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Sea to Table
What is that White Stuff on My Salmon?

What is that White Stuff on My Salmon?

When cooking salmon, you will likely run into the issue of Albumin, that unappetizing looking “white stuff” that can appear on your filet. Because most people don't know what this quasi-mysterious "white stuff" is, it can be quite concerning. But never fear! Albumin is a natural protein that lives in fish in liquid form and appears when the muscle fibers are heated and they contract, pushing out the white-colored protein. This means that the "white stuff," which is simply a natural part of the fish's body, is perfectly safe to eat, albeit unsightly. If you want to avoid the appearance of...

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How to Quickly Thaw Fish

How to Quickly Thaw Fish

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!

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Perfect Oven Roasted Salmon Every Time

Perfect Oven Roasted Salmon Every Time

When you need dinner on the table in just a few minutes, oven-roasted salmon is a life saver. But at what temperature should you cook it, and for how long?

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What is Sushi Grade Fish?

What is Sushi Grade Fish?

The term “Sushi Grade” is tossed around 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). 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 Sea to...

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