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Best practices for delicious results
Storage:
Auto-defrost freezers often incorporate heating elements that melt frost from the freezer’s interior. Storing fish in auto-defrost freezers can expose filets to repeated partial thaw and refreeze, which can cause or worsen freezer burn. To minimize this, store your fish in the center of your freezer away from heat elements or in a manual defrost freezer.
Thawing:
Remove frozen filet from vacuum packaging and thaw in refrigeration. Using a microwave or warm water to accelerate thawing will cause loss of texture and flavor. For spontaneous meal times, fish can be cooked frozen.
Preparing:
Rinse and pat dry first. Halibut is skinless, but wild Alaskan salmon filets should be prepared with the skin on to maximize health benefits. Salmon and halibut both cook quickly and continue to cook after being removed from heat. To avoid the common mistake of over-cooking, a filet should be removed from heat as soon as it begins to flake. Our fish is sushi-grade, so enjoy it as rare as you like.
With a thorough understanding of how to select premium seafood, best storage practices and preparation basics you can now confidently make decisions about the best seafood for you and your family. You won’t feel as though you’ve wasted your money or even paid too much without knowing why. We understand the importance of spending your money on what matters most, and that is why we are dedicated to our customers and their satisfaction. Our boat to plate model gives you confidence in the freshness and quality of the seafood you choose to buy without breaking the bank. Our seasonal “share” options offer the best prices on our wild seafood products. Pre-purchase your share to help fund our fishing season, and in return, receive the most amazing, fresh seafood you’ve ever tasted. You won’t be disappointed.
