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