Seafood and Fish

Internet Shaquille approaches seafood and fish cookery with practical techniques that prioritize reliability and flavor development. His methods span from gentle slow-roasted salmon to bold fusion preparations, demonstrating how proper technique can elevate both simple fillets and premium shellfish.

Salmon Preparation

Slow-Roasted Method

Internet Shaquille's signature salmon technique produces consistently silky results through low-temperature cooking. The method involves preheating the oven to 275°F and cooking until the fish reaches an internal temperature of 120°F (Flawless, Effortless, Slow-Roasted Salmon, 0:00). This gentle approach works equally well for entire sides or individual fillets, requiring minimal preparation beyond checking for pin bones and light oiling for salt adhesion (Flawless, Effortless, Slow-Roasted Salmon, 0:35).

The cooking time ranges broadly from 15 to 35 minutes, making a reliable thermometer essential rather than timing alone (Flawless, Effortless, Slow-Roasted Salmon, 1:25). The finished fish may appear glassy and somewhat raw due to the low temperature and high fat content, but properly cooked salmon will flake under fork pressure at the thickest part (Flawless, Effortless, Slow-Roasted Salmon, 1:42).

Customization and Storage

This technique accommodates various flavor profiles through simple additions: herbs like thyme or rosemary tucked under the skin, thinly sliced citrus arranged over the top, or spice blends including chili flakes, paprika, coriander, and fennel seeds (Flawless, Effortless, Slow-Roasted Salmon, 1:05).

The slow-roasted salmon excels in meal preparation applications, reheating more successfully than conventionally cooked fish. Leftover pieces can be served cold on salads or crisped skin-side down in a medium-high heat pan, where the gentle initial cooking prevents overcooking during reheating (Flawless, Effortless, Slow-Roasted Salmon, 2:28).

Shrimp Techniques

Poaching Method

Internet Shaquille advocates for poaching shrimp in their shells as a superior approach to traditional peeling and searing. The method involves placing frozen shrimp directly into cold salted water (one pound shrimp to one quart water with salt and sugar), then heating to 160°F (Shrimp Cookery Has Been Solved, 0:52).

This technique offers multiple advantages: no raw seafood contamination of kitchen surfaces, maximized flavor from cooking in the shell, perfect texture from gentle poaching, easier shell removal from firm cooked flesh, and free stock as a byproduct (Shrimp Cookery Has Been Solved, 1:18).

Enhanced Poaching Liquids

For elevated flavor, the poaching liquid can be enriched with aromatics. One variation includes browning shallot, lemongrass, garlic, ginger, and lime peel in oil, then deglazing with coconut milk and water. This mixture steeps and cools before adding frozen shrimp (Shrimp Cookery Has Been Solved, 2:05).

Meal Preparation Applications

Poached shrimp functions as a versatile protein base comparable to canned chickpeas in convenience. Internet Shaquille demonstrates using pre-cooked shrimp in quesadillas with seasoning blends, cold salads, stir-fries where they warm without overcooking, and simple pasta dishes (Shrimp Cookery Has Been Solved, 3:37).

White Fish Preparations

Curry-Style Presentation

For lean white fish like mahi mahi, cod, or catfish, Internet Shaquille elevates basic fillets through pan-searing in coconut oil or ghee followed by an aromatic sauce. The fish is patted dry, salted, and seared in a small pan with high-heat tolerant fats until cooked through (From Boring Fish to Swanky Dish, 0:39).

The accompanying sauce builds in the same pan with thinly sliced shallots, jalapeño or serrano peppers, diced tomato, and curry paste. Full-fat coconut milk provides richness, while lime zest and juice add brightness (From Boring Fish to Swanky Dish, 1:27).

Shellfish Stock Production

Shrimp Shell Utilization

Rather than discarding shrimp shells, Internet Shaquille transforms them into concentrated stock. The process begins by toasting shells with oil and salt over medium-high heat, optionally adding aromatics like parsley stems, onion pieces, garlic, celery, carrots, or citrus peels (Stop Throwing Away Shrimp Shells!, 0:37).

Once the shells turn bright pink and are fully toasted, a quart of water is added and brought to a boil, then simmered for 10 minutes (Stop Throwing Away Shrimp Shells!, 1:20). The resulting stock keeps for weeks refrigerated or months frozen and serves as a base for soups, cooking grains, or enhancing sauces (Stop Throwing Away Shrimp Shells!, 1:40).

Stock Applications

Shrimp stock elevates numerous dishes: grits cooked in stock for shrimp and grits, black beans for burritos, risotto and paella, pasta cooking liquid for enhanced seafood flavor, and pan sauces for various proteins (Stop Throwing Away Shrimp Shells!, 2:00).

Microwave Seafood Techniques

Lobster Preparation

Internet Shaquille challenges conventional wisdom by successfully microwaving lobster tails. The technique involves cutting tails in half, placing them in a glass bowl with garlic butter, and microwaving until cooked through. The steam generated in the covered container effectively steams the seafood (Microwaved Lobster is Good, Actually., 0:25).

This method works because the moisture in food turns to steam when microwaved in a lidded container, creating an effective steaming environment. While microwaving seafood may sound unappetizing, steamed fish and lobster are established cooking methods (Microwaved Lobster is Good, Actually., 0:35).

Fusion Applications

Wonton Pozole

Internet Shaquille demonstrates creative fusion by transforming Chinese takeout leftovers into Szechuan-Mexican wonton pozole. Using leftover wonton soup broth, wontons, and five-spice pork, combined with rehydrated guajillo chilies and hominy, the dish bridges culinary traditions (#LeftoversChallenge Wonton Pozole, 1:44).

The technique involves toasting hominy in chili oil with Szechuan peppercorns and cumin, creating a fusion spice blend. Traditional pozole garnishes—cilantro, radish, jalapeño, white onion, and avocado—complete the dish alongside crushed wonton chips for textural contrast (#LeftoversChallenge Wonton Pozole, 4:34).

These techniques demonstrate Internet Shaquille's approach to seafood cookery: reliable methods that maximize flavor while minimizing complexity, often yielding multiple components (like stock) from single ingredients.