Time to Try Seafood - Big Y® World Class Market®

Dive Right In, the Water’s Fine!
Meatloaf on Mondays, spaghetti on Tuesdays, chicken on Wednesdays...your tried-and-true dinnertime selections have left you in the dining doldrums. Of course, those familiar favorites have taken up their prized spots in your recipe rotation for a reason: They’re easy to prepare. But as you push the cart down Big Y’s familiar aisles, picking up the same items you always do, it hits you — it’s time to branch out. You’ve considered adding some seafood to your family’s menu before, but as a novice seafood cook, preparing it has always seemed like too big of a challenge. Doesn’t preparing a tasty meal with fresh seafood require a certain level of skill and some special techniques?

In a word, no! Cooking with fish and shellfish is as easy as can be. With a little bit of know-how, the right recipes and (of course) delicious, fresh seafood from Big Y, you can add everything from salmon to cod to shrimp to your dinner table with ease. So go ahead — dive right in.

Creamy Clam Chowder

Fresh Tip
If you have a recipe that calls for fresh clams, simply have Big Y’s Seafood Department steam and de-shell them for you — it will save you the hassle and mess of doing it yourself, and youwill be guaranteed that your clams will be
perfectly steamed and ready to use.

Storing & Thawing Your Seafood Purchase

What’s In Store?
Seafood should be stored for as short a time as possible. Ideally, seafood can be stored in the refrigerator for one to two days. Wrap fish tightly and keep in the coldest part of your refrigerator. If possible, place it in a shallow baking dish filled
with ice. Live shellfish can be stored in a shallow dish covered lightly with a damp (not soaking wet) towel. Make sure the shellfish are not in an airtight container or immersed in fresh water.

The Deep Freeze
Nearly every type of fish can be frozen without losing flavor or texture. Ideally, freeze fish just after purchasing. Pat fish dry and wrap in a single layer in airtight, moisture-proof packaging such as a resealable freezer bag. Press out
as much air as you can before sealing completely and place in the freezer. Lean fish (such as whitefish or cod) can be frozen for up to six months, while fatty fish (such as tuna or salmon) will keep for two to three months.

The Big Thaw
The most important thing to remember: Never leave your thawing seafood out at room temperature! Frozen seafood can be thawed overnight (or for several hours) in the refrigerator; just make sure you keep it covered and in a shallow
pan to catch any drops of liquid. For a faster thaw, place seafood in an airtight plastic bag and place under cold running water. Be sure to use your seafood
immediately after thawing.

Shrimp and Scallops in Garlic Lemon Butter

Fresh Tip
If peeling and deveining shrimp keeps you from enjoying these delicious gems, let the Big Y Seafood Department do it for you. We’ll even steam your fresh shellfish purchases — FREE!

The 10-Minute Rule
Fish cooks and tenderizes very quickly, so it’s important to make sure you
don’t overcook it. The rule to follow — cook 10 minutes for every inch of thickness, measured from the thickest part of the fish. How will you know
when it’s done? The flesh should become opaque, should flake easily with
a fork, and should reach an internal temperature of 145??qF. (Cooking unthawed frozen fish? Double the time and allow 20 minutes per inch.)

Honey Glazed Salmon

Fresh Tip
Selecting Salmon:
All salmon is not created equal. Sure, it’s all delicious and it’s all healthy, however, different types of salmon have different intensities of flavor, ranging from smooth and mild to intense and pungent. Here’s what to look for:

Alaska King or Chinook: This is the most rare type of salmon and is prized
for its extremely rich, yet strong flavor.

Alaska Sockeye or Red: Known for its deep red color, firm texture and distinctive, intense flavor.

Alaska Coho or Silver: The most common wild salmon found on the market, it has excellent texture and a moderately intense flavor.

Alaska Chum: This type of salmon has a delicate texture and mild flavor.

Atlantic: Atlantic salmon is abundant and well loved for its bright orange color, firm texture and mild flavor.

How Much is Enough?
How do you know if you are getting enough of your fresh catch to feed everyone at your table? Follow these simple guidelines:

Whole Fish: 12 ounces to 1 pound per serving

Fish Fillets or Steaks: 4 to 5 ounces per serving

Crab or Lobster: 11⁄4 pounds per serving

Scallops: 1⁄4 pound per serving

Clams, mussels, oysters or any shellfish served either in the shell or half-shell portions are better thought of in terms of “number” per person rather than weight. For example, 4 to 6 oysters or clams are the perfect amount for an appetizer. When sold by the quart, 2 cups (or one pint) of mussels, for example, is one dinner portion.

Shrimp are sorted by size and count (or the average number of shrimp per pound). Expect shrimp to shrink in weight by about half when cooked. You should plan on 3 to 4 ounces of shelled shrimp per serving.

Baked Cod with Tomatoes