阿拉斯加野生海產料理秘訣 Cooking Tips for Alaska Wild Seafood

Here are some key cooking tips.

Translation in Chinese coming very soon.

Alaska Wild Seafood Prized by Chefs

  • · Chefs and gourmets around the world prize Alaska Wild Seafood for its great flavor, texture, and color.
  • · Alaska’s wild seafood species are different from other fish species and should be prepared carefully.
  • · Alaska wild salmon tastes great and must be cooked differently from farmed salmon because of lower fat content and the differences between each wild species.
  • · There are 3 Keys to Success
Key 1: Cook Quick – Do Not Overcook Fish

  • · Fish cooks quickly so be very careful to avoid overcooking.
  • · Fish will continue to cook after it is removed from the heat source.
  • · Be very careful with species that are low in fat.
  • · Adjust cooking times based on thickness of fish and species of fish.
  • · Fish turns from translucent to opaque as it cooks.
  • · Start checking for doneness 2 minutes before done.
  • · To check for doneness, slide a sharp knife tip into the center of the thickest part of a cooking seafood portion, checking for color.
  • · Fish is done when edges are opaque and center is slightly translucent. Remember that fish will continue to cook after removed from heat source.
Key 2: Keep Fish Moist

  • · Use the right cooking method to keep fish moist and tender.
  • · Moist-heat cooking methods are best for adding and retaining moisture, especially for low-fat fish.
  • · When selecting a cooking method and cooking fish, keep in mind the unique characteristics of each fish species, their fat content, and how they cook.
Key 3: Do Not Over-Season Fish

  • · Alaska Wild Seafood has great flavor that stands alone.
  • · A touch of butter and lemon is often all that is needed.
Moist-Heat Cooking MethodsTo keep seafood moist and tender the moist-heat cooking techniques can be used such steaming and poaching. These methods use a liquid for cooking and add moisture or retain moisture as the seafood cooks. Moist-heat cooking methods are very good with low-fat species. Moist-heat cooking recipes usually emphasize the natural flavor of foods, and are great for naturally delicious Alaska wild seafood.
Dry-Heat Cooking MethodsBe very careful when using dry-heat cooking methods to avoid overcooking and drying out seafood. Dry-heat cooking methods include grilling, pan-searing, roasting, broiling, and sautéing. 
Steaming  Place seafood above simmering water to cook. Steaming is a moist-cooking technique that helps keep seafood moist and tender. Steaming helps retain vitamins and nutrients.

  • · Bring about 1-inch of water or seasoned liquid to a boil.
  • · Turn off heat. Place Chinese bamboo steamer basket, wire basket or vegetable steamer in pan.
  • · Line the steamer with lettuce, onion, herbs or citrus (without covering all of the holes) to keep seafood from sticking.
  • · Add seafood and return liquid to a boil.
  • · Cover loosely and steam about 4 minutes for fresh or thawed fish.
  • · Cook until edges opaque and center translucent.
Poaching  Submerge seafood in poaching liquid to cook. Helps add moisture. Poaching is a moist-cooking technique that helps keep seafood moist and tender.

  • · Add water or court bouillon to large pan and simmer.
  • · Turn off heat.
  • · Add seafood to liquid, skin side down. Seafood should be mostly covered by the poaching liquid.
  • · Return heat to a simmer. Liquid should simmer, not boil.
  • · Cover pan tightly.
  • · Cook about 2 minutes for fresh or thawed fish.
  • · Turn off heat and let seafood rest about 4 minutes.
  • · Cook until edges opaque and center translucent.
Grilling  Quick cooking on grill. Be very careful to avoid overcooking seafood using this dry-heat cooking method.

  • · Marinate or season the seafood before cooking.
  • · Preheat the grill to medium-high heat (190ºC to 231ºC) for fish.
  • · Oil both the grill and the seafood to prevent sticking.
  • · Place fish on the grill with skin-side up. If the skin has been removed, the skin side will appear slightly darker. This allows the natural fat carried beneath the skin to be drawn into the fish, keeping it rich and moist.
  • · Cook first side about 3 minutes for fresh or thawed fish.
  • · Turn the fish over.
  • · Total cooking time about 6 minutes per 2 cm thickness for fresh or thawed fish.
  • · Start checking for doneness 2 minutes before done.
  • · Cook until edges opaque and center translucent.

 

 

 

 

 

 

 

 

Broiling and Roasting   Oven cooking methods. Be careful to avoid overcooking using seafood using these dry-heat cooking methods.

  • · Preheat broiler or oven to medium-high heat (190ºC to 231ºC)
  • · Brush both sides of fish with oil.
  • · Place seafood on spray-coated broiling pan or foil-lined baking sheet.
  • · Total cooking time about 6 minutes per 2 cm thickness for fresh or thawed fish.
  • · Only turn the fish over if the portion is very thick.
  • · Cook until edges opaque and center translucent.
Sautéing and Pan-SearingPan cooking methods. Sautéing is quick cooking at medium-high heat. Pan-Searing at a higher temperature quickly creates a crust and locks in juices. Be careful to avoid overcooking using these dry-heat cooking methods.

  • · Pre-heat a heavy nonstick skillet or ridged stovetop grill pan. To sauté use medium-high heat.
  • · While the pan heats:

–Fresh or thawed fish: Add oil or a combination of oil and butter to the pan.

  • · Place fish in uncovered heated pan with skin side down and cook until browned, about 2 to 3 minutes.
  • · Turn the fish over and:

–Fresh or thawed fish: Continue to cook uncovered for

about 3 minutes.

  • · Cook until edges opaque and center translucent.
Alaska Wild Salmon 5 Species

  • · Sockeye Salmon has high fat content, the second fattiest species after King Salmon. It has a semi-firm red flesh and a rich flavor. Delicious with any cooking method.
  • · King Salmon has a high fat content, which gives it a tender texture and rich flavor. King Salmon is ideal for grilling, pan-searing, and any other cooking method.
  • · Coho Salmon is similar to Chinook, but has less fat and a firmer texture.
  • · Pink Salmon and Chum Salmon have a low fat content, making it ideal for moist-heat cooking such as steaming and poaching.
  • · Alaska wild salmon has lower fat content than farmed species, so adjust cooking times, and use the right cooking method to keep salmon moist and tender.
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