Method for cooking fish
Steaks or fillets, cook 10 minutes per inch (2.54 cm) thick. If the fish is frozen, double cooking time. This method does not apply to seafood.

Note: Because the fish flesh is tender, it should be cooked until the flesh gets firm. Overcooking produces a dry fish.


COOKED GIANT SHRIMPS
Thaw and serve with your favorite sauce.


SCAMPIES
Thawed, cut back with scissors and release the meat from the shell, add butter and seasonings on the meat, cover with foil and cook for 8-10 minutes and serve with garlic butter .


ROCK LOBSTER TAILS
Thawed, cut back tails and remove the vein.
Cover with bread and garlic butter. Bake for 5 minutes at 425 ° F or prepare as lobster tails.


ALASKA’S KING CRAB LEGS
Bring water to a boil and place the crab with salt and garlic for 3 minutes, remove and rinse with cool water. The crab can be eaten cold, it is simply thawed, because it was cooked beforehand. Can be heated in the microwave.


SCALLOPS
Thaw and steam. Serve with a shell sauce or newburg. Wrap with bacon. Insert a toothpick and roast for 5-6 minutes. Excellent as an appetizer or on the wok.


SNAILS
Cook frozen oven at 375 ° F – 400 ° F for 20 minutes or microwave for 3-4 minutes at maximum temperature.

 

FROG LEGS
Marinate in a mixture of half milk and half water for a few hours. Dry and roll in flour. Cook in a pan with butter and oil. Add garlic butter at the end of cooking.


TURBOT, TROUT, SOLE, WALLEYE OR HADDOCK FILLETS
Cook in a pan with garlic butter. For a unique taste, sauté it in the Grand Marnier or white wine.


TROUT, SOLE, STUFFED WALLEYE
Place a few slices of onions on a plate and place the fish. Add white wine, butter, garlic, lemon juice, salt and pepper. Bake at a temperature of 350 ° F for 30 minutes. Can be cooked in a microwave.


SALMON & HALIBUT
Thaw and then cook in BBQ, roast or poach with butter. Our salmon is very thin and should be cooked 5 minutes maximum each side, basting.