I don’t remember life before seafood. Probably because, for me (and Steph too) there was no such thing. My earliest sensory memories include the bracing cold ice of a giant commercial refrigerator, the taste of the salty air emanating from the Port of Los Angeles and, of course, the - let’s call it - recognizable, smell of fish.
Such is the life of growing up in the seafood business. Fourth generation, to be exact. Our great-grandfather founded Star Fisheries in 1921 and our mom is president today.
As I’ve mentioned, for someone who grew up around food, cooking is not, as author Gay Hendricks would put it, in my zone of genius. I do, however, know a thing or two about fish and how to prepare a mean piece of salmon. I’ve made a list of some seafood basics that I hope will help demystify this process (my favorite beginner recipe included).
One thing I love about preparing seafood is that it is the star of the show. Meaning, simplicity is best. A great piece of fish doesn’t need anything elaborate to be delicious and nutritious.
Don’t be scared or intimidated by seafood! If I can do it, seriously, you can too. Honestly, I think because seafood is, relatively speaking, a pricier protein, it simply isn’t as common in a household. Perhaps there is a fear of messing it up. But the versatility of seafood, not too mention the health benefits, really do make it worth getting out of the protein comfort zone.
Yes, fish has a distinct smell. And yes, sometimes that smell can be pungent. But your fish should not smell stinky. (Be objective here. You KNOW the difference between stinky and a smell you just may not like.) A distinctive fish smell is normal.
Fish can be baked, sautéed, grilled, broiled, steamed, poached, and even microwaved. And yes, fish does cook quickly, so it needs to be monitored. As a general rule, once the fish is opaque and flakey, it’s done.
When choosing what kind of fish to cook it depends on your recipe. A fattier, heartier fish like salmon will be the star of the dish. Whereas a whitefish like cod or bass will generally take on the flavors of the recipe (fish tacos, for example.)
Selecting salmon, my favorite fish, can be overwhelming. Here is the spectrum of salmon varieties - from the richest (in texture) and most expensive to least: King, Sockeye, Coho, and Pink. If you are looking for the most user-friendly cut, opt for fillets, which can be skin on or off and come already deboned. *Special shout-out to Copper River Salmon, typically available in May and June. This gorgeous, fatty, oily fish is sourced from the Copper River in Alaska and really is worth the hype.
When choosing shellfish, the corresponding numbers of measurement are as follows: The numbers that appear before shrimp (ex: 2 lbs. of 13/15 shrimp) indicate the number of shrimp per pound you are buying. The numbers that appear before crab legs (ex: 5 lbs. of 6-9 Colossal King Crab legs) refer to the number of crab legs per every ten pounds.
To freeze uncooked seafood first wrap each portion individually tightly in saran wrap and then wrap again in foil (I usually wrap 2 portions in one piece of foil.) Use within 6 months.
I hesitated sharing this recipe because it is what I make and serve when I want to impress people and make them think I can cook. Bait and switch, if you will (pun intended). My Dad made it up and it is SO simple. As in, there are literally no actual measurements. You’re welcome.
For this dish, I use salmon fillets that are an inch or so thick. I marinate them overnight in a baking dish with whatever marinade I have on hand (a personal favorite is Tessa Mae Lemon Garlic). Place the fillets on a foil-lined baking sheet and sprinkle on a generous amount of season salt and pepper.
In a bowl combine 2 parts mayonnaise and 1 part mustard. You kind of have to eyeball the amount of mixture you will need in relation to how many salmon portions you are making. Good old fashioned full fat mayonnaise works best (for the burn-off effect we are going for) but sometimes I substitute avocado mayo and it’s fine. Not ideal, but fine. First time out maybe just live life to the fullest and use regular mayo. I like a grainy mustard. Yum. Splash in some Worcestershire sauce. Mix it all up. Coat the fillets, top and sides. Coat ‘em thick (some of the mayo burns off). Pop the salmon in the oven and bake at 425 degrees for about 12 minutes to start. Check them. Sometimes it takes 15 minutes if the fillets are thick. Then pop them under the broiler for a minute or so to get an even crustier finish (this step is optional.) Serve with veggies; my fave partner is broccolini.
Pour a glass of Pinot Grigio. Or Tequila. Fine… sparkling water with lemon. Tequila with sparkling water? As with fish, the possibilities are endless! Happy eating!
By Marissa DiMaggio
< CLICK BELOW FOR MORE MUSINGS >