Fish and Seafood
|
| Fish (steaks, filleted or whole) |
140 degrees F |
flesh is opaque, flakes easily |
| Tuna, Swordfish, & Marlin |
125 degrees F |
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
| Shrimp |
|
|
| Medium-size, boiling |
3 to 4 minutes |
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
| Large-size, boiling |
5 to 7 minues |
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
| Jumbo-size, boiling |
7 to 8 minutes |
cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |
| Lobster |
|
|
| Boiled, whole – 1 lb. |
12 to 15 minutes |
meat turns red and opaque in center when cut |
| Broiled, whole – 1 1/2 lbs. |
3 to 4 minutes |
meat turns red and opaque in center when cut |
| Steamed, whole – 1 1/2 lbs. |
15 to 20 minutes |
meat turns red and opaque in center when cut |
| Baked, tails – each |
15 minutes |
meat turns red and opaque in center when cut |
| Broiled, tails – each |
9 to 10 minutes |
meat turns red and opaque in center when cut |
| Scallops |
|
|
| Bake |
12 to 15 minutes |
milky white or opaque, and firm |
| Broil |
|
milky white or opaque, and firm |
| Clams, Mussels & Oysters |
|
point at which their shells open – throw away any that do not open |
