Why Is Boiling Rarely Used With Fish And Shellfish in the USA

Why is boiling rarely used? Because fish and shellfish are inherently tender, they do not necessarily benefit from combination cooking methods. Boiled lobster, crab and shrimp are not actually boiled. Rather they are cooked by simmering. What are the methods of cooking fish and shellfish? Basic Fish Cooking Techniques Sautéing. Sautéing is probably the easiest…