Not all seafood is created equal — and the cooking method you choose can make or break a dish. Here’s your go-to guide for matching the right oceantaste.ca seafood to the right technique, every time.
Steaming — Best for Delicate, Whole Fish & Dumplings
Steaming is the gentlest cooking method, preserving natural flavours and moisture. It’s ideal for:
- Silver Pomfret VP 454G — whole fish steams beautifully with ginger and soy
- Rex Sole VP — thin, delicate fillets that cook quickly
- Shrimp Dumpling (Hargow) LP 400G — translucent wrappers need gentle steam
- Black Cod Steak VP Per LB — buttery texture shines when steamed
Tip: Steam from frozen over high heat. Don’t lift the lid during cooking.
Pan-Frying & Searing — Best for Steaks & Fillets
High heat creates a golden crust while keeping the inside moist. Perfect for:
- Halibut Steak VP 400G — thick, firm steak holds up beautifully to searing
- Black Cod Steak VP Per LB — caramelises magnificently with miso glaze
- Pacific Saury VP 280G — a classic pan-fried fish, crispy skin and rich flavour
- Mackerel VP 998G — oily fish that sears to perfection
Tip: Pat fish dry before searing for maximum crispiness. Use a hot pan and don’t move the fish for the first 2–3 minutes.
Stir-Frying — Best for Shrimp, Squid & Fish Balls
Fast, high-heat cooking in a wok. Ideal for:
- Black Tiger Shrimp Meat LP 340G — cooks in 3–4 min, absorbs sauces beautifully
- California Squid QP 1KG — quick-cooking and tender when not overdone
- Arrow Squid LP GLS 400G — great texture for stir-fries
- Fish Ball Mix LP 800G — toss with vegetables and sauce for a quick meal
Tip: Cook on the highest heat possible. Add seafood last and cook briefly — overcooking makes shrimp rubbery and squid chewy.
Hot Pot — Best for Fish Balls, Dumplings & Shellfish
Simmering in broth is forgiving and fun. Best choices:
- Fish Ball Mix LP 800G — the hot pot essential
- Assorted Fish Cakes LP 500G — variety and texture
- Oyster Meat LP 500G — plump and briny in hot broth
- Shrimp Shaomai LP 400G — dumplings cook perfectly in simmering broth
Tip: Keep broth at a gentle simmer, not a rolling boil. Delicate items like dumplings need lower heat.
Baking — Best for Thick Fillets & Steaks
Hands-off cooking that’s great for busy nights:
- Halibut Steak VP 400G — bakes evenly from frozen at 400°F
- Turbot Fish H&G VP 640-660G — mild, sweet flesh that bakes beautifully
- Iceland Red Fish HG LP 908G — firm texture holds up well in the oven
- Broiled Eel (Unagi) 9OZ VP — pre-seasoned, just heat and serve over rice
Tip: Bake from frozen at 400°F. Add 5–8 extra minutes compared to thawed fish. Cover with foil for the first half to retain moisture.
Your Freezer, Your Kitchen
With oceantaste.ca's wide selection of premium frozen seafood, you have the right ingredient for every cooking method — always on hand, always fresh. Shop our full collection at oceantaste.ca and cook with confidence.
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