Baking surrounds food with even, dry heat and is an excellent method for cooking whole fish. Smaller, delicate pieces of fish do not respond as well to baking and require a coating of breadcrumbs, or a splash of broth or olive oil to keep them moist. Most varieties of shellfish tend to dry out as they cook in the oven unless a combination of cooking techniques-steaming while baking, or pan searing then baking-is used (see below for more details).
Oven broiling adds a nutty, browned flavor and crisp texture to foods and is a quick and delicious way to cook many types of seafood. Fillets or steaks of finfish, large scallops or shrimp, and lobster tails are especially tasty when broiled.
Join us to celebrate NFI's 24th Annual Chowder Party to be held on Saturday, March 10th, at the beautiful Westin Boston Waterfront. To register for the event contact NFI at 703.752.8883 or tolsen@nfi.org
