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Cook thoroughly. Thawing Instructions: Remove fish from vacuum wrap and place into a plastic bag. Place fish in the refrigerator for 24 hours prior to cooking. Or for quick thaw remove fish from vacuum wrap and place under cold running water until completely thawed, approximately 2 minutes. Cooking Instructions: Keep frozen; thaw fish prior to cooking. Do not refreeze after thawing. Fish are done cooking when easily flaked with a fork (internal temperature of 145 degrees F). Bake - Preheat oven to 375 degrees F. Place fish in oiled baking dish Season to taste. Bake for 8 - 12 minutes until fish flakes when pierced with a fork. Grill - Preheat grill. Season fish with salt and pepper. Turn after 3-4 minutes. Continue to grill until fish flakes with a fork. Pan Fry - Heat a small amount of oil in a skillet over medium-high heat. Season fish with salt and pepper, coat with flour. Pan fry for 4-6 minutes, turning once, or until fish is golden brown and crispy.
Keta Salmon, Water.
Storage Instructions: For best taste, use within 3 months of purchase. If thawed, store in refrigerator and use within 3 days Do not refreeze. Every effort was made to remove bones from this product, due to the manufacturing process, occasional bones may remain. Keep frozen.
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