When you cook seafood, it's important to watch the cooking time. Seafood cooks super quickly and can dry out and become rubbery when overcooked. Fish should be cooked to an internal temperature of 145°F.
While you peel and devein shrimp, save the tails and shells. A quick boil with water and spices, and you have a delicious homemade seafood stock!
Double check the salmon or other fish for bones before serving it. The bones can be tough to see, and can get missed.
If you're cooking with frozen seafood, it defrosts quickly. Place it in a colander in the sink running with cold water. It should be ready in 15 minutes.
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