Remove the product from all packaging.
Preheat oven or grill to 425°F (220°C) (medium heat).
From thawed, allow 10 minutes of cooking time per inch of thickness.
From frozen, allow 20 minutes of cooking time per inch of thickness.
* Cooking times and temperatures may vary substantially. Test cooked fish by inserting fork at thickest part of the fillet. Fish should flake with gentle pressure, and flesh should be opaque. (Internal temperature should be at least 145°F. [63°C]) We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.