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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]
Web: www.alaskaseafood.org

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Cook it Frozen

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Most seafood that comes from Alaska generally arrives frozen, it is quick frozen immediately after being harvested, which allows the product to remain fresh and tasty.

 

Here are several ways to prepare Alaskan fish straight from frozen with great results (always handy, especially when you don’t have enough time to defrost fish properly). If the product you have has comes directly from Alaska, as only a single thin layer of glaze is applied to protect the product, there should be no excess water loss and these cooking methods directly from frozen “cook it frozen” can be very interesting for dishes being prepared at home or in restaurants.

How to cook frozen fish without having to defrost it?

Cooking frozen fish in a pan
Sautéing/Searing

    1. Heat a nonstick skillet over medium-high heat.
    2. Rinse fish under COLD water to remove any ice glaze. Wrap the fish in thick absorbent paper for a few minutes to absorb the water from the fish.
    3. Brush both sides of the fish with oil. (Avoid butter, sunflower, or corn oil, as they burn at high temperatures)
    4. Place the fish in the hot skillet, skin side up, and cook, uncovered, for 3 to 4 minutes, until golden brown. Turn the fish over.
    5. Cover the skillet and reduce to medium heat.
    6. Continue cooking for an additional 5 to 7 minutes.
    7. Finish the thick portions in an oven preheated to 180º (use a baking tray).
  1. Remove from heat when the fish is done.

Baking frozen fish in the oven
Baking

  1. Preheat the oven at medium-high heat (180º).
  2. Rinse fish under COLD water to remove any ice glaze. Wrap the fish in thick absorbent paper for a few minutes to absorb the water from the fish.
  3. Brush both sides of the fish with oil. (Avoid butter, sunflower, or corn oil, as they burn at high temperatures.)
  4. Place fish on spray-coated pan or parchment-lined baking sheet. Cook 11-13 minutes; turn only very thick portions.
  5. Remove from heat when the fish is done.

Broiling frozen fish
Broiling

  1. Preheat the salamander or oven at medium-high heat (180º).
  2. Rinse fish under COLD water to remove any ice glaze. Wrap the fish in thick absorbent paper for a few minutes to absorb the water from the fish.
  3. Brush both sides of the fish with oil. (Avoid butter, sunflower, or corn oil, as they burn at high temperatures.)
  4. Place fish on spray-coated baking sheet or foil-lined baking sheet
  5. Cook for 11 to 13 minutes.
  6. Flip only very thick portions.
  7. Remove from heat when the fish is done.

Grilling frozen fish
Grilling

  1. Heat the grill to 180º.
  2. Rinse fish under COLD water to remove any ice glaze. Wrap the fish in thick absorbent paper for a few minutes to absorb the water from the fish.
  3. Cut a sheet of aluminum foil longer than the fish. Drizzle with oil and place fish on foil, skin side down.
  4. Bring the sides of the aluminum foil together and fold several times to seal; roll ends to form a foil parcel.
  5. Place on the grill, skin side down, and cook for 8 to 10 minutes.
  6. Remove from foil parcel from grill.

Boiling frozen fish
Boiling

  1. Fill a tray with water or broth and bring to a simmer.
  2. Rinse fish under COLD water to remove any ice glaze. Wrap the fish in thick absorbent paper for a few minutes to absorb the water from the fish.
  3. Turn off the heat and add the fish to the liquid, skin side down. The liquid should simmer and cover the saucepan well. Cook for 4 to 5 minutes.
  4. Turn off the heat and let the fish rest for 4 to 5 minutes.
  5. Remove from heat when the fish is done.

Frozen Fish Steaming
Steaming

  1. Bring about 3cm of water, seasoned liquid or broth to boil.
  2. Rinse fish under COLD water to remove any ice glaze. Wrap the fish in thick absorbent paper for a few minutes to absorb the water from the fish.
  3. Cover the steamer basket with lettuce, onion, herbs or citrus fruits (without covering all the holes) to prevent the fish from sticking) Add the steamed fish and cover loosely.
  4. Boil the liquid for 5 to 6 minutes and remove from heat as soon as the fish is done.

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