Cooking Methods
Poaching involves placing seafood in just enough liquid to cover it, and gently cooking below boiling point until the flesh becomes tender. The temperature should be 75–85°C. Poaching is usually done on a stove but an oven can be used.
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Suited to most cooking methods, particularly steaming or grilling with a light dressing of citrus flavours, in either a beurre blanc with chives or olive oil, lemon juice and snow pea runners.
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Thawing seafood
Once thawed, seafood should be cooked as soon as possible. If it is not required immediately, it...
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Handling seafood
Always handle seafood carefully, to reduce physical damage. Bruising will cause changes in...
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Storing fresh seafood
How well seafood is chilled and stored plays a very important part in protecting and maintaining...
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Preserving seafood
There are two basic methods of preserving food with salt: dry salting and wet salting.
Learn MoreWant to tantalise your tastebud with mouthwatering seafood dishes? Have a browse through our recipe collection and start cooking!
Expert Videos
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Fishfiles get an exclusive behind the scenes look of a working day at the Coffin Bay Oyster Farm.