Want to know more about the seafood you love? Check out our Fun Fast Fish Facts. These aren’t fish tales – they’re tasty, bite-sized bits of knowledge about the seafood you love (and love to eat!). It’s brain food about the food that’s good for your brain!
TIPS FOR STORING SEAFOOD
Seafood is best cooked fresh or within two days of purchase.
Always keep seafood cold. Do not leave seafood unrefrigerated or iced for a long period of time.
As soon as possible refrigerate your seafood purchase at 32 degrees or below.
To store fresh fish, remove from its package, rinse under cold water and pat dry with paper towels. Pack in ice, cover securely, and refrigerate.
If your fish has a fishy or ammonia smell after being rinse, it should be discarded.
Oysters, scallops, and clams should be stored in a refrigerator at 32 degrees or about.
For best results, package in separate containers and surround the containers with ice.
Scallops, mussels, clams, and oysters in the shell should be cleaned before opening or cooking.
Clean scallops, mussels, clams and oysters by running them under cold water and scrubbing the outside.
If you will not be using the fish within a day or so, it's best to freeze it immediately.
To freeze your seafood, wrap fish tightly, removing all air, and wrap tightly in aluminum foil.
Store frozen fish and seafood at 0 degrees or below.
For best quality of fish frozen at home, use within two weeks.
Always thaw fish and seafood in the refrigerator.
RECIPES
Like a lot of people, you might worry that you can’t cook fish like your favorite restaurant chef. But we’re here with the best tips and tricks to make your meal prep a (sea!) breeze. These recipes, developed by our own chef, are designed to help you create easy, tasty dishes from our fresh, healthy seafood.
Creole Blackened Salmon
Recipe from Chef David Fye
INGREDIENTS
4 -6 salmon fillets
2 tablespoons butter
3 tablespoon creole mustard
2 teaspoon brown sugar
Creole Spice
1 tablespoon smoked paprika
1 tablespoon salt
1 tablespoon onion salt
1 tablespoon garlic powder
1 tablespoon cayenne pepper
3⁄4 tablespoon white pepper
3⁄4 tablespoon black pepper
1⁄2 tablespoon thyme
1⁄2 tablespoon oregano
1⁄2 tablespoon sage
½ tablespoon ground coriander
1/4 tablespoon ground cumin
DIRECTIONS
1- Mix together spices in an airtight jar and shake until well blended.
2- Mix creole mustard and brown sugar together and coat salmon fillets evenly with mixture.
3- Sprinkle Cajun spice liberally over salmon fillets on both sides.
4- Melt butter in a large pan over medium high heat until sizzling hot.
5- Place salmon fillets in butter and cook each side 4-8 minutes, depending on the size of the fillet. Be sure to cook one whole side before flipping to blacken properly.
Grilled Tuna with Puttanesca Relish
FOR THE RELISH:
- 1/2 cup finely chopped oil-packed sun-dried tomatoes, drained
- 1/4 cup finely chopped oil-cured olives
- 1/3 cup extra-virgin olive oil
- 1 Tbs. fresh lemon juice
- 1 Tbs. balsamic vinegar
- 2 Tbs. chopped capers
- 2 Tbs. minced fresh flat-leaf parsley
- 1 Tbs. minced shallot
- 2 tsp. minced fresh oregano
- 1/2 tsp. finely grated orange zest
- 1/4 tsp. lemon grated zest
- 4 ea. minced anchovy fillets
- 1 tsp. crushed red pepper
- freshly ground black pepper
Combine all the ingredients and allow to sit at least an hour for flavors to develop and come together. Can be made ahead up to 2 days. (Even Better!)
FOR THE TUNA:
- 1-1/2 Tbs. olive oil; more for brushing the grill
- Four to six 1-1/4-inch-thick tuna steaks (6 to 8 oz. each)
- 1 tsp. kosher salt and freshly ground black pepper
GRILL THE TUNA:
Clean and oil the grates on a gas grill and heat the grill to medium high, or prepare a medium-hot charcoal fire.
Meanwhile, generously coat both sides of the tuna with the oil and season both sides with salt. Let the tuna sit at room temperature for 15 minutes (while the grill heats). Grill the tuna steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately, topped with the relish.
Spiced Gravlax Recipe
INGREDIENTS:
- 1 (2-pound) skin-off, sushi-grade salmon fillet, pin bones removed
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cocoa powder
½ teaspoon oregano - ½ teaspoon cinnamon
- ½ teaspoon allspice
- 40 grams kosher salt (about 4 tablespoons), plus more for washing salmon
- 40 grams sugar (about 2 tablespoon)
- 1 teaspoon freshly ground white pepper or black pepper
- 2 large bunches cilantro
FOR THE SAUCE:
- 2 tablespoons lemon juice
- 1 tablespoons aji amarillo paste
- ½ tablespoon sugar
- 3 tablespoons olive oil
DIRECTIONS:
1- Fill a large bowl with cold water and add enough salt to make it taste like the sea. Add salmon and let stand 10 minutes.
2- In a skillet, toast cumin and coriander seeds over high heat, stirring constantly, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and grind finely.
3- In a small bowl, stir together salt, sugar, cocoa powder, cinnamon, dried oregano, ground cumin and coriander seeds, and white pepper until thoroughly combined.
4- Remove salmon from bath and pat dry with paper towels. On a work surface sprinkle about half of salt mixture all over, rubbing in with fingers.
5- Arrange half the cilantro all over the bottom of a baking dish large enough to hold salmon. Rub remaining salt mixture all over top and sides of salmon, then top with remaining cilantro. Cover with plastic, then top with a weight (such as a smaller baking dish or plate with cans of beans on top). Refrigerate for 1 day (24 hours).
6- Unpack salmon, remove cilantro and quickly rinse with running water. Dry well with paper towels and cube to desired size. Toss with sauce and serve.
Pan Seared Tilapia with Shiitake & Asparagus Tips Ragout
SERVINGS
2 Servings
INGREDIENTS
2-6 oz Filet Tilapia, Skin Scored
Salt and Pepper to taste
1 TBS Olive Oil
RAGOUT INGREDIENTS
1/2 TBS Olive Oil
1 Clove Garlic, Minced
2/3 Cup Shiitake Mushrooms, Stems Removed, Cleaned and Sliced
1/2 Cup Chicken Stock
1/4 Cup White Wine
1/2 TSP Fresh Thyme, Chopped
1 TBS Minced Chives
2/3 Cup Asparagus Tips
4 TBS Butter, Unsalted Chilled and cut into small chunks
Make Ragout and set aside before you cook Tilapia
DIRECTIONS
1- Lay fish on paper towel and make sure it is dry.
2- Heat medium size fry pan to medium high heat.
3- Season fish on both sides.
4- Sear fish, skin side down, for 3-4 minutes until skin is crispy and golden brow
5- Flip over and cook appox. 2-3 minutes more until done.
6- Pour ragout onto plates and place fish crispy skin side up on top.
RAGOUT DIRECTIONS
1- In a large fry pan heat oil to medium high heat.
2- Add garlic, thyme and mushrooms and sear for 3 minutes.
3- Bring wine and chicken stock to rolling boil, add asparagus and cook until the liquid is reduced
4- Whisk 1 cube of butter until incorporated. Repeat process until all butter is used.
5- Add chives and season with salt & pepper to taste.