Q: My family and I just had the most delicious dinner at our local seafood restaurant, but we have so many leftovers! I have never had to reheat seafood, what is the best method? Is it even safe?
A: Reheating seafood is easy, delicious, and safe. One of the main things to remember when reheating seafood is to ensure the internal temperature gets to 165 degrees Fahrenheit. Reheating your leftovers is easy, and quick too, depending on what you are making.
Most people think to put their leftovers in the oven, and for good reason! Not only is this a great way to know it is being cooked all around, it is easier to get an even heat rather than on a stovetop.
To reheat using your oven, simply take a casserole dish and spray it with a nonstick spray, olive oil, or butter. The main reason you are greasing the pan is to make sure nothing sticks, why lose half your meal to your dish? After that, simply place your leftover in the dish and pop it into a 325 degree oven.
Be sure to flip it halfway through to ensure even cooking. Because there are so many variations of seafood, keep an eye on it since some pieces may cook faster than others, especially if it were thin or small.
The Stove Top Method
Some people would rather not warm up their house with the use of their oven, and that is understandable. Instead, you can opt for the stove top method which is just as easy and quick.
To reheat using your stove top, simply add a little butter or oil to coat the bottom and let it warm over medium heat. Once the butter has melted, or your oil is warm, add your leftovers.
Flip your leftovers as to ensure one side does not get burned. You want to keep a close eye on the pan because you can overcook your seafood very quickly in a skillet!
Seafood is great year round, and being able to reheat it is a valuable asset in any cook’s arsenal. Seafood is nothing that should be enjoyed only one night, instead, make enough for leftovers. In gumbos and many other seafood dishes, the flavors are better the second day too!
What method works for you? Do you have any tips when it comes to reheating seafood?