The cooking and handling methods of various kinds of seafood
Jul 31, 2025
Leave a message
Most people handle seafood by steaming, as it is the best way to retain the freshness of fish. It is especially suitable for white-fleshed fish like sea bass and turbot. Adding a little cooking wine or ginger slices during steaming can remove the fishy smell and enhance the freshness. High-temperature quick frying can give oily fish such as salmon and tuna a crispy crust, but it is important to control the time. If it is too long, it will cause water loss. Marinating the fish with lemon juice before roasting can prevent it from drying out. Although deep-frying is crispy and fragrant, it can destroy the healthy fatty acids in fish meat, but at the same time, it also provides fish with a different flavor.
For squid, the key is to master the right cooking timing. Blanching is the crucial step in handling squid. After putting it in boiling water for 30 seconds, take it out. This way, the texture will be the crispest. When stir-frying, use high heat and stir-fry quickly. If the cooking time is too long, the meat will become like rubber. The teppanyaki method can make the surface of the squid slightly charred. Cutting the squid in a flower pattern can help ensure even heating and keep the inside tender and smooth. It is also a very good cooking method.
Clams, mussels and other shellfish with shells are best stir-fried quickly or blanched. High temperature can instantly open the shells and lock in the fresh soup. However, they should be soaked in salt water to remove the sand before cooking. When steaming, turn off the heat as soon as you see the shells opening. The residual heat will continue to heat up. Scallop columns can be fried in butter until both sides are golden brown, which can bring out their unique sweetness.
