Frozen fish is a great thing to have on hand, but you don’t want to grab subpar seafood just for the sake of convenience. Tasting Table launched a full-scale investigation into the Costco frozen seafood staples, passionately deciphering the good from the bad so you don’t have to. Unfortunately, one product stood out for the wrong reasons. It wasn’t awful, but the Kirkland Wild Caught Mahi Mahi failed to meet the high standards of the other seafood. Tasting Table’s reviewer appreciated the sturdy structure, even noting how well it retained its shape post-cooking and praising its nice charring. But, ultimately, the flesh was a little too dense for their liking.
Density is always an acquired taste in fish, but in this case, it also creates a slight stubbornness towards soaking up seasoning. If a mild-flavored finish is up your street, by all means, pick up a pack. It’s great for rougher cooking methods like grilling, too, which is a nightmare with more delicate fish. Otherwise? Skip the Kirkland mahi mahi in favor of something a bit easier to flavor. Interestingly, amongst other customers, the general consensus aligns with the reviewer’s findings. On Reddit, users flocked to throw in their two cents. Some voted in favor of mahi mahi, mainly emphasizing the importance of properly cooking the fish. Others highlighted a frustrating variation in quality. It’s your call. But with so many delicious Costco seafood options, why not pick something more reliable?
Which frozen fish fillets to buy at Costco
Wondering who won Tasting Table’s investigation? That would be the East Coast Seafood Japanese Hokkaido Scallops. Incredibly tender, they provided a blank slate for added flavor. The product rocked an ease of flavoring that the Kirkland mahi mahi simply lacked. A scallop is hardly the first replacement that comes to mind when you’re craving a piece of fish. In that case, the Alaska Pacific Cod ranked higher for its flavorsome yet flaky texture. And while the Alaska Sockeye Salmon was also firm, it had a natural umami taste and was easier to flavor. Perhaps consider these two instead of the mahi mahi.
With a fish fillet chosen, the rest is down to your culinary skills. Be wary of the dangerous fish defrosting mistake you’ll want to avoid; leaving the fillet in its vacuum-sealed packet risks botulism. Other major mistakes to avoid when defrosting seafood include using the microwave and warm water. Did anyone else just shudder? Instead, leave your fish of choice to thaw overnight on a plate or sealable bag in the fridge. After it’s fully thawed, get those flavors in early for the tastiest — and safest — results. A good marinade takes around 30 minutes to take hold.
