Questions for The Montana Fish Company Chef
Ever wonder how the chefs get that beautiful crust on their fish fillets? It isn’t hard to do, once you learn a few tips:
- Make sure your pan gets hot. I mean really hot, as in heated on high heat for at least 3-5 minutes.
- Only then do you add oil or butter.
- When the oil or butter gets hot, slide in the fish fillets. If they are thin you can keep the heat high. If they are thick, turn it down as low as medium for a steak, medium-high for a fat fillet.
- Don’t mess with it! Constant flipping is death to a good crust. Let the fish cook. If you do, then a crust will form and the fillet will release easily when you do flip it. Once. Once, I tell you!
- Let the first side cook two-thirds of the fillet. Then flip to finish the rest.
- Serve the prettier side face up on the plate.
- One last thing: When you have gone to all this work for a nice sear, put your sauce underneath the fish. Putting it on top will ruin it.
Montana Fish Company Expert Services:
Montana Fish Company offers the freshest fish in Bozeman. Air cargo arrives fresh daily to Bozeman where master fish cutters precisely fillet and process the widest array of fresh fish available.
MFC’s Hawaiian source allows them to market fresh high quality Hawaiian product often just two days out of the water. Ahi and other Pacific and Hawaiian species are caught and hand picked for MFC. The MFC also takes advantage of top-notch sources for their wild Copper River Alaskan Salmon, Diver Maine Scallops and Pacific Northwest Oysters. MFC supports fish harvested in a sustainable manner. Product comes almost exclusively from well-monitored US fisheries. A healthy seafood product is the result of a healthy environment and is critical to our success in the future.
We also carry all natural Angus Beef, raised without the use of growth hormones or antibiotics. The cattle are humanely raised with sustainable ranching practices to provide healthy watersheds and grasslands for future generations. Our Angus cattle are fed a GMO free grain mixture for around 120-150 days, finishing the cattle on locally grown grasses & grains and carefully aging each cut. This finish period gives the beef a rich, buttery taste and wonderful tenderness.