How to Cook Your Seafood From Frozen (or thawed)

A huge thanks to Captain Mark and his crew at Bering Bounty LLC for sharing these tips and guidelines for cooking your fish at home from frozen. It doesn't get any easier!

No need to plan ahead. No need to thaw. In fact, Captain Mark repeats that cooking these fish from frozen is the best way to go for the ultimate, delicious, and delectable meal.

Click the links below for your preferred cooking instruction set. Feel free to print a copy and keep it for easy reference.

Baking Salmon from Frozen

Steaming Salmon from Frozen

Cooking Sablefish (Black Cod) from Frozen

Cooking Halibut from Frozen

Cooking Scallops from Thawed

How to Grill Fish from the Wild Alaska Seafood Group:

• Be sure your grill is clean and hot before you start cooking.
• Brush the fish with oil, lightly, before cooking to prevent sticking.
• Start to grill fish with the skin side up. This lets the natural fat beneath the skin to be drawn into the filet and it'll be easier to turn.
• Only turn the fish once. Use a two prong kitchen fork to lift a fillet, then slide a metal spatula underneath to turn.
• Cook the fish for 10 minutes per inch of thickness. Fish is done when the thickest portion of meat turns from translucent to opaque throughout.

If using a plank method:

• Soak the plank in water for at least 30 minutes, up to 2 hours.
• Pat them dry, then lightly oil one side of the plank where the fish will be placed.
• Preheat one side of the grill to medium high with no heat on the other, indirect side.
• Place the planked seafood on the indirect side with no heat, then close lid and turn heat down to medium.