COOK IT FROZEN!
COOK IT FROZEN!
A FRESH LOOK AT FROZEN
A FRESH LOOK AT FROZEN
Wild Alaska seafood is harvested at the peak of freshness, in harmony with each species’ natural life cycle, ensuring the health of future fish stocks. Most Alaska seafood is frozen within hours of harvest using advanced freezing technologies such as cryogenic blast freezing and glazing to lock in that just-caught flavor, abundant nutrients and premium quality for year-round enjoyment.
Frozen Alaska seafood portions can be quickly and easily prepared without thawing. In about 15 minutes you can go from frozen to fabulous, using this simple COOK IT FROZEN!® technique:
Frozen Alaska seafood portions can be quickly and easily prepared without thawing. In about 15 minutes you can go from frozen to fabulous, using this simple COOK IT FROZEN!® technique:
QUICK TIPS
QUICK TIPS
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Equip Yourself with the Right Equipment: For stovetop grilling and sautéing, use a heavy nonstick skillet or ridged stovetop grill pan.
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Test the Temperature: Pans, grill and broiler/oven must be hot (around 400ºF) before you start cooking. To test the temperature of a stovetop pan, sprinkle a few drops of water on the skillet; if they immediately pop off the surface, the pan is ready.
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Check the Oil: Using a pastry brush, lightly brush frozen fish with olive, canola, peanut, grapeseed, soy or safflower oil. These oils work best for high-heat cooking. (Do not use butter, sunflower or corn oil, as they will burn at high heat.)
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Spare the Spices: When sautéing or stovetop grilling, avoid seasoning the fish with dry spices before it is placed in the pan. (Since the pan is very hot, the spices will burn and stick to the pan.) It is best to season seafood after you flip it.
COOKING FROM FROZEN TECHNIQUES
COOKING FROM FROZEN TECHNIQUES
