11.6 Fish and Shellfish Cookery


  • To become familiar with appropriate methods of preparation of fish and shellfish.
  • To identify the characteristics of high-quality raw fish as well as the characteristics of well-prepared fish products.
  • To become acquainted with a variety of fish.

Laboratory Problem

  • Prepare fish and shellfish according to recipes below.


Characteristics of the Standard Product for Fish and Shellfish:

The appearance, texture, and flavor of the product is highly dependent upon the quality of the fresh fish as well as preparation techniques.  Fish should separate easily into flakes; when cooked beyond this stage, it shrinks and becomes tough and dry.  Overcooking shellfish likewise toughens the muscle.

Salmon Patties

2 tbsp. egg, beaten ⅛ tsp. black pepper
1 tbsp. milk 7 oz. (1/2 can) canned salmon
2 tbsp. chopped green onion 2 tbsp. bread crumbs
½ tsp. dried dill weed 1 tbsp. cooking oil

Drain salmon, remove skin and bones.  Combine the egg, milk, green onions, dill and pepper in a medium bowl.  Add salmon and bread crumbs.  Mix well.  Form into four ½ inch thick patties.  Heat oil in skillet.  Cook patties over medium-low heat about 3 minutes, turn and cook 3 more minutes or until golden brown.


Crab Louis

3-5 large lettuce leaves 1-2 tomatoes, cut in eighths
1 cup salad greens, torn into bite-sized pieces 2 hard-cooked eggs, quartered
6-8 ripe or green olives ¼ lb. crabmeat, cooked
Louis Dressing:
⅓ cup chili sauce
¼ cup mayonnaise
½ tsp. freshly minced onion ¼ tsp. sugar
⅛ tsp. Worcestershire sauce salt to taste

Chill salad ingredients if necessary.  Line serving bowl with large lettuce leaves; add lettuce pieces.  Arrange remaining ingredients except dressing.  Serve dressing separately for laboratory evaluation.

Louis Dressing:

Mix ingredients.  Let stand at least 30 minutes to blend flavors.


Panfried Fish Fillets

¼ lb. fish fillets 1 egg
2 tbsp. flour 1 tbsp. water
¼  tsp. salt ¼ cup bread or cracker crumbs
dash pepper vegetable oil or shortening for frying

Combine flour, salt, and pepper.  Coat fish fillets with seasoned flour; dip into egg beaten with water, then coat with crumbs.  Fry fillets until the surface is golden brown and interior is opaque and can be separated into flakes, about 5-7 minutes.  Turn once with spatula during frying.


Broiled Fish Fillets

¼ lb. fish fillets 1 tbsp. fresh or frozen lemon juice
1 tbsp. butter, melted salt and pepper

Brush fish fillets with mixture of butter and lemon juice.  Place fillets, skin side up, on broiler pan 3 to 4 inches from heat.  Broil about 4 to 5 minutes on each side.  Turn with spatula and baste occasionally.  Broil until flesh is opaque and can be separated into flakes.  The surface may not brown.  Season with salt and pepper.


Lobster Tails with Lemon-Butter Sauce

1 lobster tail 2 tbsp. butter, melted
1 tsp. fresh or frozen lemon juice

Place lobster tail in enough boiling salted water to cover.  (Use 1 tsp. salt per quart water.)  Bring water back to boil; reduce heat and simmer approximately 5 minutes if fresh or 15 minutes if frozen, until tail is creamy white and opaque.  Drain.  With kitchen shears, cut away the thin undershell, leaving meat in tail.  Reheat if necessary.  Combine butter and lemon juice; heat.  Serve with lobster tail.


Oyster Stew

2 tbsp. butter ½ cup half-and-half
½ cup fresh oysters with liquid salt
¾ cup milk pepper

Melt butter in small saucepan.  Add oysters with liquid liquor; stir over low heat until edges curl.  Heat milk and cream in another saucepan; add oysters and cooking liquid.  Heat just to serving temperature.  Add salt and pepper to taste.


Creole Shrimp with Rice

2 tbsp. chopped green pepper 1-2 drops Tabasco sauce
2 tbsp. diced celery ⅛ tsp. salt
1 tbsp. chopped onion dash pepper
¼ clove garlic, minced ⅓ lb. peeled, deveined shrimp*
1 tbsp. vegetable oil ⅓ cup rice
¾ cup canned tomatoes ¾ cup water
1½ tsp. tomato paste ¼ tsp. salt
½ bay leaf ½ sprig thyme

Sauté green pepper, celery, onion, and garlic in oil.  Add tomatoes, tomato paste, and seasonings; simmer 20 minutes.  Boil rice, water and salt until rice is soft, about 20-35 minutes.  Remove bay leaf from tomato mixture; add shrimp to sauce and simmer 5 minutes longer.  Serve creole shrimp over rice; garnish with parsley.

*Thaw frozen shrimp, rinse in cool water, and pat dry before adding to other ingredients.


Salmon Steak with Tartar Sauce

1 salmon steak
Tartar Sauce:
1½ tsp. butter ¼ cup salad dressing or mayonnaise
dash salt 2 tsp. minced dill pickle
dash paprika 1 tsp. grated onion
¼ tsp. Worcestershire sauce 1 tsp. chopped pimento
1 tsp. minced onion 1 tsp. fresh parsley, minced

Preheat oven to 350°F.  Place salmon in greased baking dish.  Melt butter; add seasonings, Worcestershire sauce, and onion.  Spread over salmon.  Bake at 350°F for 25-30 minutes or until fish is opaque and can be separated into flakes.  Combine ingredients for tartar sauce and serve with hot salmon steaks.


Baked Stuffed Fish

¼ cup chopped celery ¼ tsp. savory
1 tsp. chopped onion 1 tbsp. chopped sweet pickle
2 tbsp. butter 1 tsp. chopped parsley
¼ tsp. salt 1 cup day-old bread cut into ¼  inch cubes
dash pepper ½ lb. whitefish fillets

Sauté celery and onion in butter.  Add seasonings, pickle, parsley, and bread cubes.  Toss well.  If stuffing seems dry, add a tablespoon of water or milk.  Sprinkle fillets with salt.  Place stuffing between two fillets.  Fasten together using small skewers or toothpicks.  Brush with melted vegetable oil or shortening and place on greased baking sheet.  Bake in a moderate oven (350°F) for approximately 15-20 minutes or until fish is opaque and can be separated into flakes.


New England Clam Chowder

⅓ cup peeled, diced carrots 2 Tbsp flour
⅓ cup peeled, diced potatoes 1 Tbsp cold water
½ cup water 1 Tbsp butter
2 tbsp. minced onion ½ cup milk
½ can minced clams (7 oz., save liquid) or 5-8 (depends on size) fresh clams* salt to taste
dash pepper

Boil carrots and potatoes in ½ cup water until tender.  Sauté onion and clams in butter; add vegetables with cooking water.  Add flour mixed with 1 tbsp. water; return to boil for one minute.  Add reserved clam liquid, milk, and seasonings.  Heat to serving temperature.  Do not boil.

* Boil fresh clams in enough water to cover until shells pop open.  Remove clams, cut into small pieces.  Save ¼ cup water in place of reserved clam liquid.


Poached Fish Fillets with Lemon Parsley Sauce

½ lb. fish fillets ½ tsp. salt
1 tbsp. oil ½ bay leaf
2 tbsp. onion, chopped ½ cup water
2 tbsp. chopped celery 1 sprig parsley
1 tbsp. lemon juice
Lemon Parsley Sauce
¼ cup butter
2 tsp. lemon juice
½ tsp. grated lemon zest 2 tsp. chopped parsley

Sauté onions and celery in oil in a skillet.  Place fillets on top of vegetables.  Add water and seasonings.  Cover and simmer until fish is opaque and can be separated into flakes, about 8 minutes; do not turn fish.  Carefully transfer fish to a heated platter with a wide spatula; arrange vegetables on fish.  Serve with Lemon Parsley Sauce.

Lemon Parsley Sauce:

Heat butter and lemon juice in a saucepan.  Add grated lemon zest and parsley.



Recipe Appearance Texture Flavor
Salmon Patties
Crab Louis
Panfried Fish Fillets
Broiled Fish Fillets
Lobster Tails with Lemon-Butter Sauce
Oyster Stew
Creole Shrimp with Rice
Salmon Steak with Tartar Sauce
Baked Stuffed Fish
New England Clam Chowder
Poached Fish Fillets



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