Cooking seafood can be as simple or as elaborate a process as you like – throwing some snapper fillets on the BBQ will likely turn out just as delicious as butterflying, crusting, and baking some sardines – but how do you know which cooking method to use for which species?
We have prepared this cooking methods cheat sheet to help you identify the best cooking methods for different species. While many methods will work for a variety of seafood types, there are some particular things to look out for to make sure your seafood is cooked to perfection!
For more information on how to execute these specific cooking styles, visit our Cooking FAQ page.
Barbecuing
Most types of fish will suit barbecuing, as long as you adhere to one simple distinction. Firm fish prefer direct contact with the grill or hotplate, as they can hold together well and this allows the heat to penetrate their often thicker flesh. More delicate species prefer indirect heat, which can be achieved by wrapping your fish in foil or banana leaves, and BBQing them with the lid down, creating a sort of outdoor oven.
Recipe Here
Baking
Another versatile method, using this method is more a question of whether to use high heat to cook quickly, or low heat, slowly. In an oven, most fish prefer a short cook, while cephalopods (octopus, squid, cuttlefish) prefer a long cook.
For example, to cook a delicious standing roast fish (which is supposed to have a crispy skin and fins), the oven should be set at 200+ degrees Celsius and you should only have to cook it for 20 mins maximum. Meanwhile, if you wanted to make a Spanish-style baked Cuttlefish (a delicious dish using potatoes, onion, wine and chorizo) you would be looking at just 150 dgerees, for around 90-120 mins.
Then there's the hybrid, which is maybe the easiest way to utilise baking in seafood cooking. Bake some delicious winter vegetables until yummy (1-2hrs)… With ten minutes to go, lay some marinated fillets on top of the roasting veg. Done.
Recipe Here
Deep Frying
Deciding which seafood species to deep-fry often comes down to the coating you're putting on the meat (because really, you can deep fry anything – there are entire restaurants in Japan dedicated to cooking things ‘kushikatsu’ style).
As a rule of thumb, seafood species with delicate flesh (like King George Whiting, for example) require a structured coating. This can come in the form of a batter (classic fish and chips) or a crumbing (the other option at a chippy). In this instance, deep-frying is efficient because as the coating takes the brunt of the heat while caramelising, it is forming a protective shell that allows the flesh to gently steam, unperturbed by gravity.
A firm flesh, like squid or Ling, requires no structural support and can be coated lightly in a dusting of often highly seasoned flour before being deep-fried. In this case the coating is mostly to provide flavour and a light crispness, as well as some caramelisation.
Deep-frying would be a preferred method for squid, as it allows it to cook through faster than any other method, therefore remaining tender.
Recipe Here
Pan Frying and Stir Frying
Perhaps the most versatile of all seafood cooking methods, pan-frying really comes down to technique. We can't think of a single species that you couldn't cook in a pan, with some adjustment. Even crumbing one side of a fillet before pan-frying with the lid on will mean you get one side crunchy and the rest of the flesh very gently steamed, with no need to flip.
Stir frying is a method better suited to firmer fleshed fish, as well as crustaceans, cephalopods, and bivalves, as they hold their shape well, and won’t fall apart when cut into smaller pieces.
Recipe Here
Steaming
Arguably the gentlest way to cook seafood, steaming is used to cook evenly, prevent drying out, while imparting as little flavour as possible. This makes it a perfect method to cook delicately structured or subtly flavoured species. Ideal species for steaming usually lack fat – think Whiting as opposed to Sardines – this is because steaming is a great way to ensure your fish doesn't dry out. A classic Cantonese dish is a whole steamed fish with ginger, shallots, and soy sauce.
Recipe Here
Smoking
When it comes to smoking, oily fish always work better. Bonito, small Tuna, Blue Mackerel, Gemfish, Eel, and Salmon Belly strips are all great options. The stronger the flavour of the flesh, the punchier the coating needs to be. Brown sugar and soy are great. Lean fish will dry out using this method, so avoid smoking them if you can.
Recipe Here
