Thawing
Thaw fish in the refrigerator. It is the best option for both quality and food safety — slow and cold keeps the texture intact.
Short on time? Thaw it sealed, in cold water. Never at room temperature, and never in the microwave — both cook the outer edge before the middle has given up its ice.
Pinbone removal
Because our fish are filleted pre-rigor, the pinbones cannot be removed until after the fish is thawed. You can pull them after thawing, after cooking, or while you are eating — whichever you prefer.
They sit in a single row along the lateral line, running lengthwise down the thickest part of the fillet, roughly through its middle. Run a fingertip along that line and you will feel the tips before you see them. Kitchen tweezers work best for pulling them: grip close to the flesh and pull in the direction the bone points, not straight up, or you will tear the fillet.
Cooking
Leaner species need a shorter, hotter cook than fattier ones, which is most of what separates a good result from a dry one. Sockeye, coho and king compared covers which is which and the method each one wants.
Ready to cook? Start with grilled sockeye with lemon butter sauce, or browse the sockeye collection.
