Rinsing seafood?
Are you supposed to rinse fresh seafood prior to cooking it? Last night I made crab cakes and got the Philips lump crab and didn't rinse it and it tasted fine. (I did drain the liquid) but I've always wondered if you were indeed supposed to rinse seafood and what purpose it served?
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I usually rinse shrimp after shelling and deveining to make sure any extraneous bits have been washed off. And I dry them before preparing to cook.
Always be sure to dry your meat or fish after you have washed them, so they will accept seasonings and cook properly. You can't sear wet anything.
So if you are rinsing (aside from things in shells) the purpose is to get rid of the odor then?