Try our signature GO WILD Creations... and in no time at all, you'll be calling — "Dinner's served!"


Panko-baked haddock with roasted potatoes & green beans.


Pan-seared cod fillet topped with zesty tomato-cilantro salsa.


Sautéed flounder with lemon caper butter over angel hair pasta.


Tomato-based haddock stew with white beans, red peppers, potatoes, and spinach.


Pan-fried pollock with wilted spinach and basil pesto cream sauce over jasmine rice.


Blackened perch tacos with red cabbage slaw and roasted jalapeno and lime crema.


Garlic gulf shrimp and bacon over creamy cornmeal polenta.


Panko-baked salmon cakes with yogurt cucumber dill sauce.


Seared salmon with succotash and sundried tomato basil butter.


Seared scallops with black bean cilantro rice and asparagus with honey sriracha glaze.

Simple, healthy ways to prepare GO WILD™ seafood.

Here are a six simple ways to prepare GO WILD™ seafood. Whichever cooking method you choose, rinse the seafood and blot dry prior to cooking. If you're looking for additional inspiration, check out our fabulous GO WILD™ recipe collection!

There's nothing like pan-searing fish.GO-WILD_pan-sear.jpg
The crust becomes crispy, the interior, tender.

Follow your way to perfection with these simple instructions.

  • Set a cast iron or steel pan on high heat. (Use a nonstick pan for flaky white fish, such as GO WILD™ Norwegian Haddock or Alaska Flounder.)
  • Place 2 TBSP of peanut, safflower or grape seed oil (grape seed oil is a great healthy high smoke point oil for searing) in the heated pan.
  • If you are pan-searing salmon, score the skin side in different spots, which will prevent the salmon from curling, allowing it to crisp up. Press with a spatula.
  • When the pans starts to smoke, lay the fish in skin side down. A hot pan ensures the fish will not smoke. (If available, dip the fish first into a small amount of Wondra Flour to prevent it from sticking.)
  • Salt the seafood. Turn down heat to medium.
  • Let it remain undisturbed until it has cooked two-thirds of the way through.
  • Turn over when the sides are crispy brown. If it's still stuck to the pan, don't flip it over. It will release on its own when it has been perfectly seared. Then turn gently with a spatula, let it cook for just a minute or two longer and serve.gradient wave THIN_3800.svg

TIP: If you plan to prepare GO WILD™ fish selections often, invest in a fish spatula. It will bend under the fish and make it easier to flip.

GO-WILD_salmon-on-grill-planks.jpgGrilling is ideal for shrimp, scallops and salmon.

When grilling these GO WILD™ selections, keep a close watch—grilling each side to perfection takes just a few minutes.

  • Preheat grill on high heat.
  • Brush the fish lightly with oil or spray with nonstick cooking spray.
  • Place seafood near the edge of the grill, away from the hottest part of the fire.
  • Start checking for color and doneness after a few minutes once the seafood starts to release some of its juices.
  • Flip over when you see light grill marks forming.gradient wave THIN_3800.svg

TIP: Use a cedar plank if available for even more flavor. Simply soak the plank in water for 10 minutes and lay it on the grill to preheat. Then lay the seafood on the planks, close grill and cook for 8-10 minutes.

Too chilly for outdoor grilling?GO-WILD_fish-broil.jpg
Try broiling instead; this is an especially great cooking method for fish if your want a fast, simple, hassle-free preparation with delicious results.

Grilling lends your GO WILD™ fish a nicely browned exterior with the convenience of a temperature-controlled heat source. For easy cleanup, line the broiler pan with a piece of foil.

  • Sprinkle both sides of fish with oil, salt and pepper.
  • Place on a foil-lined baking sheet and broil 5–6" from heat, just until it is opaque and flakes easily with a fork, about 5 minutes per half inch of thickness.

GO-WILD_fish-bake.jpgNothing is easier than baking GO WILD™ fish! Plus it's super healthy, especially prepared this way.

  • Heat oven to 375°F.
  • Grease bottom of rectangular 11" x 7" x 1½" pan.
  • Place fillets in pan. (If you are baking flaky white fish, add a small amount of liquid such as water, lemon juice and olive oil under the fillets to keep them moist.)
  • Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.gradient wave THIN_3800.svg

TIP: Place your favorite vegetables on a piece of foil. Add salt, pepper, lemon juice, butter and a little water. Wrap to form a pouch, bake in the oven for 15-20 minutes at 400⁰ F.

This gentle cooking method is ideal for salmon, shrimp and scallops, as it keeps the seafood moist without masking its flavor.

Don't poach flaky white fish as it may break apart.

To poach, use vegetable or chicken stock, or make your own "court bouillon," a homemade broth of aromatic herbs and spices.

  • Be sure to bring the poaching liquid to a boil first, using enough to ultimately cover the seafood. Then carefully lay the seafood in the hot liquid, which will ensure proper cooking time and doneness. Use a pan large enough to lay seafood down flat.
  • If you see any bubbles coming up from the bottom of the pan, it’s too hot; the liquid should “shimmer” rather than bubble. The ideal poaching temperature is between 165° and 180° F (74° to 82° C).
  • Poach for approximately 10 minutes.gradient wave THIN_3800.svg

TIP: Poaching in olive oil is a great way to bring out GO WILD's fantastic fresh, wild flavor and keep it moist.

Another gentle cooking method is steaming, GO-WILD_fish-steam.jpg
a great way to prepare such mild-tasting fish as GO WILD™ Alaska Flounder or GO WILD™ Ocean Perch.

  • Rub the fish with spices, chopped herbs, ginger, garlic and chili peppers to infuse flavor while it cooks.
  • Use a bamboo steamer or a folding steamer basket with enough room for each piece of fish to lie flat.
  • Pour about 1½" of water into the pan.
  • Place the steamer over the water, cover the pot, and bring the water to a boil.
  • Begin checking the fish for doneness after 10 minutes.

Safe handling tips for GO WILD™ seafood

  • Wash hands thoroughly with hot soapy water before and after handling any raw seafood.
  • If you purchased GO WILD™ seafood thawed, keep it in its packaging and store it in the coldest part of the refrigerator. Use a thermometer to make sure your refrigerator is operating at 38°F or lower.
  • If you purchased GO WILD™ seafood frozen, keep it in your freezer until you are ready to use it.
  • Always thaw frozen seafood gradually by placing it in the refrigerator—never on your counter. It should thaw in 3-4 hours. If you need to thaw it more quickly, seal it in a plastic bag and immerse it in cold water. Just be sure to change the water frequently so it stays cold. You can thaw it in a microwave on the “defrost” setting as long as you cook it immediately afterwards. Simply stop the defrost cycle while the fish is still icy but pliable.
  • Never refreeze previously frozen seafood.