Seafood

WILD ALASKA SEAFOOD - CATCH IT NOW!

Alaska: A Model for Sustainability

Unspoiled and pristine, bountiful and icy cold. Alaska manages over one million square miles of rich fishing waters against overfishing, habitat damage and pollution, ensuring abundant and wild seafood for future generations.

Since 1959, Alaska's Constitution has mandated that "fish...be utilized, developed and maintained on the sustained yield principle" - making Alaska the first and only state in the U.S. to have such language written into its Constitution. Alaska's comprehensive fisheries management practices are recognized as a successful model of sustainability for the world.


Seafood Header

Healthy and Delicious

When it comes to heart and brain health, nothing beats the power of omega-3 fatty acids. And when it comes to omega-3s, nothing beats seafood. Especially seafood caught wild, like Alaska Seafood.

That's because only seafood provides what might be called the most essential of essential fatty acids: EPA and DHA. What about omega-3s from plants like flax? Those come from another essential acid: ALA. Unfortunately, the body converts less than 1% of ALA into EPA - and only trace amounts into DHA. That's why omega-3s from seafood benefit the heart and brain in ways plant omega-3s cannot. They can improve circulation. Enhance the immune system. And even protect the body from certain cancers.

Some of the seafood species with the highest levels of omega-3s come from Alaska: salmon, cod, halibut and sole/flounder. Now you can enjoy great flavor and health benefits at the same time!

Make Delicious Meals in Minutes

Alaska's unmatched flavor and quick cooking techniques are the reason dinner doesn't get much easier. There's no need to thaw frozen seafood portions - with these easy COOK IT FROZEN®! techniques, frozen seafood can go from the freezer to the table in as little as 15 minutes!

Choose from the cooking methods below for fast and easy ways to COOK IT FROZEN®!


Sauteing/Pan-Searing


  1. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat
  2. Rinse seafood under COLD water to remove any ice glaze; pat dry with paper towel
  3. Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.
  4. Place fish in heated pan, skin side up, and cook, uncovered, 3 to 4 minutes, until browned
  5. Turn the fish over and season it with your favorite seafood seasoning
  6. Cover the skillet tightly and reduce the heat to medium
  7. Continue to cook an additional 6 to 8 minutes
  8. Finish thick portions in an oven preheated to 400°F (use an ovenproof pan)
  9. Remove from heat just as soon as seafood is opaque throughout

Roasting


  1. Preheat oven to medium-high heat (450°F)
  2. Rinse seafood under COLD water to remove any ice glaze; pat dry with paper towel
  3. Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.
  4. Place seafood on spray-coated pan or foil-lined baking sheet
  5. Cook 12 to 15 minutes; flip only very thick portions
  6. For best results with frozen fish, cook 4 minutes before seasoning with butter or spices
  7. Remove from heat just as soon as seafood is opaque throughout

Broiling


  1. Preheat broiler to medium-high heat (450°F)
  2. Rinse seafood under COLD water to remove any ice glaze; pat dry with paper towel
  3. Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.
  4. Place seafood on spray-coated broiling pan or foil-lined baking sheet
  5. Cook 12 to 15 minutes
  6. For best results with frozen fish, cook 4 minutes before seasoning with butter or spices
  7. Flip only very thick portions
  8. Remove from heat just as soon as seafood is opaque throughout

Steaming


  1. Bring about 1-inch of water/seasoned liquid to a boil
  2. Line the steamer with lettuce, onion, herbs or citrus (without covering all the holes) to keep seafood from sticking
  3. Rinse seafood under COLD water to remove any ice glaze
  4. Add seafood to steamer and cover loosely
  5. Return liquid to a boil and steam 5 to 7 minutes
  6. Remove from heat just as soon as seafood is opaque throughout

Poaching


  1. Add water/court bouillon to a large pan and simmer
  2. Rinse seafood under COLD water to remove any ice glaze
  3. Turn off the heat and add seafood to liquid, skin side down
  4. Return heat to a simmer – liquid should simmer, not boil
  5. Once simmering, cover pan tightly and cook 4 to 5 minutes
  6. Turn off the heat and let the seafood rest 5 minutes
  7. Remove from heat just as soon as seafood is opaque throughout

Grilling


  1. Heat grill to 400°F
  2. Rinse seafood under COLD water to remove any ice glaze; pat dry with paper towel
  3. Tear an 18-inch wide sheet of foil so it is 4-inches longer than the seafood
  4. Spray-coat the dull side of foil and place seafood on foil, skin side down
  5. Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.
  6. Bring sides of foil together and fold over several times to seal; roll up ends to form a packet
  7. Place packet on grill, seam side down, and cook for 8 to 10 minutes
  8. Remove packet from grill; open and add seasoning
  9. Crimp foil loosely to close and return packet to grill, seam side up
  10. Cook an additional 8 to 10 minutes
  11. Remove from heat just as soon as seafood is opaque throughout

BACK TO TOP ^

By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service.