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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.
  • Preheat your oven or pan before cooking.


Portions & Fillets

Pairs great with all citrus, dill, ginger

Prepared best by pan searing, broiling

Average cooking time 6-8 minutes per side


Quick Preparation - Brush the salmon with olive oil, season with salt and pepper and cook skin side down for 6-8 minutes until the lower quarter of the fish begins to opaque. Flip and add butter and finely diced garlic to the pan and baste the salmon for another 6-8 minutes. Let rest for 5 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


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 freshly ground black pepper and sear two minutes per side. Serve with steamed asparagus.

PRO TIP – Cook Tuna steaks to rare to medium rare or 125-130°F.

 Pairs great with rosé, light red wine, wheat beers


Pairs great with oregano, basil, 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. Remove from heat. Add 2tbsp of softened butter to the hot pan and melt. Chop garlic and chives and add to the pan with a squeeze of lemon and a grate of zest. Cook for 1 minute and pour over the fish.

PRO TIP – Cook swordfish steaks to medium rare or 135°F.

 Pairs great with chardonnay, rosé, german gose


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


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


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


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


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

Lobster Tails

Pairs great with parsley, dill, tarragon

Prepared best by steaming, broiling

Average cooking time 5-8 minutes depending on size


Preparing to Cook - Using kitchen scissors, cut down the middle of the lobster tail to the tail. Using your fingers, spread open the shell to expose the lobster meal. Gently push the lobster meat up to separate it from the bottom shell.

Quick Preparation
- Place oven rack 6-8 inches from the broiler. Turn broiler on. Line a baking sheet with foil. Place the lobster tails on the prepared baking sheet. Drizzle with extra virgin olive oil on the lobster tails then sprinkle with salt and pepper. Place in the oven and broil for 5 to 8 minutes, depending on size, until shell is red and meat is firm. Serve with melted butter.

PRO TIP – Add a dash of lemon juice to your melted butter for an extra fresh finish.

 Pairs great with chardonnay, sauvignon blanc, Belgian tripel

Live Lobster

Pairs great with parsley, dill, tarragon

Prepared best by steaming

Average cooking time 10 minutes per lb for the first 2 lobsters, add 3 minutes per additional lobster


Quick Preparation - Bring a few inches of salted water to a rapid boil (1/4 cup sea salt per gallon) in a large pot. Remove the bands from the claws, add lobsters to the pot of boiling water and cover with a lid. Once 10 minutes has elapsed, check the lobsters for a bright red color - if they are not all red, recheck every 5 minutes. Serve with melted butter and lemon wedges.

PRO TIP  Submerge the lobsters into an ice bath right after steaming to stop the cooking process.

 Pairs great with chardonnay, pinot grigio, blonde ales

Smelt & Anchovies

Pairs great with garlic, oregano, basil

Prepared best by frying

Average cooking time 2 minutes fried in hot oil


Quick Preparation - In a large pan, add oil to reach ½ inch up the sides of the pan. Heat the oil until 350°F. In a wide, shallow bowl, mix together the flour, garlic powder and salt. Dredge smelt or anchovies in the flour mixture and gently slide into the hot oil. Cook for 2 minutes on each side. Do not overcrowd the pan.
Remove smelt or anchovies from the oil and drain on a wire rack. Season with salt and pepper while hot. Scatter with herbs and serve hot with lemon wedges and mayonnaise or tartar sauce.

PRO TIP – You can eat the entire fish, bones included. The head and innards will have a stronger flavor. Removing the innards is as simple as removing the head, and the attached innards will go with it.

 Pairs great with rosé, pale ale, IPA

Additional Tips

  • Wonder why the water turns white when you boil shrimp? Don't worry! It doesn't mean the shrimp have gone bad. It is denatured protein, meaning the heat has caused the protein molecules to change their structure. This can also happen with crab, fish, lobster, even chicken. Although it doesn't happen all the time, it can depend on the shrimp and how fast the water came to a boil. Simply rinse and enjoy!
  • Check out some of our other blogs for a more in-depth look at how to cook seafood.
  • When pan searing, cook skin side down first (if applicable) and apply light pressure with a spatula to prevent the skin from curling.
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