Fresh shellfish is the best but there’s no need to reminisce about its origins by eating sand with our meal. To de-sand your shellfish pour them into a large bowl of seawater and add in a handful of oats or flour. Let this concoction sit overnight in a cool location and you will wake up to a sandy-bottomed bowl in the morning.
Removing Salmon Bones
This usually isn’t an issue with most store bought salmon, but if you caught it yourself and are ready to throw it on a smoking plank the best tool for removing the bones is tweezers. The trick is to pull the bones out at the same angle in which they lie. This prevents breakage and allows for easy removal.
Painlessly Opening Shellfish
Typically there are two ways to get the delicious middle of shellfish; cooking or shucking. However, a great little trick you can use to open up raw shellfish without shucking is by putting them in the freezer. Lay them in a single layer and after about 1 hour they will pop open and you will be able to easily and painlessly remove the top shell.
How to Tell if Fish is Cooked
Fish is extremely delicate and can break apart easily so it is best not to test its doneness by cutting into it. Instead, press into the fish using your finger. If the fish is completely cooked it should have some “give” and slightly flake apart at its center. (it’s also probably a good idea to wash your hands first)