How can you make great Alaska seafood dishes? While you might initially focus your attention on the kitchen and its preparation next page, it is important to remember that there are many other areas of excellence. You start with the market, then move on to the kitchen where you prepare the seafood. Finally, you finish the meal by cooking it. These are all important aspects to remember when you’re preparing meals from Alaskan seafood. Here are some tips that will help you see the entire process through.
Make sure you choose a winner. Without the right seafood, it’s impossible to create a memorable meal. You can’t save old fish with the greatest sauce (sorry French masters). The signs of spoilt seafood include dull colors, films coating different species, and strange odors. If you suspect that your Alaska seafood caught has been spoilt, don’t attempt to cook it. You can either keep it chilled or freeze it. Once you’ve caught the fish you want, you should make sure it keeps as fresh as it was the day you bought it. Is it possible to do this? It’s quite possible. If you plan to cook the same day as the purchase of seafood, you can keep it in the fridge. Put it in the freezer, if you are planning to cook it later. You can either remove it the next day and run coldwater over it to defrost, or take it out from the freezer the previous day and let it thaw in your refrigerator.
2 hours, 2 or 3: Alaska seafood-loving chefs often use a phrase for shellfish. It’s either 2 minutes, or 2 hours. For the former you can get that fresh caught feel; for the latter you can let the flavor and natural juices soak through a sauce (think Bouillabaisse). Do not leave the salmon or halibut on the grill for too long. Take the fish off the grill as it continues to cook so make sure you do it quickly. You want everyone to be seated at the same table so that they can enjoy the best possible experience.
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