Allow 10 minutes of cooking time per inch of thickness at 350°F until fish flakes easily when tested with a fork.
20 minutes per inch on frozen product.
Fish is best when the flesh has just turned opaque and is still moist throughout.
* Cooking Times And Temperatures May Vary Substantially. 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.