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May 4, 2008 10:54 PM

Trader Joe's Frozen Fish. Any suggestions?

I'm a typical single guy who should be eating better, so I picked up a variety of fish fare fron TJs. None of the breaded, battered stuff... just pure frozen fish selections.

As a single, however, I'm wondering how to best open and use the TJ fare. I've read that one should defrost very slowly (24 hrs). Any recipes?

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  1. I've been buying alot of fish lately from TJ's too. Usually I'll pull the fish out of the freeze the night before and let it thaw in the fridge. Sometimes I'll keep it in the bag and thaw it under lukewarm wather.

    If you have left over Salmon, I like to use it in a cold salad the next day. You can cook up some couscous, chop up some cukes, tomatos, onion, some dill, toss it all together with alittle olive oil, red wine vinager and add the salmon. Its very good.

    1. My advice is not to get the frozen fish from TJ's. I have gotten many different kinds and they have all been terrible. I think they freeze/defrost them too much during the shipping process and it really ruins the fish.

      1 Reply
      1. re: Jacey

        I agree. I'm a big TJ's fan but the fish is horrendous. I tried one last time last night w the swordfish. I couln't choke it down. The texture was rubbery and VERY fishy near the edge. Yuk!!!

      2. I agree with the previous posts: TJ's frozen fish can be hit or miss. The Alaskan cod has been decent, in my experience. I usually defrost and marinate it at the same time - in the fridge (whip up the marinade in the morning, bake for dinner).

        My default is a mustard marinade that I got from one of the Moosewood cookbooks a long time ago: mix Dijon mustard with horseradish, thyme, lemon zest, lemon juice, salt and cracked pepper, then dump on fish; marinate for several hours, then dump in the oven at 350 for 15 minutes.

        2 Replies
        1. re: jeni1002

          Their wild salmon and halibut are usually pretty good and our son really likes the salmon burger patties. All are so much better than the farm-raised, weird-dyed Atlantic crap salmon.

          Sometimes you have to pay close attention to the vacuum packing and avoid ones with air pockets.

          1. re: repete

            I have had the orange roughy and it was good quality.

        2. I made their scallops yesterday and dried them for about an hour and kept changing the paper towels I was using, when I went to saute them there was still so muck liquid in them that they ended up boiling. Disappointing

          1. We buy TJ's raw, shell-on shrimp...the big bag. We have bought the cleaned cooked in the past and liked it well enough but now save those shells for fish stock, plus they just taste better. Have tried the salmon patties but did not like those as well as fresh wild caught. I usually thaw the shrimp in an open bag, in a colander under running water.