Using Simple New Techniques to Cook Delicious Wild Alaskan Seafood

Those who are microwave warriors might be able to put together a full meal in less than five minutes, and in that way have a time advantage over the cooks of the world 南非乾鮑魚, but are unfortunately missing out on an entire universe of delicious food and great flavors. There are some dishes that don’t quite make it in the microwave, but that doesn’t mean they aren’t easy and quick to prepare. The right tools of the trade help immensely, and with nothing more than a metal sauté pan and a spatula it’s possible to make a fast, healthy and delicious seafood dinner in less than 20 minutes with a technique called pan-searing.

The first step is to begin with a great seafood product. Try sticking with Alaska seafood because it’s guaranteed fresh and caught from a wild sustainable source. This means the taste and texture will be far superior, even if the product is frozen or fresh-frozen, which means it was frozen within hours of being caught and the freshness has been locked right in. When pan-searing wild Alaska seafood, it’s possible to start with a thawed piece of fish like salmon, Pollock or even scallops, or directly with the frozen cut of seafood. Just be sure to prepare frozen pieces by rinsing them under cold water, then drying them off with a paper towel before cooking.

Pan-searing is a bit different from sautéing, a culinary term more people are familiar with, in that the idea in pan-searing is to get a nice crust on the outside of a larger cut of seafood. When sautéing, the cut of seafood (or meat or vegetables) is usually thinner, and cooks very quickly in the oil at a high temperature. Prepare for pan-searing wild Alaska seafood by coating the base of the metal pan with an oil like olive oil or canola oil, and heating over medium-high heat until the oil is hot and bubbling. At this point it’s okay to add a small pad of butter for extra flavor, but it isn’t necessary. Place the

seafood in the oil and give the pan a shake to prevent sticking, and then leave the seafood to cook for at least one to two minutes, no touching! When you can see the edges beginning to brown, flip the piece of seafood over, lowering the heat if necessary. Remember to always start with the skin-side up if the piece of seafood still has skin on it. When pan-searing wild Alaska seafood that begins frozen, simply double the cooking times on each side and keep a watchful eye.

Using a metal pan has the advantage that if the seafood has a nice brown color, but you’d like to ensure the seafood is thoroughly cooked, it can be easily placed directly in the oven for another 5 to 10 minutes, at about 400 degrees. Try using pre-packaged or homemade marinades or seasonings to give your meal a little extra flavor when pan-searing Alaska seafood for fast and delicious home cooked meals!

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