Seafood Selection Guide Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
F L A V O R,
Directions:
:Texture Mild Moderate Full
:Delicate flounder catfish herring
sole whiting sardine
orange roughy hake smelt
sea trout pink salmon eel
weakfish butterfish
Alaska pollack
:Medium Firm cod ocean perch Atlantic salmon
haddock rockfish King salmon
halibut chum salmon mackerel
tilefish drums amberjack
grouper buffalofish sockeye salmon
snapper rainbow trout sablefish
tilapia mahi-mahi bluefish
cusk sea bass carp
ocean pout porgy pomfret
wolffish scup yellowtail
Atlantic pollock
:Firm monkfish shark tuna
kingklip sturgeon swordfish
How Much per Person
:Fish:
: Whole fish: 1 pound per person
: Dressed/cleaned fish: 1/3 pound per person
: Fillets, steaks: 1/3 to
pound per person
:Shellfish:
: Shellfish meats:
pound per person
: Live lobster, crab,crawfish: 1
to 1
pounds per person
: Live mussels or clams: 1
to 2 pounds per person
: Live oysters: 2
to 3 pounds per person
: Shrimp (whole head-on): 1 pound per person
: Shrimp (shell-on tails):
to 3/4 pound per person
Cooking Times
Cooking time for fish is generally 8 to 12 minutes per inch of
thickness, regardless of method (bake, broil, grill, pan fry, poach),
except for microwave
As fish, shrimp, scallops, lobster and crab cook, their flesh turns
from a moist translucent color to opaque or solid in color.
Live mussels, clams and oysters pop open when cooked; shucked oysters
firm slightly and their edges curl.
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp
:Delicate flounder catfish herring
sole whiting sardine
orange roughy hake smelt
sea trout pink salmon eel
weakfish butterfish
Alaska pollack
:Medium Firm cod ocean perch Atlantic salmon
haddock rockfish King salmon
halibut chum salmon mackerel
tilefish drums amberjack
grouper buffalofish sockeye salmon
snapper rainbow trout sablefish
tilapia mahi-mahi bluefish
cusk sea bass carp
ocean pout porgy pomfret
wolffish scup yellowtail
Atlantic pollock
:Firm monkfish shark tuna
kingklip sturgeon swordfish
How Much per Person
:Fish:
: Whole fish: 1 pound per person
: Dressed/cleaned fish: 1/3 pound per person
: Fillets, steaks: 1/3 to
pound per person
:Shellfish:
: Shellfish meats:
pound per person
: Live lobster, crab,crawfish: 1
to 1
pounds per person
: Live mussels or clams: 1
to 2 pounds per person
: Live oysters: 2
to 3 pounds per person
: Shrimp (whole head-on): 1 pound per person
: Shrimp (shell-on tails):
to 3/4 pound per person
Cooking Times
Cooking time for fish is generally 8 to 12 minutes per inch of
thickness, regardless of method (bake, broil, grill, pan fry, poach),
except for microwave
As fish, shrimp, scallops, lobster and crab cook, their flesh turns
from a moist translucent color to opaque or solid in color.
Live mussels, clams and oysters pop open when cooked; shucked oysters
firm slightly and their edges curl.
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp