Most fish and seafood can be baked, pan fried, poached, microwaved or grilled.
According to Ontario’s Ministry of Health, fish and seafood should be cooked to an internal temperature of 70°C / 158°F.
If you are cooking defrosted fish fillets, pat both sides well with a paper towel to remove excess moisture before cooking.
Unless fish or seafood is categorized as “sushi grade” it should not be eaten raw.
Thawing Fish
Method 1: Thaw frozen fish and seafood gradually by placing it in the refrigerator overnight.
Method 2: Seal frozen fish and seafood in a plastic bag. Seal the bag and immerse it in cold water, then put a small slit in the bag and microwave it on the “Defrost” setting. Stop the microwave when the fish is still icy but pliable, so that the fish is thawing but not beginning to cook.
RECIPES
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: NO PRESERVATIVES, NO ADDITIVES
Introducing the Ocean Jewel Encore™ seafood line which brings you seafood as nature intended. Featuring a variety of sustainably sourced fish including Cod, Salmon and Haddock that are portioned for simple meals, special occasions, and more. Explore new ways to incorporate seafood into any meal of the day and try these easy-to-prepare, healthy and delicious recipes that your family will love!
SUSTAINABILITY POLICY
Preservation is the only way to guarantee the future of the environment and our oceans. As leaders in the fish and seafood industry, it is especially important to play a guiding role. Our sustainability policy is how we make preservation a reality. It’s practical so we can set achievable goals, and it’s relevant so we can contribute in a meaningful way.