Knowing How to Treat Your Alaska Seafood Properly

A steak is pretty hard to mess up-you have to really overcook it for many, many minutes over a ridiculously high heat to attain a truly inedible final product. That's probably one of the reasons why so many people shy away from seafood: they're fully aware that the handling and cooking process is a little more particular and get scared off because they think they're not up to the challenge. Yet the reality is that with just a few basic pointers, anybody with a bit of experience in the kitchen can concoct a perfectly sumptuous seafood dinner. So, in honor of the finest seafood of all, here we've created a quick Alaska seafood basic training guide-hopefully after reading, folks will hit the seafood aisle and head home for the finest dinner they've had in months!



The first and most important tip is: don't overcook! Unlike the resilience of beef in the face of brutal, scorching and lasting heat, most seafood will become quite literally inedible (well, at least for the picky ones at the table) within a much shorter period of time. Even just a minute or two of extra cooking can make a dish plummet from "exceptional" to "disgraceful." A high flame can be tolerated but only briefly, and for safety's sake it's best to go with a medium or medium-high flame. Respect this rule and you've passed the first test of the Alaska seafood basic training program.



Secondly, make sure you've got your cuts right-and if you're too shy to chop things up yourself then find someone with the guts! There are many concise and helpful video tutorials online that you can find with a quick web search, and taking a look at one or two before deciding to fillet or steak your first entire salmon might just be a good idea.



Finally, know how to complement your Alaska seafood. The brilliant thing about it is that it is already bursting with flavor, so don't go overboard with the spices and condiments. For example, many salmon lovers will agree that the best way to round out a salmon steak is merely with salt, pepper and a slice of fresh lemon. For a slightly more elaborate though still spot-on way to top off your dish, use the pan you fried or seared your seafood in and fry minced onion and garlic; deglaze with a generous splash of white wine and then drop a chunk of butter in there; season to perfection and pour on top of your seafood. On that note, this Alaska seafood basic training guide has come to an end!



There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great instructional videos to show you just how to create the perfect dish.