https://anchorandhopesf.com/ Seafood cooking, demystified — from the market to the table en Thu, 10 Sep 2026 09:00:00 GMT https://anchorandhopesf.com/steam-fish-at-home/https://anchorandhopesf.com/steam-fish-at-home/Thu, 10 Sep 2026 09:00:00 GMTPlace fish in a single layer above—not in—gently boiling water, cover the pan, and cook with circulating steam. https://anchorandhopesf.com/understand-shrimp-size-counts/https://anchorandhopesf.com/understand-shrimp-size-counts/Thu, 10 Sep 2026 09:00:00 GMTA shrimp count such as 21/25 means 21 to 25 shrimp per pound; lower numbers indicate larger shrimp, while higher numbers indicate smaller shrimp. https://anchorandhopesf.com/fish-en-papillote-guide/https://anchorandhopesf.com/fish-en-papillote-guide/Wed, 09 Sep 2026 09:00:00 GMTFor fish en papillote, heat the oven to 400°F and place one evenly shaped fillet on thin or partly cooked vegetables. https://anchorandhopesf.com/poach-fish-gently/https://anchorandhopesf.com/poach-fish-gently/Wed, 09 Sep 2026 09:00:00 GMTTo poach fish gently, arrange evenly sized portions in one layer and cook them in seasoned liquid held at a bare simmer, not a rolling boil. https://anchorandhopesf.com/steam-clams-at-home/https://anchorandhopesf.com/steam-clams-at-home/Wed, 09 Sep 2026 09:00:00 GMTTo steam clams, scrub and sort live clams, place them over a shallow layer of actively steaming liquid in a wide covered pot, and remove each clam when… https://anchorandhopesf.com/coastal-crab-cakes-recipe/https://anchorandhopesf.com/coastal-crab-cakes-recipe/Tue, 08 Sep 2026 09:00:00 GMTDrain lump crabmeat without pressing it, whisk the measured binder separately, then fold in the crab and panko only until combined. https://anchorandhopesf.com/store-fresh-fish-at-home/https://anchorandhopesf.com/store-fresh-fish-at-home/Tue, 08 Sep 2026 09:00:00 GMTTake fresh fish home in a cold bag or cooler, then refrigerate it at 40°F (4°C) or below and cook it within two days of purchase. https://anchorandhopesf.com/thaw-fish-safely-at-home/https://anchorandhopesf.com/thaw-fish-safely-at-home/Tue, 08 Sep 2026 09:00:00 GMTThaw frozen fish in the refrigerator overnight whenever possible. https://anchorandhopesf.com/thaw-frozen-shrimp-safely/https://anchorandhopesf.com/thaw-frozen-shrimp-safely/Tue, 08 Sep 2026 09:00:00 GMTThe safest way to thaw frozen shrimp is overnight in a refrigerator at 40°F or below. https://anchorandhopesf.com/choose-fresh-or-frozen-fish/https://anchorandhopesf.com/choose-fresh-or-frozen-fish/Mon, 07 Sep 2026 09:00:00 GMTFresh fish is not automatically better than frozen fish. Choose by package condition, cold handling, the cut your dish needs and when you can cook it. https://anchorandhopesf.com/clean-clams-before-cooking/https://anchorandhopesf.com/clean-clams-before-cooking/Mon, 07 Sep 2026 09:00:00 GMTTo clean live clams, keep them cold, discard cracked shells, and tap any open shell; discard it if it does not close. https://anchorandhopesf.com/prepare-mussel-beards-safely/https://anchorandhopesf.com/prepare-mussel-beards-safely/Mon, 07 Sep 2026 09:00:00 GMTKeep live mussels refrigerated at 40°F (4°C) or below until preparation. Discard cracked shells and apply current FDA guidance to any open shell. https://anchorandhopesf.com/remove-pin-bones-from-fish/https://anchorandhopesf.com/remove-pin-bones-from-fish/Mon, 07 Sep 2026 09:00:00 GMTLay the cold fillet skin-side down on a clean board and sweep your fingertips across its thick centre section to find the pin-bone tips. https://anchorandhopesf.com/fish-tacos-recipe/https://anchorandhopesf.com/fish-tacos-recipe/Thu, 27 Aug 2026 09:00:00 GMTThe best fish tacos start with one base: mild white fish (cod, mahi-mahi, or tilapia) tossed in chili-cumin seasoning, warm corn tortillas, a quick… https://anchorandhopesf.com/how-to-cook-mussels/https://anchorandhopesf.com/how-to-cook-mussels/Wed, 26 Aug 2026 09:00:00 GMTScrub and debeard the mussels, then discard any that stay open when tapped — those are dead. https://anchorandhopesf.com/how-to-pan-sear-fish/https://anchorandhopesf.com/how-to-pan-sear-fish/Tue, 25 Aug 2026 09:00:00 GMTTo pan-sear fish, pat the fillet completely dry, season it, and heat a heavy skillet over medium-high until a high-smoke-point oil shimmers. https://anchorandhopesf.com/how-to-bake-salmon/https://anchorandhopesf.com/how-to-bake-salmon/Sun, 19 Jul 2026 09:00:00 GMTBake salmon at 400°F (205°C) on a lined sheet pan, skin side down, until the thickest part reaches an internal temperature of 145°F (63°C) and the flesh… https://anchorandhopesf.com/how-to-cook-shrimp/https://anchorandhopesf.com/how-to-cook-shrimp/Sun, 19 Jul 2026 09:00:00 GMTCook shrimp hot and fast, and stop early: sauté 1–2 minutes per side over medium-high heat, poach 2–4 minutes in just-boiled water with the burner off, or… https://anchorandhopesf.com/how-to-tell-when-fish-is-done/https://anchorandhopesf.com/how-to-tell-when-fish-is-done/Sun, 19 Jul 2026 09:00:00 GMTFish is done when it reaches an internal temperature of 145°F (63°C) at its thickest point — the FDA's recommended safe temperature for fin fish. https://anchorandhopesf.com/new-england-clam-chowder/https://anchorandhopesf.com/new-england-clam-chowder/Sun, 19 Jul 2026 09:00:00 GMTNew England clam chowder is a cream-based soup of chopped clams and their briny liquor, salt pork or bacon, onions, celery, and waxy potatoes, thickened…