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Gold Medal Software 2
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Gold Medal Software Volume 2 (Gold Medal) (1994).iso
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seafood.arj
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THAWING
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1993-01-04
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Thawing Fish
It is best to thaw fish in their wrappings in the
refrigerator allowing 18-24 hours per pound. If you need
to thaw fish more quickly, you can place it in an airtight
wrapper and under cold water allowing one to two hours per
pound. It should be cooked while still chilled. Prepare
defrosted fish in the same manner as fresh fish. If the
fish is only partially thawed, allow additional cooking
time at a lower temperature.
Frozen fillets and steaks do not have to be thawed
before cooking, provided additional time is allotted.
However, if you plan to bread or stuff fish, it should be
thawed first.
Cooked fish may be stored in the freezer or in the
refrigerator. To freeze, the cooked fish should be packed
in a moisture-vapor-proof material and stored not longer
than three months. To refrigerate, the cooked fish should
be placed in a covered container and used within three
days.
Caution! When defrosting fish remember never to thaw
at room temperature, in hot water, or refreeze frozen fish.