Anyone Can Cook Seafood

Seafood is extremely versatile and much simpler to cook then people think.

STORAGE

• Keep frozen at -18°C (0°F) or lower until ready to use.
• Avoid moisture exposure - consume within 16 weeks after receiving.
• If thawed store in refrigerator (3°C ) - consume within 4 days.

Thawing

• Overnight: Place in the refrigerator 8-10 hours before cooking.
• Quick: Seal in a plastic bag and submerge in cold water for 20-30 minutes.

Seafood Cheat Sheet

Enjoy the process

1. Thaw Gently: Thaw overnight in the fridge or quickly in a bowl of cold water for 30-40 min.
2. Always Pat Dry: Rinse and pat seafood dry with paper towel before cooking.
3. Don't Overcook: Seafood cooks fast. When it flakes easily and is opaque, it's done. Use high heat to lock in flavour and moisture.

Tips

You don't need to overcomplicate it. A little butter, salt, pepper, and lemon is all you need.