Prepare and cook seafood with confidence

Whole fish suits a shared centrepiece. Fillets and portions simplify plating. Steaks hold a defined shape, while slices, cubes move easily through soups, hotpot, curry and braises.

Confirm the pack weight, size band, bone status and whether the product is fresh, frozen or live. Do not assume that every whole fish arrives scaled or gutted.

Match the largest fish or shellfish to the pan, steamer or oven tray before starting. Keep a clean serving plate and separate utensils ready for cooked food.

Check that chilled seafood is cold and frozen packs remain hard. Follow the product label and contact SeaBaeHo if the packaging is damaged or the delivered condition is unexpected.

Place raw seafood in a covered container or tightly wrapped package on the lowest refrigerator shelf so it cannot drip onto cooked or ready-to-eat food.

Store frozen seafood at −18°C or below until you are ready to thaw the amount needed for the meal.

Keep the seafood sealed, place it on a tray on the lowest shelf of a refrigerator maintained from 0–4°C and allow enough time to thaw fully.

Overnight refrigerator thawing is the recommended method, not something to avoid.

Keep the seafood inside a clean leak-proof package and submerge it in clean ice water kept at 4°C or below. Change the water frequently, then cook immediately.

Do not place exposed seafood directly in the sink or water.

Use the defrost setting, turn or stir the food where practical, and cook it immediately because parts of the food may begin to warm during defrosting.

Unless the package specifically gives a safe cook-from-frozen method, thaw seafood fully so the outside does not finish while the centre remains undercooked. Do not refreeze thawed food.

Confirm whether scaling, gutting or trimming is still required. Pat the prepared surface dry when using direct heat and support the fish well when turning it.

Check thickness and bone status. Portion pieces to a similar thickness when cooking them together so the thinner pieces do not finish far ahead of the rest.

Choose whether the shell, head and vein suit the dish, then work in small cold batches. Keep prepared prawns refrigerated until the cooking surface or broth is ready.

Ask SeaBaeHo for handling guidance if you are unfamiliar with live seafood. Use stable tools, allow for sharp shell edges and prepare the animal humanely before thorough cooking.

Try a garlic stir-fry or grilled squid served with rice. Confirm whether cleaning is needed, then cut larger squid into evenly sized rings or pieces and cook in small batches.

Steam for a simple shared platter, or prepare sections for a pepper or ginger-and-spring-onion stir-fry. Check the product's preparation instructions and use tools suited to the shell.

Try a ginger-and-spring-onion stir-fry or a steamed platter. Match the cooking vessel to the crab size and check the product preparation instructions before handling the shell.

Best with whole fish, fillets, prawns and whole crab or lobster. Use steady steam and keep the lid closed; allow thicker body sections more time than thin edges.

Best with steaks, fillets, portions and prawns. Pat the surface dry, lightly oil the pan and avoid moving delicate pieces until the first surface releases cleanly.

Best with whole fish, salmon sides, fillets and larger portions. Arrange pieces with room for even heat and check each piece separately when thicknesses differ.

Best with prawns, fish steaks, firm portions and prepared lobster. Clean and oil the cooking surface, manage flare-ups and turn only when the seafood can be supported securely.

Best with slices, cubes, chunks and prawns. Start with boiling broth, avoid overcrowding and let it return to a boil after raw ingredients are added.

Use separate utensils for raw and cooked food, and do not remove food while newly added raw ingredients are still cooking.

Best with steaks, chunks, cubes and prepared whole fish. Build the sauce first, settle the seafood in an even layer and simmer gently to reduce breakage.

Cook thoroughly. The flesh should lose its raw translucency and separate easily with a fork. A clean food thermometer is useful at the thickest part; FDA guidance lists 63°C / 145°F for most seafood.

Cook until the flesh is firm, pearly and opaque. Check the deepest or thickest section rather than judging only by the outer shell colour.

Never return cooked seafood to the raw plate. Use clean utensils, serve promptly and keep hot cooked food above 60°C if it is being held before serving.