In the hustle and bustle of life, time is a precious commodity. As we strive to balance work, family, and personal well-being, convenience often becomes a top priority, especially in meal preparation. Cooking fish from a frozen state emerges as a beacon of efficiency, offering a time-saving solution without compromising taste or nutritional value.
One key advantage lies in the flash-freezing technique employed by Chatham Harvesters Cooperative. Freshly caught fish, brimming with essential nutrients like protein, vitamins, and minerals, frozen within hours of landing from the sea. This process preserves the fish at the peak of its freshness, locking in all the goodness until it's ready to be cooked in the kitchen.
Stocking up your freezer with an assortment of flash-frozen fish gives you a diverse array of options and ensures that healthy seafood is readily available at your fingertips. Imagine the convenience of reaching into your freezer and effortlessly selecting the perfect fillet for tonight's dinner.
The Chatham Harvesters Cooperative stands as a beacon of quality in the realm of flash-frozen seafood. Their advanced techniques not only prioritize freshness but also guarantee high-quality protein.
But how do you cook fish from frozen?
It’s simpler than you might think. Take, for example, our FISH CHILI (recipe below). Starting with frozen fish, you streamline the cooking process without sacrificing flavor. The result? A hearty, nutritious meal that satisfies the palate and nourishes the body. Fish chili is an alternative to traditional chilis.
Adhering to a few simple guidelines ensures success when cooking fish from frozen. Increase the cooking time by approximately 50%, compared to cooking from fresh. For instance, if baking a fish fillet would typically take 15-20 minutes, extend the cooking time to 25-30 minutes when starting from frozen. Remember to check for doneness by ensuring the fish's internal temperature reaches 145 degrees Fahrenheit.
In essence, cooking fish from frozen epitomizes both convenience and health. It allows families and individuals to create wholesome meals without sacrificing precious time. So, the next time you reach for that frozen fillet, rest assured, knowing you're embarking on a culinary journey filled with flavor, nutrition, and, most importantly, efficiency.
Frozen Fish Chili Recipe
Yields: 4-6 servings
1 pound of frozen Chatham Harvesters hake filets or taco pack hake (alternatively, pollock, monkfish, striped bass, or halibut)
1 small white onion, peeled and chopped
1 sweet potato, peeled and chopped
1 roasted bell pepper or hot pepper, seeded and chopped
Approximately 5 cups of canned tomatoes (about 45 ounces)
1 can of black beans (approximately 15 ounces)
2 tablespoons of olive oil
3 teaspoons of Chatham Harvesters Spice Rub OR 1 teaspoon each of smoked paprika, salt, and pepper
1 teaspoon of garlic powder
1 teaspoon of celery salt
1/2 teaspoon of chili powder or chipotle chili powder
2 cups of cooked rice (optional)
Begin by removing the frozen fish from its packaging, rinsing, and drying it. Rub both sides with the spice rub, or a mixture of paprika, salt, and pepper.
Prepare the onion, sweet potato, and pepper by chopping them.
In a heavy, non-reactive pot, heat olive oil over medium heat. Add the onions and cook until they become transparent.
Add the canned tomatoes, sweet potato, pepper, and black beans to the pot.
If possible, roughly chop the frozen fish, add it to the pot, and cover it with liquid.
Stir in the celery salt, garlic powder, and chili powder.
Bring the mixture to a boil, then reduce the heat and let it simmer for 1 1/2 hours.
Stir occasionally, breaking up the thawed fish and tomatoes with the stirring spoon.
Optionally, serve the chili over cooked rice and accompany it with cornbread.