1. Fish
• Grilling – Cooking over direct heat, often on a barbecue, for a smoky flavor.
• Baking – Cooking in an oven with dry heat; works well for fillets or whole fish.
• Pan-frying – Cooking with a bit of oil in a pan, giving a crispy surface.
• Deep-frying – Submerging in hot oil for a golden, crunchy crust.
• Poaching – Gently simmering fish in water or halal broth.
• Steaming – Using steam to cook while preserving moisture and nutrients.
• Smoking – Infusing flavor using smoke from wood or herbs .
⸻
2. Shellfish – Crustaceans (e.g., prawns, shrimp, crab, lobster)
• Steaming – Retains moisture and natural sweetness.
• Grilling – Imparts a smoky, charred flavor.
• Baking – Works well with stuffed or seasoned shellfish.
• Sautéing – Quick pan-cooking in oil or butter for flavor and tenderness.
• Deep-frying – Adds crunch, especially for breaded prawns.
• Stir-frying – Cooks fast at high heat with veggies or sauces.
• Butter poaching – Gentle cooking in melted butter for a smooth, rich taste.
3. Shellfish – Mollusks (e.g., clams, mussels, scallops, oysters)
• Steaming – Opens shells and retains briny flavor.
• Baking – Often used in seasoned or stuffed preparations.
• Grilling – Adds smoky flavor, especially to oysters and scallops.
• Searing – Browning the surface quickly, great for scallops.
• Smoking – Adds complex flavor
• Frying – Used for crispy preparations like clam strips.
• Poaching – Done in any stocks or water for tenderness.
⸻
4. Cephalopods (e.g., squid, octopus, cuttlefish)
Permissible in some schools of thought, not in others.
• Grilling – Brings out flavor and gives a nice texture.
• Braising – Slow-cooked in broth for tenderness.
• Searing – High-heat method to brown the surface.
• Stewing – Long cooking in spiced or tomato-based sauces.
• Deep-frying – Especially for dishes like calamari.
• Stir-frying – Fast cooking that keeps texture intact.