SEAFOOD COOKING
HACKS
Pairing with Complementary Flavours:
Consider pairing seafood with complementary flavours like garlic, herbs (such as dill, parsley, or coriander), and spices like paprika or cayenne for a balanced taste.
Butter and Herb Basting:
Baste your seafood with a mixture of melted butter, garlic, and fresh herbs while cooking. This adds richness and enhances the natural flavours.
Check Doneness with Ease:
Fish is done when it flakes easily with a fork. For shrimp and other shellfish, they are done when they turn opaque and firm.
Citrus Brightness:
Citrus pairs exceptionally well with seafood. Lemon, lime, or orange zest and juice can add a burst of freshness to your dishes.
Grilled Citrus Halves:
Grill halved lemons or limes and squeeze the warm, smoky juice over your grilled seafood. It adds a wonderful depth of flavour.
Quick Marination:
Seafood generally doesn’t need long marination. A quick 15-30 minute marination with your favorite herbs, spices, and a bit of acid (like lemon juice or vinegar) can infuse great flavours.
Poaching for Tender Fish:
Poaching fish in a flavourful broth or even just water can help keep it moist and tender. It’s a gentle cooking method that works well for delicate fish and results in a soft, moist and flaky fish
Parchment Paper Packets:
Cooking seafood in parchment paper packets helps lock in moisture and flavour. It’s a simple and healthy cooking method.
Use Fish Stock:
Don’t ever discard fish or prawn heads – you can make delicious stock that you can freeze in one cup portions and use instead of plain water when preparing rice or couscous. This will infuse a deliciously rich seafood flavour into your side dishes.
Searing for Crispy Skin:
When cooking fish with skin, make sure the skin is dry before searing. This helps achieve a crispy texture
Did you know: For perfectly crispy skin on fish, make sure the skin is completely dry before searing. Pat it down with paper towels, then cook it skin-side down in a hot pan. The dry skin will crisp up beautifully, adding texture and flavour to your dish.
Use a cast-iron skillet to achieve a perfect sear on fish, ensuring a crispy exterior and juicy interior.
BRAND Quality Matters:
Invest in high-quality seafood. Freshness is key to getting the best flavour and texture.
Our frozen seafood products are flash-frozen which locks in freshness, nutrients, and flavour.
Creative Toppings:
Experiment with creative toppings like fruit salsa, nut crusts, or herb-infused oils to add unique flavours and textures.
Grilled Cedar Plank:
Grilling fish on a cedar plank imparts a smoky flavour and prevents sticking to the grill.
Cooking Shellfish in Broth:
Cook mussels or clams in a flavourful broth made with white wine, garlic, and herbs. The broth becomes a delicious sauce for the shellfish.
Brining for Shellfish:
Brine shrimp or other shellfish for a short time before cooking. It can enhance their flavour and tenderness. To brine shellfish, dissolve 1/4 cup of salt in 4 cups of cold water, soak shellfish for 15-30 minutes, then rinse. Brining enhances flavour, retains moisture, improves texture, and ensures even cooking, making the shellfish tender, juicy, and flavourful. Ideal for shrimp, scallops, and mussels.
The number 1 rule of cooking seafood is: Don't overcook it.
Seafood cooks quickly compared to other proteins like poultry or red meat. Overcooking can lead to a loss of moisture, resulting in a dry, rubbery texture. It’s essential to monitor seafood closely while cooking and remove it from heat as soon as it reaches the desired doneness to preserve its delicate texture and flavours.
Breco Seafoods offers a wide range of frozen seafood for singles, couples, and families! Our resealable packs let you use what you need and reseal the rest for later. This cost-effective solution is easy to use, minimizing waste and maximizing convenience, ensuring you get fresh, delicious seafood every time.
BEST HERBS
How do you use herbs to enhance flavour when cooking seafood?
Enhance your seafood dishes with these herbs (1/2):
- Dill:
Its delicate flavour pairs well with most types of fish, adding a subtle, fresh taste. - Parsley:
Adds a bright, fresh flavour that complements the natural taste of the fish without overpowering it. - Chives:
Provide a mild onion flavour that enhances the taste of the fish without being too strong. - Tarragon:
Has a slightly sweet and anise-like flavour that pairs nicely with fish, especially when used sparingly. - Thyme:
Offers a slightly earthy and floral flavour that can enhance the taste of white fish like hake and pollock. - Rosemary:
Adds a piney aroma and robust flavour, which can work well with stronger-flavoured fish like kingklip or snoek. - Lemon Thyme:
Combines the flavours of thyme and lemon, adding a citrusy brightness to the dish. - Basil:
While more commonly associated with Italian cuisine, basil can also complement the flavour of fish, particularly when paired with tomatoes or garlic.
Flavouring seafood with herbs
For recipes where you use white fish, such as hake, pollock, kingklip, yellowtail and snoek.
For white fish recipes, herbs like parsley, tarragon, thyme, and lemon zest work wonders. They add layers of flavour without overpowering the delicate taste of the fish. Consider a herb-infused butter or a simple herb and citrus marinade to elevate your white fish dishes.
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