A: It’s important to thaw frozen fish and seafood properly to keep it from becoming contaminated with bacteria. Proper thawing methods also ensure that your fish or seafood retains its good flavor and texture. According to the FDA, the best way to thaw frozen fish is to gradually defrost it in the refrigerator the night before you are planning to cook it. If you need to quickly thaw seafood, you can seal it in a plastic bag and immerse it in a bowl of cold water. Shop our selection of high-quality Frozen Meat, Poultry & Seafood at low prices.

A: Nothing is more frustrating than preparing a homecooked meal only for the main attraction to stick to the pan. But don’t worry, these tips will help prevent your fish from sticking to the pan or grill. Start with a non-stick pan and pre-heat it. We suggest cooking the fish on medium-high. If the temperature is too low, the fish will stick. After the pan is heated, add a thin layer of cooking spray or oil to the pan. Pat the fish dry with a paper towel before you add it to the pan to remove any excess water. Once you add the fish to the pan, you should hear a sizzle. If you don’t, that means your pan has not reached a high enough temperature. Flip the fish sparingly, as excessive flipping can cause it to break apart and flake. Similar rules apply to grilling fish. You’ll want to make sure that you preheat your grill to ensure it gets hot enough to prevent sticking. Clean and oil the grates of the grill. Next, pat the fish dry to remove any water. Brush oil or butter onto the fish and add seasonings and breadcrumbs. The seasoning and breadcrumbs will create a nice crust that also helps to reduce sticking. Be sure to avoid constantly flipping the fish as it cooks. The fish is delicate so repetitive flipping could cause the fish to flake and break apart.  

A: If breadcrumbs are getting boring, there are plenty of other good alternatives to change up the flavor and texture of your seafood. Crackers still have that nice crunch factor, but with a salty and buttery flavor. Coconut flakes also pair well with fish and add deliciously sweet tropical touch. Another favorite is using salt and vinegar chips to add a crunchy coating.  

A: Although thawing frozen fish is recommended to ensure the best results, it is possible to use frozen fish directly in recipes. If you’re cooking fish in the oven, rinse the frozen fish under cold water to remove any ice crystals and then pat the fish dry. Brush the fish with oil and then arrange it in a single layer on the baking sheet. Thicker pieces of fish will take a bit longer to cook. If you are trying this method, stick to leaner fish like tilapia because fattier fish can become soggy or rubbery. If you prefer your fish on the crispier side, you may want to consider cooking frozen fish in the air fryer. Just season the fish, cook for 12-16 minutes and enjoy!   

A: Nobody wants to eat dry, tough and bland fish. The key to perfectly seared fish is cooking it at a high temperature for a short time. You can take a wooden skewer and poke it through the thickest part of the fish. If it goes through to the bottom with no resistance, the fish is done cooking. According to the USDA, fish is fully cooked when it reaches an internal temperature of 145 °F. If the fish is opaque and flaky, that is another indicator that it is ready to enjoy.