Blue Valley Aquaculture
812 South Maltby Ave.
PO Box 220
Sutton, NE 68979

Phone: (402) 773-5617
Fax: (402) 773-5667

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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.
  • Donít 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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