Seafood can be a bit intimidating, but once you get the hang of it, you’ll be whipping up restaurant-quality dishes at home. Whether it’s fish that falls apart or prawns that taste rubbery, I’ve got your back with these pro tips!
1. Fish Falling Apart On The Grill
If your fish sticks to the grill and breaks apart, it’s likely because the grill wasn’t hot enough or the fish wasn’t properly seasoned or oiled. Next time, preheat the grill until it’s super hot and lightly oil both the fish and the grill grates. A thin spatula also helps with flipping.
2. Rubbery Prawns Or Shrimp
If your prawns come out chewy and tough, you’ve likely overcooked them. They only need about 2–3 minutes per side. Watch for that bright pink colour and opaque flesh, then pull them off the heat immediately.
3. Fish Smells Too “Fishy”
If your fish smells overly pungent, it might not be fresh. Fresh fish should smell like the sea, not like low tide! Rinse it under cold water and pat dry. A quick soak in milk for 20 minutes can also help neutralise any strong odours.
4. Soggy Fried Seafood
If your crispy fried calamari turns out soggy, it’s because the oil wasn’t hot enough. Use a thermometer to make sure your oil is around 180°C (350°F) before frying. Also, don’t overcrowd the pan; too much seafood at once drops the temperature fast.
5. Scallops That Don’t Sear Properly
If your scallops come out pale instead of golden, they’re probably too wet. Pat them completely dry with paper towels before searing, and make sure your pan is smoking hot. A quick, high-heat sear for about 1–2 minutes per side will give you that beautiful crust.
6. Dry Or Overcooked Fish
Fish can dry out if cooked too long. Keep an eye on it and remove from the heat as soon as it flakes easily with a fork. Baking in parchment paper or foil with a little oil, lemon, and herbs can help keep it moist.
7. Shellfish That Won’t Open
If your mussels or clams stay shut after cooking, don’t force them open; they were likely dead before cooking. Always check for freshness: live shellfish will close if you tap them lightly. Discard any that stay open.
8. Fish Tastes Bland
Seafood needs seasoning just like any other protein. Salt generously and use marinades that include acid (like lemon juice or vinegar) to enhance the natural flavours. A little garlic, chilli, or herbs goes a long way too!
9. Undercooked Lobster Or Crab
To make sure your shellfish is fully cooked, look for a bright red shell and white, opaque flesh. Undercooked lobster can look translucent and gelatinous. Cook until the meat is firm and pulls away from the shell easily.
10. Losing Moisture During Thawing
If you thaw frozen seafood by leaving it out at room temperature, it can lose moisture and texture. Instead, thaw it slowly in the fridge overnight, or for a quicker method, submerge it (still sealed) in cold water for 20–30 minutes. This keeps it juicy and closer to its fresh-caught quality.
