The secret's in the cookingįish is relatively easy to prepare – the secret is the cooking method.
Pay attention when cooking – they can easily become too rubbery to eat. Cut the fish into cubes then pan fry the pieces with cherry tomatoes for a simple pasta sauce.Īs for cuttlefish, octopus, and squid, we suggest buying ones that have already been cleaned. Instead, go for tuna, swordfish, or salmon fillets. If you're still honing your fish cleaning skills, maybe hold off on fish with bones and spines, such as mullet. Shrimp are also easy to clean – remove the shell and the outer black vein. Many fish markets, though, offer ready-to-cook varieties. The same goes for mussels, but you have to scrub them first with paper towels or a brush to remove the outer residue – scrape the shell well. Though take care to soak the clams for at least 20 minutes in fresh water before cooking them to remove any remaining sand grains from their shells. Clams are super-easy because all you have to do is sauté them in oil and garlic in a pan with the lid on. If you're a seafood pasta novice, these four fish varieties are the best place to start. So, on that note, here are some ideas that require minimal effort but reap maximum results. Seafood pasta is one of those dishes that for some, always seems like a good idea at first, but the idea of cleaning and de-boning the fish intimidates and turns people off.
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