Weight Loss Surgery Cookbook

Chapter 6: Tips for Food Preparation and Cooking 97

Fish and seafood

Fish and seafood need to be handled with care. All fish and seafood have
parasites, and proper cooking methods are needed to destroy foodborne
pathogens. However, overcooked fish becomes dry and loses its flavor, so
monitor it carefully. Check out Table 6-3 for safe cooking instructions. Most
seafood is too small to take an internal temperature, so cooking times are used.

Table 6-3 Fish and Seafood Cooking Temperatures and Times

Fish or Seafood Cooking

Technique

Internal

Temperature

or Cooking

Duration

Appearance

Tuna, swordfish,

and marlin

Any 125 degrees Flesh is opaque

and flakes easily

Other fish (steaks,

filleted, or whole)

Any 140 degrees Flesh is opaque

and flakes easily

Medium-size shrimp Any 3 to 4 minutes Pink

Large-size shrimp Any 5 to 7 minutes Pink

Jumbo-size shrimp Any 7 to 8 minutes Pink

Whole lobster Boil 12 to 15 minutes Meat turns red and

opaque in center

Broil 3 to 4 minutes Meat turns red and

opaque in center

Steam 15 to 20 minutes Meat turns red and

opaque in center

Lobster tail Bake 15 minutes Meat turns red and

opaque in center

Broil 9 to 10 minutes Meat turns red and

opaque in center

Scallops Bake 12 to 15 minutes Milky white or

opaque, and firm

Broil 6 to 10 minutes Milky white or

opaque, and firm

Clams, mussels, and

oysters

Any About 5 minutes Done when shells

open (throw away

any that don’t

open)