Seafood Facts and Cooking Tips

Recommended Seasonings for Seafood: Tony's offers an excellent variety of prepared seasonings for seafood.

Recommended Marinades for Seafood: Dry Rubs, soy sauce, teriyaki, ginger marinades, oil based dressings, miso based, citrus based, wine based, herb and garlic or prepared marinades.

Recommended Serving Sauces for Seafood: Tony's Chef Prepared Sauces (Dijon Cream, Rémoulade, Béarnaise, Hollandaise, Lemon Dill, White Wine), fruit salsa, teriyaki, lemon dill sauce, herb and garlic butter, drawn butter, cocktail and tartar sauce.

Recommended Beverages:
Beers: lighter Ales & Lagers.

Wines: Dry to lightly sweet whites and fruity light reds. Sauvignon Blanc, Rieslings, White Zinfandel, light Chardonnay, Viognier, Pinot Noir and Beaujolais.

NUTRITIONAL INFORMATION:

SEAFOOD COOKING TIPS

The '10 Minute Per Inch' Rule The same basic cooking times apply for baking, broiling and poaching fish. These have been worked out by the Canadian Department of Fisheries and are almost foolproof. Measure fish at its thickest point and estimate 10 minutes cooking time per inch of thickness. When baking, use a hot oven, 400°-425°. These times are and temperatures are just as accurate for poaching or broiling. For instance a whole salmon that is 4 inches wide at it's thickest point will cook for 40 minutes and a fillet that is 1/2 inch thick will poach or sauté for 5 minutes. If a halibut steak is 1 1/2 inch thick, broil or grill 7 1/2 minutes per side.

How to know when fish is done? Juices should run clear and fish should flake easily. On whole fish, tug gently on pectoral fin. If it comes away easily, fish is done. If not allow 5 to 10 more minutes. Peek into steak or fillet by pulling apart gently with a fork. There should be a thin line in the middle of the fish that is still a little 'pink', but juices should run clear. Take care, fish is very low in fat and easy to over cook.

Grilling Grids and Baskets: Cooked seafood can be extremely delicate. These handy grilling tools allow reduced handling and a lighter touch to delicate fishes. Particularly useful if you have trouble with fish sticking to grill or falling apart as you turn or remove them from the grill. Spray or rub grill with oil before adding seafood.

GRILLING FISH

Measure raw fish or stuffed fish at thickest point. If fish is placed 4 inches from medium - hot coals, grill according to '10 minute per inch' rule. If foil wrapped: 15 minutes per inch. Dry smoking with wood chips is recommended.

Fish Grilling Instructions: Marinate or season 20 to 30 minutes prior to grilling. (Fish absorbs marinade readily and does not need extended marinating.) Pre-heat grill and adjust to medium to medium-high heat. Wipe or spray the grid with oil before adding fish. If not using a grilling grate or basket, turn fishes with a spatula rather than tongs. Grill first side until browned, or approximately half of the cooking time, and then turn gently. Baste with marinade, fruit salsa, quality olive oil or seasoned butters and continue to cook until just done. Serve with fresh squeezed lemon, key lime juice, fruit salsa or your favorite serving sauce. Take great care, fish is very easy to over-cook!

Bundle Wrapping or Poaching Fish on the Grill: This works well with delicate filets. Spray or rub a sheet of aluminum foil with oil. Place approximately 1/2 to 3/4 pound of fish in center of sheet. Season if desired and add 3 to 4 tablespoons of liquid over fish (lemon juice, white wine, marinade, seasoned butters or fruit salsa). Slices of fresh lemon, limes, oranges and fresh herbs and are also a nice touch - as are thinly sliced quick cooking vegetables. Cook 15 minutes per inch of total bundle thickness over medium - hot coals, turning gently every 5 minutes or so. Test with meat thermometer, approximately 150 degrees internal.

Stuffed or Whole Fish: Rub inside of boneless whole fish with seasonings, quality olive oil or seasoned butter. Stuff lightly with bread, crab or shrimp stuffing, herb rice or blanched thin sliced vegetables. Wrap in a lettuce leaf or add lemon slices next to foil and bundle wrap in foil (shields fish from heat and steams during cooking.) Cook as above or bind fish with string or aluminum foil loops and cook directly on grid, basting often.

Seafood Kebobs: Choose fresh, firm fleshed fishes, such as Swordfish, Mahimahi, Tuna, and Marlin. Shrimp and scallops are also a good choice. Cut into 1 1/2 inch cubes or peel and de-vein shrimp. Thread fish onto skewers with your favorite vegetables, cradling with veggies whenever possible. Mushrooms, water chestnuts, peppers, onions and pineapple are favorites. Brush liberally with seasoned butter or your favorite marinade and grill over medium coals 4 to 8 minutes. Turn gently.

ROASTING, BROILING & POACHING FISH

Place whole fish or fillet in a poaching pan or baking dish with a tight fitting lid. Melt butter in a skillet and flavor with garlic. Add to taste in any combination: onions, scallions, capers, dill, parsley or herbs of your choice along with white wine, lemon juice, stock or water. Bring just to a simmer and pour over fish to a depth of at least 1/3 of fish. Poach on top of stove or in oven according to 10 minute per inch rule.

Sautéed Fish Filets: Use clarified butter, margarine or equal parts of butter and oil. Heat the butter or butter and oil in a skillet. Dip the fillets in milk then seasoned flour. Sauté in the hot, but not smoking, oil according to the '10 minute per inch' rule. Transfer to warm serving platter. Melt a little more butter in pan with drippings and add a little chopped parsley. Drizzle over fillets and serve with fresh lemon wedges.

Oven Roasted or Broiled Fishes: Best results with boneless fillets. You can season, marinate or coat in crumbs such as cracker, bread, Panko, corn flakes or prepared breading. Roast prepared fishes at 425 degrees or broil 2-3 inches from heat source - according to the 10 minutes per inch rule.

GRILLING SHELLFISH

Shrimp: Place 4 to 8 ounces of raw peeled & de-veined shrimp onto a sheet of aluminum foil. Add 1-2 tablespoons seasoned butter and bundle wrap. Grill over direct medium heat 10 to 15 minutes. Another method is to use large peeled and de-veined shrimp threaded onto a skewer, or jumbo shrimp butter-flied. Grill over direct, low to medium coals, brush liberally with marinade or seasoned butter. When color changes, shrimp are done - usually less than 5 minutes.

Lobster Tails: Thaw lobster tails before grilling. Snip off thin shell on flesh side. Bend tails backward to crack shell in several places. Cook over low to medium coals, shell side down, for approximately 10 minutes; basting liberally with seasoned butter. Turn and grill 5 minutes more until flesh is opaque and flakes easily. Serve with fresh lemon and melted butter.

King Crab Legs: Defrost king crab legs. Split and remove top half of shell (or have butcher split on saw.) Baste with lemon butter or Italian dressing and cook over low coals 2 to 3 minutes. Turn and grill 5 minutes more. Stone crab claws (crack stone claws first) and snow crab legs can be cooked whole - just until hot over low to medium coals. Serve with Tony's Dijon Cream Sauce or fresh lemon and melted butter.

SHELLFISH

For Shrimp Cocktail: Bring plenty of water to a boil. Add a 'Shrimp and Crab Boil' seasoning and shrimp. When water returns to a boil, allow to boil 1-2 minutes. Plunge in iced water to chill. Some like to remove from heat and let stand in seasoned water for several minutes longer. Chill and serve.

To Sauté Shrimp: For best results and easiest eating, start with raw, peeled and de-veined shrimp. Sauté in melted butter or butter and oil blend 3 to 4 minutes, just until shrimp changes color. Do not over cook.

To Stir Fry Shrimp: Peel and de-vein shrimp. Heat wok to very hot, swirl in canola oil and then minced garlic. When garlic starts to brown, add shrimp, tossing to coat. Season with your choice: rice wine, white wine, Asian chili sauce, soy sauce, sesame seeds, etc. Shrimp cooks in 2-4 minutes. Do not over-cook!

To Fry Shrimp: Use only raw, peeled and de-veined shrimp. Coat with prepared breading or batter of your choice. Our favorite method at Tony's calls for dipping in milk, then seasoned flour, then beaten eggs and then in Japanese Panko (it's worth all the steps!). Fry shrimp, a few at a time, in hot oil (350°-375°) until golden brown. Cooking time will usually be only 2-4 minutes. Drain on a rack.

Boiled or Steamed Whole Lobsters or Tails: This is the method recommended by Maine lobster fishermen. Drop live lobster (or thawed and split tails) into a large volume of boiling sea water (around here, just use water seasoned with sea salt.) Bring back to a boil and cook approximately 6 minutes per pound. Do not crowd pot.

Oven Roasted Lobster Tails: Thaw tails under cool running tap water just before cooking. Preheat oven to 425° F. Split top of shell lengthwise; separate meat from shell, allowing tail portion to remain attached. You can rest meat on top of shell or leave inside. Brush meat with butter or butter, garlic and lemon. Sprinkle with paprika and/or breadcrumbs if desired. Add a small amount of water into baking pan. Place tails in baking pan and bake. Baking times will vary according to size of tail and the heating characteristics of the individual oven. As a guide, 6 to 8 ounce tails take about 8 minutes in conventional ovens. As soon as the color of flesh changes from translucent to white throughout, the tail is done. Finish under the broiler if additional color is desired.

* Method 2: Split top of shell and season inside with plenty of garlic butter, paprika and a squeeze of lemon. Double wrap in aluminum foil and bake in 375-425 degree oven to 150-155 degrees internal.

Crab Legs: Crab legs are fully cooked when you buy them. Keep frozen until ready to use. If they thaw, do not re-freeze, use as soon as possible. Boil or steam in water just long enough to heat through. Serve with fresh lemon and melted butter or lemon and garlic butter.

Soft Shell Crabs: Have butcher clean live crab. Dredge in seasoned flour, superfine flour, breadcrumbs, Panko, corn meal or your favorite blend. Pan fry a few at a time in plenty of hot oil until browned well and just cooked through (approximately 2-4 minutes per side.)

Stone Crab Claws: Sold fully cooked; simply steam until heated through. Crack and serve with cocktail or Dijon cream sauce.