COOKING FISH MADE EASY

Seafood only takes a few minutes to cook. To avoid overcooking, keep an eye on the colour as a guide to the cooking process. When the flesh colour is solid or opaque, the fish is cooked.

In finfish, the colour should be white, salmon should be pale pink and tuna turns to light grey.

Shellfish flesh turns opaque and becomes firm when cooked, with lobster and crab shell either pink or red. Bivalves open when they are done.
All fish and shellfish retain some heat when removed from the cooking source. Allow for this when assessing if your seafood is cooked.

HOW MUCH TO BUY?
How much seafood to buy depends on how you intend to prepare and serve it. A whole baked snapper of between 1.5kg-2kg will comfortably feed a family of 4. With fillets approx. 100% of the purchased weight will be recovered once cooked. Shellfish will vary according to the species and preparation.

As a general guide, adults will usually need servings of about the following size:

Seafood Type	Serving per Person
Whole Fish	250-400g
Fillets	150-200g
Steaks/Cutlets	180-220g
Live Lobster	400-500g
Oysters	1/2-1 dozen
Scallops	80-120g
Peeled Prawns	80-120g

Kailis Bros Cooking Guide

	Bake	BBQ	Fry	Microwave	Grill	Raw	Boil/Steam
Cod/Groper
Crab
Cobbler
Dhufish
Kingfish/Mulloway
Lobster
Mullet
Oyster
Prawns
Red Emperor
Rainbow Trout
Shark
Snapper
Squid
Scallops
Salmon
Tuna
Whiting