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Cooking Methods

Cooking Seafood Right Every Time

You don’t have to do much with exceptionally fresh seafood like you get from Core Sound.  A little salt, pepper, lemon and oil are about all you need! When cooking fish, your cooking method and technique can be more important than the recipe. Perfectly cooked fish is moist and has a delicate flavor – overcooking is the most common cooking error.  Here is a quick look at common cooking methods and an easy way to get it right every time.

Common Seafood Cooking Methods

  • Bake
  • Broil
  • Poach
  • Steam
  • Grill
  • Sauté

The 10-Minute Rule for Fish

You can use the 10-minute rule to get your timing right using any of these cooking methods. Fish is done when the flesh has just begun to turn from translucent to opaque and is firm but still moist. It should flake easily when tested with a fork. This is just one guideline. You may have your own methods that turn out great without overcooking fish.

Here is how to use the 10 Minute Rule:

Chefs and food writers will tell you that, for cooking, there is too much emphasis on fish texture (oily, flaky, etc.) and not enough focus on thickness. The thickness of a fish plays the biggest role in how long you cook it. Measure the fish at its thickest point. If the fish is stuffed or rolled, measure it after stuffing or rolling.

  • Cook fish about 10 minutes per inch. Test for doneness. Flake with a fork. Fish should reach an internal temperature of 145 degrees.
  • Add 5 minutes to the total cooking time for fish cooked in foil, sauce, or indirectly over the grill.

Bake (425 is your go-to temp)

Place seafood in baking dish. Add sauce or topping to keep moist. Cover and bake at 425 degrees until done. You can also make a pouch out of foil or parchment paper and enclose the fish for baking. Throw herbs, seasoning, and lemon into the pouch and you are ready to go.


Place seafood in broiler pan. Brush with marinade, sauce, small amount of margarine, lemon juice or other topping. Flavor as desired with herbs and spices, such as pepper and dill weed. Broil 4 to 5 inches from heat source without turning. Cook until done.


Estimate amount of liquid needed to cover seafood in poaching pan or saucepan. Suggested liquids include seasoned water, chicken broth, tomato juice or wine. Season liquid as desired. Bring to boil; cover and simmer about 10 minutes. Add seafood and bring to boil. Reduce heat and simmer until done. This is a classic French cooking method for thin fish such as Flounder.


Place seafood on a steaming rack, set two inches above boiling liquid, in deep pot. Season as desired. Cover tightly. Reduce heat and
steam until done.


Place seafood on lightly-oiled grill. Get coals red hot or turn grill to high. Baste with sauce or marinade as desired. I recommend using indirect heat where the coals or gas flame are not directly under the fish but off to the side.


Use nonstick pan or heat a small amount of margarine or oil with liquid such as wine, in frying pan or sauté pan. Add vegetables as desired. Add seafood and sauté over medium heat until done.

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