Broiling or grilling - remove any charred particles from grill. Wipe grate with lightly oiled towel. Cut fish into pieces of even thickness. Cook until desired doneness. For salmon and halibut approximately 8 min on the front side and 5 minutes on the back.
Baking or roasting - portion the fish and arrange in a well-oiled or buttered pan. Place pan in preheated oven. Bake at 400* for approximately 15 minutes, basting half way through.
Sautéing - cut or portion fish. Heat a sauté pan over med heat. Add enough oil or butter to cover the bottom of the pan. Sauté the fish for 7 min on each side or until flaky.
Steaming - portion fish to appropriate size. Prepare the cooking liquid and bring to a boil. Place fish on steaming rack and cover tightly. Steam the fish for approximately 5 min or until desired doneness.
Poaching - heat fish stock or seasoned water to 180*-190* degrees and place fish in liquid. Be sure to cover the fish entirely. Poach fish until desired doneness. Do not boil.
Basic spices for salmon and halibut: rosemary, lemon, dill, garlic fresh or powder, onion, basil, pesto, salt, pepper, you can use any combination of these spices. Try one of our own world famous seafood spices.