Drop by your IGA fish department! In no time at all you'll find seasoned and ready-to-cook fish and seafood! What’s our secret? The brochettes, fillets, and steaks are marinated in store.
A list of pure ingredients
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 BBQ chef
- 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
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
| FISH | ||||||
|---|---|---|---|---|---|---|
| Ready-to-cook varieties | Cook | Approximate cook time (min/side) | Approximate cook time (min/cm thick) | Approximate cook time (min/in thick) | Cooking Surface | BBQ Intensity |
| Salmon, tuna, or blue marlin brochette | Uncovered | 4-6 | - | - | Aluminum foil or foil-wrapped | Medium-high |
| Salmon or pangasius tournedos | Uncovered | - | 4-5 | 8-10 | Aluminum foil or foil-wrapped | Medium high |
| Tilapia, pangasius, or mahi-mahi fillet | Uncovered | - | 4-5 | 8-10 | Aluminum foil or foil-wrapped | Medium-high |
| Salmon or trout fillet | Uncovered | - | 4-5 | 8-10 | Oiled grill rack | Medium high |
| SEAFOOD | ||||||
|---|---|---|---|---|---|---|
| Shrimp brochette, 31–40 | Uncovered | 2-3 | - | - | Oiled grill rack | Medium high |
| Shrimp brochette, 16–20 or 26–30 | Uncovered | 3-4 | - | - | Oiled grill rack | Medium high |
| Scallop brochette | Uncovered | 2-3 | - | - | Aluminum foil ou en papillote | Medium high |
| Shrimp and scallop brochette | Uncovered | 2-3 | - | - | Aluminum foil ou en papillote | Medium high |
| Salmon and scallop brochette | Uncovered | 4-5 | - | - | Aluminum foil ou en papillote | Medium high |
| U10 scallops | Uncovered | 2-3 | - | - | Aluminum foil | Medium high |
*NOTE: Watch food closely, since the cooking times are given only as guidelines; doneness will depend on the barbecue.