STEAMING AND POACHING:

Steaming:

1. Bring 1-inch of water to a boil in a deep frying pan; turn off heat.
2. Place a metal steamer basket in pan and open up the sides.
3. Rinse any ice glaze from frozen seafood portions under cold water; place seafood in steamer.
4. Return water to a boil; cover loosely and steam just until fish is opaque throughout, about 5 to 7 minutes for large portions. Adjust cook time for smaller fillets.

Steaming is used in the recipe: Ginger-Steamed Alaska Cod with Spicy Sauce

Poaching:

1. Rinse any ice glaze from frozen seafood portions under cold water; pat dry with a paper towel.
2. Place 2 cups of water in a large pan; add seasonings to water, if desired.
3. Bring water to a boil; turn off heat.
4. Add frozen seafood portions to the pan; return heat to a simmer.
5. Cover pan tightly and cook just until fish is opaque throughout, about 7 to 9 minutes for large portions. Adjust cook time for smaller fillets.

Our Asian Noodles with Poached Alaska Salmon recipe features this technique.