Fresh Seafood

I WOULD LIKE TO DISCUSS FRESH SEAFOOD FOR JUST A MOMENT AND THROW OUT A COUPLE OF POINTERS. 

FIRST, WHEN CONSIDERING PURCHASING SEAFOOD, BUY FRESH OVER FROZEN ON ANY DAY OF THE WEEK THAT ENDS IN A Y :)

SECOND, WHEN CHOOSING FRESH SEAFOOD, DO SO IN AN EDUCATED MANNER.  THE COOLER MONTHS OF THE YEAR ARE BEST FOR BIVALVES SUCH AS MUSSELS AND CLAMS; AND ROUND FISH SUCH AS SALMON AND SEA BASS.  DURING THE WARMER MONTHS, PURCHASE FLAT FISH SUCH AS HALIBUT AND FLOUNDER. 

LASTLY, WHEN COOKING FISH CHOOSE TO KEEP THE SKIN ON. PAT THE SKIN DRY, SALT IT AND PLACE THE FISH SKIN SIDE DOWN IN THE OIL UNTIL IT REACHES A VERY LIGHT SMOKE POINT. THEN REDUCE THE HEAT A LITTLE AND UNSTICK THE SKIN FROM PAN. YOU WANT TO COOK THE FISH PRIMARILY ON THE SKIN SIDE BECAUSE IT ACTS AS A BARRIER, PROTECTING THE FLESH. AFTER 3-5 MINUTES, FLIP THE FISH TO THE FLESH SIDE AND CONTINUE UNTIL THE SIDES OF THE FILET, WHEN PRESSED ON, FEEL LIKE THE MUSCLE ON YOUR HAND AT THE BASE OF YOUR THUMB WHEN YOU TOUCH THE TIP OF YOUR THUMB TO RING FINGER. REMOVE THE FILET AND KEEP THE FILET SKIN SIDE UP SO THAT IT DOESN’T STEAM FROM CARRY OVER HEAT.

-JON

EXECUTIVE CHEF

OLIVER ROYALE, KNOXVILLE