Ya fillets that have been caught by your friends/family aren't going to be put in 'food-safe' chemical baths which make the cell walls almost burst with as much water as they can absorb. This is a very common practise in the seafood industry. If the protein strands, any protein strands like in eggs, beef, chicken etc. are heated over 212 F the cells contract and squeeze out their water.Fresh cod filets have natural body fluids. But not enough to cause them to shrink. Some vendors will soak their products in water to add to the weight. They do it with scallops and lots of other sea products. When cooked this added water will cook off and cause shrinkage. My second husband was a professional fisherman. He always brought home fresh, caught in the last haul, fileted fish for the family. I never had a problem with shrinkage.
Welcome to DC. A fun place to be. Lots of laughter and information. Do please stick around and join in the fun. We would love to have you.
So when you are cooking any seafood always cook it very slowly and gently and never over 212F.
Of course not.I don't think my cracked conch or conch fritters would work at that temperature, not to mention any other fried, roasted or grilled seafood.
Whatever.You know that grilling/searing meat does not seal in juices, right? That old idea has been debunked again and again.
Whatever.
You're obviously wanting to go somewhere I do not.
PI
YA RIGHT!GG is correct. The science does not support the myth.
YA RIGHT!
Does Searing Meat Seal In Juices? - Part 2
I'll leave it there.
Tonight I'm 'searing' a nice rib eye steak. I prefer to keep the delicious juices inside the steak rather than on the plate. Tens of thousands of 'Steak Houses' haven't been listening to the 'debunkers'. HAAA HAAAA!
The Reality: Searing produces no such barrier—liquid can still pass freely in and out of the surface of a seared steak. To prove this, I cooked two steaks to the exact same internal temperature (130°F). One steak I seared first over hot coals and finished over the cooler side of the grill. The second steak I started on the cooler side, let it come to about ten degrees below its final target temperature, then finished it by giving it a sear over the hot side of a grill. If there is any truth to the searing story, then the steak that was seared first should retain more moisture.
What I found is actually the exact opposite: the steak that is cooked gently first and finished with a sear will not only develop a deeper, darker crust (due to slightly drier outer layers—see Myth #1), but it also cooks more evenly from center to edge, thus limiting the amount of overcooked meat and producing a finished product that is juicier and more flavorful.
The Takeaway: When cooking thick steaks, start them on the cooler side of the grill and cook with the lid on until they reach about ten degrees below final serving temperature. Finish them off on the hot side of the grill for a great crust. For thinner steaks (about an inch or less), just cook them over the hot side the entire time—they'll be cooked to medium rare by the time a good crust has developed.