FISH FACTS

Overcooking toughens fish. Fish requires a
short cooking period. There is no tough
connective tissue in fish as there is in meat.
Just enough cooking time is needed to enable
the flesh to be easily flaked from the bones.

BASIC COOKING METHODS:

BAKED

Rub salt on both sides of fish. Grease top of
fish or place bacon_strips over lean fish.
Bake in oven at 350° until fish flakes. Allow
20-30 minutes per pound,

BOILED

Place in wire basket and lower in boiling
salted water. Simmer, never boil, for about
10 minutes or until fish flakes,

BROILED

Place fish on a pre-heated, heavily greased
broiler pan. Grease top of fish and baste >
several times during broiling period. Broil
Zor 4 inches. from source of heat 5 to 6
minutes, until fish flakes easily. Fillets
should be broiled on one side only, but steaks
and whole fish should be turned and broiled an
additional 5 to 8 minutes, |

FRY

Pan fry fish in heavy skillet containing 1/8"
of melted fat. Cook about 10 minutes or until
fish flakes easily when tested with a fork.

DEEP ‘FRY

Heat deep o1l to 360°, cook 5 to 10 minutes or
until brown.

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