FAQ – Wicked Awesome Chowda

Awesome Information

First time cooking seafood? Or maybe not your first time, but you're still a little uncertain? Never fear, we've compiled some awesome information and videos to help you out.

General Principles for Cooking Seafood

Know Your Seafood:

Lean Fish: Cod, haddock, flounder — cook quickly, can dry out.
Fatty Fish: Salmon, mackerel, tuna — more forgiving, flavorful.
Shellfish: Shrimp, crab, scallops, lobster— cook very quickly.
Bivalves: Mussels, clams, oysters — steam until they open.

Don't Overcook

Seafood becomes tough and rubbery if overcooked. It should just turn opaque and flake easily.

Check Internal Temperature

Fish fillets/steaks: 125°F–130°F (52°C–54°C) for medium-rare; up to 140°F (60°C) for well-done.
Shellfish: 145°F (63°C)
Shrimp/scallops: Cook until opaque and firm.
Mussels/clams/oysters: Cook until shells open; discard any that don’t.

When Should You Add it to the Broth

Generally, all seafood should be cooked before adding it to the chowder.
The exception to this are the shrimp and scallops. These can be added in raw right after bringing the pot to a boil.