Savor Our Seafood

Recipes & Tips

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A few tips to remember when cooking seafood

  • Don’t overcook it or make the sauce taste stronger than the fish.
  • Use slow and even heat. Ensure the thinner parts like the tail are better protected. When checking if it is cooked check the thicker end of the fish just behind the gills. It is the thickest part of the fish and if that is cooked then the rest will be too.
  • The fillet should be opaque, the skin vibrant, the flesh firm and they should smell like mineral water – not fishy.
  • Remember: Fish continues to cook after removed from the heat source.
  • Throw away uneaten leftovers after 3 or 4 days.
  • Keep it chilled, try to use your seafood on the day of purchase and eat more of it! 
  • Cook seafood to an internal temperature of 145°.
  • Do not refreeze fish that has already been thawed. If you do, it can break down the fish tissue and this is how fish can sometimes go soggy. To store snap-frozen fish, leave it in its original packaging and place in your freezer. Otherwise, pop your fish in a zip-lock bag, submerge into cold water to get rid of the air bubbles then seal it shut.
  • Keep hot food hot and cold food cold when serving. Refrigerate leftovers within 2 hours of cooking.
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