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I have a little to share based on my experience as a restaurant owner, there are 5 ways to thaw the fish properly and safely. Place it in the refrigerator, this slows down the icy crystals inside the fish. Put it in a running water, cold preferably, to maintain the toughness of the meat. Cut the fish to desired size before cooking for a couple of minutes. ...


Sounds like hot pot. There are a zillion variations, with different kinds of broths and different things to cook in it, so I don't think there's any one recipe name you could search for to duplicate exactly what your friend had. It's possible that knowing the region he was in would allow some informed guesses from folks with some local knowledge (not me). ...


The only best option is complete thaw to get them in good shape and in one piece, but that is not an option for you. Next one up is the quick and sloppy method. But it will distroy the shape of the fish, hence the name. My tip: Wrap the pieces of fish in a cling film/kitchen foil individually next time before freezing. That will most certainly allow you to ...


Steel head classification as members of the salmon family (Salmoniforms salmonidea, respectively the order and family) was changed in 1988, as approved by American Fisheries Society: changed from: Salmo gairoheri to become: Oncorhynchus mykiss, STEEL HEAD TROUT. A fine multi-published scientist, avid fisherman, my father, contributed to this answer.


Lemon is used as a flavoring, not as a cooking liquid, it's not going to keep the fish moist. The secret of having moist fish is the same as having moist beef, chicken or any meat or poultry: don't overcook it. Cooking releases moisture from the flesh, so cooking it well is all about timing - getting it cooked enough to have the internal temperature and ...


There's certainly no requirement to use lemons if you don't care for them or simply don't have any. Here's a batch of cod that I just baked tonight: Placed on a baking sheet lined with parchment paper, drizzled with some olive oil and seasoned with salt, pepper, garlic powder and Old Bay seasoning — but use what ever appeals to you. Bake in a moderate ...


You could bake it in an orange sauce with orange juice, thyme and orange zest 1⁄2 cup fresh orange juice 1⁄2 tablespoon dried thyme or 1 teaspoon fresh thyme chopped 1⁄2 tablespoon orange zest


Bake it in the oven instead. Start in a frying pan to sear the skin and put in a pre-heated oven for 15-20 minutes. Be careful to get the fish out of the fridge for 10, 20 minutes before cooking it so that its temperature is not too cold so that it cooks more evenly. Can't you slice the filet to make 2 1-in filet ?

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