Recipes & Cooking
General cooking tips
The recommended internal temperature of cooked fish should be 145°F. When testing temperature of fish, place thermometer in thickest portion of fish.
To cook from thawed, place fish in refrigerator overnight. To quick thaw, place fish (in its clear pouch) in cool water for 20-30 min. Use immediately upon quick thaw.
Note: Do not thaw Mahi Mahi in plastic pouch.
When cooking thicker portions, add 1 - 3 minutes additional cooking time. Be sure that fillets do not overlap during cooking as this will cause the fillets to cook unevenly.
Microwave cooking: Testing done in 1100 watt oven. Add 1 - 3 min. additional cooking time when cooking 2 fillets.
How to open pouches
Morey’s vacuum packs our fillets to ensure maximum quality and freshness. To remove the fillet from the pouch take a scissors and cut the pouch as close to the fillet as possible, you can cut on the end or the side of the fillet - just remember to cut as close to the fillet as possible to ensure you break the entire seal and will be able to squeeze the portion out of the pouch. Drizzle remaining marinade over the top of the fillet before cooking.
To see a how to video of opening a marinated fillet from frozen go to:
http://www.youtube.com/watch?v=Lk8ZBhrqvk8
Black Baking Tray found in retail 2 packs:
The black baking tray may be used in either the microwave or oven. When using to bake in the oven be sure to place the black tray on a baking sheet.
Note: Do not reuse black tray.
