· By Jenni Bajema
5 Simple Tips for Cooking Seafood Perfect Every Time
Cooking seafood and fish has always been intimidating to me. It's not something we ate often as children unless it was a fish fry of blue gill from the local lake. Fish was so different and more tender than other proteins that I was afraid to even try. But then I came to an incredibly freeing realization - When you cook with delicious, healthy, nutrient dense food, you really can't go wrong.Â
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👉 Even if you over cook it - the flavor is still there.
👉 Even if you under season it - add some salt and enjoy.
👉 Even if you over season it - the flavor from the protein balances it out.
👉 Even if you undercook it - just put it back in the pan or oven and finish it up.
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Most of us are amateurs, but we don't need to be afraid of cooking something new. And even if you completely mess it all up... you can always try again.Â
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To help, I came up with  a few simple techniques, so you can feel more confident cooking in your own kitchen. Like I said before, with our wild-caught Alaskan seafood, you’re starting with the freshest, highest-quality ingredients—half the battle is already won.
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Top Tips for the Amateur Seafood Cook:
1. Choose High-Quality Seafood:
Freshness is key. Our wild-caught Alaskan seafood is flash-frozen at peak freshness, locking in flavor and nutrients. Starting with premium seafood sets you up for success.
2. Don’t Overcook It:
Seafood cooks quickly, and overcooking can lead to dry or rubbery results. A good rule of thumb is 10 minutes of cooking time per inch of thickness, whether you’re grilling, baking, or pan-searing.
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3. Let It Rest:
Just like steak, seafood benefits from resting. But it also cools down quicker, so give your fish or shellfish a few minutes after cooking to allow the juices to redistribute, resulting in a more flavorful bite.
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4. Season Simply:
High quality Seafood has a natural, delicate flavor that doesn’t need much embellishment. A sprinkle of sea salt, a squeeze of lemon, and fresh herbs like dill or parsley can elevate your dish without overpowering it.
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5. Room Temperature before Cooking:
This is a serious cooking hack. If you take your seafood out of the fridge 20-30 min before you are going to cook it, you will have much more even cooking and lower your chance of overcooking it.
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There ya go. And even if ignore all my advice, you will still have nutrient dense food at the end of it all. Win-Win. Enjoy!
Ready to try your hand?
