Cooking SeafoodMost of the seafood consumed in US is still eaten in restaurants. Many think that seafood is hard and difficult to prepare at home. The truth is that seafood is simple to prepare and fast. One can get a gourmet meal together in a few minutes. Seafood is healthy and we need to have seafood at least twice a week for a healthy diet. - But it better be wild seafood, not farmed fish nor coastal or river fish from populated areas as it contains pesticides, PCB, Mercury and other harmful contaminants. Wild Seafood from cold waters of Alaska is the best choice! Alaska produces over 80% of all Wild Seafood consumed in US. If the seafood is from Alaska - it is sustainably fished - that is a requirement of the Alaska Constitution!
Thawing SeafoodSeafood has naturally high water content and airplanes are notoriously dry. As a result, “fresh” seafood that is air shipped can lose up to 30% of its weight in transit. We freeze our product because frozen is fresher. The flash freezing process protects our seafood and locks in the goodness until you are ready to enjoy it. You will get the best quality when you allow our product to thaw in the refrigerator for 6 to 8 hours or overnight. If you need to thaw it faster, you can use cold running water or the microwave. However, if you use the microwave to defrost,take care to avoid inadvertently cooking it. Cook immediately after thawing.
Cooking Seafood at homeSeafood is very adaptable and can be cooked using a wide variety of cooking methods and recipes. We have included the general cooking table and list of herb pairings with your order. However, the best suggestion we can give is to experiment - cooking seafood can be as simple or involved as you like. As mentioned earlier, the single most common cause of disappointment is OVERCOOKING. A common myth that seafood is cooked when it flakes easily actually leads to overcooking. A general cooking time guideline to follow for all seafood is 10 minutes per inch of thickness. To get the best fla vor and texture when cooking our products, we recommend following either one of these two guidelines:
1) remove fish from the heat source just as it begins to flake, or
2) cook seafood just until it loses its translucency and turns opaque.No matter which cooking method you choose,seafood will continue to cook for a few minutes after it is remo ved from the heat source. An internal temperature of 145º is recommended.