Remove packaging and lid before cooking
Cooking times may vary by oven and altitude
- Cajun Crawfish Pie
Personal Size | Thawed: Preheat oven to 375° F, cook for 35–45 minutes or until internal temperature reaches 165° F
Large | Thawed: Preheat oven to 375° F, cook for 45–55 minutes or until internal temperature reaches 165° F
- Mac n’ Cheese (Langostino Lobster Mac, Crab Mac and Shrimp Mac). Preheat oven to 325° F, cook at recommended time shown below or until internal temperature reaches 165° F
- 1.75 lb size | Thawed: preheat oven to 325° F, cook for 25 minutes
- 1.75 lb size | Frozen: preheat oven to 325° F, cook for 35 minutes
- 3.75 lb size | Thawed: preheat oven to 325° F, cook for 40 minutes
- 3.75 lb size | Frozen: preheat oven to 325° F, cook for 60 minutes
- Fisherman’s Lasagna. Cook at recommended time shown below or until internal temperature reaches 165° F:
- Thawed: preheat oven to 375° F, cook for 15-22 minutes.
- Frozen: preheat oven to 350° F, cover in foil and cook for 30 minutes; remove foil & bake uncovered for 10 minutes
- Salmon Chowder Pot Pie (individual size):
- Frozen Entrée: preheat oven to 375° F and cook for 12-16 minutes or until internal temperature reaches 165° F
- Salmon Shepherd's Pie:
- Large | Frozen: Preheat oven to 350° F; cook for 50 minutes or until internal temperature reaches 165° F
Cajun Crab Boil Bags
No seasoning required, simply add the entire bag to boiling water and cook about 20-25 minutes. Carefully open the bag and add contents to serving dish.
We recommend serving with dinner rolls (not included), to soak up some of the delicious seasoned liquid!
Thaw under refrigeration before cooking. Heat 3 tablespoons unsalted butter or olive oil in a skillet over medium-high heat. Add the cakes to the pan and cook until golden brown, about 3 minutes. Then flip using a flat metal spatula. Continue to cook until lightly brown, about 3 minutes.
Plank Salmon 1.75lb Size
Grilling Plank Salmon 1.75lb Size
Seeing as how every grill and every plankfish is unique, we’ve compiled a few hints to guide your grilling
- If your plankfish is frozen, be sure to let it thaw. Slit the plastic and remove the plankfish. Place it, plank and all, on a large plate or platter. Drain any excess water if it pools under the plank. Thawing won’t take long, and a few hours in the refridgator will do, or even less if you put it out on the picnic table before starting the barbecue.
- Get your grill good and hot—if you’re using coals, spread them out at least as wide as the plankfish is long. Leave some room to move the plankfish away from the heat if necessary. If you’re cooking with gas, start on high. You should be able to hold your hand just above the grates for only a few seconds.
- Place the plankfish on the hot spot and close the lid. Give it about 5 minutes before you check it—you should see some smoke curling out by now. Wait a few more minutes if you don’t.
- It’s smoking now! Give the plank a shot with a spray bottle if you’ve got flames going. Where there’s smoke, there doesn’t need to be fire. Gas grills: turn down the heat now to medium. Coal-fired grills: move the plankfish a bit away from the coals if it’s on fire.
- Drop the lid again and let it cook for about 20 minutes—keeping the lid down will make sure the smoke will do its job to seal the outside with a golden glow.
- Test your plankfish for doneness by sticking the T-Stick into the middle of the thickest part of the fillet, give it a couple seconds and if the green dot comes through bright and clear then you’re done!
- If the green dot doesn’t appear yet, it could cook for a bit longer. There’s something about a grilling a plankfish on a hot plank that enables it to cook evenly. Be patient, but don’t wait until the fish flakes apart all the way through. A hot fish on a hot plank will continue to cook after it’s removed from the grill. If in doubt, trust the T-Stick.
- Remove the plankfish and serve it on a platter large enough for the plank and all, or carefully remove the fillet and serve.
Baking Plank Salmon 1.75lb Size
While grilling will give the smokiest flavor, factors such as time and weather may call for indoor festivities.
- If your plankfish is frozen, be sure to let it thaw. Slit the plastic and remove the plankfish. Place it, plank and all, on a large plate or platter. Drain any excess water if it pools under the plank. Thawing won’t take long, and a few hours in the refrigerator will do.
- Get your oven good and hot. Pre-heat to 400 degrees, and get the plankfish going at this temperature for about 5 minutes. Put the plank on the lowest rack to the heating element.
- After 5 minutes or so you should be able to smell the cedar working it’s magic. Turn your oven down to 325 degrees and crack the door ajar to speed this up.
- In 15 minutes you should take a look—the fillet should be bubbling under the plank. Slide the rack out and try the trusty T-Stick thermometer: stick it in the thickest part of the fillet, wait a couple of seconds, and if the green dot appear you’re done!
- Give your plankfish a few more minutes if the green dot is still hidden. The T-Stick will help make sure you don’t overcook the fish. And remember that a hot fish on a hot plank will continue to cook after you remove it from the oven. If in doubt, trust the T-Stick.