The Dish on Fish

April 20, 2024

Welcome to the School of Fish! Today’s lesson plan: Cooking 101. Seafood can run the gamut from soft to firm, lean to fatty and even flat to round, and where these factors intersect determines the best cooking methods for that type. Have any questions? Drop by our Meat & Seafood Department to talk to a reel pro!

Fry: Fully immersed (deep), partially immersed (shallow) or minimal cooking fat (sauté)

• Everything is better fried!
• Deep fry smaller cuts that will cook through like shrimp, bay scallops or battered catfish
• Shallow fry thicker cuts like bass, salmon, snapper or cod
• Sauté smaller cuts or pieces for seafood pasta, etc.

Air-Fry: Essentially convection roasting, where air movement increases temperature

• Good for fattier, firmer fish or shellfish like tuna, salmon or shrimp

Roast/Bake: Baking + basting = roasting

• Roasting: Longer cook time ideal for larger cuts or whole lean fish like flounder or halibut
• Baking: Lower exposure time good for smaller cuts; often to finish cooking after searing

Pan-Sear/Broil: Browning on stove over high heat or in oven under radiant heat

• Neither is meant to fully cook, so both are usually used with another cooking method
• Some exceptions include flat fish which would cook through, like sole

Braise/Stew: Cooking large (braise) or small (stew) cuts partially submerged in liquid

• Braising: Similar to roasting but in lidded dish to create steam; good for larger cuts of fish
• Stewing: Similar to braising, but lid is optional; good for smaller pieces like in cioppino 

Poach: Fully submerged in liquid on the stove

• Good for fattier fish like salmon or shellfish like shrimp, clams, crab and lobster

Grill: Dry cooking method over open flame

• Best for firm and fatty fish like salmon, tuna or catfish

Smoke: Cold smoking is for flavor, hot smoking is for cooking; often used in conjunction

• Common picks include salmon, trout, mackerel and oysters

Cure: Chemical denaturing with an acid like lemon juice or vinegar

• Good for any type of seafood!
• Commonly used to make ceviche with shrimp, bass, scallops or octopus

Raw: No cooking, curing or smoking applied

• Try sushi-grade Ahi tuna or previously frozen salmon in poke or sushi
  Note: The consumption of raw or undercooked meat may increase your risk of foodborne illness.

Not Raw... but equally low maintenance

• You may also enjoy Swedish Fish, Goldfish Crackers and Gummy Sharks

Ready to try your hand at some flavorful fish dishes? Get cooking with these sensational seafood recipes!

Selection may vary by store.