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

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