NO PRESERVATIVES, NO ADDITIVES
Recipes
Most fish and seafood can be baked, pan fried, poached, microwaved or grilled.
According to Ontario’s Ministry of Health, fish and seafood should be cooked to an internal temperature of 70°C / 158°F.
If you are cooking defrosted fish fillets, pat both sides well with a paper towel to remove excess moisture before cooking.
Unless fish or seafood is categorized as “sushi grade” it should not be eaten raw.
Thawing Fish
Method 1: Thaw frozen fish and seafood gradually by placing it in the refrigerator overnight.
Method 2: Seal frozen fish and seafood in a plastic bag. Seal the bag and immerse it in cold water, then put a small slit in the bag and microwave it on the “Defrost” setting. Stop the microwave when the fish is still icy but pliable, so that the fish is thawing but not beginning to cook.