Seafood
How to Bake Chilean Coho Full Side Fillet
Bake a full-side Chilean coho fillet for an easy, delicious meal in about 20 minutes.
How to cook well
Method first, technique always. The fundamentals that turn a great cut into a great dinner.
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Seafood
Salmon
How to Cook Chilean Coho Salmon
Pan-sear or bake Chilean Coho salmon to a tender, flaky finish without overcooking.
Beef
Steak
How to Cook Filet Mignon in the Oven
Cook tender filet mignon in a screaming-hot cast-iron skillet, then baste with butter, garlic and thyme for a restaurant-quality finish.
Seafood
Halibut
How to Cook Halibut
Pan-fry halibut in olive oil for crispy edges and tender, flaky flesh in under 10 minutes — finish to 145°F internal.
Seafood
Cod
How To Cook Miso Black Cod
Ultra-premium Miso Black Cod bakes at 450°F in 20-25 minutes for a classic Japanese dish.
Seafood
Salmon
How To Cook Ora King Salmon
Ora King Salmon, the wagyu of seafood, bakes or pan-sears best pulled at 125°F. The USDA recommends 145°F.
Seafood
Cobia
How to Cook Cobia
Broil, sauté, or grill cobia for a meaty, buttery fish that takes well to any quick-cook method.
Pork
Ham
How to Cook Pederson’s Smoked Bone-in Ham
Pederson's spiral-sliced ham is fully cooked — reheat at 275°F for 15 minutes per pound to 140°F.
Seafood
How to Cook Wild Alaskan Opilio (Snow) Crab
Snow Crab arrives pre-cooked; broil, steam, saute, or grill until heated through.
Duck
Poultry
How to Cook Duck Breast
Mild, juicy duck breast with crispy skin — score the fat, sear in a cool pan, then finish in the oven for tender medium-rare meat.
Duck
Poultry
How to Cook Duck Leg Quarters
Duck leg quarters bring crisp skin and rich, slightly sweet meat — roast at 350°F until browned and serve like chicken quarters.
Pork
Bacon
How to Make Bacon Roses
Roll, bake, and skewer bacon into a bouquet that beats any rose.