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

Poaching

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

Broiling

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.

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Baking

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

Fish Cakes

Fish Cakes

Ingredients

  • 4 peppercorns
  • 1 bay leaf
  • 1 lemon, cut into eighths
  • 1 pound cod fillets
  • 2 tbsp unsalted butter
  • 2 ribs celery, trimmed, peeled and diced
  • 1 medium yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 heaping tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 2 eggs
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon red-pepper flakes
  • 1 sleeve unsalted saltine crackers, crushed
  • 1/2 bunch parsley, roughly chopped
  • 1/4 cup canola oil


Directions

  • Fill a shallow, wide pan with high sides with an inch of water, set over high heat. Add peppercorns, bay leaf and 1 section of the lemon to the water,bring to simmer. Cook the fish until the flesh has just begun to whiten all the way through, 6 to 8 minutes. Remove the fish from the water, set aside to cool.
  • Empty the pan, and return it to the stove, over medium-high heat. Add butter, and allow it to melt, swirling it around the pan. When butter foams, add celery, onions, and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
  • In a small bowl, mix together mayonnaise, mustard, eggs, salt, pepper and paprika and hot-pepper flakes, then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines over them and stir to combine. Add the parsley, and stir again.
  • Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
  • Set a large sauté pan over high heat, and add the oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.