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Cooking Seafood * Cooked fish should be opaque and flake easily when tested with a fork. * Raw shrimp should turn pink and firm when done. Depending on the size, it takes from three to five minutes to boil or steam one pound of medium-sized shrimp in the shell. * Shucked shellfish, such as clams, mussels and oysters become plump and opaque when ready for eating. The edges of the oysters start to curl. Overcooking causes them to shrink. * Clams, mussels and oysters in the shell should open. Remove them as they open and continue cooking until all are done. * Scallops turn milky white or opaque and firm. Scallops take three to four minutes to cook through, depending on the size. * Boiled lobster turns bright red. Allow five to six minutes per pound, starting the timer when the water comes back to a boil. Source: FMI |
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