We all love a seafood dish, but do we really know what the optimal cooking times are? That is why today we are going to take the opportunity to give you some recommendations about Seafood Cuisine. Something that at the beginning seems so simple, when it comes to fish and shellfish has its particularities, at least if we want it to be exquisite.
➔ The water and the cooking of the shellfish
First of all, we recommend that the pot that we are going to use to cook them is wide enough so that the water covers the product in its entirety. For this reason, we must add tap water to which we will add certain proportions of salt depending on each type of shellfish, also playing with the cooking times, since cooking an octopus is not the same thing as cooking shrimp. Each seafood has its own peculiarities to make it perfect.
➔ Temperature, amount of salt and cooking times of shellfish
Temperature is a key factor when preparing and storing them properly. We must take extreme care in relation to the temperatures to which they will be exposed, both during their preparation, and before and after, during their conservation, all with the primary objective of guaranteeing food safety.
Depending on the type of shellfish, we are going to take into consideration a couple of main variables, which are: salt and cooking time. At Pescatore Seafood we suggest a seafood cooking table where you can see the cooking time required for each type of seafood (always from when the water begins to boil once the seafood is placed in the pot) and the amount of salt, which In general, it ranges between 60 and 70 grams per liter of water, which is equivalent to 4/5 “flat” soup spoons* per liter. If the shellfish is alive, it is advisable to introduce it when the water is still cold and count the cooking time the same, once it starts to boil.
Types of SeaFood | Grams of salt per liter of | Cooking Times (minutes) |
Prawns | 50 | 1' |
Shrimps | 70 | 1/2' |
Medium Shrimp | 60 | 1.5' |
Large Shrimp | 60 | 2' |
Medium Crayfish | 60 | 1.5' |
Large Crayfish | 60 | 3' |
Small Necoras | 60 | 5' |
Large Necoras | 60 | 7' |
Crabs | 45 | 6' |
Medium Lobster | 60 | 20' |
Largue Lobster | 60 | 30' |
Medium Spider-Crab | 60 | 15' |
Large Spider-Crab | 60 | 18' |
* 1 tablespoon is approximately equivalent to 15 grs.
Once you have the cooked shellfish, it is highly recommended to have a source of cold water with ice cubes prepared, where we introduce the shellfish for a few minutes until it cools. With this procedure, we cut off the cooking at once, not letting it pass. Additionally, if we carry out this procedure it will be easier to peel the prawns and prawns. If it is shrimp or barnacles, as an exception, instead of ice, we will cover them with a clean kitchen cloth to maintain the temperature.
While cooking, you can also add some bay leaves to the water while it boils, which will add flavor and special notes. Another option that provides very good results is to add the salt to the cold water with the ice, instead of doing it in the hot one. To do so, it is recommended to dissolve the salt well in the water, for which we can do it first in half a glass of warm water.
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