Cooking Crab, Lobster, & Prawns  

 



Crabs- all of our Dungeness and king crab are all ready cooked and ready to eat. You can steam them for approximately 3 to 5 minutes. Do not overcook; the meat will become tough and rubbery.

Lobster20 oz to 24 oz - boil lobster for 7 minutes. Then remove from water and butterfly it. Place in oven and broil it for 11 minutes or until it starts to brown.

Shrimp and prawns- peel and de-vein the shrimp and prawns. Add seasonings and skewer if placing on a barbeque. Cook 3 to 4 minutes on each side or until desired doneness.

 

Cooking Clams, Mussels, and Oysters


Boiling or steaming- before boiling or steaming shellfish, discard ones that have an open shell that won't close. Add to boiling water or steamer. Cook until shells open, about 3-5 minutes. Discard shellfish that shells do not open after cooking.

Barbecuing- place live shellfish on grill, and cook until they open. Discard any shellfish that do not open after cooking.

Why don't you try some fresh shellfish of Seadrift Fishmarket?

 

Cooking Salmon Or Halibut


Broiling or grilling- remove any charred particles from grill. Wipe grate with lightly oiled towel. Cut fish into pieces of even thickness. Cook until desired doneness. For salmon and halibut approximately 8 min on the front side and 5 minutes on the back.

Baking or roasting- portion the fish and arrange in a well-oiled or buttered pan. Place pan in preheated oven. Bake at 400* for approximately 15 minutes, basting half way through.

Sauteing- cut or portion fish. Heat a saute pan over med heat. Add enough oil or butter to cover the bottom of the pan. Saute the fish for 7 min on each side or until flaky.

Steaming- portion fish to appropriate size. Prepare the cooking liquid and bring to a boil. Place fish on steaming rack and cover tightly. Steam the fish for approximately 5 min or until desired doneness.

Poaching- heat fish stock or seasoned water to 180*-190* degrees and place fish in liquid. Be sure to cover the fish entirely. Poach fish until desired doneness. Do not boil.

Basic spices for salmon and halibut:rosemary, lemon, dill, garlic fresh or powder, onion, basil, pesto, salt, pepper, you can use any combination of these spices.

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