood cooking tips

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What’s the best way to cook fish?

How do I pan-fry fish?

How do I get the skin on pan-fried fish really crisp, like they do in restaurants?

How do I grill fish?

How do I poach fish?

How do I bake fish?

How do I deep-fry fish?

How do I steam fish?

How do I barbecue fish?

How do I microwave fish?

How can I tell when fish fillets, steaks or cutlets are cooked?

How can I tell when whole fish are cooked?

Why are some fish ‘milky’ when cooked?

How can I tell when crustaceans are cooked?

What’s the best way to kill live crustaceans?

How can I tell when bivalves are cooked?

Do Mussels taste different when they’re spawning? How can I tell?

Is it OK to eat Mussels that don’t open when they’re cooked?

How can I tell when Squid, Octopus and Cuttlefish are cooked?

I can’t find the exact fish listed in a recipe, how do I know what to substitute?

Lots of recipes ask for ‘firm white-fleshed fish’. What fish should I use?

I’m using a cookbook published in Europe, what Australian fish can I substitute for their fish?

What’s the difference between sushi and sashimi?

What does ‘sashimi-grade’ mean?

What’s the difference between Skate and Ray?

Some recipes say pipis and vongole need to be ‘purged’. What does this mean?

What’s the difference between wild and farmed barramundi?

What's the best way to cook Rocklobsters and Crabs?

Is the dark red bloodline on fish OK to eat?