Former celebrity chef and owner, Aristos share his favourite tips for cooking, serving and storing your seafood.

1. When turning over fish, never use tongs! Instead use two forks – one to lift and turn the fish and the other to catch and lay the fish.
2. Don’t leave your seafood in its plastic packaging, remove it, rinse it, and store on a covered plate in the fridge.
3. The saying, “If a mussel doesn’t open it is still okay to eat” is a MYTH
4. If you catch, are gifted or purchase live lobster you MUST drown them first so they die. You can do this by placing them in freshwater for 30 minutes.
5. When cooking fish fillets on the BBQ, don’t place them onto the hottest part – it will cause the flour to burn without actually cooking the fish.
6. Always dust and fry your seafood in self raising flour, plain flour has a tendency to go soggy.
7. There are a number of ways to cook whole fish on the BBQ, but the simplest way is to wrap the fish in foil.
8. When frying seafood, never add your product to a cold pan, always wait until the oil is hot.
9. For great tasting crumbed fish, always start with fillets that are about the same thickness as your pinky finger – any thicker and they take too long to cook.
10. Batter always tastes better if it is prepared the day before and left in the refrigerator overnight.

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