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Slow-cooking method that combines wet and dry heat; works well with octopus, squid, and tough fish.

Quick, high-heat cooking that results in a browned finish; perfect for shrimp, scallops, and thin fish fillets.

Cajun-style cooking with a dark, spicy crust; great for catfish, redfish, and shrimp.

Seafood slowly cooked in a temperature-controlled water bath; ideal for fish fillets and lobster.

Seafood steamed in its own juices inside a parchment paper pouch; best with fish fillets and shrimp.

Uses smoke for flavor while cooking; good for salmon, trout, and mackerel.

Gentle heat method that is versatile; works well with dishes like whole fish, fish fillets, and crab.

High heat from above that results in a crisp top; best for fish steaks, shrimp, and lobster tails.

Submerging in hot oil for a crispy exterior; ideal for battered fish, calamari, and shrimp.

Raw seafood cured in citrus juices; commonly used with firm white fish, shrimp, and scallops.

Uses salt, sugar, and sometimes smoke to preserve and flavor the seafood; best with salmon (gravlax), herrings, and sablefish.

Direct heat method creating a charred, smoky flavor; suitable for shrimp, salmon steaks, and squid.

Uses moist heat to gently cook the seafood; great for delicate items like mussels, clams, and lobster.

Slowly cooks seafood in a low-temperature liquid; suited for salmon, trout, and shrimp.

Slowly cooks seafood in fat at low temperatures; ideal for tuna, salmon, and sardines.

Even, high-heat method that creates a crisp exterior; excellent for whole fish, thick fillets, and shellfish.

Begins with searing in a pan and ends in the oven; suitable for scallops, thick fish fillets, and tuna steaks.

Quick, high-heat cooking with constant motion; suitable for shrimp, squid, and shellfish.

High-heat method for a caramelized crust; best for tuna steaks, scallops, and swordfish.