Special Offer!
We have several tons of Rex Sole!
F.O.B. From Seattle

Call 972-783-2512 for price

The beauty of Oregon Trawl Products is their versatility. They can fit the bill for the most casual lunch -- such as beer battered fish and chips or the most elegant dinner entree: Sole stuffed with Oregon Pink Shrimp or Scallops in a subtle wine and cream sauce with fresh herbs.
Perhaps the most important thing to remember in preparing seafood is that it cooks quickly.
Cooked properly, Sole and Flounder fillets will be moist and intact, not mushy. Scallops will be firm but tender, not rubbery. Rockfish and Roundfish will be moist and delectable, not chewy.
Oregon Pink Shrimp, which comes to the store already cooked, should be particularly guarded against the toughness it can achieve with excessive additional cooking. For hot dishes, it is best to add the Shrimp last.
As fish cooks, the flesh turns opaque, progressing from the outside in, and flakes easily with a fork. As soon as it reaches that point, it is done. If you would rather use a timer, try the "10 minute rule" in which the fish is cooked for 10 minutes per inch of thickness measured at its thickest part. There's no need to worry about buying too much Oregon Trawl Fish. Leftovers can easily be used in casseroles, salads, or as a substitute for tuna in sandwiches.

Recipe cards of Oregon Trawl Products and labels with the Oregon Trawl logo are available from the Oregon Trawl Commission, 250 36th Street, Astoria, Ore. 97103. Phone: (503) 325-3384. Feel free to copy any of the recipes in this site to share with your customers, but please give credit to the Oregon Trawl Commission.

Cooking Methods
MICROWAVING: All Oregon Trawl Products can be cooked in the microwave for a fast, easy meal that doesn't heat up the kitchen. Some microwaves cook faster than others, but as a general rule, cook seafood on full power for an average of 26 seconds per ounce of fish. Smaller servings need more time per ounce than larger servings. For example, four ounces of Rockfish fillets require about 33 seconds per ounce (2 to 2 1/2 minutes total), while 16 ounces of fillets may only need about 21 seconds per ounce (5 to 6 minutes total). Take particular care not to overcook shellfish in the microwave; they will become tough. Use any ingredients -- wine, butter, herbs, stuffings, sauces -- as you would in any non-microwave recipe, but if you use stuffings, allow for extra cooking time.

SAUTEEING: Heat 2 to 4 tablespoons of olive oil or clarified butter in a skillet. Add fish and cook over medium-high heat 2 to 3 minutes, or until golden brown. Turn the fish, and continue cooking until done. Transfer to a warm platter. You may serve the fish now, or make a sauce by adding chopped shallots, wine, fish stock or other ingredients to the hot skillet. Cook until the vegetables are tender and the liquid is reduced, and then pour over the fish.
PAN FRYING: Heat 1 /4-inch oil or unsalted butter in the pan until it is hot, but not smoking. For electric frying pans, set the temperature at 375 degrees. Coat the fish with your favorite breading or batter. Use the "10 minute rule," but in this case, fry one side for half the indicated time, turn, and complete the cooking on the other side. Very thin fillets may not need to be turned. Dry the fish on paper towels.

DEEP FRYING: Bread or batter the fish, and submerge it in oil that has been heated to a temperature of 350 to 375 degrees. Cook the fish according to the "10 minute rule", and drain on paper towels. Cook the fish in batches to avoid it absorbing too much oil. The oil will last longer if you use a strainer or slotted spoon to occasionally scoop out bits of batter.

POACHING: Place the fish in a saucepan. Pour pre-boiled or distilled, room temperature water over the fish, bring the liquid to a boil, then lower the heat to simmer. The perfect cooking temperature is 180 degrees F., or at the point where small bubbles rise to the surface. Time the cooking according to the "10 minute rule" or watch for the fish to turn opaque all the way through.
BAKING: Bake uncovered, or loosely covered with buttered foil or parchment to retain moisture, at 475 degrees, following the "10 minute rule." Always pre-heat the oven before putting in the fish.
BROILING: Pre-heat the broiler. Set very thin fillets 2 or more inches from the heat. Thicker fish should be placed 4 to 6 inches away from the heat. Thin fillets may not need to be turned. For thicker cuts, cook for half the time, and turn to complete. You can baste the fish with oil, butter, wine or a marinade a few times as it cooks; this is particularly good for lean fish, such as Flounder and Sole, which can dry in the broiling process.