Cooking Tips
- Fillets are finished cooking when they are opaque in color and are fork-tender or fork-ready where the flesh flakes easily with a fork.
- Fish is a versatile protein, and there are numerous cooking methods appropriate for fish, such as baking, broiling, grilling, microwaving, poaching, sautéing, steaming and stir frying.
- Allow 2-3 additional minutes for cooking methods when fish are fully frozen.
- Don’t overcook! Trout should be moist and fork-tender.
- Overcooking dries out and toughens the fish.
- Always wash hands with hot, soapy water before and after handling any raw fish or seafood to prevent cross contamination.
- Thaw frozen seafood in the refrigerator, never in a microwave, under warm water, or at room temperature.
- Never refreeze previously frozen seafood.
- Use a separate cutting board for raw fish, keeping fresh vegetables and other proteins away from the raw fish.
- Clean work surfaces, utensils and cooking equipment thoroughly after using for raw seafood.
- If marinating fish, keep it in the refrigerator and discard any extra marinade.
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