Cooking Seafood at Home. Easy Seafood Recipes

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Quick and easy Salmon and Steelhead Sashimi & Crudo Seafood 101

Seafood 101: How to Make Salmon Poke with Tamari, Ginger, and Garlic – A Hawaiian Classic

Discover how to make a classic Hawaiian Salmon Poke with Seatopia’s King Salmon, paired with tamari, ginger, and garlic for a flavorful and nourishing meal.

An Hourish Sashimi & Crudo turbot

Turbot Crudo recipe w/ Heirloom Tomatoes & Pickled Shallots

Dive into a delicate and flavorful crudo of Turbot, paired beautifully with heirloom tomatoes, pickled shallots, and fresh basil.

Plan Ahead Quick and easy Seafood 101

Seafood 101: How To Defrost Sushi-Grade Seafood for Optimal Experience

Discover how to gently and properly defrost sushi-grade seafood, preserving its fresh flavor, delicate texture, and essential omega-3s like EPA and DHA with Seatopia’s trusted methods.

An Hourish Baking Broiling and Air Frying Seafood 301 Trout

Seafood 301: How to Salt-Bake Whole Rainbow Trout

How to Salt-Bake Whole Rainbow Trout

Start by cleaning and drying the whole rainbow trout, then stuff the cavity with herbs and lemon slices for added flavor. Create a thick layer of salt on a baking tray, place the fish on top, and cover it completely with more salt. Bake in a preheated oven until the salt crust hardens and the fish is cooked through.

Extracting the Fillets

Once the salt-baked rainbow trout is cooked, carefully crack open the salt crust and remove the fish. Gently peel away the skin and carefully extract the fillets, being sure to remove any bones. The flesh should be tender and moist, perfect for serving as a main dish.

Final Thoughts

Salt-baking whole rainbow trout is a simple yet elegant way to prepare this delicious fish. The presentation is stunning, and the flavor is unmatched. With a little finesse, you can extract the fillets with ease and impress your guests with a dish that is both beautiful and delicious.

Quick and easy Sashimi & Crudo Seafood 101 Yellowtail

Seafood 101: How to Slice Yellowtail Sashimi

How to make: Yellowtail sashimi - a delicate and flavorful dish that requires precision and skill to prepare. In this guide, we will walk you through the process of making yellowtail sashimi, including how to remove the skin, slice against the grain, and prepare a simple tamari citrus wasabi sauce.

Quick and easy Salmon and Steelhead Sashimi & Crudo Seafood 101

Seafood 101: Italian-style crudo with King Salmon

5 Minute King Salmon Crudo: How to slice setaopia king salmon and pair with capers, shallots, avocado, olive oil and mint for a simple elegant Italian style crudo de Pesce Prepare your ingredients by slicing the setaopia king salmon and gathering capers, shallots, avocado, olive oil, and mint. Next, delicately layer the sliced setaopia king salmon on a chilled plate to preserve its freshness and texture.

Quick and easy Sashimi & Crudo Scallops Yellowtail

Kingfish and Scallop Crudo with Watermelon Recipe

Yellowtail, scallop and Watermelon crudo recipe: Watch as the chef meticulously cuts yellowtail and watermelon into perfectly matched rectangles, arranges them in a visually striking checkered pattern, and adds thinly sliced Peruvian scallops for a touch of luxury. Observe the precision as the chef skillfully slices yellowtail and watermelon into perfectly aligned rectangles, arranging them in an eye-catching checkered design, and delicately adding thinly sliced Peruvian scallops for a touch of opulence.

An Hourish Baking Broiling and Air Frying Seafood 301 Trout

Seafood 301: Butterflied Broiled Rainbow Trout

Seafood 301 - Expert level seafood cooking technique: Learn how to "Butterfly" whole Rainbow Trout. We debone a Smoke n Chimneys Rainbow Trout and then broil it on high to perfection using a digital cooking thermometer to create the ideal...

Plan Ahead Sashimi & Crudo Scallops