Bookbinder's Cooking Tips The Sun Tzu of Preparing Seafood:
From Bookbinder's Executive Chef David Cunningham
To de-bone fresh fish, use needle nose pliers.
If you are broiling fish, make sure all flavors (garlic or
herbs) are submerged in the wine, if not they will burn.
Raw Tuna should be the color of a raspberry.
You can determine the gender of a lobster by the size
of their tail. Female lobsters will have a wider tail and
some consider eating their roe (fish eggs) a delicacy.
The general 'Rule of Thumb' for cooking fish is 10
minutes for every 1 inch of thickness.
Salmon should be cooked to medium temperature to
avoid any food borne illness.
Opt for Kosher salt when seasoning fish, to avoid an
overly "fishy" flavor.
Fatty fish (tuna, swordfish, salmon) are best when
grilled or seared. Should you marinate them, pat them
dry and dip in oil before cooking, or the marinade will
cause the fish to stick to the pan.
