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.
👉 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.
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.
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.
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.
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.
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.
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.
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?