Take advantage of these professional seafood cooking tips, from our head chef, Siva Rathnasegam, to yours.
- BBQ Salmon: Enjoy this healthy and tasty treat from the comfort of home. Start by applying oil to the salmon. Heat one side of the BBQ at 400 degrees, while keeping the other side at a lower heat.
Then sear the well-oiled salmon on the hot side until it is marked, then move to a lower setting for 10 minutes. Add The Fish House’s Retail lemon pepper seasoning and you’re all done!
- Baked Salmon: Preheat the oven to 400 degrees, bake for 8-10 minutes. Try it with The Fish House’s Retail teriyaki or maple chili glaze.
- Don’t overcook it: Remember that the most common error people make when making seafood is overcooking. You will know salmon, for example, is ready when it is no longer opaque in the middle and is a solid colour throughout.
- Throw it on the Barbie!: For a new twist on an old favourite, grill your fish on the BBQ. But as Brad warns, make sure it is not one of the thinner cuts of fish, because anything too thin will fall apart on the grill. Swordfish and tuna are perfect!
- Marinate for better taste: Caution – sugary sauces, like teriyaki, burn quicker. Compensate by decreasing the cooking time.
- The 400 degree rule: Fish is cooked best at 400 degrees. Don’t put the fish on until you reach the 400 degree mark.
- Restaurant quality: Why not impress your guests with The Fish House’s Retail soups – Clam Chowder and Jamaican Corn Chowder. Just heat them up, serve with fresh bread and enjoy!
- Rare is good: When it comes to fish like tuna, Brad recommends that you try it rare or medium rare.
- Use the right tools. A metal spatula is always better when handling fish. Tongs rip or mark the fish. And use a brush to add oil to the fish – an important step when adding seasonings.
- Oil helps. Use a brush to add oil to your fish before you add seasoning. This helps the seasoning stick to the fish. Plus it keeps the fish from sticking to the grill.
- Try Siva’s all-time favourite: Jerk spice, a West Indian spice that goes great with The Fish House’s Retail blackening spice.
- Fish is versatile: Try it with rice, roast potato or pasta – it’s up to you!
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