Making Great Seafood Even Better

When you've been selling seafood as long as we have, you can't help but cook up some of it yourself. Here are a few tips and tricks we've learned over the years that will help you prepare a seafood spread even your in-laws will appreciate.

When buying fresh seafood, trust your senses.
Smell. The nose knows. Simply take a sniff of what you're about to buy. If you receive an unpleasant odor or strong fishy smell, it is too old.
Sight. Take a good long look at what you're about to buy. Fresh fish has tight scales and shiny skin. And if the color appears dull, or the edges are grey, it's been sitting around too long.
Touch. Before buying, gently press the flesh. If it springs back quickly and feels firm, it's fresh. And if you feel any slime, stay away!

Your microwave – it's not just for frozen dinners. It's a great way to cook fresh shrimp. They'll stay moist and it's quick. Place your shrimp in the shell on a plate with the thicker portions to the outside. Cover the shrimp with plastic wrap and let 'er rip.

The key to cooking great fresh fish is having a variety of your favorite ingredients on hand in the kitchen. That way, you don’t have to dash to the market every time you want to make flavorful seafood.

Covered indoor grills like the George Foreman have made grilling fresh fish easier and quicker than ever. You can add your favorite marinades and even "liquid smoke" for that outdoor grill flavor. Most recipes take less than 10 minutes and clean up is even quicker.

Asian seasoning is all the rage now, and it's perfect with fresh seafood. Lemon grass, star anise and curry blends add even more taste to fresh seafood in a low-fat, heart healthy way.

*from the Red Lobster Virtual Fresh Fish Cookbook