FISH

Cook frozen already flavored fish:

1 - In a preheated 450°F [230°C] oven.

2 - Broil two to four [2 to 4] inches from heat.

3 - Barbecue on al foil, two to four [2 to 4] inches from coals.

4 - Microwave, covered, on 'HIGH' for approximately 7 minutes - leave to rest for 2 minutes; if needed, microwave for 30 to 60 seconds more.

Thaw raw fish overnight in your refrigerator

or

Thaw raw fish in microwave but:

1 - Rigourously follow directions on package as how to defrost fish steaks, fillets...; degrees and delays may vary depending on the each microwave oven [brand and/or power].

2 - It is better to remove fish from microwave earlier thant later; thawing can always be completed by holding frozen fish parts under cold running water.

Alaska Pollock:

Firmier and darker flesh than cod; quite tasty.

Cod and Haddock:

Delicate flavor, lean white flesh.

Sole:

Exquisite, excellent taste lean white flesh.

Tuna:

3 1/2 ounces [100 g] can tuna chunks packed in water is enough for 1 tuna salad sandwich.

[119 calories, 1g fat, 25 g proteines]