Cooking & preparation instructions

Thawing: Pierce sealed bag and thaw overnight in bag in refrigerator, or place sealed bag under cold water until thawed.

Skillet: Preferred Method

  • In a non-stick skillet, heat 1 Tbsp of olive oil or butter over MEDIUM-HIGH heat; season thawed fillet with sea salt and fresh ground black pepper, or as desired
  • Sauté for 3 – 5 minutes per side until fish flakes easily; internal temperature must reach 145°F


  • Preheat oven to 425°F (220°C) and place fillet on a non-stick baking sheet
  • Bake in center of oven for 18 – 22 minutes from frozen or 12 – 16 minutes from thawed
  • Let stand for 1 – 2 minutes before serving; internal temperature must reach 145°F

Since appliances vary, these instructions are guidelines only.

Safe Handling

Keep frozen until ready to use. Once thawed, do not refreeze. Store thawed fish in the refrigerator and use within two days. Although great care has been taken to remove all bones, some may remain.



Packages Sizes

  • 1lb