Frozen fish should be thawed in the refrigerator or under warm running water.
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Q42: If the flesh of a whole poached
Q43: Lean fish may be cooked by moist-heat
Q44: Fat fish should never be cooked in
Q45: Unlike meat and poultry, most fresh fish
Q46: Good-quality fresh whole fish should have red
Q48: For best quality, frozen, breaded seafood products
Q49: For volume service, oysters to be served
Q50: If scallops are overcooked, they become mushy
Q51: Sautéed shrimp should be cooked at high
Q52: A 1-pound (450-g) lobster will yield about
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