Find easy, delicious ideas for every product on our recipes page, whether you're new to cooking seafood or a seasoned chef.
A few quick tips:
- Thaw first (puncture the vacuum-sealed bag and move the fish to a resealable bag), then pat dry with paper towel for a better sear.
- Seafood cooks fast. Fish is done when it flakes easily and turns opaque.
- Scallops love a very hot pan and about 90 seconds a side.
Can I eat it raw?
"Sushi-grade" isn't an officially regulated term. Our fishers follow high standards for freezing and handling, but we can't make claims about eating our seafood raw. Please use your own judgement and follow local guidelines.