Seafood Preparation

Seafood can be cooked frozen. It is recommended to thaw first as this creates a more consistent cooking result.

- Always defrost frozen seafood after removing it from its original vacuum-sealed, reduced-oxygen packaging. This helps eliminate risk of anaerobic bacteria growth. Simply remove completely or puncture a small hole for air flow while dethawing.

- When you are not in a hurry, remove frozen seafood from its original packaging and place on a plate or bowl; cover with plastic wrap and defrost overnight in the refrigerator. You can also marinate your seafood as it defrosts in the refrigerator.

SALMON

Pan-frying or pan-searing is one of the best ways to cook salmon fillets. It's quick, easy, and gives the fish that perfect crispy, crunchy skin. A simple pan-fried salmon is the secret to a flavorful and healthy weeknight dinner in 30 minutes or less. On med heat add a small amount of olive oil to your pan. Always cook flesh side first then flip to skin side down. This will keep any of the skin that transfers to the pan off of the top side of your salmon. Cook for around 5- 6 min.

Baking salmon at 400 degrees F is the perfect temperature to cook the fish and get crispy skin. If you're looking for a gentler cooking method, you can bake salmon at 350 degrees F. Bake your filet skin side-down for 12 to 15 minutes, or until pink and opaque.

Broiled salmon gets crispier on top than baked salmon, since the salmon is positioned closer to the oven's upper heating element. Broiled salmon cooks fillets more quickly. A 6-ounce portion of salmon needs to broil for 7 to 9 minutes.

BBQ your salmon by simply placing the salmon skin side down on a preheated grill that is at 400 degrees. Cook it for 15 to 20 minutes, until the thickest part of the salmon is almost completely cooked through. Foil not required.

The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes—meaning, it separates easily. It will lose its translucent or raw appearance and turn opaque. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.

SHRIMP

How do you know when Argentinian shrimp are cooked? Because they're already pink, you can't use the standard way to tell if they're cooked or not. Normally, when shrimp are cooked, they turn pink, which is a good measure of their doneness. Instead, look for Royal Reds to become opaque and curl up a little.

Cook the shrimp for 2-3 minutes on each side, flipping only once midway. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 6 minutes.

It's best practice to thaw your shrimp before cooking to avoid rubbery, overcooked shrimp. It takes just 15 minutes to thaw the shrimp in a bowl of cold water.

TUNA

Ahi and Albacore tuna, is best served raw or when lightly seared on the outside, leaving the inside tender and raw in the middle.

Seared Tuna

Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
Pat the tuna dry. ...
Heat the oil in a medium skillet over medium high heat.
Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. ...
Cool for 2 minutes.

It's certainly ok to cook sushi grade tuna all the way through. The only risk is that overcooked tuna can be quite dry and less flavorful. (think canned tuna)

Raw preparation is simple as leaving as is. Slice for sashimi, cube for poke and ceviche.

Place in a bowl with your marinate of choice. It doesn't take long for the tuna to soak in the flavor of the marinade. 30 minutes to an hour is ideal.

COD

Because Cod cooks really quickly we recommend letting the Cod sit at room temperature for up to half an hour before cooking. This will equalize the temperature and help it cook evenly.

Baked Cod will cook in about 25-30 minutes in an oven that is preheated to 350 degrees and 13 to 20 min at 375 degrees.

When pan frying your cod the key factor from keeping your fish from sticking is heating your pan properly. Heat your pan on a medium-high heat, then add a small amount of oil or butter. When the fat is shimmering, the pan is hot enough to add your Cod. Pan fry for about 4-5 min on each side.

The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done, and it will lose its translucent or raw appearance. Be careful to not overcook as overcooking will create a tough and chewy result.

Scallops

Before cooking scallops, they must be thawed. It takes several hours or overnight in the refrigerator. Never thaw scallops at room temperature.

Scallops are done when they are opaque in the center and golden brown on the outside. They should be firm but buttery. Scallops only take a few minutes to sear, meaning that they can become overcooked very quickly. Rinse the scallops, then pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won't brown properly.

Heat an oiled skillet or pan until it's sizzling. Key step right here. ...
The first scallop should sizzle as soon as it hits the oil. ...
Use a large pan to avoid over crowding, or cook in batches to make sure they are at least 1-inch apart.
Sear them without moving them for about 2-3 minutes on each side.