storing, thawing, and cooking

STORING & HANDLING

• You should never allow frozen seafood to thaw until you are ready to use it, as refreezing seafood severely alters its quality.

• Please use care when taking your VP portions and fillets out of your box and into your freezer. The more they are handled the more susceptible they are to tares and air leaks which can lead to freezer burn.

• For best results thaw overnight or for 12 to 24 hrs. A longer thaw cycle will help preserve texture but thawing under cold water for 15 – 20 minutes works in a pinch. Be sure to remove the frozen fish from the vacuum packaging eliminate excessive moisture build up and prevent the possibility of bacteria forming.

• Once thawed, you can store your fish in your refrigerator for 3 to 4 days before cooking. However, it is tastier if cooked immediately.

THAWING?

Skip that step and go right to preparing and cooking. With frozen Alaska seafood, you can cook it right out of the freezer in less than 15 minutes.

Cook it Frozen.

SAUTEING/PAN-SEARING

Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Rinse seafood under COLD water to remove any ice glaze; pat dry with paper towel.

Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.

Place fish in heated pan, skin side up, and cook, uncovered, 3 to 4 minutes, until browned. Turn the fish over and season it with your favorite seafood seasoning. Cover the skillet tightly and reduce the heat to medium. Continue to cook an additional 6 to 8 minutes

Finish thick portions in an oven preheated to 400ºF (use an ovenproof pan). Remove from heat just as soon as seafood is opaque throughout.

ROASTING

Preheat oven to medium-high heat (450ºF) Rinse seafood under COLD water to remove any ice glaze; pat dry with paper towel.

Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.

Place seafood on spray-coated pan or foil-lined baking sheet. Cook 12 to 15 minutes; flip only very thick portions.

For best results with frozen fish, cook 4 minutes before seasoning with butter or spices. Remove from heat just as soon as seafood is opaque throughout.

BROILING

Preheat broiler to medium-high heat (450ºF) Rinse seafood under COLD water to remove any ice glaze; pat dry with paper towel.​

Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.

Place seafood on spray-coated broiling pan or foil-lined baking sheet. Cook 12 to 15 minutes.

For best results with frozen fish, cook 4 minutes before seasoning with butter or spices. Flip only very thick portions. Remove from heat just as soon as seafood is opaque throughout.

GRILLING

Heat grill to 400ºF. Rinse seafood under COLD water to remove any ice glaze; pat dry with paper towel.

Tear an 18-inch wide sheet of foil so it is 4-inches longer than the seafood. Spray-coat the dull side of foil and place seafood on foil, skin side down.

Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.

Bring sides of foil together and fold over several times to seal; roll up ends to form a packet. (You can also cook other items such as veggies or potatoes with the fish.)

Place packet on grill, seam side down, and cook for 8 to 10 minutes. Remove packet from grill; open and add seasoning.

Crimp foil loosely to close and return packet to grill, seam side up. Cook an additional 8 to 10 minutes.

Remove from heat just as soon as seafood is opaque throughout.

POACHING

Add water/court bouillon to a large pan and simmer.

Rinse seafood under COLD water to remove any ice glaze.

Turn off the heat and add seafood to liquid, skin side down
Return heat to a simmer – liquid should simmer, not boil.

Once simmering, cover pan tightly and cook 4 to 5 minutes.

Turn off the heat and let the seafood rest 5 minutes. Remove from heat just as soon as seafood is opaque throughout.

STEAMING

Bring about 1-inch of water/seasoned liquid to a boil.

Line the steamer with lettuce, onion, herbs or citrus (without covering all the holes) to keep seafood from sticking.

Rinse seafood under COLD water to remove any ice glaze.

Add seafood to steamer and cover loosely.

Return liquid to a boil and steam 5 to 7 minutes. Remove from heat just as soon as seafood is opaque throughout.