ahi tuna recipes

To poach fish, you need to add herbs, seasoning and a thickener such as cream.

Remember these easy tips with buying and cooking fish:

* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.

* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.

* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.

* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.