4 Secrets of Cooking Great Seafood (Hint: It's Easier Than You Think!)

Don't be fooled by the rumors; seafood is not that hard to cook. And with so many types of fish and shellfish, you won't run out of ideas to add variety to your weekly dinner menu. Seafood lends itself well to different cooking techniques, which can help you mix it up even more. Hear are our top four tips to make your next seafood meal a winner.

1. Fish has very little connective tissue and fat, so there can be a fine line between perfectly cooked fish and an overcooked dinner. When cooking fish, a general rule is to allow 10 minutes of cooking time per inch of thickness-measuring at the thickest point of the fillet. The time can vary depending on the type of fish, so check on yours before the 10-minute mark.

Related: 15 Kitchen Shortcuts That Will Change the Way You Cook

2. Shrimp turn pink and become firmer when they cook. A sign of doneness is when the flesh becomes opaque throughout. It takes 2 to 5 minutes to boil or steam one pound of shrimp (it depends on the size).

3. Scallops also become opaque when cooked. The size of your scallops will determine their cooking time. Cook sea scallops for about 2 to 3 minutes per side. Bay scallops are smaller and take about 2 to 3 minutes total.

Related: The Best Easy Seafood Dinner Recipes

4. Mussels and clams open when they are done cooking, which usually takes 5 to 7 minutes for mussels and slightly longer for clams. To avoid a gritty dinner, soak the mussels and clams in a bowl of cold water to get them to release any sand. We recommend serving them with rice for a hearty meal.

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