The Secret to Tender Seafood: Avoid Overcooking

The main culprit behind tough, rubbery seafood is overcooking. Seafood, such as fish, shrimp, and scallops, has a relatively short cooking time compared to other types of meat. Its muscle fibers are more delicate and contain less connective tissue. When cooked for too long, the proteins in seafood coagulate and shrink. This causes the moisture within the seafood to be squeezed out, resulting in a dry, tough, and rubbery texture.

For example, a thin fillet of fish might only need 2 - 3 minutes per side in a hot pan. If it is left on the heat for much longer, the fish will quickly become dry and lose its flaky, tender quality. Similarly, shrimp are ready when they turn pink and curl into a C - shape. Overcooking them will make them tough and chewy.

To avoid this common cooking mistake, it's important to pay close attention to the cooking time and temperature. Use a timer and start checking the seafood a minute or two before the recommended cooking time is up. You can also use a meat thermometer to ensure that the internal temperature reaches the right level without overcooking. For fish, an internal temperature of 145°F (63°C) is generally ideal. By being vigilant during the cooking process, you can enjoy tender and delicious seafood every time.