BISTRO TIP #1: PINCH OFF YOUR SHRIMP TAILS
To take off a shrimp tail before cooking, pinch where the tail meets the body and gently pull. The rest of the shrimp should pull cleanly out of the tail. Voila!
BISTRO TIP #2: WHEN FRYING FISH, YOU CAN’T BEAT HALIBUT
If you're battering and frying fish, halibut is the best you can get. The meat holds up well and it’s excellent for cutting into chunks or a filet.
BISTRO TIP #3: LET YOUR SEAFOOD COOK!
Resist the urge to flip your seafood over and over again! Instead, leave it to cook on one side 70%, then flip only once for best results.
BISTRO TIP #4: MATCH YOUR VEGGIES TO YOUR FISH
For quick, one-pan meals, pick veggies that cook quickly at the same pace as your fish. Tomatoes, asparagus, broccoli, bell peppers and bok choy are all great options!
BISTRO TIP #5: FOR CRISPY SKIN, USE MEDIUM-LOW HEAT
It helps to place salmon (skin-side down) in the pan, then press down so the skin evenly starts to cook, otherwise it may start to curl out of shape.
BISTRO TIP #6: LET YOUR SEAFOOD THAW
For best results, place your seafood mix out for 30 minutes prior to cooking. The shock from cold to hot can dry out or cook too quickly, which we don’t want!
