10 Things Every Coastal Cook Should Know

10 Things to know if you're gonna rock the kichen in the beach house.

10 things to know in your beach house kitchen

 Best way to pan sear fish

1. The No-Fail Way to Pan-Sear Fillets

THE PAN: "My go-to is Staub's Cast Iron Covered Fish Pan, but any heavy-bottomed pan that can hold heat well will work." THE METHOD: "Over high heat, get the pan very hot. Add a pat of butter, place the fish skin-side down, and cover. For thin fillets, turn the heat off; for thicker fillets, such as salmon, reduce heat to low. In 10 to 15 minutes you'll have an incredibly moist, perfectly cooked fillet."

How to peel and devein shrimp

2. How to Peel and Devein a Shrimp

STEP ONE Pull or chop off the head and pull off the legs. STEP TWO Slide your thumb under the shell from the bottom and pull the shell off in one piece. STEP THREE Pinch the tail and pull it off. STEP FOUR Skim a paring knife along the dark vein on the shrimp's back, making a shallow cut. Pull at the vein with the knife, starting at the top, and remove with your fingers.

How to crack a soft shell crab

3. How to Crack a Soft-Shell Crab

STEP ONE: Use a pair of kitchen shears to cut off the front of the crab, just behind the eyes and mouth, in one whole piece. STEP TWO: Lift up the top shell from each corner and remove the gills. STEP THREE: Flip the crab over and pull off the apron, or the small flap on its underside.

Difference between scallops

4. The Difference Between Bay Scallops and Sea Scallops.

Bay Scallops and Sea Scallops
Bay scallops are tiny and sweet, and grow in shallower water than sea scallops, which are chewier, about three times as large, and caught in deep waters off the East Coast. Both are most readily available in the fall and winter, and should be light beige or barely pink in color.

Best fish for griling

5. The Best Fish for Grilling

Use this sliding scale, then choose fillets with skin on to maintain the structure of the fish and retain moisture. GOOD: Robust-flavored fish like mackerel, bluefish, and striped bass. They pair well with the smoky flavors of the grill, and their high-fat content helps prevent sticking, says Seaver. BETTER: Steak-like fish, such as swordfish, albacore tuna, wahoo, and mahi mahi. They have a dense, firm texture, making them easy to handle on the grill, and their meaty flavors are a natural match for live-fire cooking, he says. BEST: Orange-flesh fish, such as salmon and arctic char. Farmed salmon has a wonderful integration of fat, making it possibly the easiest fish to grill, says Seaver. It also pairs well with many different ingredients and sauces.

How to shuck an oyster

6. How to Shuck an Oyster

STEP ONE: Scrub the oysters and chill over ice. STEP TWO: Wrap a kitchen towel around your nondominant hand and hold the oyster with the curved side down and the hinge (the part connecting the top and bottom shells) toward you. With the other hand, carefully slide an oyster knife into the hinge and twist it to pop open the shell. STEP THREE: Pull off the top shell, and slide the knife blade under the oyster to detach the meat (being careful to reserve the liquid). Serve immediately in the bottom shell.

Corn the best side dish

7. The Most Versatile Side Dish

Grilled Corn (With Wow-Em Toppings) Preheat grill to medium heat (300° to 350°). Coat 8 ears shucked corn with cooking spray; grill 8 minutes, turning to char on all sides.

How to crack a lobster

8. How to Crack a Lobster

STEP ONE Hold the lobster in two hands with its back down, and bend it away from you to crack the tail away from the body. STEP TWO Crack open the upper body from the bottom to remove the meat. STEP THREE Remove the flippers from the tail, and use a small fork to get any meat out of them. Slide a fork into the shell where the flippers were, and push the tail meat out the other side in one piece. STEP FOUR Twist off the claws and crack them using a nutcracker or pliers to extract the meat. Pull off the legs, and use a small fork to extract the meat, or suck it out from the top.


9. The Beach House Pantry Staples to Stock

Canned Fire-Roasted Tomatoes

Allspice & Black Pepper

Smoked Sweet Paprika

Hot Sauce

Pepper Sauce

Canned Tuna

Tinned Anchovies

Pancake Mix


Olive Oil


10. The Do's and Don'ts to Buying Fresh Fish

Do buy whole fish. It gives you the best opportunity to assess the quality, as the fins, scales, and eyes all tell a story of where the fish has been. If you opt for fillets, look for ones that are glistening and firm, and absent of any damage or gaps in the flesh. Don't wait too long to eat fully flavored fish, like mackerel and bluefish, which tend to spoil more rapidly. Most other seafood has a shelf life of up to five days. Do make friends with your fishmonger. He or she will be able to tell you the best fish available that day. That personal connection can go a long way toward ensuring the tastiest purchase, he says. Don't overlook the frozen aisle.There's an amazing array of high-quality options, Seaver says. To thaw: Pull the needed amount from the freezer at least 12 hours before use, placing it on a plate in the refrigerator.

10 Things every coastal cook should know to throw the perfect party or make the best beach side meal. Take your coastal kitchen skills to the nest level with these 10 tips.


10 Coastal Kitchen/Cooking Tips


Love this info and while I may be in the "Central Coast" and can't get enough Walleye fish I love all things edible from the ocean!
  3 years ago -  
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