Mussels should be steamed and opened before pickling, and abalone, cuttlefish, squid and octopus should be tenderised and par-boiled before pickling.

Skin on the finfish will provide a natural basting because most oil is stored in the skin.

Butter, margarine or olive oil can be used to add moisture and flavour.
 

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.

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.