How-to Videos

With these simple, time-saving how-to videos, you can have healthy meals in minutes, cooking directly from frozen, using familiar methods like pan searing, baking, grilling and pressure-cooking.

Roast

Preheat oven to 400ºF.

Rinse Alaska pollock under cold water; pat dry with a paper towel.

Brush top of fillet with high oleic vegetable oil (olive, canola, peanut, grapeseed, soy or safflower). Avoid butter, sunflower or corn oil as these will burn at high heat.

Place on spray-coated wire rack on baking pan, or foil-lined baking sheet.

Cook for 5 minutes on middle rack.

Season and cook additional 3-5 minutes.

When finished, Alaska pollock should be opaque throughout and flake easily with a fork.

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Poach

Remove halibut from vacuum sealed bag and rinse under cold water; pat dry with a paper towel.

Add herbs, seasoning, and citrus or aromatic veggies to a large pan and fill with water.

Set to medium heat and bring to a gentle simmer.

Add halibut to the liquid and cook, covered, for 4-5 minutes.

Turn off heat and allow to rest in liquid another 5 minutes.

When finished, halibut should be opaque throughout and flake easily with a fork.

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Air Fry

Remove salmon from vacuum sealed bag and rinse under cold water; pat dry with a paper towel.

Brush both sides of fillet with high oleic vegetable oil (olive, canola, peanut, grapeseed, soy or safflower).

Season top.

Place on fryer rack and close.

Cook 8-10 minutes on 390-400ºF.

When finished, salmon should be opaque throughout and flake easily with a fork.

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Pan Sear

Remove cod from vacuum sealed bag and rinse under cold water; pat dry with a paper towel.

Brush both sides of fillet with high oleic vegetable oil (olive, canola, peanut, grapeseed, soy or safflower).

Heat a heavy-bottomed/non-stick pan over medium-high heat.

Place cod in heated pan.

Cook uncovered, 3-4 minutes, until bottom is lightly browned.

Flip; season fish.

Reduce heat to medium and cook covered, 5-6 minutes.

When finished, cod should be opaque throughout and flake easily with a fork.

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Bake

Preheat oven to 450ºF.

Remove salmon from vacuum sealed bag and rinse under cold water; pat dry with a paper towel.

Brush both sides with high oleic vegetable oil (olive, canola, peanut, grapeseed, soy or safflower). Avoid butter, sunflower or corn oil as these will burn at high heat.

Place on spray-coated pan or foil-lined baking sheet.

Cook 4 minutes on middle rack.

Season and bake 10-13 additional minutes. Flip only thick portions.

When finished, salmon should be opaque throughout and flake easily with a fork.

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Grill

Heat grill to 400ºF.

Remove salmon from vacuum sealed bag and rinse under cold water; pat dry with a paper towel.

Tear an 18-inch wide sheet of foil so it is 4-inches longer than the fillet.

Spray-coat the dull side of foil and place salmon on the foil, skin-side down.

Brush top with high oleic vegetable oil (olive, canola, peanut, grapeseed, soy or safflower). Avoid butter, sunflower or corn oil as these will burn at high heat.

Bring sides of foil together and fold over several times to seal; roll up ends to form a packet.

Place on grill seam-side down, and cook 8-10 minutes.

Remove from grill; open and season.

Crimp foil loosely to close and return to grill, seam-side up.

Cook an additional 8-10 minutes. May take up to 12 minutes for thicker portions.

When finished, salmon should be opaque throughout and flake easily with a fork.

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Instant Pot

Remove salmon from vacuum sealed bag and rinse under cold water; pat dry with a paper towel.

Add 1 3/4 cups water into the pot. Place salmon on steamer rack and lower into pot.

Season.

Turn pressure valve to ‘sealing.’ Cook 3 minutes on high pressure.

Immediately turn pressure valve to ‘venting’ to release and remove lid once pin drops.

When finished, salmon should be opaque throughout and flake easily with a fork.

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