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Gold Medal Software Volume 2 (Gold Medal) (1994).iso
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seafood.arj
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SHELTHAW
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1993-01-04
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584b
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18 lines
Thawing Shellfish
Like the freezing process, the thawing process of
shellfish is similar to that of finfish. Thaw shellfish in
the refrigerator allowing eighteen to twenty-four hours per
pound, or in cold water allowing one to two hours per
pound. Cook while partially chilled. Don't thaw at room
temperature or in hot water, and once thawed never
refreeze.