Helpful Tips For Marinating Seafoods

One simple way to enhance or add flavor to seafood is with a marinade. Marinades are flavored liquids that usually contain an acidic liquid such as citrus juice, vinegar or soy sauce, along with herbs and seasonings.

While any seafood can be marinated, tuna, swordfish, halibut, salmon, shrimp and scallops are the most popular. Some tips from the National Fisheries Institute:

Always use a nonreactive container for marinating. Choose from glass, stainless steel or a resealable plastic bag. Some metals combine with ingredients to produce a chemical reaction.

Marinating times differ among seafood. Generally 15 to 20 minutes is long enough. However, fish such as flounder and snapper require less marinating time than firmer fish such as tuna and swordfish. If marinated too long, seafood undergoes a change of texture.

Always marinate seafood under refrigeration, never at room temperature.

Fillets may be marinated skinless or with the skin on.

If you plan to serve a raw fish marinade as a sauce, transfer the marinade to a saucepan and bring it to a full boil for a couple of minutes before serving.