Cooking Tips for Seafood:
We recommend baking them, although they can be steamed or boiled. To bake: thaw the tails first, preheat oven to 375 degrees then cut away thin bottom layer of shell and sprinkle with rosemary. Bake for 20 minutes. To steam, place frozen on rack above boiling water, cover and steam for approximately 25 minutes. If desired, after steaming, cut the top of the tail and pull up the meat, season and put under the broiler for 2-3 minutes. To boil, place in boiling water, after water resumes boiling cook for 10-12 minutes.
Prepare boiled. Shrimp cook quickly. Bring water to boil, turn down the heat, add shrimp, and simmer 3-5 minutes. Shrimp will begin to float when done.
For best result sauté them for 3-4 minutes a side.
Can be sautéed or baked. To sauté, cook over low to medium heat in butter or oil. To bake, preheat oven to 350 degrees, bake to an internal temperature of 145 degrees or for approximately 8-10 minutes, depending on thickness. You should only turn the fish once. Fish is done when it flakes easily with a fork. For a crisper finish you can broil fish. To broil; cook 6-8 minutes per side, for 1 to 1-¼", thicker steaks will require additional time. Try not to over cook to keep these fish from drying out.
Tuna is best pan seared for 3 minutes on a side.