5.13.2008

About Kraft | Shop Kraft | Contact Us

Search Kraft:


	Enter ingredients or recipe title:


OR

	Search by meal occasion



	and recipe type
	Advanced Search

	A.1. Home Page

	Avoid Grilling Tragedies

	Grilling Secrets

	Steakhouse Menu

	A.1. Steak Sauces

	A.1. Marinades

A refreshing scent of the sea Bright and colorful scales Clear and dark eyes
E	nsure the package is fresh looking and not torn or broken
F	rozen fish should be thawed in fridge for 24 hours or run tightly wrapped fish under COLD water
G	et fish labeled "fresh-frozen", it means that the fish was frozen on the ship right after it was caught


H	ighly perishable-so cook or freeze fresh fish within a day or two of purchasing
I	ce it--store fresh fish in the refrigerator on ice to keep it as fresh as possible
J	ust freeze fish on tray and then wrap in plastic wrap and store in airtight container or bag
K	eep frozen fish for up to three months

1. Measure the fish at the thickest point
2. Cook 6 - 10 minutes per measured inch of thickness
3. For frozen uncooked fish, double the cooking time
4. Fish continues to cook even after it is removed from the heat

Pour 1/2 cup marinade over each pound of seafood. Cover and refrigerate for 30 min. Remove seafood from marinade; discard marinade. (Do not reuse.)

Cook, bake, broil, sauté or grill seafood 6-10 min. for every inch of thickness. Seafood is done when it is opaque and firm, or when fish flakes easily with a fork.

For extra flavor brush seafood with additional marinade for the last minute of cooking time. Or, use as a dip.

For best results with frozen seafood, defrost completely before marinating.