Fish
Cooking and Storage Tips
- All fish should be kept refrigerated between zero to five degrees Celsius.
- Never wash you fish in running water as this leaches flavour from the fish and damages the texture.
- All fish with flaky flesh and thin skin is best cooked in a pan so the skin crisps.
- Large species of fish from deeper waters, such as Hapuka, Blue Eye and Tuna, have thick skin that does not lend well to eating. These fish are best cooked with the skin off and can be pan-fried, baked or steamed.
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