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• Brkdncr@lemmy.world ⁨4⁩ ⁨hours⁩ ago

  Any seafood that’s been previously frozen will be just as safe as any other food.

  Get an instant read thermometer and your food will not only be safe but will taste great.

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  • AcidBurn@retrofed.com ⁨3⁩ ⁨hours⁩ ago

    Hmm, my cooker is quite variable. It’s old, and runs off a butane bottle. I’m not sure I have the bandwidth while cooking to add thermometering into the mix

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• FishFace@piefed.social ⁨8⁩ ⁨hours⁩ ago

  Look up the timings and set an actual timer. Make sure your cookware is up to temperature before adding anything. Have enough experience to know how long everything else needs, so that you add your seafood at the right moment.

  Scallops take very little time to cook, but a lot of seafood is more forgiving.

  Also the danger of undercooking seafood is parasites rather than like salmonella. Good quality seafood is safe to eat raw - the stereotype of bad seafood giving you the shits is (as far as I understand) due to the ingredient itself being tainted.

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  • AcidBurn@retrofed.com ⁨3⁩ ⁨hours⁩ ago

    This sounds like gold advice, thank you! Most of my cooking is based off vibes rather than a timer (apart from steak, which I do very well even if I do say so myself).

    Would squid or octopus be easier or harder to do? My partner really likes them, but so far I’ve only been brave enough to do ready-battered squid rings in the oven, which isn’t real cooking.

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    • FishFace@piefed.social ⁨3⁩ ⁨hours⁩ ago

      I don’t know myself. I could guess but that’s probably not valuable :D

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      • AcidBurn@retrofed.com ⁨3⁩ ⁨hours⁩ ago

        Well, thank you for the tips, they’re great fully received!

        Also, apt username

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• NaibofTabr@infosec.pub ⁨4⁩ ⁨hours⁩ ago

  One trick is that ocean fish is safe to eat raw (assuming it has been kept refrigerated/frozen). If you have a cut of salmon or tuna, you can just sear it on the outside and serve it, no need to cook it all the way through (which will make it dry and tough). With saltwater fish, it’s better to err on the side of less cooking.

  Shellfish are more tricky, they need to either be raised and handled very carefully to keep them clean, or else cooked correctly. Oysters can be served raw, but you want to really trust the source and the handling.

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  • AcidBurn@retrofed.com ⁨3⁩ ⁨hours⁩ ago

    I might start out with some fish, and work my way up to doing shellfish.

    It’s odd, I don’t get this anxiety over cooking land-based meat

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    • NaibofTabr@infosec.pub ⁨1⁩ ⁨hour⁩ ago

      Steak and chicken are more forgiving. There’s a wider range in which they can be fully cooked and still edible. Even if a bit dry, they can still be OK with a good sauce. Fish isn’t really like that, once it’s overcooked it’s just unpleasant to eat.

      Pork chops I think are more difficult, they really have to be cooked far enough to be safe (pork can carry some pretty nasty parasites), but the range between that point and dry/tough is pretty small.

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      • AcidBurn@retrofed.com ⁨1⁩ ⁨hour⁩ ago

        Mmm, shrimp would be good!

        I’ve managed to do pork well in the past, but have to admit about 90% of what I cook is vegetarian, lol

        Thanks again, next time I do the food shopping I’ll pick up some fish to practice with, then on to shrimp

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