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Fisherman's Own Ready-to-cook Dishes

Simple solutions
Drop by your IGA fish department! In no time at all you'll find seasoned, cooked-to-perfection fish and seafood! What’s our secret? The brochettes, fillets, and steaks are marinated in store.

A list of pure ingredients

The marinades in your Les Prêts-à-cuire du Poissonnier fish dishes contain:

  • No preservatives 
  • No artificial colours 
  • No artificial flavours
  • No added sulphites

Five tips for becoming a top chef this summer

  • Preheat barbecue 10 to 15 minutes before grilling food.
  • Keep fish and seafood refrigerated until cooking time. Do not leave them out in the sun or at room temperature while waiting for the barbecue to heat up.
  • Handle fish and seafood gently and as little as possible, since the flesh is delicate.
  • Rule of thumb: cook fatty fish 5 to 6 minutes per centimetre thickness (10 to 12 minutes per inch of thickness) and lean fish 2 to 3 minutes per centimetre thickness (5 to 6 minutes per inch).
  • Check the degree of doneness with a fork: fish is ready when it flakes easily with a fork and is opaque. It’s the ideal way to get perfectly cooked fish and seafood on the BBQ!

Ready-to-cook

Simplify your life! The produce department has lots of fresh, pre-cut vegetables, including perfect mixtures especially for the barbecue. As for our seafood and meat departments, they have over a hundred grilling options that are ready in minutes! It’s a winning combination for a delicious, complete meal!

Grilling chart for Ready-to-Cook dishes

SEAFOOD BBQ heat Approximate Cooking Time* Cooking method
Shrimp brochette Medium-high 2 to 4 minutes Cook on an oiled grill
Shrimp and scallop brochette Medium-high 2 to 4 minutes Cook on an oiled grill
Salmon and scallop brochette Medium-high 8 to 10 minutes Cook on an oiled grill
Butterfly shrimp Medium-high 6 to 8 minutes Cook on an oiled grill
Scallops Medium-high 2 to 4 minutes Cook on an oiled grill
FISH BBQ heat Approximate Cooking Time* Cooking method
Salmon, tuna, or blue marlin brochette Medium-high 12 to 15 minutes Cook on an oiled grill
Salmon or pangasius tournedos Medium-high 12 to 18 minutes In the aluminum pan
Salmon roast Medium-high 25 to 30 minutes In the aluminum pan
Pangasius, tilapia, or mahi-mahi fillet Medium-high 10 to 15 minutes In the aluminum pan
Salmon or trout fillet  Medium-high 15 to 18 minutes In the aluminum pan

*NOTE: Watch food closely, since the cooking times are given only as guidelines; doneness will depend on the barbecue.

To find more variety, ask your fisherman.