Top 5 Seafood Cooking Tips

• Always marinade seafood in the refrigerator – not in the open air
• A general rule for cooking fish is 10 minutes per 25mm of thickness. If grilling, use medium heat, place fish skin side up and turn halfway through. If cooking in foil or sauce, add 5 minutes onto the total time
• Scallops and shrimp become opaque and firm when fully cooked. 450g of medium shrimp should be steamed for 3-5 minutes. Scallops should be grilled for 3-5 minutes
• To cook shrimp, bring water to the boil and add the shrimps. When the water boils again, the shrimp are done
• Mussels and clams should be cooked, steamed or sauteed until the shell pops open

source : your guide to fresh fish from the fishmonger. Morissons.