Buying your next piece of fish: The chefs discussed the benefits of buying fresh versus frozen. A fish that has been frozen will pull apart at the striations, indicative of proteins falling apart. For a reminder of the different grades and types of tuna, check out this blog: http://www.beyondsalmon.com/2006/06/tale-of-two-tunas.html or visit the chefs at Clean Catch for a refresher course.
Prepping Tuna to Sear:
1. There is no need to wash the fish.
2. Blot the fish dry with a paper towel to create the best crust.
3. Season one side with kosher salt and pepper.
Searing a Tuna:
1. Heat a cast iron skillet or any heavy gauge skillet.
2. Add oil to skillet, enough to coat, and heat to 325 degrees (oil will look wavy and will let off little puffs of smoke). Don’t use olive oil as it will smoke at 300 degrees; use an oil with a smoke point such as canola, coconut, peanut, etc.
3. Carefully add the fish to the skillet, season side down.
4. To cook to a specific doneness, pay attention as the cooking side of the fish will change from pink to gray. The amount of gray equals how done the fish is.
5. Sear all sides of the fish for the best texture.
6. Let the fish rest a few minutes before cutting and serving.
Other Fun Fish Tips
· To sear scallops, use the method described above but watch the scallops as they tend to leak liquid when they heat up. Move the scallops out of the liquid to keep the crispy sear.
· Use a Beurre Monte to poach fish. Warm a tablespoon of cream on low heat and add cubed butter for a slow melt. Allow to rest. Hold the sauce at 160-190 degrees and add fish for poaching. Great for lobster, crab, and anything else that goes with butter!
· Another poaching method: combine water, shallots, lemon, herbs and heat until it steams. Turn off heat and put in fish, let it rest and it will cook the fish to medium rare.
· Looking for an easy method to extract crab meat from the shells? Broil in the oven for 30 seconds until it is bright red and then pick the meat out.
· Don’t eat mussels and clams if they are open.
· Lobsters don’t scream when they are boiled, it is their shell that is steaming. If you don’t like putting the lobster in while it’s moving, put it in the freezer for 15 minutes to put it in a coma. Lobsters likely don’t have a nervous system that is developed enough to feel pain.
About Clean Catch: Chefs Graham Giacobbe and Zach Gadberry have years of culinary experience and they are happy to share with their customers at Clean Catch. Clean Catch provides its clients with fresh fish flown in from all over. If you are in mood, check them out and let them know that GSGC sent you. They are located at 2820 Selwyn Avenue #150, Charlotte, NC 28209 (704) 333-1212, cleancatchfish.com. Thanks Graham and Zach for an awesome night! Thanks also the Sarah Rowe for hosting and all those who brought refreshments, etc. 
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