Seafood selection guide

Yield: 1 info

Measure Ingredient
\N \N F L A V O R
\N \N sole whiting sardine
\N \N orange roughy hake smelt
\N \N sea trout pink salmon eel
\N \N weakfish butterfish
\N \N Alaska pollack
\N \N haddock rockfish King salmon
\N \N halibut chum salmon mackerel
\N \N tilefish drums amberjack
\N \N grouper buffalofish sockeye salmon
\N \N snapper rainbow trout sablefish
\N \N tilapia mahi-mahi bluefish
\N \N cusk sea bass carp
\N \N ocean pout porgy pomfret
\N \N wolffish scup yellowtail
\N \N Atlantic pollock
\N \N kingklip sturgeon swordfish
\N \N How Much per Person
\N \N Cooking Times

:Texture Mild Moderate Full :Delicate flounder catfish herring :Medium Firm cod ocean perch Atlantic salmon :Firm monkfish shark tuna :Fish:

: Whole fish: 1 pound per person : Dressed/cleaned fish: ⅓ pound per person : Fillets, steaks: ⅓ 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 ¾ pound per person 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

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