The type of seafood to be cooked determines the preparation and cooking method. Fish must be cooked thoroughly but not overcooked. Seafood prepared too far in advance, even though properly cooked, becomes dry, hard, and loses its flavor and succulence. Fish should be baked at a moderate temperature (375F). It is done when it flakes easily with a fork. Cooking it too long makes it dry and tough.

Preparation

Some fat or oil should be added to practically all varieties of fish, whether light flesh or dark flesh, when they are cooked. The fat helps keep the fish moist while it is cooking and makes it more palatable. If the fish is baked, a solid fat such as butter or shortening may be "dotted" over the fish; melted fat or oil maybe brushed on the fish; or sliced bacon or thinly sliced salt pork may be laid over the fish. If the fish is to be deep-fat fried, some fat is added to the fish through the frying process. Fat may also be added to the fish by a sauce made with fat or oil.

Simple seasoning is best for most fish. Salt and pepper should be added in moderation; monosodium glutamate also enhances the flavor. Lemon juice and the milder herbs such as parsley are good seasonings. Seasonings may be added to the fish or placed around it in a baking pan, or they maybe incorporated into a sauce or a basting liquid that creates steam and helps to keep fish moist and flavorsome. When fish is cooked in a liquid or a sauce, both the fish and the sauce should be lightly seasoned to avoid a salty product.

Cooking

Generally it is best to fry lean fish, such as haddock or flounder, and broil or bake fat fish, such as salmon or mackerel. However, you may broil or bake lean fish if you baste it frequently with melted fat or if you cook it with a sauce to avoid dryness.

BAKING.- You can bake fish of almost any size provided there is enough oven space. Place the fish on a greased pan and brush it thoroughly on both sides with melted butter or margarine.  Sprinkle it with the appropriate seasoning and bake at 375F for 35 minutes or until lightly browned.

PANFRYING.- You can panfry small whole fish or serving-size fillets or steaks. To panfry breaded fish fillets or steaks, follow these procedures:

1. Place the fish fillets or steaks that have been dredged in a mixture of crumbs, flour and pepper, on a sheet pan containing one-eighth inch of shortening. The shortening should be hot, but not smoking.

2. Brown the fish on one side. Turn it carefully, and brown it on the other side. Use moderate heat.

3. Drain the fish and serve hot. Garnish with chopped parsley or lemon wedges.

DEEP-FAT FRYING.- Do not thaw breaded frozen fish portions before cooking them. If you thaw them, the breading may fall off or become tough and dark during the frying process. If this happens, the natural juices of the fish will be lost. Cook frozen portions in fat heated to 350F for 3 minutes or until lightly browned. Drain well in a basket or on absorbent paper.

You can deep-fat fry small, whole fish or serving-size fillets and steaks. Thaw the fish. Then dip it in an egg-milk mixture, drain it, and roll it in a mixture of bread crumbs and flour. Shake off excess coating. Cook fish in fat heated to 365F for 4 minutes or until browned. Drain well in a basket or on absorbent paper.

COOKING SHELLFISH.- Shrimp, oysters, and scallops are usually breaded and deep-fat fried. Serve them either separately or in a seafood platter. Drain oysters in a colander after they thaw and remove any pieces of shell. Cook breaded shrimp and scallops in deep fat at 350F. Fry breaded oysters in deep fat at 375F.