Preparing Seafood
Seafood is one of the easiest and fastest main dishes to cook. Because it has very little connective tissue, fish cooks in just minutes, so it is important to watch it carefully to avoid overcooking. We recommend that you check fish a few minutes before you expect it to be done.

General Instructions
In general, fish is done when its meat just begins to flake. To check for doneness, slip the point of a sharp knife into the fish and pull it slightly apart. The edges should be opaque and the center slightly translucent with the flakes just beginning to separate. Let stand 3-4 minutes to finish cooking. Usually this is just enough time to get the rest of your meal to the table. The U.S. Food and Drug Administration (FDA) suggests cooking fish until it reaches an internal temperature of 145° F.

If you don't have a thermometer, use the 10-minute rule for cooking fish. Simply measure the fish at its thickest point, then cook it for a total of 10 minutes per inch. If you are grilling, broiling or sautéing, turn the fish halfway through the cooking time. You should add five minutes to the time if you are cooking the fish in foil or if the fish is cooked in a sauce. Increase the cooking time for frozen fish that has not been thawed as well. For specific instructions for cooking frozen fish without thawing "see www.cookitfrozen.com".
We have included simple preparation instructions below. Please see our recipe section for recipes developed for specific seafood species.

Basic Methods
Baking
Sautéing/Pan Frying
Grilling
Broiling
Poaching
Microwave
Cook from Frozen

Baking
Preheat oven to 425°F. Place fish in a greased oven proof dish and sprinkle with salt and pepper and herbs of your choice. Dot with butter. Bake, uncovered, basting if desired, for a total of 8 to 10 minutes per inch, measured at the thickest part of the portion. Fish is done when it just turns opaque in the center.
to top

Sautéing or Pan Frying
Heat a small amount of butter or oil in a skillet over medium high heat. Sprinkle fish with salt and pepper, or dip them in seasoned flour, cornmeal or bread crumbs. Place in the hot pan skin side up. Cook for a total of 8 to 10 minutes per inch, measured at the thickest part of the portion. Turn halfway through cooking time. Fish is done when it just turns opaque in the center.
to top

Grilling
Start coals or preheat gas grill. Marinate fish for 30 minutes to one hour before grilling, or brush with olive oil and sprinkle with salt and pepper. Place fish on oiled grill, 4 to 6 inches from a medium hot fire. Delicate fillets can be put in a grill basket to facilitate turning. Cook for a total of 8 to 10 minutes per inch, measured at the thickest part of the portion. Baste frequently with marinade and turn halfway through cooking time. Fish is done when it just turns opaque in the center.
to top

Broiling
Preheat broiler. Brush fish with olive oil and sprinkle with salt and pepper, or baste with an oil-based marinade. Place fish on oiled broiler pan. Cook for a total of 8 to 10 minutes per inch, measured at the thickest part of the portion. Baste frequently with marinade during cooking. Turn halfway through cooking time. Fish is done when it just turns opaque in the center.
to top

Poaching
Fill a deep skillet with water and add sliced onions, a half cup of white wine, a bay leaf and a few peppercorns. Bring to a boil and simmer for five minutes. Add fish and simmer gently for a total of 8 to 10 minutes per inch, measured at the thickest part of the fillet. Fish is done when it just turns opaque in the center.
to top

Cooking in the Microwave
Place salmon in microwave-safe dish, season with salt, pepper and parsley and dot with butter. Add two tablespoons of white wine or water to the dish. Cover with plastic wrap and vent by turning back one corner. Allow 3 minutes per pound of fish cooked on high as a guide. Rotate the dish halfway through the cooking time. Let rest, covered, for two minutes. Fish is done when it just turns opaque in the center.
to top

Cook it Frozen
Alaska seafood can also be easily and quickly prepared from the frozen state. It’s easy once you learn a few simple steps. You can find all the tips and techniques at www.cookitfrozen.com.

to top