Pro Tips and Chef's Tricks
Unlike some other forms of protein, seafood can be intimidating for new cooks. Fortunately, I’ve learned a few tricks during my time as culinary director at Sitka Seafood Market that I am happy to share with you. Even if you only follow a few of these tried-and-tested tips and techniques, you will be cooking like a pro in no time.
Thaw seafood properly
Proper thawing of your fish and shellfish is the foundation for top-quality seafood. There are a few options — like thawing overnight in the refrigerator in the package with a hole poked in the package to allow airflow or thawing in the package in a bowl of cold water — but by far the best results happen by thawing fish overnight in the refrigerator, out of its package, between layers of paper towels. Excess moisture is absorbed by the paper towels, making the fish firmer, dryer, and easier to cook. The rule is: freeze quickly and thaw slowly to maintain the integrity of the proteins.
Use the right tools
Invest in specialty equipment where it counts, not where it doesn’t. Instant-read thermometers, fish tweezers or needle-nose pliers, a sturdy nonstick pan, seasoned cast iron skillets, a sharp and flexible fillet or slicing knife, and a fish spatula are all you need. An immersion circulator for sous vide preparations is awesome, but as much as I love the results, mine sits on the shelf, mostly unused.
Brine or salt fish
Brining fish with salt before cooking is not a crucial step, but I’ve found it dramatically improves the flavor, texture, and ease of cooking, especially delicate fish like cod or rockfish. Whether it’s a wet or dry brine, the salt extracts excess moisture from the flesh which can make it stick to the pan during cooking. For a quick dry brine, sprinkle the fish all over with a generous pinch of kosher salt or fine sea salt and let it sit for 10 minutes while you prepare the rest of the ingredients for the dish, or wait for the oven or grill to preheat. Rinse and pat the fish very dry before adding it to the skillet or grill. Watch here.
Get crispy skin
Salmon and sablefish (black cod) skin keeps the fish moist during cooking and is especially delicious when cooked until golden and crispy. The Maillard reaction, loosely explained as the browning of proteins and certain types of sugars, happens at high heat and in the absence of moisture. (This is the opposite of low and slow.) Pat the fish dry and lightly rub it with oil. Heat a tablespoon or two of oil in a preheated cast iron skillet over medium heat. Add the fish, skin-side down, and cook until golden and crisp, 2 to 3 minutes. It should sizzle when it hits the pan and will release from the pan when golden and crisp.
Neatly slice albacore
Albacore is at its best when it’s lightly seared with a rare center. I’ve found that pan-searing slightly chilled albacore keeps the center rare while allowing the outside to get a bit of color. But the browned exterior sometimes makes it hard to slice the tuna without shredding it. To get clean slices, simply wrap the seared tuna (rare-cooked) in plastic and let it sit for a minute or two to allow the steam to soften the exterior, making it easier to cut through. Using a sharp, thin-bladed slicing knife is key. Watch here.
Showcase the crab
The tastiest, most delicate crab cakes showcase the primary ingredient: crab. Add-ins and binders like eggs, breadcrumbs, mayonnaise, onions, celery, or bell peppers can overwhelm the delicate, sweet crab flavor and texture. Forego the aromatics and eggs and use only enough mayo and breadcrumbs to bind the mixture loosely. Divide it into mounds and refrigerate for 30 minutes to allow the breadcrumbs to absorb any liquid, making the mixture firm enough to press into cakes which will make pan-frying so much easier. Watch here.
Slow roast salmon
Co-founder Marsh Skeele is a big fan of cooking salmon “low and slow,” whether in the oven or on a grill. You won’t get the same Maillard reaction with slow-roasting fish as you would with pan-searing, because the temperature is too low to take on any color, but the fish will be cooked evenly all the way through and stay juicy and succulent.
