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Quick Cooking Instructions

Assortment of Cooked Seafood on White Table

Seafood is incredibly easy to prepare in a variety of quick and easy methods. Once you begin to get a sense for how to cook it, you'll be able to explore hundreds of methods and become a true seafood cooking aficionado! Start with our expert tips:

General Seafood Cooking Tips

  • Pat the seafood dry with a paper towel before cooking.
  • These cooking times are general approximations based on the quick preparation. Cook all seafood to 145°F.
  • No thermometer? No problem. Cook until the fish is no longer translucent & shiny and is opaque.
  • Refer to our Storage Instructions for guidance on how to keep your seafood fresh before cooking.

Salmon

Portions & Fillets

Pairs great with all citrus, dill, ginger

Prepared best by pan searing, broiling

Average cooking time 3-5 minutes per side

 

Quick Preparation - Brush the salmon with olive oil, season with salt and pepper and cook skin side down for 3-5 minutes. Flip and add butter and finely diced garlic to the pan and baste the salmon for another 2-3 minutes. Top with fresh chopped herbs before serving. 

PRO TIP – Salmon is excellent for cedar plank preparation in the oven or on the grill.

 Pairs great with full bodied white wine, amber ale, IPA


White Fish

Portions & Fillets

Pairs great with capers, lemons, herbs

Prepared best by pan searing

Average cooking time 2-3 minutes per side

 

Quick Preparation - Brush with olive oil, season each side with salt and pepper and cook for approximately 2 minutes per side.

PRO TIP – If you’re drinking white wine with your fish, add a splash to your cooking liquid. 

 Pairs great with any white wine, lagers and pilsners


Tuna & Swordfish

Pairs great with parsley, thyme, rosemary

Prepared best by pan searing, grilling

Average cooking time 2 minutes per side

 

Quick Preparation - Brush with olive oil, season each side of the steak or portion with salt and pepper and sear two minutes per side.

PRO TIP – Cook swordfish steaks to medium rare (135°F)  for best taste and texture. Tuna is best around 125-130°F.

 Pairs great with rose, light red wine, wheat beers


Oysters

Pairs great with mignonette, horseradish, hot sauce

Prepared best by serving raw

 

Quick Preparation -  Clean the oysters and carefully shuck attempting to retain all of the brine and loosen the meat from the shell. Place on a platter with a bed of crushed ice and lemon to garnish. 

SAFETY TIP – Don’t shuck oysters with a kitchen knife - get a proper oyster shucker and cloth.

 Pairs great with muscadet, sauvignon blanc, sherry, dark stout


Shrimp

Pairs great with garlic, parsley, thyme

Prepared best by grilling, pan searing

Average cooking time 2-3 minutes per lb (until pink)

 

Quick Preparation - Clean and devein shrimp - dry well and season with salt, pepper, and chopped garlic and parsley - sear in hot pan with olive oil and butter until pink - serve with crusty bread. 

PRO TIP – Top with coarsely chopped herbs and lemon zest. 

 Pairs great with sweet to dry white wines, pale ales


Scallops

Pairs great with thyme, tarragon, parsley

Prepared best by pan searing

Average cooking time 2 minutes per side (based on colossal size)

 

Quick Preparation -Heat vegetable oil over medium heat - dry scallops and sprinkle with salt and pepper to taste. Sear the scallops 2 minutes per side

PRO TIP – Top with coarsely chopped herbs and lemon zest.

 Pairs great with chardonnay, champagne, American IPA


Clams

Pairs great with basil, tarragon, parsley

Prepared best by steaming

Average cooking time 6-8 minutes

 

Quick Preparation - Prepare linguine separately. Pick out any clams that are open or chipped, and discard. Add 2 tablespoons salt to 1 quart of water, then allow the clams to sit in the brine for 20 minutes. Gently rinse and brush, if necessary. Heat a tablespoon of olive oil in a large skillet over medium heat. Chop and add 2-3 garlic cloves and basil, tarragon and parsley.  When you smell the garlic, add 1 cup of white wine and bring to a simmer. Add the clams, cover and steam for 6-8 minutes, until all clams are open (discard any that are not). Add the cooked linguine and cook for an additional minute while stirring. 

PRO TIP – Garnish with fresh chopped parsley and lemon wedges.

 Pairs great with sauvignon blanc, saison


Mussels

Pairs great with garlic, lemon, parsley

Prepared best by steaming

Average cooking time 7-9 minutes

 

Quick Preparation - Clean the mussels and discard any that have opened. In a large stock pot, heat oil and add 3 tbsp minced garlic. When you smell the garlic, add 1 cup of a dry white wine and bring to a simmer - salt to taste. Add mussels - cover with a lid and steam for 7-9 minutes or until mussels have opened. Top with freshly chopped parsley. Serve with plenty of crusty bread.

PRO TIP – Squeeze a lemon over the finished product before serving. 

 Pairs great with pinot grigio, Belgian pale ale

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