Cooking Your Favorite Seafood - Carolina Country

Cooking Your Favorite Seafood

Stumped on timing? Use the 10-minute rule.

By Brandpoint

Cooking Your Favorite Seafood

Crab legs for a birthday. Scallops for an anniversary. Salmon for when family are in town. Many people enjoy eating seafood at restaurants as go-to celebratory meals.

However, cooking seafood at home can be intimidating. But seafood dishes are surprisingly simple to prepare.

“Whether it is shellfish or a fillet of your favorite fish variety, seafood makes any day special,” said Linda Cornish, president of Seafood Nutrition Partnership. “Plus, you can feel good about enjoying immune-boosting food rich in vitamins A, B and D, as well as omega-3 fatty acids and minerals such as calcium, selenium, iron, zinc and more.”

Seafood Nutrition Partnership and its partners from the Eat Seafood America! campaign offer these kitchen tips:

1The 10-minute rule
Measure the fish at its thickest point. Cook it on medium-high (about 375 degrees) for 10 minutes per inch, turning halfway through the cooking time. A thin fish like sole or pollock cooks in about 4 to 5 minutes, while a thicker tuna steak might be 15 minutes.

2The flake test
Insert a fork at an angle at the thickest point and twist gently. The fish will flake easily when it’s done, and it will lose its translucent or raw appearance.

3Create foil packets
Foil makes cleanup extra simple. You can use shrimp or a piece of fish, and veggies such as bell pepper, green beans, cherry tomatoes and zucchini. Layer fish on top of veggies onto a large piece of foil, season to taste, add some lemon slices and a drizzle of olive oil. Fold it up before cooking it in the oven, on the grill or even campfire.

4Steam on the stovetop
Fill a deep pot with 1 to 2 inches of water, add wire rack and bring to a boil. Add seafood and cover to cook. Seafood like lobster, crab legs and shrimp will turn pink or red when done, so look for the bright color and then enjoy.

For additional seafood recipes, visit
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