Because of its general color and texture, seafood is generally paired with white wine over read. However, it's the weight of the food that really determines wine pairings; seafood is lighter than meat, so it requires lighter wines, which tend to be white. However, red Pinot Noir goes quite well with fish.

When cooking seafood, especially in the microwave, it's a good idea to underestimate the cooking time. This is because most seafood contains a lot of moisture, which makes it cook faster than expected. If it's underdone, you can always put it back in the over for a short time.

Seafood should never stay in the range between 40 and 140 degrees for more than a few minutes, because it's more likely than most raw foods to spoil quickly. This is particularly the case for oysters, which can go bad very quickly. Always keep raw seafood very cold until you cook it.