Coastal Cooking Techniques

Coastal Cooking Techniques

These are the foundational skills for cooking seafood well. Learn them once and they’ll improve every dish you make.

Grilling Fish

Grilling fish intimidates people because it sticks. The solution isn’t a special pan — it’s technique.

The Rules

  1. Dry the fish completely. Moisture causes sticking and steaming, not searing. Pat every surface with paper towels.
  2. Oil the fish, not the grate. Brush oil directly onto the fish. The oiled grate trick doesn’t work as well.
  3. Start with a clean, hot grate. Preheat thoroughly and scrape the grate clean with a wire brush.
  4. Don’t move it. The fish will release when it’s ready. If it’s sticking, it’s not done on that side yet.
  5. Use a thin, flexible spatula. A fish spatula (the slotted, offset kind) is worth owning.

Temperature Guide

FishGrill TempInternal TempApprox. Time
SwordfishHigh130°F4 min/side
SalmonMedium-high125°F (medium)3-4 min/side
TunaHigh125°F (rare)1-2 min/side
HalibutMedium-high130°F4 min/side
Whole branzinoMedium140°F5-6 min/side

Pan-Searing Fish

The indoor method for getting a golden, crispy crust.

Setup

  • Use a stainless steel or cast iron pan. Never nonstick for searing — you can’t get hot enough.
  • Use a high smoke point oil: grapeseed, avocado, or refined coconut.
  • The pan should be smoking slightly before the fish goes in.

The Technique

  1. Season fish 30 minutes ahead (or right before — never in between, where the salt draws out moisture without having time to reabsorb).
  2. Pat dry again just before cooking.
  3. Add oil to hot pan. Add fish presentation-side down.
  4. Press with a spatula for 10 seconds to ensure full contact.
  5. Don’t touch it again until it releases cleanly, about 3–5 minutes depending on thickness.
  6. Flip once. Finish with butter basting if desired.

Shucking Oysters

Oysters are a skill worth learning. You’ll need: a proper oyster knife and a folded towel.

The Method

  1. Place the oyster flat side up on the folded towel. The towel protects your hand and holds the oyster steady.
  2. Find the hinge — the narrow pointed end where the two shells meet.
  3. Insert the tip of the oyster knife into the hinge and apply firm, twisting pressure (not prying). Work the knife in until you feel the hinge give slightly.
  4. Once the knife is in, twist it firmly to pop the hinge.
  5. Slide the knife along the top shell to sever the adductor muscle. Remove the top shell.
  6. Tilt the knife under the oyster meat to sever the bottom muscle, keeping the liquor in the shell.

Serving

Serve on crushed ice within minutes of shucking. Classic accompaniments: mignonette, lemon, and hot sauce. A good fresh oyster also needs nothing at all.

Making Shellfish Stock

A great shellfish stock is the foundation of bisques, risottos, and sauces. It’s also practically free — made from shells you’d otherwise discard.

What to Save

Freeze shells from: shrimp, lobster, crab, crayfish. Don’t include mussel or clam shells — they can make the stock bitter.

The Process

Ingredients:

  • 2 lbs shrimp or lobster shells
  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 carrot, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 cup dry white wine
  • 6 cups water
  • 1 bay leaf
  • 1 tsp whole black peppercorns
  • Small bunch of parsley stems

Method:

  1. Heat oil in a large stockpot. Add shells and cook over high heat, stirring, until they turn bright pink/red and smell roasted, about 5 minutes.
  2. Add vegetables and cook 3–4 minutes more.
  3. Add tomato paste and stir to coat. Cook 2 minutes.
  4. Deglaze with white wine. Scrape up any stuck bits.
  5. Add water, bay leaf, peppercorns, and parsley. Bring to a boil, then reduce to a steady simmer.
  6. Simmer 30–45 minutes. Do not go longer — shellfish stock turns bitter with extended cooking.
  7. Strain through a fine-mesh strainer or cheesecloth. Discard solids.

Cleaning and Filleting Whole Fish

Knowing how to break down a whole fish saves money and gives you fresher product.

Scaling

Run the back of a knife or a dedicated fish scaler from tail to head, working against the direction of the scales. Do this in the sink or in a bag — scales fly everywhere.

Gutting

  1. Insert kitchen shears or a knife at the vent (just behind the pectoral fins) and cut toward the head along the belly.
  2. Pull out the viscera. Rinse the cavity thoroughly under cold water.
  3. If the fish has blood along the spine, scrub it out with a stiff brush or your thumb.

Filleting a Round Fish

  1. Make a diagonal cut behind the pectoral fin down to the spine.
  2. Turn the knife toward the tail. Run it along the spine, using long smooth strokes. Let the bones guide the knife — don’t force through them.
  3. Lift the fillet free. Repeat on the other side.
  4. Run your fingers along the fillet to find pin bones. Use tweezers or needle-nose pliers to pull them out toward the head.

Poaching Fish

Poaching is the gentlest cooking method and produces silky, impossibly moist fish. The technique is often overlooked.

Court Bouillon (Poaching Liquid)

  • 2 quarts water
  • 1 cup dry white wine
  • 1 lemon, sliced
  • 1 small onion, sliced
  • 1 carrot, sliced
  • 2 bay leaves
  • 1 tsp whole peppercorns
  • Several parsley stems
  • 1 tbsp salt

Bring to a boil, simmer 20 minutes, then let cool to your target temperature.

The Process

  1. Bring the poaching liquid to your target temperature:
    • Gentle poach: 160°F (barely simmering, barely moving)
    • Traditional poach: 180°F (small lazy bubbles)
  2. Lower fish gently into the liquid. It should be fully submerged.
  3. Maintain temperature. Do not let it boil.
  4. Cook until just done: about 8–10 minutes per inch of thickness.