• COOKING INSTRUCTIONS

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The cooking guidelines provided may need to be modified slightly depending on the variety and size of the fish or shellfish you are preparing. Please note that fish is “done” when the color is opaque and it flakes easily with a fork. Resist overcooking as the fish may be become dry. For safety, fish should be cooked to an internal temperature of 140° – 145° F.

The cooking times provided for each variety of fish are from a thawed state.

THAWING
If your fish is frozen, thaw it in refrigerator overnight. For faster thawing,
run under cold water for 5-7 minutes, or until thawed.