When buying fresh fish, cook it within one to two days and do not freeze it. If you want to have fish in your freezer, purchase any of our Pier 12 or Captain Nick frozen products which have been quick frozen to maintain their excellent quality.

Want to try one of our recipes. ---------------------------------------- BAKED FLOUNDER FILLETS WITH ONION BAKED SALMON FILLETS COD LOINS BAKED SWORDFISH STEAKS SAUTEED SEA SCALLOPS             

• Defrosting Methods
  For best results when defrosting frozen fish or shrimp, do so in the original package in the refrigerator overnight or under cold, running water. Water should not touch product itself or it will lose its flavor.

We do not recommend defrosting fish or seafood in the microwave. If you must check it frequently to be sure it does not begin the cooking process.

• Cooking Methods
  How to know when it is done
  Doneness is indicated by a change in flesh color from a translucent pinkish white to an opaque white. To check for doneness, place fork tines into the fish at a 45 degrees angle and twist the fork If the fish resists flaking and still looks translucent, it is not done. At the just –right stage, the fish will flake apart easily when the fork is twisted. It will also have a milky white color.

Do not over cook fish or shellfish or it will be dry and tasteless.

• Broiling Fish
  Preheat Broiler on High

Place fish in greased broiler pan. Dot with butter or margarine, or coat lightly with oil
Sprinkle with seasoned bread crumbs.

Place fish about three to five inches from the heat source and cook for five to ten minutes or until fish flakes easily. Turn thick fillets or steak fish halfway thru cooking. It is not necessary to turn thinner fish. If skin is on fish place it skin side down. Bast several times during cooking.

When fish is opaque and flakes, it is done.

Serve immediately with lemon wedges or your favorite sauce

• Baked Fish
  Preheat oven to 375 degrees

Place fish in greased deep casserole dish and cover with your favorite sauce.

Bake for 15 to 20 minutes.

Optional during the last five minutes of cooking add frozen peas.

Serve over rice or small size pasta.

• Grilling
  Raw Shrimp and steak fish such as swordfish, tuna, salmon are best suited for grilling.

Marinate the fish or shellfish in your favorite dressing or you can brush the dressing on during the cooking process. Save some of the dressing to use after cooking.

Cook over medium heat until the shrimp turn pink and are opaque in the middle and the fish flakes easily with a fork.

• Pan-frying Fish
  To pan-fry fish, heat about ¼ inch of oil or shortening in a heavy skillet. (about 1 cup for a 10 inch skillet). Fry fish in single layer over medium heat for 8-10 minutes (thinner pieces need less time); turn once. Remove with slotted spatula and leaving the fish on the spatula drain on paper toweling If you leave it on the paper it may stick.

Serve with lemon wedges or a seasoned oil and lemon dressing.