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Fresh shucked oysters are generally packed in metal
containers or waxed cartons. The cartons should be
refrigerated or surrounded by ice.
Pacific and Eastern Gulf oysters are available
shucked, frozen, and packed in natural juices. They are
also available IQF.
IQF oysters maybe issued without thawing an entire
batch, Frozen shucked Pacific oysters are larger than the
East Coast varieties. All oysters, once thawed should
never be refrozen. They should never be eaten raw. For
best results, thaw just before cooking.
If frozen breaded oysters are to be deep fried, then
keep them frozen until ready to use.
SCALLOPS.— Scallops are shellfish, similar to
oysters and clams.
The excellent flavored adductor
muscle, sometimes called the eye, is the only edible part
of the scallop.
The Navy procures frozen sea scallops. When
thawed, they have a sweetish odor. Frozen breaded
scallops are available. They may be deep-fat or oven
fried.
SHRIMP.— Shrimp are caught in all the coastal
waters from Maine to Alaska. Although shrimp vary in
color when raw, they differ little in appearance or flavor
when cooked. Green shrimp is a commercial term used
to denote raw shrimp.
Shrimp may be procured raw, whole; raw, peeled
and deveined; raw, breaded, IQF; and in breaded molded
shrimp portions.
PREPARATION AND COOKING OF
SEAFOOD
The type of seafood to be cooked determines the
preparation and cooking method. Fish must be cooked
thoroughly but not overcooked. Seafood prepared too
far in advance, even though properly cooked, becomes
dry, hard, and loses its flavor and succulence. Fish
should be baked at a moderate temperature (375°F). It
is done when it flakes easily with a fork. Cooking it too
long makes it dry and tough.
Preparation
Some fat or oil should be added to practically all
varieties of fish, whether light flesh or dark flesh, when
they are cooked. The fat helps keep the fish moist while
it is cooking and makes it more palatable. If the fish is
baked, a solid fat such as butter or shortening may be
“dotted” over the fish; melted fat or oil maybe brushed
on the fish; or sliced bacon or thinly sliced salt pork may
be laid over the fish. If the fish is to be deep-fat fried,
some fat is added to the fish through the frying process.
Fat may also be added to the fish by a sauce made with
fat or oil.
Simple seasoning is best for most fish. Salt and
pepper should be added in moderation; monosodium
glutamate also enhances the flavor. Lemon juice and the
milder herbs such as parsley are good seasonings.
Seasonings may be added to the fish or placed around it
in a baking pan, or they maybe incorporated into a sauce
or a basting liquid that creates steam and helps to keep
fish moist and flavorsome. When fish is cooked in a
liquid or a sauce, both the fish and the sauce should be
lightly seasoned to avoid a salty product.
Cooking
Generally it is best to fry lean fish, such as haddock
or flounder, and broil or bake fat fish, such as salmon or
mackerel. However, you may broil or bake lean fish if
you baste it frequently with melted fat or if you cook it
with a sauce to avoid dryness.
BAKING.— You can bake fish of almost any size
provided there is enough oven space. Place the fish on
a greased pan and brush it thoroughly on both sides with
melted butter or margarine.
Sprinkle it with the
appropriate seasoning and bake at 375°F for 35 minutes
or until lightly browned.
PANFRYING.— You can panfry small whole fish
or serving-size fillets or steaks. To panfry breaded fish
fillets or steaks, follow these procedures:
1. Place the fish fillets or steaks that have been
dredged in a mixture of crumbs, flour and pepper, on a
sheet pan containing one-eighth inch of shortening. The
shortening should be hot, but not smoking.
2. Brown the fish on one side. Turn it carefully,
and brown it on the other side. Use moderate heat.
3. Drain the fish and serve hot. Garnish with
chopped parsley or lemon wedges.
DEEP-FAT FRYING.— Do not thaw breaded
frozen fish portions before cooking them. If you thaw
them, the breading may fall off or become tough and
dark during the frying process. If this happens, the
natural juices of the fish will be lost. Cook frozen
portions in fat heated to 350°F for 3 minutes or until
lightly browned. Drain well in a basket or on absorbent
paper.
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