Christmas Dinner Pre-Orders Now Open!
Whether you’re hosting an intimate dinner or a family feast, we’ve got the turkey and all the trimmings you need to enjoy Christmas with your loved ones. Pre-order by December 20 for pickup on December 22–23.
If you find cooking fish intimidating, you are not alone! Fish is a delicate food and can be overcooked easily. Follow our helpful guide of tips and tricks on all things fish. Learn about storage, cooking methods and flavouring fish and you will be an expert in no time!
Use fresh lemon and dill or herbs when possible. Marinades can add flavour but fish only requires a short time for marinating.
Fish can be fried, baked, broiled, barbecued or poached – all are excellent ways to cook fish.
Fish is often breaded to protect the delicate flesh from high heat. Dredge fish fillets with seasoned flour, dip in a beaten egg and then crumbs. Carefully place in fry pan of hot oil and fry, turning once, until done. Watch our chef in action:
Poaching fish may seem dramatic but is simple to do. Choose a firm-fleshed fish like salmon, trout, bass or sole. Use either salted water or water with milk, wine or vinegar added. Simmer – do not boil - till fish flakes easily.
Bake fish on a baking sheet or wrapped in foil at 425 - 450°F for 10 -15 minutes per inch of thickness at the thickest part of the fish.
Broil fish at 4-6 inches from the heat source, 10 minutes per inch of thickness at the thickest part of the fish. Baste while cooking to prevent the fish’s exterior from drying out.
Barbecue any firm fish directly on the grid, and more delicate fish on a cedar plank, in a fish basket, on a grill mat or piece of foil.
Fish can also be wrapped in foil and barbecued at 425- 450 °F for 10 – 15 minutes per inch of thickness.
Coating the fish helps the flesh retain its moisture. Have the whole meal prepared ahead of time before deep-frying the fish. Cook in oil heated to 375°F.