Keep It Simple

Feb. 1, 2017

Cooking fish shouldn’t be scary or complicated. When I cook for my family, I keep it simple. Start by defrosting your fish in the fridge a full day before you plan to cook. A sprinkle of salt, a dash of olive oil and a crack of fresh black pepper should do for seasoning. Now it’s time to turn up the heat (see suggested cooking times below).

A quick pot of rice (or any starch) and whatever vegetables you have on hand and you’re good to go for a delicious and healthy meal.

– Sean (Founder)

 

Gulf of Maine Redfish

Bake: Skin side down for 9-11 minutes on a lightly-oiled baking sheet at 325F.

Saute: Skin down down for 5 minutes in a lightly-oiled, pre-heated pan on medium-high heat. Flip, let stand for 1 minutes before removing from heat.

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Wild Gulf Shrimp

Poach: Bring lightly-salted water to a high boil (with stock vegetables or broth, if desired). Add shrimp and turn off the heat. Let shrimp sit for 6-8 minutes before removing.

Saute: Pre-heat a lighlty-oiled pan on medium-high heat. Add shrimp and cook for 2 minutes on each side before removing from heat.

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Alaska Sockeye Salmon

Bake: Skin side down for 10-12 minutes on a lightly-oiled baking sheet at 325F.

Saute: Skin down down for 3-4 minutes in a lightly-oiled, pre-heated pan on medium-high heat. Flip, let stand for 30 seconds before removing from heat.

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Northwest Pacific Cod

Bake: 9-11 minutes on a lightly-oiled baking sheet at 325F.

Saute: 5 minutes in a lightly-oiled, pre-heated pan on medium-high heat. Flip, let stand for 1 minutes before removing from heat.

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Alaska Coho Salmon

Bake: Skin side down for 10-12 minutes on a lightly-oiled baking sheet at 325F.

Saute: Skin down down for 3-4 minutes in a lightly-oiled, pre-heated pan on medium-high heat. Flip, let stand for 30 seconds before removing from heat.

Shop Alaska Coho Salmon

cooking fish with crispy skin

Sauteed Acadian Redfish with Radicchio Salad

 

Learn how to get perfect crispy fish skin, every time.