Cooking Light Contributor Cooking Light Contributor
April 25, 2016

Much fresh-caught fish is flash-frozen on the boat immediately after it's caught. The technology is good: The water in the fish rapidly freezes at -35° so only tiny ice crystals form—which keeps texture and flavor very close to fresh. Use these tips when shopping for and preparing frozen fish.

CONSIDER FAT VS. LEANAny freezing method is drying. Fattier fish such as salmon and tuna hold up well. Use lean fish like cod and tilapia well within their use-by date.

SKIP OVER "FRESH"Most wild-caught fish is frozen by law, so purchase it frozen rather than thawed (labeled "previously frozen") at the "fresh" fish counter.

THAW SLOWLYFor best texture, plan ahead. Place frozen fish on a rack set over a shallow dish, and thaw overnight in the refrigerator.

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