Seafood Cuts

Seafood Cuts

Best Sellers - Seafood

Note: Before cooking seafood, bring the products to room temperature. Cooking cold seafood will result in a tough finished product.

Seafood includes shellfish such as lobsters, mussels, crabs, and sometimes other sea creatures. It is recommended that fish should be cooked to an internal temperature of 145°F. Many chefs find that some seafood is best enjoyed when cooked to medium-rare at (125°F to 130°F) like the Salmon and Halibut for a flakier, more moist and tender outcome. Seafood can be best prepared by steaming, grilling, microwaving, broiling, poaching, marinating, baking.

Poaching Icon


Large shellfish, including scallops and shrimp, are excellent when poached. Firm and finned fillets such as salmon may be successfully poached, while crispy fish may soften or break into pieces after being cooked. Smaller shellfish and bivalves become less appetizing. For poaching seafoods, bring the liquid to a simmer best below 180 degrees, but above 160 degrees. Carefully place the seafood in the poaching liquid and cook gently until the texture firms and the meat turns opaque. Take the seafood out from the poaching just before it easily flakes so it won't fall apart.

Broiling Icon


Oven broiling adds a nutty, browned flavour and crisp texture to foods. It is a quick and delicious way to cook many types of seafood. Preheat the broiler and adjust the broiler rack. Move the rack so that it is only about two inches from the heat source to place thin fillets and small seafood pieces. This will brown the seafood evenly before it is cooked or dried. For large seafood pieces, move the grill four to six inches away from the heat source to allow the inside to cook before the outside becomes dry or stiff.

Lightly spray it with oil, then add salt and pepper to taste, or dip it in a quick marinade and shake off the excess.

Searing Icon

Pan Searing

Pan searing is perfect for cooking fish steaks and thicker, shorter fillets. First, heat a low-sided, well-seasoned skillet on the stovetop over medium-high heat until it gets hot. Add about a teaspoon of oil, rotate the lid to coat the lid evenly, and then heat until it almost smokes. Add the seafood, placing the side you wish to present into the hot pan first—multiple separate pieces. Do not touch or move the seafood until it is browned on one side. Adjust the heat so that the seafood browns evenly but does not burn. Cook on the second side until the fish begins to reach a final cooking temperature of 140 degrees, or the meat just begins to flake and becomes opaque.

baking Icon


To roast a whole fish, preheat the oven to about 450 degrees. Make a few vertical slashes on each side of a cleaned fish. Add some spices or marinate, and then place the fish on a rimmed cracker or shallow dish to catch any escaping juice. As the fish roasts, baste it with the juices that accumulate in the bottom of the pan until the flesh at its thickest point just begins to flake and turns from translucent to opaque. It is estimated that each inch of fish will be cooked for about eight to ten minutes. When cooking, rotate the pan about halfway to cook evenly.

Baking Used With Other Cooking Techniques

Baking can be combined with other cooking techniques to cook food more evenly and quickly or prevent baked foods from drying out. The two best examples of this are steaming while baking or pan searing then baking.

Steaming While Baking

Sprinkle your favourite combination of seasonings and liquids (broth, juice, wine or water) on a shallow grill pan, covering a quarter of the seafood. Cover tightly with aluminum foil and bake in the oven at 425 degrees until the seafood is cooked.

Pan Searing Then Baking

Pan roast and then bake to make the seafood crispy and brown surface while ensuring that the middle of the seafood is cooked evenly. First, heat the oven-proof frying pan on the stove over medium-high heat until it gets hot. Add about a teaspoon of oil and swirl the pan to coat the pan evenly; heat until almost smoked. Add the seafood, separating multiple pieces. Do not touch or move the seafood until one side browns. You may need to adjust the heating temperature so that the seafood browns evenly but does not burn.

Flip the seafood carefully, then put it in the oven at 425-450 degrees to finish cooking. Cook until the second side is brown, and the thickest part of the seafood is just starting to flake and is almost entirely opaque.

Seafood Cooking Temperatures

63°C/145°F Safe temperature

Featured Seafood Recipe

Thai Prawn Noodle Soup

Thai Prawn Noodle Soup


  • 1 tbsp vegetable oil
  • 10 prawns/shrimp, peeled and deveined
  • 2 garlic cloves, finely grated
  • 2 tsp ginger, finely grated
  • 1 lemongrass, peeled, finely grated
  • 1 tbsp brown sugar
  • 1 1/2 tbsp soy sauce
  • 2 tsp curry powder
  • 1 tsp coriander powder
  • 2 tsp chilli paste
  • 14oz coconut milk
  • 2 cups chicken broth
  • 2 tsp lime zest
  • 7 oz fresh egg noodles, prepared per packet
  • 3 cups bean sprouts


  • Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
  • Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
  • Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
  • Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
  • Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
  • Add chicken broth and coconut milk. Stir and bring to simmer.
  • Simmer for 2 minutes, then add lime zest and return prawns into broth.
  • Cook for 2 minutes just to reheat and finish cooking the prawns.
  • Place noodles in bowl. Ladle over soup.
  • Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).
  • Squeeze over lime juice to taste. Slurp and be happy!