we have more than meets the eye! looking for something special? talk to one of our seafood teammates about special ordering in-season seafood baking sautéing frying to cook by surrounding food in fish halfway through cooking to cook using a small amount of butter or oil in a shallow pan over medium to high heat sautéing creates a crispy crust while leaving the center tender and moist-just be sure to get the pan nice and hot before adding your fish to cook by partially or fully submerging in hot oil frying is best for seafood with well for fillets whereas deep frying is a better option for small irregularly shaped varieties let's go fishin' now that you know the basics of cooking to find your ideal flavor shellfish and lean white fish have a more delicate flavor than dark and oily varieties broiling grilling steaming & boiling shellfish to cook by exposing food to place an oven rack a few inches and arrange on a prepared the outside and cooked through on the inside to cook by exposing food to from below grilling works very similarly coming from the opposite side instead of arranging on a sheet grate of a preheated grill to cook by heating in a boiling while these methods are traditionally reserved for shellfish steaming can be used as a lighter way to prepare most seafood steaming basket into a pot above rainbow trout here nothin' fishy fish doesn't have to smell choose the right fish oily fish will produce stronger smells while cooking than their leaner counterparts; see our chart on the right call on citrus citrus is great at cutting options like lemon juice lime zest or orange slices in your next meal medium & oily yellowfin tuna start fresh seafood should smell light that fish should be prepared sooner rather than later consider your method high-heat cooking methods like frying and sautéing tend to produce a stronger scent poaching or steaming beat it with bleach an open cup of bleach in the kitchen will combat all kinds of odors-just make sure to keep it far away from the food dark & oily
