🐟 Fish & Seafood! 🐟

Quick, delicate, and delicious!

⚠️ Fresh fish should not smell "fishy"! It should smell like the ocean. When in doubt, ask an adult!

Why Seafood is Great

Fish cooks FAST! It's one of the quickest proteins to make.

David Chang: "Fish is all about timing. Overcook it by 30 seconds and it's dry. Undercook? Perfect."

Seafood	Best Method	Time	Temp
Salmon	Pan-sear, bake	4-5 min/side	125°F*
Tuna Steak	Pan-sear (rare!)	1-2 min/side	110°F (rare)
White Fish (tilapia, cod)	Pan-sear, bake	3-4 min/side	145°F
Shrimp	Saute, grill	2-3 min/side	Pink + opaque
Scallops	Pan-sear	2-3 min/side	Opaque
Lobster	Boil, steam	3-4 min	140°F

* Note on Salmon:
Many people eat salmon at 125°F (medium-rare). For food safety, cook to 145°F, or use sushi-grade salmon for raw!

Dry = crispy! Pat fish dry with paper towels before cooking.

Hot pan first! Get the pan sizzling before adding oil/fish.

Don't move it! Let it get a crust before flipping.

Fish is done when: It flakes easily with a fork!

Salt + pepper + lemon: Classic!

Garlic + butter: Always works!

Soy sauce + ginger: Great for salmon!

Old Bay + butter: For shrimp!

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