The Black Pearl Seafoods line of value-added fish combine premium quality seafood with high quality ingredients to create easy-to-make, restaurant quality fish entrees right at home. We have varieties of value-added products which include stuffed, marinated, and with butter dollops. Our value-added items provide a healthy meal option with exceptional flavor.
Bake: Preheat conventional oven to 375°F. Place the salmon portions in a baking dish or on a baking sheet lined with parchment paper. Cook for 25-30 minutes or until internal temperature of the fish reaches 145°F and stuffing reaches 165°F.
Airfryer: Set temperature at 375°F and cook for 12-15 minutes. Internal temperature of the fish needs to reach 145°F and stuffing needs to be 165°F.
French Chenin Blanc, Dryer Sauvignon Blanc, Syrah
Bake: Preheat conventional oven to 375°F. Place the salmon pinwheels in a baking dish or on a baking sheet lined with parchment paper. Cook for 25-30 minutes or until internal temperature of the fish reaches 145°F and stuffing reaches 165°F.
Airfryer: Set temperature at 375°F and cook for 12-15 minutes. Internal temperature of the fish needs to reach 145°F and stuffing needs to be 165°F.
Buttery Chardonnay, dry Rosé, floral Viognier
Bake: Preheat conventional oven to 375°F. Place the salmon portions in a baking dish or on a baking sheet lined with parchment paper. Cook for 25-30 minutes or until internal temperature of the fish reaches 145°F and stuffing reaches 165°F.
Airfryer: Set temperature at 375°F and cook for 12-15 minutes. Internal temperature of the fish needs to reach 145°F and stuffing needs to be 165°F.
Pinot Noir, Italian Pinot Grigio, American Riesling
Bake: Preheat conventional oven to 400°F. Place the tilapia portions in a baking dish or on a baking sheet lined with parchment paper. Cook for 20-25 minutes or until internal temperature of the fish reaches 145°F and stuffing reaches 165°F.
Airfryer: Set temperature at 375°F and cook for 12-15 minutes. Internal temperature of the fish needs to reach 145°F and stuffing needs to be 165°F.
Dry Sauvignon Blanc, California Chardonnay, Malbec
Bake: Preheat conventional oven to 375°F. Place the salmon portions in a baking dish or on a baking sheet lined with parchment paper. Cook for 20-25 minutes or until internal temperature of the fish reaches 145°F.
Pan-Seared: Add extra virgin olive oil to a non-stick pan. Heat the pan to medium-high heat. Place the salmon in the pan and cook for 3-4 minutes on each side. Internal temperature of the fish needs to reach 145°F.
Grilled: Preheat your grill to medium-high heat (about 400-450°F). Make sure the grates are clean and lightly oil them to prevent sticking. Place the salmon portions directly on the grill grates. Close the grill lid to ensure even cooking. Grill for about 5-7 minutes per side, or until internal temperature of the fish reaches 145°F.
Full-bodied white wines, Oak-aged Chardonnay, White Rioja
Bake: Preheat conventional oven to 375°F. Place the salmon portions in a baking dish or on a baking sheet lined with parchment paper. Cook for 20-25 minutes or until internal temperature of the fish reaches 145°F.
Pan-Seared: Add extra virgin olive oil to a non-stick pan. Heat the pan to medium-high heat. Place the salmon in the pan and cook for 3-4 minutes on each side. Internal temperature of the fish needs to reach 145°F.
Grilled: Preheat your grill to medium-high heat (about 400-450°F). Make sure the grates are clean and lightly oil them to prevent sticking. Place the salmon portions directly on the grill grates. Close the grill lid to ensure even cooking. Grill for about 5-7 minutes per side, or until internal temperature of the fish reaches 145°F.
Bold Zinfandel, soft Merlot, oak-aged Chardonnay
Bake: Preheat conventional oven to 375°F. Place the salmon portions in a baking dish or on a baking sheet lined with parchment paper. Cook for 20-25 minutes or until internal temperature of the fish reaches 145°F.
Grilled: Preheat your grill to medium-high heat (about 400-450°F). Wrap your salmon portions in tin foil and place on the grill. Cook 20 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
Sauvignon Blanc, Oak-aged Chardonnay, Pinot Noir
Bake: Preheat conventional oven to 375°F. Place the salmon portions in a baking dish or on a baking sheet lined with parchment paper. Cook for 20-25 minutes or until internal temperature of the fish reaches 145°F.
Grilled: Preheat your grill to medium-high heat (about 400-450°F). Wrap your salmon portions in tin foil and place on the grill. Cook 20 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
Grenache Blanc, Pinot Grigio, dry Riesling
Bake: Preheat conventional oven to 400°F. Place the cod portions in a baking dish or on a baking sheet lined with parchment paper. Cook for 15-20 minutes or until internal temperature of the fish reaches 145°F.
Grilled: Preheat your grill to medium-high heat (about 400-450°F). Wrap your cod portions in tin foil and place on the grill. Cook 20 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
Portuguese Vinho Verde, Sauvignon Blanc, Vermentino
