Recipes — cooking fish

An easy peasy summer crowd pleaser! Cooking shrimp in the shells protects the sweet meat inside, keeping them tender and succulent. Sea to Table's Jumbo EZ Peel Shrimp comes deveined, and the shell is a breeze to remove at the table.

Food cooked over fire has a special place in our hearts—and stomachs. When grilling fish directly over a flame without using foil, choose a fish that is meaty and thick, such as our Northwest Pacific Halibut. Make sure your grill is very clean to help prevent the fish from sticking. Pat your fish dry and brush it liberally with a high-smoke-point oil such as grapeseed, peanut, safflower, or canola. PRO TIP: Using mayo (as in this recipe) helps prevent the fish from sticking to the grill and it doesn't light on fire as easily as oil. It also helps keep...

What's more crowd-pleasing than fish tacos? How about fried fish tacos featuring our sustainable Northwest Pacific Cod

Gravlax, salmon cured in sugar and salt until it is silky smooth, is incredibly easy to make. It only takes about 10 minutes to put gravlax together, and a short 24 hours later, you’ll have perfectly cured fish. The most important thing to remember when making homemade gravlax is that you must use the finest quality salmon you can find. Our gravlax starts with Sea to Table Wild Alaska Sockeye Salmon or Coho Salmon. Its bright, clean flavor reflects the wild salmon's varied diet and the clean ocean environment in which it grows to maturity. Cured salmon comes in many forms,...