Pan searing is a technique that works well for cooking fish steaks and thicker, shorter fillets of fish. If the fish has skin, score it on the skin side with a few vertical slashes. This will help the fillet from curling because the skin will shrink as it cooks. Dry the fish thoroughly and season with salt and pepper if desired.
Poaching is a moist heat method of cooking where food is submerged in a bath of flavorful liquid that's kept just below the boiling point (160 to 180 degrees). Seafood cooked using this technique will have a more consistent texture and milder flavor when compared with the same type that has been grilled, broiled, or baked.
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
