NuWave PIC Gold - Seafood

46 • NuWave
®
PIC Gold Complete Cookbook
Seafood
Tips for Seafood
• Always smell seafood prior to
purchase to ensure freshness.
• When buying whole sh, make
sure eyes are clear. Cloudy eyes
typically signify older sh.
• Rinse seafood prior to cooking.
• Thaw in refrigerator on lowest shelf.
If there is a spill, other foods won’t
be contaminated.
• Peeling shrimp? Use fresh lemon
juice to remove lingering smell
from hands.
• The perfect temperature for melting
butter is 40°C (Low).
Cooked Seafood Guidelines
Whole Fish
Flesh should be opaque
and ready to ake.
Shrimp
Flesh is opaque and
shell turns from red to pink.
Scallops
Flesh turns opaque
Lobster Tails
Flesh turns opaque and
outside shell turns red.