BLOG DUKE AMIENE REV

Sabtu, Oktober 23, 2010

Cooking Temperature Chart - Fish and Seafood


Fish and Seafood Cooking Temperature Chart

Fish (steaks, filleted or whole)

140 degrees F

flesh is opaque, flakes easily




Tuna, Swordfish, & Marlin

125 degrees F

cook until medium-rare (do not overcook or the meat will become dry and lose its flavor




Shrimp



Medium-size, boiling

3 to 4 minutes

cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Large-size, boiling

5 to 7 minues

cook until medium-rare (do not overcook or the meat will become dry and lose its flavor

Jumbo-size, boiling

7 to 8 minutes

cook until medium-rare (do not overcook or the meat will become dry and lose its flavor




Lobster



Boiled, whole - 1 lb.

12 to 15 minutes

meat turns red and opaque in center when cut

Broiled, whole - 1 1/2 lbs.

3 to 4 minutes

meat turns red and opaque in center when cut

Steamed, whole - 1 1/2 lbs.

15 to 20 minutes

meat turns red and opaque in center when cut

Baked, tails - each

15 minutes

meat turns red and opaque in center when cut

Broiled, tails - each

9 to 10 minutes

meat turns red and opaque in center when cut




Scallops



Bake

12 to 15 minutes

milky white or opaque, and firm

Broil


milky white or opaque, and firm




Clams, Mussels & Oysters


point at which their shells open - throw away any that do not open