YOUR GUIDE TO
Cooking Wild Seafood
Great seafood doesn’t need complicated cooking. These guides cover our favorite ways to bake, pan-sear, grill and more, with simple timing and doneness cues for every Premier Catch species.
Need to thaw first? Start with our Storage & Thawing Guide. Looking for inspiration? Browse our Wild Seafood Recipes.
Before You Cook
Pat thawed seafood dry before seasoning or cooking. Start with a fully preheated pan, oven, grill or air fryer, and remember that thickness matters more than the clock. Our seafood is naturally portioned, so cooking times can vary slightly from piece to piece.
All of our fish portions can be cooked straight from the freezer. Remove the fish from its vacuum packaging, rinse away any surface ice and pat dry, then lightly oil and season.
For stovetop cooking, start the frozen fish over medium-high heat for about 3 minutes. Flip, season, cover and reduce the heat to medium, then cook for another 6–8 minutes, depending on thickness.
Frozen fish also works well in the oven and air fryer. Allow a little extra cooking time and use the same doneness cues you would for thawed seafood.
For the best sear or grill marks, we recommend thawing first.
Keep the skin on for pan-searing or grilling. It helps protect the fish from direct heat, holds the portion together and can become beautifully crisp.
Start skin-side down and let the fish release naturally before flipping. You can eat the skin or remove it after cooking.
Cooking Salmon
Wild salmon cooks quickly and is easy to prepare. King Salmon is naturally richer and more forgiving, while Sockeye is leaner and usually cooks a little faster.
Browse our Salmon Recipes for more ways to cook wild salmon.
Preheat the oven to 400°F. Pat the salmon dry, lightly oil and season, then place it on a lined baking sheet.
Bake for about 8–12 minutes, depending on thickness. Sockeye may finish toward the shorter end of the range, while thicker King Salmon portions may need a little longer.
The salmon is ready when it is opaque around the edges and flakes easily in the center.
Pat the salmon very dry and heat a thin layer of oil in a skillet over medium-high heat.
For skin-on salmon, cook skin-side down for about 4 minutes without moving it. Flip and cook another 2–4 minutes, depending on thickness.
For skinless portions, sear the first side until deeply golden, then flip and finish gently.
Preheat the grill to medium-high and oil the grates well. Lightly oil and season the salmon.
Grill for about 4–5 minutes on the first side, then flip and cook another 3–4 minutes, depending on thickness. For skin-on salmon, start skin-side down.
Preheat the air fryer to about 390°F. Lightly oil and season the salmon, then place it in the basket with space around each portion.
Air fry for about 7–9 minutes, checking early for thinner Sockeye portions and allowing a little more time for thick King Salmon.
Cooking Halibut
Halibut is lean, mild and meaty, with a firm texture that works beautifully in the oven, on the stove or on the grill. Because it is lean, the key is simply not to overcook it.
Browse our Halibut Recipes for more ideas.
Preheat the oven to 400°F. Pat the halibut dry, brush lightly with oil or melted butter, and season.
Bake for about 10–15 minutes, depending on thickness, until the center is opaque and flakes easily.
Pat the halibut dry and season well. Heat oil in a skillet over medium-high heat.
Sear for about 3–4 minutes on the first side, then flip and cook another 3–4 minutes. For especially thick portions, lower the heat or finish in a 375°F oven.
Preheat the grill to medium-high and oil the grates well. Brush the halibut lightly with oil.
Grill for about 4–5 minutes per side, turning carefully once. The fish should release easily from the grill when it is ready to flip.
Preheat the air fryer to 380°F. Lightly oil and season the halibut.
Air fry for about 8–10 minutes, depending on thickness, checking early so the lean fish stays moist.
Cooking Sablefish (Black Cod)
Sablefish is rich, silky and naturally high in healthy oils, which makes it one of the most forgiving fish to cook. It takes especially well to roasting, broiling, pan-searing and marinades.
Browse our Sablefish Recipes for more ways to enjoy black cod.
Preheat the oven to 400°F. Pat the sablefish dry, season, and place it on a lined baking sheet.
Bake for about 12–15 minutes, depending on thickness, until the flesh is opaque and flakes easily.
Position a rack about 6 inches from the broiler and preheat on high. Lightly oil and season the sablefish.
Broil for about 6–8 minutes, watching closely near the end. The top should be beautifully browned while the inside stays moist.
Pat the sablefish dry and heat a small amount of oil in a skillet over medium-high heat.
Sear for about 3–4 minutes on the first side, flip, then cook another 3–4 minutes. Lower the heat if the outside is browning faster than the center is cooking.
Cooking Cod
Wild Alaska Cod is mild, flaky and incredibly versatile. It is leaner than salmon or sablefish, so cook just until the center turns opaque and begins to flake.
Browse our Cod Recipes for more inspiration.
Preheat the oven to 400°F. Pat the cod dry, drizzle lightly with oil and season.
Bake for about 10–12 minutes, depending on thickness, until opaque and flaky.
Pat the cod dry and heat oil in a skillet over medium-high heat.
Sear for about 3–4 minutes on the first side. Flip carefully and cook another 2–4 minutes, just until the fish is opaque and flakes easily.
Preheat the grill to medium-high and oil the grates well. Lightly oil the cod and season.
Grill for about 4 minutes on the first side, then turn carefully and cook another 3–4 minutes. A grill basket can make delicate portions easier to handle.
Preheat the air fryer to 375°F. Lightly oil and season the cod.
Air fry for about 8–10 minutes, depending on thickness, until the fish is opaque and flakes easily.
Heat frying oil to 350°F. Pat the cod dry, cut into evenly sized pieces if needed, and coat with your preferred batter or breading.
Fry in small batches for about 3–5 minutes, depending on size, until crisp, golden and cooked through. Drain briefly on a rack or paper towels.
Cooking Weathervane Scallops
Weathervane Scallops are sweet, tender and best when cooked quickly. The most important step is getting them very dry before they hit the heat, especially if you want a golden sear.
Browse our Scallop Recipes for more ideas.
Pat the scallops completely dry and season just before cooking. Heat a thin layer of oil in a skillet over high heat until shimmering.
Place the scallops in the pan with space between them and cook without moving for about 2 minutes. Flip and cook another 1–2 minutes, just until opaque and firm.
Preheat the broiler and place the rack about 6 inches from the heat. Pat the scallops dry, lightly oil and season.
Broil for about 4–6 minutes total, turning once if desired, until opaque and lightly browned.
Preheat the oven to 425°F. Pat the scallops dry, arrange in a single layer, and add a little butter or olive oil.
Bake for about 8–10 minutes, depending on size, until opaque and firm.
Preheat the grill to medium-high and oil the grates well. Pat the scallops dry and lightly oil them.
Grill for about 2–3 minutes per side, turning once, until lightly charred and opaque.
Cooking Wild Gulf Shrimp
Wild Gulf Shrimp cook in just a few minutes. Keep the heat fairly high and stop as soon as the shrimp turn opaque and firm so they stay juicy and tender.
Browse our Gulf Shrimp Recipes for more ideas.
Pat the shrimp dry and season. Heat a little oil or butter in a skillet over medium-high heat.
Cook for about 2–3 minutes total, turning once, until the shrimp are opaque and just firm.
Preheat the grill to medium-high. Thread shrimp onto skewers or use a grill basket, then lightly oil and season.
Grill for about 2 minutes per side, just until opaque and lightly charred.
Preheat the air fryer to 400°F. Lightly oil and season the shrimp, then arrange in a single layer.
Air fry for about 6–8 minutes, shaking or turning once halfway through, until opaque and firm.
Bring seasoned water or broth to a gentle simmer. Add the shrimp and cook for about 2–3 minutes, just until opaque.
Remove promptly so they do not continue cooking in the hot liquid.
Cooking Wild Alaska Spot Prawns
Wild Alaska Spot Prawns are naturally sweet and delicate, so simple, fast cooking is all they need. Their size can vary, so use the timing below as a guide and watch for firm, opaque flesh.
Browse our Spot Prawn Recipes for more ideas.
Pat the prawns dry and season lightly. Heat oil or butter in a skillet over medium-high heat.
Cook for about 2–3 minutes per side, depending on size, until the flesh is opaque and just firm.
Preheat the grill to medium-high and lightly oil the grates. Brush the prawns with oil and season.
Grill for about 2–3 minutes per side, depending on size, until just cooked through.
Bring seasoned water or broth to a gentle simmer. Add the prawns and cook for about 2–4 minutes, depending on size.
Remove as soon as the flesh is opaque and firm.
Heating King Crab & Dungeness Crab
Our King Crab and Dungeness Crab are fully cooked before freezing, so you are warming them rather than cooking them from raw. Thaw first, then heat only until warmed through so the meat stays sweet and tender.
Browse our Crab Recipes for more ways to serve King Crab and Dungeness Crab.
Preheat the oven to 400°F. Place thawed crab in a baking dish, add a small splash of water, and cover tightly with foil.
Warm for about 4–6 minutes, just until heated through.
Bring an inch or two of water to a boil in a pot fitted with a steamer basket. Add the thawed crab, cover, and steam for about 4–5 minutes, just until hot.
Preheat the grill to medium-high. Lightly brush thawed crab with oil or melted butter.
Grill for about 4–5 minutes total, turning once, just until warmed through and lightly charred.
Ready-to-Eat Seafood
Some Premier Catch seafood is fully cooked and ready to enjoy after thawing, making it easy to serve on its own or add to your favorite recipes.
Thaw in the refrigerator and serve chilled or at room temperature. They’re also great added to eggs, pasta, salads and other dishes. If adding them to something hot, add near the end so the texture stays tender.
Browse our Smoked Salmon Recipes for more ideas.
Thaw in the refrigerator, stir if needed, and serve chilled. Keep refrigerated after thawing and follow the package guidance for best quality.
Our crab meat is fully cooked and ready to use once thawed. Keep it chilled and enjoy it cold in salads, rolls and dips, or fold it into warm dishes near the end of cooking so it stays tender.
Browse our Crab Recipes for more ideas.
Our Wild Pink Shrimp are fully cooked and ready to eat once thawed. Serve them chilled or add them to salads, pasta, tacos and other recipes. If adding them to a hot dish, stir them in near the end just long enough to warm through.
Browse our Wild Pink Shrimp Recipes for more ideas.
Fully cooked and ready to eat straight from the can. Use it in salads, sandwiches, rice bowls, pasta and more.
Browse our Tuna Recipes for more ideas.
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