How to Prepare Seafood–Cooking Tips
“Line-caught salmon, nothing less than the best!!! Grilled it plain, seemed like it just came out of the Sea.” –Barbara, Bainbridge Island, WA
The easiest way to cook our fish is simply. All of us in the office and just about all of the fishermen in our fishermen-owned co-op keep it real simple by rubbing the fish lightly with a little olive oil and sprinkling with sea salt and a little freshly ground pepper. When working with premium-quality seafood, use minimal seasonings and let the fish’s natural flavors stand out. Some will add garlic or some other herb, or a simple flavored salt. There is no need to do anything more than that to enjoy our Alaska Gold Seafood.
What is different about cooking fish versus other meats is that fish cooks faster. All fish can dry out quickly and its delicious moist flavor is lost if too dry. Remember: Fish continues to cook after removed from the heat source. In cooking you seafood, you want to aim for medium-rare to medium (between 125° F and 140° F if you have an instant-read thermometer) and avoid overcooking. Good rule of thumb is the 8-minute rule, which says you should measure the fish at its thickest point, and cook it for 8 minutes per inch, turning halfway through the cooking time. The fish should be cooked until it is almost opaque throughout but still moist.
Below we offer a few tips on several seafood cooking methods to help you get started.
Seafood preparation/Thawing tips: When you’re ready to cook, take the number of vacuum-sealed portions you’d like to eat out of the
In a pinch, you can thaw your portions by running them under cold water. You will lose a bit of quality, as you ideally want the fish to thaw as slow as possible, which is why we recommend thawing under refrigeration. It is best to use the thawed fish within 24 hours after it thaws.
Sashimi: We recommend NOT cooking our sashimi-grade albacore tuna and serving the tuna raw as sashimi or poke. You can also sear on each side for 2 minutes or less, but the albacore is outstanding as sashimi. When serving sashimi, cut to desired thickness while still partially frozen.
Seafood Baking Tips: Baking seafood is really easy! Our salmon portions (king salmon, coho salmon, and keta salmon
Slow Oven Roasting Seafood Tips: Some find that slow roasting salmon is a foolproof method to prevent dryness. It makes sense to slow roast larger pieces like our coho salmon fillets (sides). Preheat oven to 250° F. Place seasoned fish in roasting dish on center rack for 20 minutes. Look for it to be opaque throughout. And then pull the fillet from the oven. The nice thing about slow roasting is that slow roasting is more forgiving and won’t cook as much after removing.
Poaching Seafood Tips: Poaching salmon, particularly our coho salmon portions or keta salmon portions, is a popular option. In a large, deep, straight-sided skillet or heavy pot, heat enough water to just cover the salmon. You can also use broth or a combination of vegetables like carrots, celery, onion, lemon, a splash of white wine, and several pinches of salt (there are many other options for flavoring). Bring the water or broth combination to a boil. Add salmon portions seasoned with salt and gently lower into pot. Reduce to a simmer, cover, and cook 5-8 minutes. *The key is to cook the salmon just under boiling, a very slow simmer. The salmon is done when opaque throughout. Use spatula to remove.
Seafood Leftovers: We hope that you don’t have leftovers, but if you get our larger coho salmon fillets, you might have enough for a second meal. Seafood, especially salmon, does not benefit from being reheated. If not reheated very carefully, fish can get a rancid flavor. Not to worry, that being said, we love making salads with leftover salmon. Another option is to throw leftover salmon onto eggs once the eggs have cooked for a little while. This will make a delicious, nutritious protein-packed breakfast!
Also, check out these recipes and seafood preparation tips from our customers.