While we specialize in premium meats, we do bring in seafood when we can source quality products—especially customer favorites like salmon.

Because of how seafood is handled and transported, all of our seafood is previously frozen. This is standard across the industry and ensures both safety and quality.

The key to great seafood at home comes down to two things:

• Proper thawing
• Proper cooking (without overcooking)

Seafood cooks faster than any other protein. Once you understand timing and temperature, it becomes one of the easiest things to prepare.

STARTING WITH FROZEN SEAFOOD (IMPORTANT)

Why Seafood Is Frozen

• Freezing seafood:
• Preserves freshness
• Reduces risk of parasites
• Locks in quality during transport

This is not a downgrade in quality—it’s the standard.

HOW TO THAW SEAFOOD PROPERLY

Best Method: Refrigerator Thawing (Recommended)

1. Keep seafood in original packaging or place in a sealed bag

2. Put in the refrigerator

3. Allow 12–24 hours to thaw

Faster Method: Cold Water Thaw

1. Place seafood in a sealed plastic bag

2. Submerge in cold water

3. Change water every 20–30 minutes

Typical thaw time: 30–60 minutes

DO NOT:

• Thaw at room temperature
• Use warm or hot water
• Microwave to thaw (ruins texture)

After Thawing

• Pat dry thoroughly
• Cook within 1–2 days
• Do not refreeze once thawed

UNDERSTANDING SEAFOOD TYPES

SALMON

Characteristics:

• Medium fat content
• Rich flavor
• Very forgiving compared to other fish

WHITE FISH

Examples: Cod, Tilapia, Snapper

Characteristics:

• Lean
• Mild flavor
• Cooks very quickly

SHELLFISH

Examples: Shrimp

Characteristics:

• Extremely fast cooking
• Easy to overcook

THE MOST IMPORTANT RULE

Do Not Overcook

Seafood goes from perfect → dry → rubbery very quickly.

HOW TO KNOW WHEN IT’S DONE

Fish:

• Turns opaque (no longer translucent)
• Flakes easily with a fork

Salmon:

• Slightly firm
• Center can remain slightly soft (preferred)

Shrimp:

• Turns pink
• Forms a “C” shape
• Tight “O” shape = overcooked

PREPARATION BASICS

STEP 1: Pat Dry

Remove moisture with paper towels

Why: Helps achieve proper sear and prevents steaming

STEP 2: Season Simply

Seafood doesn’t need heavy seasoning.

Start with Salt, Pepper, Lemon (Optional: Garlic, Butter, Light seasoning blends)

STEP 3: Oil Lightly

- Helps prevent sticking

- Essential for grilling

COOKING METHODS

PAN SEAR (BEST ALL-AROUND METHOD)

Best for: Salmon and Fish fillets

Step-by-Step:

1. Heat pan to medium-high

2. Add oil (high smoke point)

3. Place fish in pan (skin-side down if applicable)

4. Do not move it for first few minutes

5. Cook 3–5 minutes per side depending on thickness

Key Tip:

Most of the cooking happens on the first side.

OVEN (GENTLE & EASY METHOD)

Instructions:

1. Preheat oven to 375°F

2. Place fish on baking sheet

3. Cook for 10–15 minutes depending on thickness

Good for: Beginners and even cooking

GRILLING

Instructions:

1. Preheat grill

2. Oil grates or fish

3. Use medium heat

4. Cook quickly and carefully

Tips:

- Use foil or grill mat for delicate fish

- Avoid flipping too early

AIR FRYER

Instructions:

1. Preheat to 375–400°F

2. Cook for 8–12 minutes depending on thickness

Best for:

- Salmon portions

- Smaller cuts

SALMON-SPECIFIC GUIDE

Best Cooking Methods

• Pan sear
• Oven
• Air fryer

Pan Sear Salmon (Recommended)

1. Start skin-side down

2. Cook most of the time on that side

3. Flip briefly to finish

Target Doneness

- Medium: 125–130°F

- Medium well: 130–135°F

Tip:

Slightly undercooked salmon is better than overcooked.

RESTING (OFTEN OVERLOOKED)

Let seafood rest 2–5 minutes after cooking.

Why: Allows juices to settle and finishes cooking gently.

COMMON MISTAKES

• Overcooking
• Not drying fish before cooking
• Using too high heat too early
• Over-seasoning
• Improper thawing

SIDE DISH PAIRINGS

Best Pairings:

• Rice
• Roasted vegetables
• Light salads

Flavor Enhancers:

• Lemon
• Butter
• Garlic

ALCOHOL PAIRINGS

Wine:

• Sauvignon Blanc
• Chardonnay

Beer:

• Light lagers
• Wheat beers

FAMILY FRIENDLY NOTES

Moderate:

- Salmon is the best entry point

- Mild white fish is also approachable

FINAL NOTE

Seafood is simple once you understand it: Thaw it properly, cook it quickly and don’t overdo it.

Not sure how to cook the seafood you picked up?

Ask our team—we’ll walk you through the best method based on exactly what you’re making.