Cocktail abalone with Asian dressing
The secret to this recipe is slicing the abalone as thinly as possible; chilling them well in the freezer firms them up and makes this easier. The other trick is to leave them in the pan for just a few seconds, any longer and they’ll be tough. Recipe courtesy of Sydney Seafood School, www.sydneyfishmarket.com.au/seafood-school/about-sss - photo credit Franz Scheurer
Butter & olive oil works great with seafood
Butter, margarine or olive oil can be used to add moisture and flavour.
Tips for deep frying
Do not fry seafood with other foods, because the flavours will mix.
Cephalopods should be fried for a minimum time to ensure tenderness.
Do not salt seafood before frying as the salt can cause the oil to break down.
Lemon juice, vinegar or tartare sauce are the traditional accompaniments for deep-fried seafood as they help cut the richness of the oil.
Tips for glazing seafood
Once frozen, seafood can be removed from the "freezer", unwrapped, dipped under cold, running water, and then re-wrapped for freezing. This coats it with a glaze that helps reduce dehydration during its time in storage.
Tips for poaching
Save the poaching liquid for use in accompanying sauces or for soups or stocks.
Tips for seafood batter
A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.