Fresh, Wild, Alaskan Seafood
We are here year round with the freshest seafood Mother Nature has to offer!
Order online or call us, Hours 12-6pm Everyday except Thursday. Closed on Thursday.
(Summer hours vary depending on volume of fish for the day. We open at 8am and close when we are finished processing fish.
Please call by 8pm if you need further flexible assistance. 1-800-325-3877)
Download our brochure HERE
A Few Minutes On A Hot Grill Will convince You.
Alaska Seafood, it;s a natural for outdoor cooking. Whether it's Alaska salmon, halibut, pollock, cod, sole, or shellfish, it's always delicious, healthy and takes just minutes to prepare.
By following these basic grilling tips you can make sure your Alaska Seafood will be a big hit every time.
PREPARING THE FIRE
Starting The Fire. Group briquettes into a pyramid and ignote. When the flame has died down and coals are covered with gray ash (about 40 minutes), spread coals in a single layer with a surface area slightly larger than food being grilled.
Temperature. Fish cooks best over a medium-hot fire; shellfish require a hot fire. The proper temperature for a medium-hot fire can be determined by holding your hand about three inches above the grill. The heat should be intense enough to force you to move your hand in about two seconds.
Controlling The Fire. Keep a toy squirt or a spray bottle handy to extinguish flare-ups.
Covered Cooking. Fora smokier flavor, cover the grill during cooking. Adding water-soaked hardwood chips to the fire adds subtle flavor variations. Woods like alder, mesquite, hickory, maple and oak add the most distinctive tastes.
Gas & Electric Grills. These grills provide a smooth even source of heat. Since neither gets as hot as a wood or charcoal fire, it's safe ot use the highest heat setting. Turn on the heat source about 10 minutes before cooking to heat up the grill.
PREPARING THE GRILL
Cleaning. Always start with a super clean grill. After each use, clean the grid with a steel brush while it is still warm.
Coating. To keep seafood from sticking to the grill, slice a raw potato in half length-wise. Once the grill is hot, slide the cut potato down the grill in one direction only. It should make a loud hissing noise. The starch from the potato will coat the grill and act like a natural form of Teflon®.
Heating. Make sure the grid is hot before you start grilling.
PREPARING THE SEAFOOD
Sizing. Cut large loin steaks or fillets into meal-size portions before grilling. They cook faster and are easier to handle.
Preparing. Oil fish very lightlyjust before cooking. A large portion may be wrapped ina strip of bacon, much as you would a fillet mignon. This bastes the fish while holding it together.
Turning. Turn seafood only once. When cooking fish fillets, always start with the skin side up. If the skin has been removed, the skin side will appear slightly darker. By cooking this way, the natural fat carried beneath the skin will be drawn into the fillet, keeping it rich and moist. When turned, this leaves the more attractive side up for a perfect presentation.
For easy turning, use two pront kitchen fork inserted between the grill bars to slightly lift the fish, then slide a metal spatula under the fish and turn.
Timing. Avoid overcooking. Seafood changes from translucent to opaque as it cooks and continues to cook slightly when it's removed from the heat. Cook fish 6 to 12 minutes per inch of thickness. Remove when just opaque throughout.
Seasoning. Alaska Seafood is delicious with a wide variety of herbs and seasonings. Baste your seafood with Italian salad dressing, white vermouth, lemon juice or even mayonnaise blended with garlic and seasonings.
Quick and Easy Packet Cooking. Try this idea for a complete meal prepared and grilled in less than 30 minutes. Top a seafood fillet with a favorite vegetable and seasonings on a sheet of Reynolds Wrap® heavy duty aluminum foil. Wrap and seal foil to form a packet. Make just one packet or as many as you need. Grill on a hot covered grill 15 to 20 minutes.
Fish Boat. Season your favorite fish fillets. Shape a sheet of Reynolds Wrap® heavy duty aluminum foil around fish to make a fish boat for grilling. Foil keeps fish from falling through the grill rack, while the fish takes on a great grilled flavor.
Grill Roasted Seafood Vegetable Salad. Turn grill-roasted vegetables into a delicious salad by serving with grilled salmon over mixed salad greens and drizzling with balsamic vinegar or your favoite salad dressing.
Hold In Heat. Keep grilled seafood and other grilled foods hot until serving time by wrapping them in Reynolds Wrap® aluminum foil to keep the just-grilled flavor, then refrigerate. Foil also prevents odors from tansferring to other foods in your refrigerator.
There's no mystery to grilling seafood. It's quick, easy and by following these basic tips, almost guaranteed to be delicious. But don't be afraid to experiment. Try new recipes, new flavorings. And remember to start with the finest seafood on earth, Alaska Seafood.
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If you have any questions about Alaska seafood write to ASMI at:Info@AlaskaSeafood.org