For Fish Out of Water : Safety and Grilling Tips for Seafood

The National Fisheries Institute offers the following recommendations for the safe handling of seafood.

PURCHASING FISH STEAKS

-- Purchase seafood products from approved licensed stores and markets.

-- Allow one-third to one-half pound per person.

-- Fish steaks should look freshly cut and not appear dried around the edges. They should have a firm elastic texture, fresh and mild odor, and bright and shiny color.

-- Store steaks in the coldest part of the refrigerator and use within one to two days.

GRILLING TIPS

-- A moderately hot fire is best for cooking seafood; it sears the flesh of the fish so that it retains its natural moisture.

-- Thoroughly clean the grill with a brush and wipe it down with cooking oil.

-- Line the interior of the grill for easy cleanup.

-- Start the fire about 30 minutes before you intend to start cooking. Let it burn until white hot. Make sure it is uniform in heat by spreading out the charcoal evenly. Or, preheat an outdoor gas grill or electric barbecue grill.

-- To protect the delicate flavor of fish, refrain from using strong fire-starters and self-lighting briquets. Instead, use an electric fire-starter or kindling.

-- Adjust the grill height to 4 to 6 inches above the heat.

-- Oil both the grill and the fish to prevent sticking.

-- Cook fish steaks directly over the heat source. Baste fish frequently to retain moisture.

-- Consider marinades to lend a different taste to fish steaks. Choose from bottled salad dressings or a homemade combination of oil with vinegar or fresh lime or lemon juice and your choice of seasonings. Reserve extra marinade to brush on the fish as it cooks.

TO DETERMINE COOKING TIME

The general guideline for cooking fish is about 10 minutes per inch of thickness at 450 degrees.

Fish is done when it just begins to flake easily when tested with a fork and the watery, translucent appearance of raw fish takes on an opaque cast throughout. However, the point between doneness and overdoneness occurs quickly. Therefore, it is important to keep a watchful eye on the fish, checking it frequently, and two to three minutes before expected cooking time is complete to prevent overcooking.

It is important to remember that not all species of fish cook in the same amount of time, and that the 10-minute rule is only a guideline to approximate cooking time.