Cooking Tips — cooking fish

A Seafood Grilling Primer

A Seafood Grilling Primer

Seafood and the grill are a match made in heaven, and our Grill Master's Kit features some of the best grilling fish that America has to offer. No matter whether your fuel of choice is gas or charcoal, grilling imparts a wonderful smokiness that enhances, rather than overpowers, even the most delicate of fish. There’s more to grilled seafood than just shrimp on the barbie (although skewers of Wild Gulf Shrimp are one of our favorites). Defrost Slow and Steady Keep your fish in the freezer until the day before you're ready to grill. Read this post for simple thawing instructions. Gently pat your fish...

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Sea to Table
The Keys to Crispy Fish Skin

The Keys to Crispy Fish Skin

Crispy fish skin is delicious. Unfortunately, it can also be difficult to achieve without the proper tips and tools. Our own Daniel Singhofen, who currently works with our Mid-Atlantic and Southern restaurant partners, is a former pro chef whose resume includes some DC hot spots. Here he unveils his secret for attaining the perfect crispy skin. Why does fish skin curl and how can I make it stop? It's all about temperature. You're likely to to take your fish out of the fridge right before you start cooking, so the very cold fish will contract when it hits a very hot pan. According to...

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Sea to Table
Keep It Simple

Keep It Simple

Cooking fish shouldn't be scary or complicated. When I cook for my family, I keep it simple. Start by defrosting your fish in the fridge a full day before you plan to cook. A sprinkle of salt, a dash of olive oil and a crack of fresh black pepper should do for seasoning. Now it’s time to turn up the heat (see suggested cooking times below). A quick pot of rice (or any starch) and whatever vegetables you have on hand and you’re good to go for a delicious and healthy meal. - Sean (Founder) Gulf of Maine Redfish Bake: Skin...

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