Raley's and Bel Air Artichoke Tips

Spice Up your Seafood
Cast your net and experiment with the many seafood-enhancing products we carry in our stores. Many are featured at the seafood counter (cocktail sauce, tartar sauce, lemons, spice blends and rubs), while others scattered throughout the store include:

Assorted olives from our Deli
Breadcrumbs
Capers
Colgin Marinades and Grilling Sauces in Honey Lime, Lemon Pepper or Teriyaki Pineapple
Fresh herbs like dill, tarragon and rosemary
Golden Dipt Oven Easy coatings
Golden Dipt Marinades in Ginger Teriyaki and Cajun Style
Golden Dipt Lemon Butter Dill sauce
Greta's Sesame Soy Marinade
Harpo's Scampi Marinade
Lawry's 30-Minute Marinades in Sesame Ginger, Dijon & Honey, Tequila Lime, Caribbean Jerk or Hawaii
Louisiana Remoulade Dressing
Mango salsa and fresh tomato salsa
Oil and vinegar-based salad dressings
Packaged hollandaise sauce
Soy Vay Marinades in Island Teriyaki or Veri Veri Teriyaki
Wine, sherry or vermouth

Fast Fish Tips

For quality and safety, thaw frozen fish in the refrigerator and cook it as soon as it's thawed.
Limit the marinating time for fish steaks and fillets to no more than two hours, for the best results. If the fish marinates longer, it will begin to toughen. And remember: Always marinate fish in the refrigerator.
Fish will cook more evenly if you let it sit at room temperature for 15 minutes before cooking.
To avoid using fat when cooking fish, add herbs and spices, along with a splash of vinegar or citrus juice. Then steam, poach, bake or sauté.
To keep fish moist when sautŽing, begin cooking with the skin side up.
It's usually easier to bake fish fillets than broil them. Broiling requires that you turn the fish halfway through cooking, which could cause delicate fillets to flake apart. Brush both sides in olive oil and season with salt, lemon pepper and chopped garlic. Bake in a preheated 325°F oven for 8 to 10 minutes per inch of thickness or until internal temperature reaches 150°F.
To test fish for doneness, place the tines of a fork into the fish at a slight angle and gently pull on some of the flesh. Fish that flakes easily is done; fish that resists flaking is not. Allow 4 to 6 minutes per 1/2 inch of thickness.
To keep the skin on fish fillets from sticking to the grill, dip the skin side in coarse salt. Or, if you have a grill basket, use that instead.
To keep your fish from sticking to the grill, cut a russet potato in half and rub on the grates. The starch acts as a natural nonstick agent, and, unlike oil, it's fat-free.
To grill fish, a moderately hot fire is best. Always start with a well-oiled grill to keep the delicate skin of fish from sticking.
Cooking swordfish? The key is to cook it quickly, so it remains moist and tender. We recommend cooking your steaks over a very hot charcoal fire or under a preheated broiler.