Seafood Cooking & Grilling Tips

When cooking or grilling SeaBear fillets of salmon, halibut, Ahi tuna, cod, or sole, we recommend the following approaches for best results:

Slow Down! - Slow cooking seals in the juices, particularly for wild salmon. In an oven, bake at 300º for approximately 25 minutes (less for whitefish). When grilling, let the coals burn down, or place the grill up high. Seafood is done when it turns translucent to opaque, and flakes begin separate easily with a fork. Your seafood will keep cooking even after you remove it from the heat.

Avoid Sticking - Use a light brushing of olive oil to help avoid the seafood sticking to a grill or baking sheet. Another option when grilling is to cut a potato in half and run it lengthwise down the hot grill; the starch will act as a natural lubricant.

Start With Skin Side Up - If your fillet has skin, keep it on while cooking. It will keep the fish intact and can easily be removed after cooking if you prefer. When grilling, start with the skin side up. This side has the rich oils which will be drawn into the flesh by the heat below.

Flip Once, and ONLY Once - Home cooks have a tendency to flip too many times. This can break up the fillet and leads to uneven cooking.

Keep It Simple - A great piece of salmon, halibut, tuna, sole or cod cooked or grilled correctly, needs very little else. We recommend a simple brushing with olive oil/sea salt/cracked pepper, a mix of olive oil/chopped fresh mint /cilantro, or a small dollop of one of our simple sauces or specialty butters. Don’t cover the wonderful flavor of a great fish, cooked well, with lots of heavy toppings.