Wash cleaned fish thoroughly. If you are not going to cook
the fish right away, freeze immediately in a container (milk carton, pop-top
plastic container, freezer bag, etc.) filled with water. Thaw fish in the
refrigerator or under cold running water. Do not thaw fish more than one day
before cooking.
Rinse fresh fish in cold water and pat dry. Make several
shallow, diagonal cuts in large fillets to shorten cooking time. Cook
refrigerated fish within three days.
There are several ways to cook fish. Fish cooks very fast.
When done, it will pull apart and flake. To check if it is done, cut into the
thickest part and make sure there is no opaque color or jelly texture left. Do
not overcook.
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