At Aprons & Hammers, we are passionate about seafood and strive to offer a diverse menu of delicious seafood dishes for our customers. As experts in seafood, we want to share our knowledge about the different types of seafood and how to cook them.
First, let's start with fish. Fish is a versatile ingredient that can be cooked in many different ways, such as grilling, pan-frying, baking, and smoking. Some popular types of fish include salmon, tuna, cod, halibut, and sea bass. To grill fish, brush it with a little oil and season it with salt and pepper. Grill it for 3-4 minutes per side, The first step when grilling anything, especially fish, is to preheat your grill on high. This does a number of things. Bringing the grill up to temperature will help in caramelizing the fish and provide the defined grill marks that supply the immense flavour.
Having the grill preheated will also lessen the amount of time your fish is on the grill, resulting in less opportunity for your fish to dry out. Lastly, preheating the grill will prevent the number one fear for fish grillers…sticking. Allow your fish to sit for 5-10 minutes to bring it up to room temperature before generously oiling and seasoning it prior to putting it on your cooking grates. This will help lessen the possibility of it sticking.
Per inch of fish, the general rule is to allow 8-10 minutes of grill time. So, if your fish is two inches in thickness, grill each side for about six to eight minutes. Lastly, allow adequate time for your fish to rest after it is off the grill. 3-5 minutes is enough time to let the fish relax and allow for the juices to run back into your cut of fish, making it more tender.
To pan-fry fish, heat some oil in a pan and cook the fish for 2-3 minutes per side, rinse the fish fillet and pat the skin side dry. Make a couple of shallow incisions in the skin to allow the heat to penetrate better and stop the skin from curling in. While the fish is waiting for frying, keep it on a plate skin side up to make sure it’s dry all the time. Heat up a pan to almost smoking and oil it lightly. Put the fish in skin side down and press it down lightly with a spatula. It needs to cook almost through with the skin side down, When it turns a little opaque along the edges, turn it over and give it only a couple of minutes to finish off, adding a knob of butter for the flavour.
To bake fish, place it in a baking dish, brush it with a little oil, and season it with salt and pepper. Bake it in the oven for 10-15 minutes, The fish needs to be as dry as possible before you add on the spices. Pat it dry with a clean paper towel. This removes any excess water, and it will help give a crispy exterior.
Next, let's talk about shellfish. Shellfish includes a variety of seafood such as shrimp, crab, lobster, and clams. Shrimp can be grilled, pan-fried, or even sautéed. To grill shrimp, thread them onto skewers and brush them with a little oil. Grill them for 2-3 minutes per side, or until they are pink and cooked through. For the best possible results, buy fresh shrimp on the day that you plan to grill them. Shrimp can be grilled with or without their shells, Give the shrimp flavor in the marinade of your choice. Thread your shrimp on a skewer for easy grilling. You can use a wooden skewer or metal skewer, both options work well. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque.
To sauté shrimp, Heat some butter in a large skillet over medium heat add the shrimp and season. Space out the shrimp so they are in a single layer. Let cook for a couple of minutes, then flip them and redistribute the shrimp so they are again in a single layer. Large shrimp will take about 2 minutes per side, extra-large 2 or 3 minutes per side, and jumbo 3 or 4 minutes per side.
Crab and lobster are typically boiled or steamed. To boil crab or lobster, bring a pot of water to a boil, add ¼ cup of sea salt per 6L of water. Add celery, carrots, leek, onion, lemon and your choice of herbs to the water. Add the crab or lobster. Boil for 8-10 minutes for crab, and 12-15 minutes for lobster, or until the shell turns red. To steam crab or lobster, place them in a steamer basket and steam for 8-10 minutes for crab, and 12-15 minutes for lobster, or until the shell turns red.
Clams can be steamed or cooked directly in a sauce. The most common way of cooking clams is to steam them. Take a heavy-bottomed saucepan with a lid that fits well and bring a few inches of liquid to a rapid simmer – perhaps water, wine, cider or fish stock. Tip the shells into a steamer or colander and expose them to the steam for 2 – 3 minutes, shaking from time to time, until the clam shells have all opened. It's also possible to cook fresh clams by immersing them straight in hot liquid, a jus or sauce.
Finally, let's talk about squid. Squid can be grilled, pan-fried, or even deep-fried. To grill squid, First, you have to thoroughly pat the squid dry to remove as much surface moisture as possible, and only then rub it with oil to prevent it from sticking to the grill. Season it with salt and pepper and Grill it for 2-3 minutes per side.
To pan-fry squid, heat some oil in a pan and cook the squid for 2-3 minutes per side, or until it is cooked through. To deep-fry squid, heat some oil to 175 – 185 degrees in a deep fryer or deep sauce pan, coat the rings in a mixture of flour, corn-starch, and baking powder and your choice of seasoning. You'll get a golden-brown, crispy exterior on the tender squid rings. Fry the squid for 2-3 minutes, or until it is golden brown and crispy.
In addition to the cooking methods mentioned above, there are many other ways to cook seafood, such as baking, smoking, and even raw. And at Aprons & Hammers, our chefs are always experimenting. Come visit us in Dubai for a seafood feast you won’t forget!