SEAFOOD COOKING GUIDE

Simple ways to prepare Wild Alaskan Seafood at home:

Great seafood doesn't need complicated recipes. Start with quality seafood, keep the seasoning simple, and let the natural flavor shine.
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🧊 First: Thaw Your Seafood Safely
The best method: Thaw frozen seafood in the refrigerator.
For faster thawing, place the seafood in its sealed package in cold water, changing the water as needed.
Never thaw seafood on the kitchen counter.
Once thawed, keep seafood refrigerated and cook promptly.
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🌡️ Your Most Important Number: 145°F
For raw fish and shellfish, the recommended minimum internal temperature is 145°F. Use an instant-read food thermometer in the thickest part of the seafood for the most reliable result.

Seafood Doneness Guide

Food Safety: Temperatures below 145°F are below the recommended safe minimum for raw fish and shellfish. For children and other higher-risk individuals, use the recommended safe cooking temperature.
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🐟 SALMON
Great for: Baking • Grilling • Pan-searing

Pan-Seared
1. Pat salmon dry.
2. Season with salt, pepper and your favorite herbs.
3. Heat a little oil in a skillet over medium-high heat.
4. Place salmon skin-side down if the skin is on.
5. Cook until the thickest part reaches 145°F.

Oven-Roasted
Heat oven to 400°F.
Place seasoned salmon on a lightly oiled baking sheet and bake until the thickest part reaches 145°F. Cooking time varies depending on thickness.

Try: Butter + lemon + garlic + dill
Tip: Start checking early. Overcooking can dry salmon out.
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🐟 HALIBUT
Halibut is mild, firm and naturally lean.

Easy Baked Halibut
Heat oven to 400°F.
Brush halibut with olive oil or melted butter. Season with salt, pepper and lemon.
Bake until the thickest part reaches 145°F and the flesh is opaque and separates easily with a fork.

Try: Lemon + butter + parsley
Tip: Halibut is best when cooked just until done.
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🐟 BLACK COD
Rich, buttery and naturally high in oil.

Oven-Roasted
Heat oven to 400°F.
Season with salt and pepper or brush with your favorite glaze.
Roast until the center reaches 145°F.

Try: Miso + soy sauce + ginger + honey
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🦐 SPOT PRAWNS & SHRIMP
These cook quickly!

Sautéed
Heat butter or olive oil in a skillet over medium-high heat.
Add prawns or shrimp and cook until firm and opaque, reaching 145°F.

Tip: Don't overcook them—prawns and shrimp can become tough.
Try: Butter + garlic + lemon
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🦪 SCALLOPS

Pan-Seared
1. Pat scallops very dry.
2. Season with salt and pepper.
3. Heat a skillet over medium-high/high heat.
4. Add a small amount of cooking oil.
5. Sear until golden brown and cooked through.
Scallops should be firm and opaque and reach 145°F.

The Secret
Very dry scallops + a very hot pan = beautiful browning.
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🦀 CRAB
If Your Crab Is Already Cooked
You're reheating, not cooking it from raw.
Steam gently until heated through. Avoid prolonged boiling, which can make crab meat tough and watery.

Serve with: Melted butter + fresh lemon
Important: Check your product label to determine whether your crab is raw or fully cooked and follow the package directions.
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🧂 EASY SEAFOOD SEASONINGS

CLASSIC
Butter + lemon + garlic

PACIFIC NORTHWEST
Olive oil + lemon + dill

SWEET & SAVORY
Honey + soy sauce + ginger

HERB & CITRUS
Butter + lemon zest + parsley

SIMPLE
Olive oil + sea salt + fresh lemon
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⭐ OUR BEST COOKING TIPS!

Don't Overcook Your Seafood!
Start checking the temperature before you think your seafood is done.
A food thermometer takes the guesswork out of cooking and helps you avoid overcooking.
Quality wild seafood doesn't need complicated preparation.
Keep it simple. Cook it gently. Let the seafood be the star.
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Enjoy Your Seafood!
Thank you for choosing Northwest Wild Foods.
Questions about preparing your order?
866-945-3232
thebear@nwwildfoods.com