Is a type of fish with no scales on their bodies. The texture of this fish is firm and its flavor is known to be mild and sweet. The most common method used to cook catfish is by batter-breading and frying (deep frying).
Is a Catfish from Vietnam which has a milder taste and more delicate texture than its relative Catfish and may therefore be more approachable for people who do not normally care for catfish. Swai has a sweet and mild flavor and a delicate texture.
This product is fully cooked. Mackerel has a firm texture, high fat content, and a mild flavor when compared to anchovies or sardines. Mackerel is commonly used in salads, dips, spreads, or in a sandwich.
This product is fully cooked. Tuna has a mild to medium flavor and a firm but flaky texture. Tuna is commonly used in salads as the protein base, or as an ingredient in sandwiches, dips, spreads, and burgers.
It is important to wash your hands with warm, soapy water before and after handling food.
Keep raw fish and other meats separated from other ingredients. Wash all dishes touched by raw fish or other proteins with warm, soapy water before using with other foods.
The safest way to thaw frozen foods is in the refrigerator. For a quicker method, place the food into a sealed bag and submerge in cold water, changing the water every 30 minutes. NEVER thaw frozen fish or other proteins in warm water.
These methods refer to cooking inside of an oven until the food is cooked thoroughly. The difference is that roasting refers to proteins and vegetables, while baking usually refers to breads, casseroles, or pastries.