WHY USE "COOK IT FROZEN!" TECHNIQUES?

When people ask "Is the seafood fresh?" what they really mean is "Is it good quality?" It may come as a surprise, but some of the best and highest-quality seafood is often frozen.

Seafood quality cannot be improved once a fish leaves the water; it can only be maintained. The Alaska seafood industry has found high-technology freezing to be a superior method of preserving seafood quality.

• The watchwords for maintaining seafood quality are time, temperature, and cleanliness.
• Seafood, like other foods, needs to be frozen very quickly to prevent cellular damage. Alaska seafood is rapidly chilled and held at 32ºF, then flash-frozen at a temperature no higher than -20ºF.
• Glazing (a covering of water that forms a protective sheet of ice) protects the fish from dehydration.
• Alaska seafood is held or transported at below 0ºF.

The result of such painstaking attention to detail: perfectly frozen, perfectly delicious seafood bursting with fresh-caught flavor.

There are four reasons to love Alaska frozen seafood:

1. The flavor tastes 100% fresh because the seafood is processed and frozen within hours of the catch. (In fact, it's often frozen at sea.)
2. The fish is precut to individual serving portions (often with skin and bones removed), so you can serve as much or as little as you like.
3. It's easy to store. Keep Alaska frozen seafood on hand in your freezer for last-minute dinners or unexpected guests.
4. It's a breeze to prepare. You don't even need to thaw!