With its mild, sweet flavor this fillet is a delicious addition to a healthy diet that is great on the grill.
Here are some great seafood handling tips:
Thaw frozen seafood in the refrigerator, under cold running water or in the microwave oven following the manufacturer's guidelines. Never thaw seafood on the counter at room temperature.
Allow one day to defrost frozen seafood in the refrigerator. If pressed for time, place the seafood in a resealable-plastic storage bag and immerse it in a pan of cold water in the refrigerator for one to two hours per pound of seafood. A similar technique is to put the original package in a plastic bag, place it in a pan and run cold water on it in the sink until thawed. If defrosting in the microwave follow manufacturer's directions and use immediately.
Always wash hands thoroughly with hot soapy water before and after handling raw seafood or other raw protein foods.
Unless thoroughly iced, don't leave seafood, raw or cooked, out of the refrigerator.
Before cooking, rinse seafood under cold water to remove surface bacteria.
Always marinate fish and shellfish in the refrigerator, never at room temperature. Discard the marinade after use.
Make sure that juices from raw seafood don't drip on to cooked foods; this leads to cross contamination.
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