Keeping your freezer stocked with frozen seafood is an easy and affordable way to serve healthier meals for you and your family.
Frozen seafood is just as good for you as fresh seafood – and can often times actually be fresher than the seafood at the fish counter. With the technological advances of freezing seafood shortly after it’s caught, frozen seafood is a great option for a high-quality, lean protein.
So, for all the times you forgot to take the fish out of the freezer or don’t have anything in the fridge to make for dinner, we have some tips for you as we celebrate National Frozen Food Month.
- According to the USDA, it is completely acceptable to cook raw foods from frozen, but you need to increase your cooking time (about 50%). You can try almost any technique – sauteeing, pan-searing, roasting, broiling, grilling, or steaming – with tips from our friends at Alaska Seafood Marketing Institute.
- If cooking from frozen, always rinse seafood under cold water to remove any ice glaze and pat dry with a paper towel.
- You can thaw seafood in leak-proof packaging by submerging it in cold tap water – yes, cold water! This works surprisingly fast.
- Use the microwave to defrost fish in short intervals until the fish is still icy but pliable. You can even cook fish in the microwave – check out this easy hack!
Check out our recipe page for more inspiration or try these Alaska Pollock Jerk Tacos from the Alaska Seafood Marketing Institute – made with frozen pollock!
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