Wild Whitefish Big Catch

Your dinner fillets will arrive to you frozen over dry ice. For storing, place in the freezer or refrigerator. These fillets will maintain their freshness for 3-4 months while frozen. Upon thawing, each should be prepared within 1-2 days.

To prepare, begin by thawing the fillets - we recommend removing from the pouch and thawing overnight for 8-10 hours in the refrigerator.

Once your fillets have thawed, we believe the key to the best experience is taking your time and going slow. Slow cooking will lock in more flavor and support the best texture. You’ll know your fillet is ready when it turns from translucent to nearly completely opaque. Here are our guidelines for baking and grilling:

Sablefish (Black Cod) 

• Baking: Preheat the oven to 400°F. Brush a baking tray with olive oil and sea salt. Let bake for approximately 20 minutes or until you can easily flake with a fork. 

• Grilling: Before heating up the grill, brush the grill and fillets with olive oil. Bring the grill to medium-hot and place the fillets on the grill. Season with salt and pepper. Grill until the sides become opaque and flip once until fully cooked.

Alaskan Cod

• Baking: Preheat the oven to 400°F. Brush a baking tray with olive oil and sea salt. Let bake for 12-14 minutes.

• Grilling: Before heating up the grill, brush the grill and fillets with olive oil. Bring the grill to medium-hot and place the fillets on the grill. Season with salt and pepper. Grill until the sides become opaque and flip once until fully cooked.

Halibut 

• Baking: Preheat the oven to 275°F. Brush a baking tray with olive oil and sea salt. Let bake for approximately 20 minutes. Do not flip fillet.

• Grilling: Before heating up the grill, brush the grill and fillets with olive oil. Bring the grill to medium-hot and place the fillets on the grill. Season with salt and pepper. Grill until the sides become opaque and flip once until fully cooked. Flip once and continue grilling until fully cooked.