How-to
How-to
Learn how to prepare your Early Dawn® products from scratch!
Learn how to prepare your Early Dawn® products from scratch!
Fish Varieties & Cooking Recommendations
How to Select The Best Fish For You
CATFISH
CATFISH
Is a type of fish with no scales on their bodies. The texture of this fish is firm and its flavor is known to be mild and sweet. The most common method used to cook catfish is by batter-breading and frying (deep frying).
Deep Frying.
GOLDEN POMPANO
GOLDEN POMPANO
Has a moderate fat content which contributes to its mild flavor. The texture is characterized as a medium texture.
Bake, Broil, Grill and Pan Frying.
PANGA
PANGA
Has a sweet and mild flavor. Texture is firm and flaky. Most common cooking method is deep frying. However, other cooking methods are also recommended for Panga.
Deep Frying, Bake, Broil, Sauté and Steam.
SWAI
SWAI
Is a Catfish from Vietnam which has a milder taste and more delicate texture than its relative Catfish and may therefore be more approachable for people who do not normally care for catfish. Swai has a sweet and mild flavor and a delicate texture.
Bake, Broil, Deep Frying, Sauté and Steam.
TILAPIA
TILAPIA
Is known for having a sweet and mild taste, lean flesh, and medium-firm flaky texture.
Baking, Broiling, Sautéing and Steaming.
COD
COD
Is known to have a lean mild flavor, flesh with large flakes, and a tender to firm texture
Baking and Pan Frying.
FLOUNDER
FLOUNDER
Is known to have mild flavor with sweet undertones due to its low levels of oiliness and a delicate texture.
Baking, Broiling and Sautéing.
HADDOCK
HADDOCK
Has a mild and sweet flavor and a firm yet tender texture.
Baking, Broiling, Deep Frying, Poaching, Sautéing, and Smoking.
OCEAN PERCH
OCEAN PERCH
Has a mild taste that can be a bit sweet, with lean meat with moderately firm texture. The recommended cooking methods are baking, frying, sautéing, poaching, and steaming.
Baking, Frying, Sautéing, Poaching and Steaming.
POLLOCK
POLLOCK
Has a mild flavor and medium texture. Pollock is very adaptable and it is commonly used for breaded and battered fish sticks for retail and food service and the production of surimi.
Deep Frying and Pan Frying.
SALMON
SALMON
Is known to have a medium to high fat content which contributes to its bold flavor. The meat has large flakes and a medium-firm texture.
Baking, Broiling, Grilling, Poaching, Sautéing and Smoking.
MACKEREL
MACKEREL
This product is fully cooked. Mackerel has a firm texture, high fat content, and a mild flavor when compared to anchovies or sardines. Mackerel is commonly used in salads, dips, spreads, or in a sandwich.
SHRIMP
SHRIMP
Typically juicy and firm but tender texture, and a delicate sweet flavor.
SURIMI
SURIMI
Has a mild sweet flavor and a firm texture. Surimi is typically used in sushi as imitation crab and salads
TUNA
TUNA
This product is fully cooked. Tuna has a mild to medium flavor and a firm but flaky texture. Tuna is commonly used in salads as the protein base, or as an ingredient in sandwiches, dips, spreads, and burgers.
Food Safety
Learn How to Keep Your Food & Family Safe
PREPARATION
PREPARATION
- It is important to wash your hands with warm, soapy water before and after handling food.
- Keep raw fish and other meats separated from other ingredients. Wash all dishes touched by raw fish or other proteins with warm, soapy water before using with other foods.
- The safest way to thaw frozen foods is in the refrigerator. For a quicker method, place the food into a sealed bag and submerge in cold water, changing the water every 30 minutes. NEVER thaw frozen fish or other proteins in warm water.
COOKING
COOKING
- Use a food thermometer to check the center of your fish or fish fillets, before removing it from its’ heat source to ensure it has been cooked thoroughly.
- To ensure safe eating, cook raw fish and shellfish to a minimum internal temperature of at 145° F (62.8° C).
THINGS TO REMEMBER
FINISHING UP
- Only keep leftovers in your fridge for 4 days or less.
- If reheating leftovers, cook them to at least 165° F (73.9° C).
- Always tightly wrap leftover meats, raw or cooked, in aluminum foil or plastic wrap before freezing.
- Throw out any food left out for more than two hours.
Cooking Methods
Learn the Different Ways to Cook Your Food
STEWING/BRAISE
STEWING/BRAISE
These methods are used when cooking with slow cookers. The idea is to sear/sauté ingredients and then combine them together in a sauce or liquid until tender.
BROILING
BROILING
Broiling is the same as grilling, except the heat source is coming from the top versus the bottom. Broiling happens very quickly, so it’s important to watch your food.
STEAMING
STEAMING
When steaming, food is placed in a steaming device over boiling water allowing the hot steam to cook the food.
GRILLING
GRILLING
This method involves cooking on top of a heat source, with the food placed on grates, giving the food charred lines, and usually a smoky taste.
PAN FRYING
PAN FRYING
This method is done by adding a fat to a pan, about a half-inch full, cooking the food on one side, then flipping to cook on the other side.
DEEP FRYING
DEEP FRYING
This method is the same as pan frying, however, the food is completely submerged in the hot fat until the inside is fully cooked.
ROASTING/BAKING
ROASTING/BAKING
These methods refer to cooking inside of an oven until the food is cooked thoroughly. The difference is that roasting refers to proteins and vegetables, while baking usually refers to breads, casseroles, or pastries.
SEARING
SEARING
Ideal for Early Dawn Fish, searing involves a small amount of fat and high heat. The goal of searing is to brown the outside, while keeping the inside tender.
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