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Alaskan Crab
Alaskan Salmon
Shrimp and Scallops
Oysters and Razor Clams
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Tuna and Swordfish
Beef Tenderloin
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Prepared Seafood
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Cooking Seafood

Most of the seafood consumed in US is still eaten in restaurants. Many think that seafood is hard and difficult to prepare at home. The truth is that seafood is simple to prepare and fast. One can get a gourmet meal together in a few minutes. Seafood is healthy and we need to have seafood at least twice a week for a healthy diet. - But it better be wild seafood, not farmed fish nor coastal or river fish from populated areas as it contains pesticides, PCB, Mercury and other harmful contaminants. Wild Seafood from cold waters of Alaska is the best choice! Alaska produces over 80% of all Wild Seafood consumed in US. If the seafood is from Alaska - it is sustainably fished - that is a requirement of the Alaska Constitution!

Thawing Seafood

Seafood has naturally high water content and airplanes are notoriously dry. As a result, “fresh” seafood that is air shipped can lose up to 30% of its weight in transit. We freeze our product because frozen is fresher. The flash freezing process protects our seafood and locks in the goodness until you are ready to enjoy it. You will get the best quality when you allow our product to thaw in the refrigerator for 6 to 8 hours or overnight. If you need to thaw it faster, you can use cold running water or the microwave. However, if you use the microwave to defrost,take care to avoid inadvertently cooking it. Cook immediately after thawing.

Cooking Seafood at home

Seafood is very adaptable and can be cooked using a wide variety of cooking methods and recipes. We have included the general cooking table and list of herb pairings with your order. However, the best suggestion we can give is to experiment - cooking seafood can be as simple or involved as you like. As mentioned earlier, the single most common cause of disappointment is OVERCOOKING. A common myth that seafood is cooked when it flakes easily actually leads to overcooking. A general cooking time guideline to follow for all seafood is 10 minutes per inch of thickness. To get the best fla vor and texture when cooking our products, we recommend following either one of these two guidelines:

1) remove fish from the heat source just as it begins to flake, or

2) cook seafood just until it loses its translucency and turns opaque.No matter which cooking method you choose,seafood will continue to cook for a few minutes after it is remo ved from the heat source. An internal temperature of 145º is recommended.

Seafood Cooking Methods


Cook quickly in a preheated skillet with butter/oil on medium heat. Preheat skillet add butter/oil,then watch seafood carefully. Most products will cook in less time than you expect. Wild Seafood suitable for Sautéing are Halibut Cheeks, Rockfish, Scallops, Shrimp, Yellowfin Tuna and Black Cod.


Cook fish covered in liquid in a deep pan. Preheat either salted water or flavored broth;cover fish entirely. (Try using a fish poacher.) Wild Seafood suitable for Poaching are Halibut, Rockfish, Salmon.


Cook over a grill using charcoal heat. Place grill just a few inches above the coals after flames have died down to glowing coals. Try searing seafood on each side on the hottest part of the grill first, then move to the edges to continue cooking. Wild Seafood suitable for Barbecueing are Halibut, Salmon, Shrimp, Swordfish, Yellowfin Tuna.


Cook fish uncovered in pan in a 450º oven.It is not necessary to turn fish while baking. As an alternative,try oven-steaming fish in aluminum foil with vegetables and herbs. Wild Seafood suitable for Baking are Halibut, Rockfish, Salmon Black Cod.


Crab Legs, Halibut, Salmon,Cook using broil setting,with rack 3-4" from heat. Preheat broiler for 20 minutes. Give seafood a protective coat of oil. Broiled seafood should be cooked only on one side–radiant heat from pan will cook the other side. Wild Seafood suitable for Broiling are Scallops, Swordfish.


Place thawed shrimp (shells on) into a large pot of boiling water. When they start to float to the surface (2-3 minutes) they’re done. Remove from hot water and rinse immediately with cool water to stop the cooking process. A colander works well. Peel and eat. Delicious! Wild Seafood suitable for Boiling is Spot Shrimp.


“Speed-Cook” by poaching or steaming. Check your microwave cookbook for specific cook times for your oven. Cover seafood before cooking to hold in steam.Allow 2 to 3 minutes standing time after dish is removed for the oven; the seafood will continue to cook. Wild Seafood suitable for Microwave Cooking are Halibut,Halibut Cheeks, Rockfish, Salmon, Scallops, Spot Shrimp.

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