Fish:
- Slip the point of a sharp knife into the flesh and pull aside
- The edges should be opaque
- The center slightly translucent with flakes beginning to separate
- Let the fish stand three to four minutes to finish cooking
Clams, mussels and oysters:
- Watch for the point at which their shells open
- Boil three to five minutes longer
- Throw out those that stay closed
Shrimp, lobster and scallops: (Check color) !
- Shrimp and lobster: red, the flesh becomes pearly opaque
- Scallops turn milky white or opaque and firm
When using the microwave:
Rotate the dish several times to ensure even cooking. Follow recommended standing times. After the standing time is completed, check the seafood in several spots with a meat thermometer to be sure the product has reached the proper temperature.
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