Cooking Seafood Is Easy

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.
  • Store thawed product in the refrigerator (3°C) and 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.
Seafood Cheat Sheet
Tips

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

Chowder Mix

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Scallops

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Haddock

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Coldwater Shrimp

JP's Perfect Pasta
High Protein

JP's Perfect Pasta

Coldwater shrimp pasta with asparagus, mushrooms, garlic, lemon, and parmesan in a light buttery sauce.

20 min
Easy
4 ppl
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Halibut

Mediterranean Fish Fillets
Low Carb

Mediterranean Fish Fillets

I use any type of fillet with this recipe but love it with halibut, pickerel or haddock. The spices used leaves you feeling warm and satisfied. I m...

30 min
Easy
10 ppl
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