Allow 10 minutes of cooking time per inch of thickness on thawed product; 20 minutes per inch on frozen product.
BAKE: 350 – 400°F
BROIL: 4 inches from broiler heat or pan fry medium-high for 10 minutes per inch of thawed product (20 minutes per inch of frozen product).
*Internal temperature should be at least 145°F. We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.