Seafood at Home
Common mistakes when grilling fish at home
Avoid the usual problems when grilling fish at home, including a dirty grate, fish that sticks, flipping too early and timing that leaves the center underdone.
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Seafood at Home
Buying, storing and cooking fish and shellfish in a home kitchen, with simple methods that suit a relaxed meal after a day by the water.
Seafood at Home
Comparing baking, poaching and pan-frying fish
Compare baking, poaching and pan-frying fish by texture, cooking time and equipment, and learn which types of fish suit each method for a reliable result.
Seafood at Home
How to choose fresh fish at a counter or market
Fresh fish should look bright, smell clean and feel firm. Here is how to judge whole fish, fillets and shellfish at a counter or market, and what to ask the seller.
Seafood at Home
How to store fresh seafood safely until you cook it
Keep fresh seafood cold, dry and separate, cook or freeze it within a day or two, and handle leftovers promptly. Here is a practical plan from store to pan.
Seafood at Home
How to tell when shrimp is cooked through
Learn how to tell when shrimp is cooked through using color, shape, texture and a cut test, plus typical times by size so the shrimp stays tender.
Seafood at Home
Pan-searing a fish fillet so the skin crisps
Crisp fish skin depends on dry skin, a properly heated pan and patience. Here is how to choose a pan, prepare the fillet and cook it skin side down without sticking.
Seafood at Home
Steaming mussels at home: a step-by-step method
Steam mussels at home with a clear method covering buying and storing, cleaning, a covered pot, a simple liquid, timing and which shells to discard before serving.