• Store live oysters, clams and mussels in the refrigerator. Keep damp by placing in shallow bowl with a wet paper towel draped over them
• Keep fresh shucked oysters, scallops and clams in their own container and store in the refrigerator. For best results, surround the container with ice
• Store live lobster and crab in the refrigerator in moist packaging, but not in airtight containers
• Just before opening and cooking scallops, mussels, clams or oysters in the shell, they should be scrubbed under cold water
• Handle all seafood with care. Seafood with bruises or punctures will spoil more rapidly

Baking Fresh Fish

Preheat your oven to 425 degrees
Rinse fish under cold water and pat dry with paper towels
Lightly oil a shallow baking dish and place fish skin side down
Season as desired
Bake 6 to 12 minutes per inch thickness
Add 5 minutes to total cooking time if fish is being baked in a thick sauce or wrapped in foil

Broiling Fresh Fish

Preheat broiler pan
Rinse fish under cold water and pat dry
Season as desired
Lightly grease the hot broiler pan with a non-stick spray
Arrange fish, skin side down, in a single layer
Place pan about 4 to 5 inches from the heat
Broil 6 to 12 minutes per inch of fish

Grilling Fresh Fish

Rinse the fish with cold water and pat dry
If desired, marinade the fish in the refrigerator for about 2 hours
Season as desired
Lightly grease foil or unheated grill rack
Cooking time is 6 to 12 minutes per inch thickness
Turn fish halfway through estimated time
Grill the fish until it is just opaque throughout
As a rule, shellfish cook faster than fin fish

Microwaving Fresh Fish

Microwave the fish 3-6 minutes per pound in a 600-750 watt oven on high power
Thick fillets and whole fish take slightly longer
Place the skin side down
Slash the skin to prevent curling
Place thicker pieces along the outer edge of baking dish so the fish will cook evenly
Cover the cooking dish tightly with plastic wrap
Allow the fish to stand for 5 minutes
Vent one corner of the plastic to allow steam to escape

Pan-Frying and Sauteing Fresh Fish - Sauteing and pan-frying are ideal for thinner fish fillets Oysters, shrimp, scallops and squid also lend themselves quite well to this cooking method

To Saute your Fresh Fish

Rinse fish with cold water and pat dry
Lightly flour the fish
Using heavy skillet, add a combination of 1 tablespoon butter and 1 tablespoon cooking oil and heat over medium high heat
Add fish to the pan of heated oil and butter mixture, being careful not to crowd the fish because it will become soggy
Cook 6 to 12 minutes per inch thickness

To Pan-Fry your Fresh Fish

Place cooking oil into heavy skillet to a depth of 1/8 to 1/4 inch
Coat fish with egg and milk mixture, then coat with breadcrumbs, cornmeal, crushed cereal or crackers
Fry only as many fish as you can fit into the skillet
Fry on high heat for 6 to 12 minutes per inch of thickness

Steaming Fresh Fish - Steaming is excellent for those who want to avoid adding extra fat to their diet. You can use a standard steamer or improvise by placing a cake rack in a roasting pan
Rinse under cold water and set on the steaming rack
Be certain that the fish is above the liquid and not resting in it
Steam 6 to 12 minutes per inch of thickness