Cooking Tips — sustainable seafood

What is Sushi Grade Fish?

What is Sushi Grade Fish?

Is Sea to Table Fish Sushi-Grade? What Fish Tastes Best Raw? Looking For Raw Fish Recipes? You have sushi questions, we have sushi answers!

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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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Tasty Tips & Tricks - West Coast Dover Sole

Tasty Tips & Tricks - West Coast Dover Sole

West Coast Dover Sole (or Microstomus pacificus for our fellow fish nerds) cooks up quickly with sweet, delicate, and flaky fillets that deserve a place on your table. Selected Recipes West Coast Dover Sole En Papillote Fish with Caper and Butter Sauce What to Do Defrost slow and steady. Move Dover Sole to the fridge 24 hours before you plan to cook it. Season well. Sprinkle with salt, pepper, and any other spices included in your recipe. Pro Tip: Dover Sole is delicious coated in flour and sautéed (see our recipe video). Watch for curling. If your fish fillets are curling up in...

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Tasty Tips & Tricks - Northwest Pacific Cod

Tasty Tips & Tricks - Northwest Pacific Cod

In addition to being a responsible and sustainable choice for dinner, Pacific Cod is absolutely delicious. This mild white fish is naturally low in fat, and its lean, flaky meat tastes great plain or with a wide range of cuisines and sauces. Recipes Oven-Baked Cod with Zoodles Fried Fish Tacos A Classic Fish Sandwich Fish Fingers What to Do 1. Defrost a day ahead. Cod fillets are thick, so be sure to move them to the fridge 1-2 days before you plan to cook. 2. Pat dry. Gently pat your fillets with a clean paper towel to remove excess moisture...

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