Seafood FAQs

Educate yourself about the art of seafood.

You may find that you are afraid to prepare fresh seafood at home because you have questions about handling and preparation. Below, we answer some of our most frequently asked questions.

[expand title=”How long do you boil shrimp?
“]Here at Motts Channel Seafood we recommend peeling and de-veining shrimp before boiling it. (If you don’t know how to devein shrimp our friendly staff can show you with our handy tool that we sell in the store). Bring a large pot of water with Old Bay seasoning to a rapid boil. Pour shrimp in boiling water and stir gently to distribute. Cook 1 -2 minutes and DO NOT let water come back to a boil. Drain immediately in a colander. Sprinkle with sea salt and more Old Bay if desired. You can also ice down shrimp to stop them from cooking. Enjoy![/expand]

[expand title=” Will you pack our seafood for travel?
“]We gladly pack your cooler with enough ice to ensure it arrives well chilled to your destination. We also sell styrofoam coolers in case you forgot yours at home.[/expand]

[expand title=” What’s the BEST way to cook fish?
“]Our fish is so fresh that it honestly does not require much in the way of elaborate sauces or cooking methods. We like to marinate our fish in a little italian dressing, lemon and salt and pepper. I personally use a grill pan sprayed with a little cooking spray and cook the fish until it is opaque in color and flakes easily with a fork. That’s it! You’ll be amazed at how simple and yet delicious your fish will be.[/expand]

[expand title=” What are some other fish that I can try besides flounder, grouper and salmon?
“]There are so many excellent fish to try that you should branch out and be adventurous! If we have it in stock we always recommend Trigger Fish, Hognose Snapper, Wahoo or Swordfish. All these varieties are very mild and excellent any way that you prepare them.[/expand]