Basic Cooking Instructions for some of our American Pride Seafoods products

To download more detailed cooking instructions for Catfish and Tilapia click here.

Also see our Recipes Section for other ways to prepare your American Pride seafood.

Thawing Fish

Your best bet for safety and quality is to thaw fish or shellfish slowly in the refrigerator. Place the unopened package of fish or shellfish in a container in the refrigerator, allowing overnight thawing for a 1-pound package. If necessary, you can place the wrapped package under cold running water for 1 to 2 minutes to hasten thawing. Don't thaw fish or shellfish in warm water or at room temperature. Do not refreeze fish; it is unsafe.

Testing for Doneness

When fish is done, it becomes opaque and flakes. To test for doneness, poke the tines of a fork into the thickest portion of the fish at a 45-degree angle. Then gently twist the fork and pull up some of the fish. Undercooked fish resists flaking and is translucent. If your fish is undercooked, just continue cooking it until it is done. But remember, fish cooks fast, so be careful not to overcook it.

Allaska Pollock

While this versatile whitefish is commonly used in surimi and fried-fillet sandwiches, it can hold its own in gourmet preparations. Alaska pollock is an ideal substitute for cod, though pollock fillets are smaller. Because of the higher fat content, it should be cooked slightly longer than cod or haddock. Pollock's delicate taste is easily complemented with herbs, spices and light sauces. Cooking methods include: bake, broil, fry, saute, or steam.

Cod

Use Atlantic and Pacific cod interchangeably, though Pacific cod produced larger, thicker fillets, and its moisture content makes breading difficult. Because it is so lean, cod cooks quickly and benefits from moist heat. The neutral flavor makes an excellent showcase for herbal accents like tarragon, dill and cilantro. Cod tongues and cheeks are a delicious treat if you can find them, especially sauteed. Cooking methods include: bake, broil, fry, saute, or steam.

Catfish

With a fairly mild flavor and an unusual texture, catfish is as versatile as chicken; dress is up with a complex sauce, or dress it down for an outdoor barbecue. Sauce or season with a range of flavorings, from mild to stron; channel catfish can handle them all. For the classic catfish dish, dust fillets with corn meal and fry in vegetable oil; serve with hushpuppies. Cooking methods include: bake, broil, fry, grill, or saute.

Salmon

Fillets of Atlantic salmon are pleasing to the eye and should be used with recipes that show off the fish. With the Atlantic salmon's delicate flavor, avoid accompanying flavors that overpower the fish. A light dill-and-yogurt or cucumber-dill sauce works well, and sliced cucumbers and new potatoes are ideal companions. Cooking methods include: bake, broil, grill, poach, or smoke.

Scallops

Though they may be large, sea scallops still cook quickly. Recipes often suggest cutting them in half across the grain before cooking, but the large size makes sea scallops a natural for the grill Don't microwave scallops - they can explode at higher settings. Scallops need to be seared over a high heat to ensure that they develop a caramelized crust. If barbecuing, make sure the charcoal is glowing before grilling the scallops. Scallops only require a very short cooking time or their flavour and texture are spoilt. Poach for a couple of minutes in stock or white wine. Or wrap in bacon and grill for 5-10 minutes or until cooked through. To pan-fry, heat a little oil or butter in a frying pan and fry the scallops for 2-3 minutes. Scallops can also be stir-fried and go particularly well with Oriental flavours such as ginger, coriander and lemon grass. Cooking methods include: bake, broil, fry, grill, saute, or steam.