Simply Seafood®

Cooking Seafood Outdoors

Backyard Classics

Planked Salmon Nothing says summer like a backyard barbecue. And with the efficient, portable grills available, you can extend your backyard to include the lake, the park, the beach, the ballpark…almost anywhere. Grilled seafood is quick and delicious, especially when you follow some basic rules of thumb.

Make sure that your coals and grilling surface are both properly preheated; medium-high heat is often best. To prevent your fish from sticking to the grill, make sure the grill surface is really clean and hot. Oil the grill lightly just before adding the seafood. Rubbing a light film of oil onto the fish before cooking also helps.

Once you place the fish on the grill, leave it alone!! Sear the fillets or steaks, creating a sort of crust that will separate easily from the grill; moving the fish too soon will only encourage sticking. To flip fish, slide a large spatula along the lines of the grill and then carefully roll the fish piece over to finish cooking. Leave 1 to 2 inches of space between pieces of seafood for even cooking and proper ventilation.

Of course, perfecting your technique requires lots of practice and plenty of cool beverages. We suggest that you fire up that barbecue as often as possible this summer—maybe even take off from work early on especially beautiful days—to study the fine art of grilling.

Burgers and Dogs

Planked Salmon The ultimate backyard classics, though these offer a subtle twist on the traditional hamburgers and hot dogs that many turn to without thinking! Grill up a piece of fresh fish and slip it onto a toasted bun with your favorite sauce and condiments, just as you would a hamburger. Many fishmongers now offer freshly made fish patties and/or seafood sausages perfect for a simple, crowd-pleasing meal. And we have provided links to Simply Seafood® and Nelson Crab® products in each recipe to help with sourcing boneless portions and fillets ready to cook and premium hand-packed seafood.

Pots and Pans

Outdoor cooking need not be limited to grills. Side burners, propane stoves and even portable butane burners immensely increase an outdoor seafood repertoire. Take inspiration from any of our nation's great fish fries, clam bakes and crab festivals if you run out of ideas.

When choosing your cookout site, pick a level, protected space. Make sure your cooktop is well secured and safe from high winds, excitable pets and roaming Frisbees. Have all of your supplies ready before you start cooking.

For great fried food, start with a large pot no more than half full of oil. Preheat the oil and monitor the temperature with a thermometer. Let your breaded fish gently "dive" into the hot oil. That way the oil immediately seals and protects the fish and less oil is absorbed in cooking. Do not overcrowd the fryer.

If you prefer stir-fries to fish fries, take a wok! The sloping sides of the wok were designed for cooking on small, fuel-efficient fires. Cooking outside allows you to stir-fry with a little higher heat than usual, really searing fish and vegetables for that good authentic flavor.

So, if you run out of grilling inspiration or need a festive party idea, don't give up on dining al fresco. Just take your pots and pans outside!

Backpacks and Picnic Baskets

Some days, it's just too hot to think about cooking. On those afternoons, it is best to escape to your favorite shady hilltop or swimming hole for a cool seafood picnic. Unfortunately, fish and shellfish are often considered too perishable to be enjoyed on the road. They are indeed a delicate treat, but there are many easy-to-pack coolers and bags as well as multitudes of ice packs that make it a breeze to keep seafood safe.

pickled and cured seafoods are excellent choices for longer trips

As always, pick out only the highest-quality seafood when planning your picnic or hike. Nelson Crab® has some great summer buys on hand-packed ®, pickled and cured or marinated seafoods. They are always excellent choices particularly for longer trips. Have your selection well chilled before packing..

Soft-sided insulated lunch bags with frozen gel packs are great for quick hikes. If you are picnicking, keep your cooler in a shady area and open it as seldom as possible. Never leave the cooler open.

Remember that seafood isn't the only perishable food in your picnic basket! No prepared foods should be kept at temperatures lingering between 40 and 140 degrees.

If you prefer tables and chairs to blankets and logs, try packing these recipes along for your next potluck party.

Campfire Cooking: On and In the Coals

Cooking over an open fire takes some practice and often a little extra planning, but it can't be beat for flavor and atmosphere. Grilling, cooking with pots and pans and picnicking are all wonderful on and around a campfire, with the added element of creativity and rustic style.

Build your campfire with cooking in mind. Flames may be tempting, but it is better to cook over smoldering gray coals than dancing orange flames. Feed the fire in one area while shuffling the perfect coals into another cooking corner. Any grill rack can be perched on some rocks to make a cooking surface. Griddles and cast-iron skillets are also well suited to campfires.

If you don't have a rack, wrap up some seafood in heavy foil and throw it in the coals. Such rustic cooking is hard to regulate, and results may be imperfect. But it offers a change of pace and tasty results. Fish that are otherwise too delicate to grill, such as cod, or rich, meaty fish like sturgeon are ideal candidates for cooking in coals. Corn, potatoes, onions, garlic, carrots and zucchini are delicious wrapped up whole and cooked in the coals for accompaniment.

Of course, we need not remind you that campfires are highly controlled things. Be careful! Investigate all of the laws and permits needed before building the perfect fire. And remember to always keep a bucket of water and a shovel handy for emergencies.