Storage Tips:

Be sure fish is cleaned properly before storing.

When storing in a refrigerator, be sure the temperature is 40°F or less.

Do not allow cooked fish to sit at room temperature for more than 2 hours.

DO NOT REFREEZE FISH THAT HAS BEEN THAWED.

Be sure all packages are marked with the content and the date it was frozen.

Wrapping individual pieces of fish in plastic wrap or foil and then placing in a freezer bag will allow you to take out only the number servings you need to prepare.

Freeze fresh fish as soon as possible to maintain the best quality.

Store frozen fish in a freezer unit to obtain maximum storage time.

Thaw frozen fish in the refrigerator or in cold water, changing every 30 minutes. NEVER thaw fish at room temperature.