Preparation
THE TRUTH ABOUT PREPARING GREAT SEAFOOD MEALS
Whether you're a professional chef or discerning home cook, we know you care about quality food that is good for your health, the planet, and for people. But let's face it, selecting and preparing fish can be confusing. We are here to help home chefs understand the truth about how to get the very best results for your seafood creations.
KEEP IT SIMPLE
Truth is, the best fish recipes are often the simplest. True Fin fish is meant to be tasted, so we recommend a minimum of adulteration. A few basic rules for our selection of moist, flaky fish.
Storage and Thawing: Get your products from the food-safe refrigerated shipping box into the freezer as quickly as possible. It's best to let frozen fish thaw slowly in the refrigerator. Try not to rush it to high heat until it's ready.
Less is More: Lemon, salt, pepper, parsley, butter are enough. Add scallions, a simple yogurt sauce or a vegetable salsa when you need to mix it up.
Grilling Flaky Fish Fillets: Place fish skin side down perpendicular to clean, lightly oiled grates. Cook, covered, over medium-high (400º) heat until the skin is brown and crisp. If the fish doesn't budge when you try to flip it, lower the heat and keep cooking until it releases. Use a flexible spatula and grill until cooked through, but not until too dry.
Baking White Fish: Fish like cod, haddock, hake or flounder, do not contain as much fat within the flesh as more oily fish such as salmon or herring. So it is a good idea to protect the flesh of lean fish so that it does not dry out during cooking. To stop white fish from drying out, cook it by adding a little bit of liquid to the tray. You can use water, wine, butter, milk, lemon, juice, oil or even a little fish stock. Add raw, natural ingredients like herbs, tomatoes, onions or chopped vegetables for flavor and variety.
Pan Frying Flaky Fish: The trick is to keep fish like Cod from breaking apart in the pan. Flip only once, very gently, with a fish spatula. Don't overcook it (especially not before flip), as the fish begins to flake apart when it's done. Try higher heat and rely on residual heat to cook the inside.
We like to pass along our favorite recipes. Try one of these with your next order of any of True Fin's white flaky fish.
