| Not many of us are fortunate enough to eat | | | | it, then the guidelines on how long to cook salmon |
| Alaskan seafood "fresh" from the water. With | | | | will be the same as if it had never been frozen. |
| Alaskan shores so distant from most American | | | | The best part about frozen salmon is that you |
| homes, virtually all seafood that we consume has | | | | don't need to thaw it at all. It can easily go from |
| been frozen. The "freshness" of seafood, | | | | freezer to stove, grill, or oven, without requiring |
| however, is really an indicator of its quality, flavor, | | | | those extra 10 hours to thaw. All you need to do |
| and texture, not of how recently it came out of | | | | is lightly rinse off any icy glaze, using cold water, |
| the water. Alaskan seafood is frozen very soon | | | | and pat it dry. Then use an oil like olive, peanut, or |
| after it is caught, and many boats are even | | | | safflower to lightly coat the frozen fish. If you are |
| equipped with freezing technology in order to do it | | | | cooking it in a pan, make sure the surface is nice |
| at sea. The process uses fast-freezing technology | | | | and hot - around 400 degrees - before adding the |
| to prevent cell-damage caused by slower | | | | salmon. Grilling salmon is a cinch, but because the |
| techniques. The result is seafood sealed with all of | | | | pan is so hot, it is wise to wait and add any |
| its quality captured and waiting inside. That's why | | | | seasoning until after you have cooked the first |
| grilling salmon makes for such a great meal. | | | | side, to prevent the spices from burning to the |
| Frozen salmon often comes skinless, boneless, | | | | pan. |
| and packaged in manageable portions, for | | | | In considering how to cook salmon steaks that |
| incredibly easy cooking. As long as it never thaws | | | | are frozen, there aren't many differences from |
| out, it will keep in your freezer for up to 6 | | | | thawed fish. Cook the first side for 3-5 minutes, |
| months. You can be grilling salmon year-round, | | | | and only flip once. The second will need a bit |
| without losing any of the decadent freshness of | | | | longer, 6-8 minutes. Watch as the flesh grows |
| flavor. If you choose to thaw out your salmon | | | | less translucent. When all the meat is opaque, |
| before cooking it, place it in a shallow dish in the | | | | your salmon is cooked and should be immediately |
| refrigerator, allowing 8-10 hours. Do not try to | | | | removed from the heat. |
| speed the process along by using warm water or | | | | Frozen salmon makes a quick, fresh, and healthy |
| leaving the fish at room-temperature, as these | | | | meal. Stop sweating the preparation and thaw |
| methods will compromise quality. If you do thaw | | | | time, and just get to cooking! |