On any warm evening from spring through autumn, Alabama families take part in a generations-old tradition: the backyard cookout. Besides simply being a means of preparing food, "cooking out" or grilling can also be a form of recreation or diversion, provide the focal for an evening of family activity, and allow the cook an opportunity to be creative
In years past, grilling usually meant cooking hot dogs, hamburgers, steak, or chicken over charcoal. Among the equipment now available for outdoor cooking are electric and gas grills. Nowadays, an unlimited array of food seems destined for the backyard grill
Many seafoods are prime candidates for grilling because of their nutritional composition, physical attributes, and flavor. Most seafoods are low in fat, which (aside from being less prone to flare-ups) provides a healthful source of low fat protein. Seafood also has smaller percentages of skeletal and connective tissues than equal portions of red meats or poultry; that makes seafood fast and easy to grill. And seafood offers a variety of flavors that can be brought out, enhanced, or augmented during the grilling process.
Whether you catch them yourself or purchase them from a seafood retailer, many Alabama fish, crustaceans, and molluscs are ideal for outdoor grilling. The following is a basic list of Alabama seafood suitable for the grill. Check with your local seafood retailer to find out what is fresh, seasonal, and suited to your budget.
| Fish |
|
| Amberjack | Rainbow Trout |
| Bluefish | Shark (several species) |
| Catfish | Snapper (numerous species) |
| Cobia (Ling) | Spanish Mackerel |
| Dolphin (Mahi Mahi) | Striped Bass |
| Drum (several species) | Swordfish |
| Grouper (numerous species) | Triggerfish |
| King Mackerel | Tuna |
| Molluscs |
Crustaceans |
| Clams | Softshell Crabs |
| Mussels | Freshwater Lobster Tails |
| Oysters | Freshwater Prawns |
| Scallops | Rock Shrimp |
| Shrimp (numerous species) | |
When purchasing whole or drawn (eviscerated) fish, allow 3/4 to 1 pound per serving. For pan-dressed fish, allow 1/2 to 3/4 pound per serving. And, purchase about 1/3 to 1/2 pound of fish steaks or fillets per person.
Usually, 6 to 8 medium to large clams, oysters, or scallops is a normal serving, although some people will eat more. It may take as many as 1 dozen mussels to provide one serving because of their smaller size.
Depending on the size available, one or two softshell crabs is a normal serving. It usually takes three or four freshwater lobster tails to make one serving. One pound of tail meat from prawns, rock shrimp, or shrimp will feed three to four people.
Fresh seafood should not smell "fishy." Choose seafood
that has a faint sea odor. Freshly cut fish, peeled crustacean
meats, and shucked mollusc meats should be moist, never slimy
or dried around the edges.
Fresh, high-quality fish have clear, well-rounded eyes. Older
fish may have eyes that are clouded, dry, and sunken-in. The gills
of a fresh fish are bright red, not darkened or slimy. The fish
should be moist and springy to the touch, not mushy.
Crustaceans also have several easily noticed quality-recognition
points. The tail meat from prawns, shrimp, lobster, and rock shrimp
should be uniformly light colored with no signs of discoloration
around the tail joints. Reject crustacean tail meat that is slimy
or smelly. Likewise, freshsoft shell crabs should have a mild,
pleasant odor. The crab's color should be bright.
Make sure molluscs purchased in the shell, are alive. Live, hard-shelled
molluscs hold their shells closed tightly when handled. Containers
of shucked mollusc meats must bear either a "last sale date"
or "date shucked." Fresh mollusc meats can only be sold
up to 14 days after the date shucked. Choose oysters that have
a natural creamy color and clear liquid.
Fish, crustaceans, and molluscs are among the most perishable muscle protein commodities. Ideally, seafood should be purchased the day it is going to be used. Of course, that is not always possible. Therefore, care must be taken to adequately and appropriately refrigerate or freeze fish and seafood until it is prepared and cooked.
Live, hardshell molluscs stored un-iced in the refrigerator at 34 to 38 degrees F should remain alive for 7 to 10 days. Freshly shucked mollusc meats can be stored for a week to 10 days if packed in ice in the refrigerator. With the exception of shucked scallop meats, frozen molluscs are not good candidates for grilling because the meat is soft and prone to shrinkage.
Fresh softshell crabs will maintain their quality better when wrapped in plastic and packed in ice in the refrigerator; for maximum quality, use them within 2 days of purchase. Softshell crabs can be stored and good quality maintained for up to 6 months if they are wrapped in several layers of plastic and stored in a freezer at 0 degrees F or lower. Thaw softshell crabs overnight in the refrigerator only.
If you plan to eat them fresh, fish, shrimp, scallop meats, freshwater prawns, and lobster tails can be placed in zip-top storage bags or plastic storage containers and kept on ice in the refrigerator (32 to 34 degrees F). Fresh, shucked scallop meats and crustacean tail meat can be stored in this manner for 3 to 4 days. Fresh fish stored this way will keep 5 to 7 days. Alternately, scallop meats, crustacean tail meat, and fish can be frozen in water and stored in a freezer at 0 degrees F or lower for 4 to 6 months. Thaw these seafoods carefully, either overnight in the refrigerator or under cold, running tap water immediately before use.
The most important point to remember when cooking seafood is to not overcook it. Perfectly grilled seafood is moist and flavorful. Overcooked seafood becomes dry and tasteless. To estimate cooking time, measure the seafood at its thickest part (including stuffing). Grill 10 minutes (at approximately 400 degrees F) per inch of thickness. Remember to turn the seafood halfway through the cooking time.
Fish is done, but still moist, when it turns opaque and just starts to flake when tested with a fork. A large whole or stuffed fish cooked with indirect heat requires 10 to 12 minutes per inch of thickness to reach an internal temperature of 145 degrees F. (A meat thermometer should be used to determine doneness in the thickest part.)
Softshell crab, lobster, scallop meats, and shrimp turn opaque when done. Molluscs in the shell, like oysters, clams, and mussels, open when cooked. The edges of mollusc meats begin to curl and turn opaque when done.
This pamphlet was compiled using information condensed from the following publications. Consult them for additional information about seafood grilling, nutrition, preparation, preservation, safety, and storage.
National Fisheries Institute. 1990. Seafood: Grill It All Summer Long. National Fisheries Institute, Arlington, VA.
Perkins, B. E. 1991. Circular ANR-578, "Seafood Safety." Alabama Cooperative Extension System. MASGP-91003.
Perkins, B. E. 1993. Circular ANR-833, "Alabama Seafood Facts." Alabama Cooperative Extension System. MASGP-93-014.
Perkins, B. E. 1995. Circular ANR-921, "Preparation And Preservation Of Alabama Seafood." Alabama Cooperative Extension System. MASGP-95-003.
Perkins, B. E. 1996. Circular ANR-986, "Saving Your Catch." Alabama Cooperative Extension System. MASGP-95-013.
Appreciation is expressed to Andy DePaola, Rick Wallace, and John Weichman for their review of this material; and to National Fisheries Institute and the Florida Department of Natural Resources, Bureau of Seafood Marketing, for information used in this publication.