Basic Cooking Techniques



Start with a very hot, very clean grill that has been well seasoned with oil, then just prior to cooking your fish, reduce heat to medium.

Liberally sprinkle fish fillet with FishFinery's grilling salt rub and approximately 1/2 teaspoon per fillet of your favorite oil (canola works great). Gently coat fillet evenly with seasoning and oil.

 Place fish fillets diagonal to the grill’s grates and at least one to two inches apart. Let the fillet grill for one and a half to two minutes (if grill is hot and clean, fish should easily remove with metal spatula.)

 Gently lift fish fillet with a metal spatula and rotate 180 degrees, this will create a crosshatch pattern. Continue to cook for an additional one and a half minutes.

Flip fillet to its opposite side (diagonally to grates as before,) and continue to cook for an additional one and a half minutes.

 Rotate fish 180 degrees (if desired, baste fillets with grilling marinade with a food grade brush) and cook for a final one and a half minutes.

Remove fillets from grill to serving plate. If desired, brush salmon with melted butter, a squeeze of fresh lemon.




Oven Roasting


Preheat oven to 420 degrees.

Place fillets in a bowl and coat with FishFinery’s grilling marinade. Let rest in refrigerator for 15 to 30 minutes.

Remove fillets from bowl, place in a baking pan, and spoon remaining marinade from bowl on top of each fillet.


Place baking pan in oven and reduce heat to 350 degrees.
Cook for eight to ten minutes until starting to turn golden.
Turn oven on high broil and finish cooking for two to three minutes, until golden brown. Remove from oven.
If desired, squeeze fresh lemon juice on fillets and serve.





Place a non-stick or well-seasoned cast iron pan on medium-high heat. Pan should be hot, but never “smoking hot”.

Pour one ounce per portion of canola oil (or any quality, high-heat oil) or clarified butter (a blend of half-butter and half-canola oil is a great option too).

*Important: Do not to crowd your fish fillets into the pan. Leave room for them to breathe.

Immediately place fillets into medium-hot pan. With a tablespoon, begin to baste the upside of your fish with the hot oil that is in the pan. This will start to sear the side of the fish that is “up”.

Continue for two to three minutes, then flip fillets to opposite side.
Continue cooking for an additional two to three minutes until golden brown on both sides.

Remove pan from heat and sprinkle liberally with FishFinery’s salt rub and, if desired, a squeeze of fresh lemon and a teaspoon of melted butter (alternately baste fillets with one tablespoon each of FishFinery’s marinade) . Remove fish from pan and serve.





Place a non-stick or seasoned cast iron pan on high heat. Coat bottom of pan with a high-heat oil such as canola.

Place tuna in smoking hot pan and sear for 30 to 45 seconds per side and immediately remove to cold plate.

This will give you an extreme rare center like tuna tataki

Leave a comment