Keep raw fish and cooked fish separate. Thaw fillets in the refrigerator, in the microwave or under cold running water. Food defrosted in the microwave should be cooked immediately. Other thawed fish should be used within one to two days. Undercooking fish can be risky, while overcooking can result in an unpalatable product.
Fish is generally low in fat and very tender.
Moist heat cooking methods are unnecessary. Methods that develop flavor, such as broiling, baking or frying, are preferred. Fish may be safely preserved by proper smoking procedures. After cleaning the fish, cut it into uniform pieces. Do not allow fish to stand unrefrigerated for more than two hours.