Seafood ordered from Sizzlefish should be kept frozen until ready for preparation. Items can be stored frozen for up to 12 months, but are best if consumed within 6 months of purchase.

The best way to thaw our seafood is to remove the product from the original packaging, place it in a plastic bag, and allow it to thaw in the refrigerator for about 6 hours. If you require faster thawing, we recommend placing the product into a non-vacuum sealed bag and placing it in cool water for around thirty minutes to an hour.

Once thawed and removed from packaging, liberally season desired spices to your fillet. (Tip: lay fish on parchment paper or wax paper for an easy clean up). Continue with cooking using preferred method listed below:

Stovetop

Pat dry and salt the skin. This will enable the skin to become crispy and not stick to the bottom of the pan. Turn heat on nonstick pan to medium high. Once hot-add your oil(about 1-2 tbsp is plenty). Place the fish into the hot pan and sauté for approximately 6-8 minutes skin side down. Using a fish spatula, flip to flesh side down for an additional 2-3 minutes.

Baking

Place salmon on oven safe pan and bake at 350°F for 10-12 minutes or until internal temperature reaches 125°F for medium and 145°F for well done. Be careful not to overcook Sockeye or it can become extremely dry.

Grilling

Place salmon on tin foil or cedar plank (you can purchase them on Sizzlefish) and cook for approximately 8-12 minutes depending on thickness of fillet as well as the temperature of your grill. You are aiming for the internal temperature right at 125°F for medium and 145°F for well done.