Fishhugger!

Recipes

Cook Wild Alaska Seafood FROZEN!

Much of Alaska's harvest is rapidly processed and frozen within hours of harvest to seal in its natural just-caught flavor. So the fish you enjoy for dinner tonight is every bit as fresh as when it was harvested from the ocean. Not only is frozen Alaska Seafood easy to store in your freezer, it's remarkably easy to prepare. There's no need to thaw; in fact, you'll enjoy excellent results when cooking directly from the frozen state.
Frozen Alaska Seafood
Equip Yourself: For stovetop grilling and sauteing, use a heavy, nonstick skillet, or ridged stovetop grill pan with a tight-fitting lid. We like to use our dutch oven style cast iron skillet w/lid.

Test the Temp: Pans, grill and oven/broiler must be hot (around 400 degrees F) before you start cooking. To test the temperature of a stovetop pan, sprinkle a few drops of water on the skillet; if they immediately pop the surface, you're good to go.

Check the Oil: Rub or brush frozen fish with olive (Bariani) avocado oil. ALWAYS AVOID sunflower, corn, and canola oil.

Spare the Spices: Avoid seasoning with dry spices before it is placed in the pan. Better yet, season your seafood after your flip it, since seasoning mixtures containing salt draw moisture out of uncooked proteins.

Cook JUST Until Done: Fish turns from translucent to opaque as it cooks and, like most proteins, will continue to cook after it is removed from the heat source. To check for doneness, slide a sharp knife tip into the center of the thickest part of a cooking seafood portion, checking for color. Remove seafood from the heat just as soon as it turns from traslucent to opaque throughout.

Alaska Seafood Marketing Institute