SESSION V .Fish, Shellfish and Mollusk

Basic rules for buying fish. GO TO A FISH MARKET instead of a grocery store. Use your nose, eyes and be very picky. Fresh or Frozen, Fresh Caught or truck driven. What to buy : Steaks, fillets or flat/ thin. Flavors and cooking methods.
Shellfish. Explore the world of shrimp, scallops and mollusk to lobster, blue crabs crayfish Different cooking methods.
Learn fish within groups: Thick Fish Filets, Thin Fish Filets, Fish Steaks and Whole Fish. Their characteristics and the different and best way to cook.
THICK FISH- Salmon, Halibut, Stripped Bass, Cod, Catfish,, Sea Bass, Mackerel
THIN FISH- Sole, Flounder, Trout, Sea Bass, Tilapia
FISH STEAKS- Salmon, Halibut, Cod, Swordfish, Tuna
Will explore the basics of shellfish; Shrimp, Scallops and Mollusks ( mussels, oysters, clams. We will cover Crustaceans ( Lobster and Crabs ) Cooking, methods, sauces etc. Pan sauces, Mother sauces, etc

Pick 3-4 items to cook among the following choices. BBQ salmon with Chipotle Cole Slaw, Baked Salmon with Dill Sauce, New England Cod-Piccatta Style, Stuffed Flounder, Maryland Crab Cakes, Enchilado de Camarones with tostones, New England Style Haddock rolled in Mirepoix with a white clam sauce, Thai Lemon Shrimp. Southern Shrimp and Grits, Bang Bang Shrimp,tc

A complete guideline is e-mail to you. Above and below is what we will cover

Shop for fresh, sustainable fish

There's no reason to avoid whole fish

the fish cold and pay attention to the fillet's bones & skin 

Storage
Bones
Skin

Consider the type of fish when choosing your cooking method

Pan-frying (or sautéing)

Grilling fillets

Grilling whole fish

Baking

Broiling

Roasting

Deep-frying

Fish can be prepared using almost any type of cooking method including baking, steaming, frying, grilling, broiling, or slow cooking. When cooking fish, care must be taken not to overcook the fillet, steak, or whole fish, which results in dry and somewhat tasteless meat. A general rule is to cook a fish 10 minutes for each inch of thickness. The 10 minute rule should not be used for deep-frying or microwaving f ish. The fish should be cooked until it has reached an internal temperature of at least 145ºF.

Pan-frying Steaks and Fillets

Grilling and Broiling Fish
GRILLING
Indirect Heat | Direct Heat

Checking Doneness
Cooking Tips:
Fish Cooking Times
Fish cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing fish, use the chart below as a guide to check doneness when the fish is oven baked, pan-fried, deep-fried, grilled, and steamed.

FISH Cooking Temperatures and Times
Baked			Approximate Cooking Time
Portion	Temp.	Weight / Thickness	Total Time
Whole	350°F	3-5 lbs	25-30 min
Fillets	350°F	3-5 lbs	25-30 min
Steaks	350°F	3-5 lbs	35-40 min
Pan-Fried			Turn Once
Whole	Med.		8-15 min
Fillets	Med.	.75 in.	7-9 min
Steaks	Med.	1 in.	9-10 min
Deep-Fried
Whole	350°F		3-5 min
Fillets	350°F	.75 in.	3-5 min
Steaks	350°F	1 in.	4-6 min
Grilled - 4 in. from the Heat Source			Turn Once
Whole	Med		10-20 min
Fillets	Med	.75 in.	7-9 min
Steaks	Med	1 in.	9-10 min
Steaming - Over Gently Boiling Water
Whole			10-12 min
Fillets		.75 in.	10-12 min
Steaks		1 in.	10-15 min
Note: Cooking times are estimated times and will vary depending on the type and thickness of the fish. Fish is done when meat turns opaque white and has a flakey texture. Overcooking will cause the fish to be tough and lose flavor and moisture.

Beautiful Maryland Crab Cake !! The taste is Supreme !!! jiardizon@yahoo.com 727-710-6558 Yummy XXX, don't forget some crusty bread to mop that sauce.