Cooking Tips — seafood

What if you don't have 24 hours to to thaw your fish in the fridge? Don't worry, there's a much quicker method!

People toss around the term "Sushi Grade Fish" frequently, and there are no regulations and standards regarding the use of that term. However, it’s generally used to describe fish of the finest quality and freshness. So, in the most-used sense of the phrase, yes, Sea to Table fish is sushi grade. But can you eat your Sea to Table fish raw? The answer again is yes (with some important caveats we’ll get to in a minute). Also, FDA guidelines for fish sold for raw consumption be frozen under -31°F (-35°C) or below until solid, and kept frozen until use. Is...

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...

Shucked by hand straight from the ocean, our Atlantic Sea Scallops have a succulent sweet taste and perfectly tender texture. Selected Recipe Perfectly Seared Scallops What to Do Defrost slow and steady. Move Scallops to the fridge 24 hours before you plan to cook them. Season well. Sprinkle with salt, pepper, and any other spices included in your recipe. Dry thoroughly. To achieve a perfect sear, make sure to pat your scallops dry beforehand. Pro tip - season both sides with plenty of salt to draw out excess moisture. Start with a hot pan. Coat a skillet in oil or clarified butter...