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| QUICK FISH TIPS | ||||||||
| Frozen fish should be solid, free of ice crystals and with no white spots indicating freezer burn. Look for clean, tightly sealed packages. | ||||||||
| Buy fresh or frozen fish last before heading home and keep as cold as possible. | ||||||||
| Thick, firm fillets such as cod or Boston bluefish are best baked or poached. | ||||||||
| Frozen fish doesn't need thawing. Simply measure at its thickest part and bake 20 min. per inch of thickness at 450. | ||||||||
| When fish is ready it will appear opaque and will flake easily with a fork. | ||||||||
| Thin, delicate fillets such as sole or haddock are best broiled, microwaved or barbecued in a grill basket. | ||||||||