When buying seafood there are a few things to look out for to ensure you purchase the freshest fish. Look for shiny skin; tightly adhering scales; bright, clear eyes; firm, taut flesh that springs back when pressed; and a moist, flat tail. Saltwater fish should smell briny; freshwater fish should smell like a clean pond. When buying white-fleshed fish, choose translucent-looking fillets with a pinkish tint.
Put frozen fish into a bowl and place into your refrigerator about 12 hours prior to use. Remove from package, rinse with cold water, and pat dry with a paper towel.
Our fresh fish needs little done to it in terms of added flavors. We like to say “have it naked”, meaning that simple is best with nothing more than salt, pepper and a little olive oil. Depending on your preference, cook fish til well done. Please see our recipe section for more detailed cooking instructions.
Cooking outdoors is our favorite way of preparing seafood, especially for a crowd. Works best for firmer fish like Salmon, Swordfish, Mahi Mahi, Snapper or Ahi Tuna. Preheat your grill, lightly oil to prevent sticking, and cook over direct heat. Shrimp and Oysters are also fantastic when cooked over the coals.
Remove any pin bones in the fish, be sure to pat the dry, season to your liking. In a large sauté pan turn the heat on medium. When hot place fish in and only flipping periodically, keep lid on.
Poaching is simple, healthy and delicious. Works well with leaner fish such as Sole, Bass, Halibut and Cod, because it preserves the moisture without adding fats.
Baking is a common way to prepare your favorite fish. Preheat your oven to the suggested temperature (depending on your fish/recipe). Season your fish just the way you like, place in foil, and pop it into the oven for about 20 minutes.
When steaming fish correctly, you can end up with soft and succulent fish. To do so you first need to rinse your fish in cold water, pat dry and season. After you need to bring the water to a boil over high heat. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
The shelf life of fish depends on a how you store your fish. If raw fish is refrigerated, can last up to 3-5 days, frozen extends the shelf life of the fish for up to 6-9 months. Cooked fish stored properly can last 5-7 days.