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Allrecipes Highlights Sitka Salmon Shares, Extols Virtue of “Frozen” Fish

By Elizabeth Geboy

Allrecipes Highlights Sitka Salmon Shares, Extols Virtue of “Frozen” Fish
Photo by Kelley Jordan

Buying frozen is the next best option to eating it straight out the water


Allrecipes Highlights Sitka Salmon Shares, Extols Virtue of “Frozen” Fish | Sitka Salmon Shares

David McCann, food writer for AllRecipes.com, says “Buy frozen fish. Always. Period.” He explains that buying frozen seafood from reliable sources like Sitka Salmon Shares is the next best option to eating it straight out of the water. McCann soothes three fears many people face when cooking and eating seafood:

  • How do I know what to buy?
  • How do I know it’s fresh?
  • How do I portion it?

McCann argues (and we agree!) that having a responsible, trusted seafood source means you can be confident that your fish was handled with care from the moment it was caught and frozen to when it arrives at your doorstep. As soon as our fishermen arrive back at the dock with their catch, we swiftly fillet and blast-freeze the fish in small batches to lock in incredibly fresh taste and delicate texture.

Compared to grocery store fish that may have been frozen and thawed on an unknown timeline, purchasing frozen fish from Sitka Salmon Shares allows you to thaw your fish when you want it. This minimizes the time between the moment it’s freshly caught and when you’re ready to prepare it in your kitchen.

Transporting fresh fillets for blast-freezing.

McCann also addresses people’s fear of cooking fish. With premium quality fish like that from Sitka Salmon Shares, he (and we!) suggest to err on the side of undercooking the fish. A quick sear on either side, just enough to barely cook through the fillet, is enough. No fishy smell, no dried out fillets. Just delicious, responsible, feel-good fish.

Need some inspiration or instruction? Visit our Recipes and Tips section, where you can sort by type of fish or type of dish you love.

View original article at Allrecipes →

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