Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:', and the follow-up question has a prefix 'FOLLOWUP_Q:'.

[Q]: CONTEXT: As with all fish, just don't cook it any longer than necessary - all you need is long enough to get the temperature up (to 145F/63C), and anything past that is just overcooking. Boiling is a really fast cooking method, and simmering or poaching is not much slower. Note that this also means removing it from the water as soon as it's done, since the water is way above the necessary temperature and will easily overcook seafood even if it's removed from the stove.Tiny fish like you mention will probably be done in only a minute or two, similar to small. The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell.) <sep> Q: How to cook small fish(unfrozen and frozen) in water without overcooking? A: all you need is long enough to get the temperature up (to 145F/63C <sep> FOLLOWUP_Q: What if the anchovies, sardines or whitebait are cooked from frozen(due to perishability), how long should they be simmered for in this case?
[A]: Yes

[Q]: CONTEXT: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a "correct" answer.. A lot of hot dog places have traditions - for instance, Nathan's Famous hot dogs (the original "Coney Island" hot dog) uses these combinations with kraut:-Sauerkraut, spicey brown mustard (New York style)-Thousand island dressing, sauerkraut, swiss cheese (Reuben style)A famous hot dog maker in Pennsylvania, Yocco's Famous Dogs, uses sauerkraut and a thin bean chili combination to make their hot dogs.The sauerkraut will often be very strong tasting, but not as "funky" as kimchi. It pairs well with a lot of different foods, usually other strong flavors (either strong tart like the spicey mustard, or strong sweet like the thousand island dressing or sweet relish).Personally, I just eat sauerkraut with a fork. But if I have it on a dog, I pile it on with dill relish, country style dijon mustard, a dash of sriracha, and some diced onion. I recommend not kissing anyone for awhile after eating. <sep> Q: Do you have any tips on making Sauerkraut? A: It really comes down to taste. In this usage, you're treating sauerkraut like a condiment so there's not really a "correct" answer Q: What if I wanted a milder flavor? A: I pile it on with dill relish, country style dijon mustard, a dash of sriracha, and some diced onion <sep> FOLLOWUP_Q: How is Sauerkraut made?
[A]: No

[Q]: CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade. <sep> Q: Do turkey slices thaw out ok in terms of texture and taste? A: For short term freezing they should be just fine as far as texture and taste are concerned Q: Would it be ok if I got a 3 pound bag and defrosted 1 pound of it a week for lunches? A: Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag <sep> FOLLOWUP_Q: Does wrapping them in foil and plastic wrap help the turkey not be soggy when it's defrosted?
[A]:
Yes