Tips for Cooking the Perfect Seafood

Some of the basic tips for making a perfectly cooked seafood delicacy should be kept in mind while going for a new experiment in cooking seafood:

• Seafood should be thoroughly cooked to an internal temperature of at least 145 F (63 C).
• Fish that's ground or flaked, such as a fish cake, should be cooked to at least 155 F (68 C), and stuffed fish to at least 165 F (74 C).
• To know if the fish is fully cooked or not slip a sharp knife into the flesh and pull aside. If the edges are opaque and the center slightly translucent and if flakes have started to appear, it means that it is almost ready
• Seafood like shrimp, lobster and scallops change color after being cooked. Check for their color to know if they are fully cooked.
• Shrimp and lobster turn red while scallops turn milky white or opaque or firm
• The shells of clams, mussels and oysters open after being cooked. Boil 3-5 minutes longer after that. The shells which do not open need to be thrown out
• If you are using the microwave to cook seafood, then you need to rotate the dish several times to ensure that the food gets cooked properly. One should always follow the recommended standing time
• After the standing time is over, you can check the seafood in several places with the meat thermometer to be sure that the product has reached the appropriate temperature