Tip 1: Melissa Doney
When soaking clams for cleaning, add some kosher salt to the cool water. This helps the clam spit out any extra sand so you don't get a gritty clam.
Tip 2: Raj Brandston
Marinate frozen fish or fresh in garlic and soy sauce before grilling, baking and frying.
Tip 3: Mikey Termini
Never undercook halibut!
Tip 4: Trevor McGrath
Lightly brush fish with olive oil before placing on grill or pan. When you see the bottom start to turn from translucent to a solid color, check for browning and flip. Remember, the other side will cook faster than the side you initially put down.
Tip 5: Maria Torrisi
Always remove the skin of a fish filet before you cut it into the portion size you want.
Tip 6: Mikey Termini
When grilling fish, always make sure the grill is clean. Use an oily rag to rub the grill just before placing fish on. This will prevent it from sticking.
Tip 7: Siobhan Allgood
When grilling salmon, always sear it first on the flesh side and then flip to the other side. This way your salmon won't fall apart!
Tip 8: Siobhan Allgood
Make sure your pan is screaming hot before dropping your scallops in it in order to get a good sear.
Tip 9: Lewis Curtis
When presenting a spicy tuna roll, be sure to add wasabi.
Tip 10: Lewis Curtis
When cutting a sushi roll, make sure you have an even five portions of sushi.