• Fish fillets should be moist with no drying or browning around the edges.
• Frozen fish packages should be undamaged and the fish should have no freezer burn, off-color, or be covered with ice crystals.
• Fish should be kept wrapped and stored in the coldest part of the refrigerator.
• Fresh fish should be used within two days of purchase/delivery.
• Fish is ready to eat when the cooking process produces flesh that is opaque and flakes easily.
• To thaw frozen fish: thaw under refrigeration or seal in a bag and submerse in water for up to an hour. NEVER at room temperature.

View the video:
240×180 (1.1MB)
160×120 (449KB)

Videos are in RealPlayer format. You can download the free player here.