A LEAGUE OF PERFECTIONISTS

Our Fishermen, our Professional Chefs, our Discerning Customers, and our True Fin Team are committed to catching, maintaining, and serving the world's best seafood from the Gulf of Maine.

HOME CHEFS! ORDER THE SAME AMAZING GULF OF MAINE SEAFOOD CHOSEN BY TOP CHEFS ACROSS THE US

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.

 

Marine Fish Conservation Network

7/27/22 • "Waterside Chat with Jen Levin of True Fin"

GMRI, Tuna School

7/12/22 • "Crash Course on a Local Delicacy"

GMRI, Entrepreneurship in the Blue Economy

7/5/22 • "Entrepreneurship in the Blue Economy: True Fin"

Gorham Savings Bank (GSB) LaunchPad Live Pitch Event

6/7/22 • Listen to Jen Levin's Pitch!

Downeast Magazine

March 2022 Issue • “Can True Fin Buoy Maine’s Floundering Groundfish Fleet?”

The Conch Podcast, Seafood and Gender Equality (SAGE)

2/22/22 • "How Do We Help Fishermen Keep Their Jobs? This Seafood Company Made That Their Mission"

The Island Institute, From the Sea Up Podcast

9/24/21 • "Sustainable Seafood - Groundfish" Season 2, Episode 4

MaineBiz

9/6/21 • "Fishing for profit: Specialized seafood handling yields top-quality product, better prices"

MaineBiz

7/28/21 • "Portland seafood processor is rebuilding wholesale market under new brand name"

National Fisherman

7/16/20 • Cover Story, “Pressure bleeding and ikejime methods help small scale land quality prices”

Maine Mag

March 2020 Issue • "Turning The Tide"

National Fisherman

3/17/20 • "Why local fisheries matter — with or without a global pandemic"

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