Leave in the refrgerator overnight or for 24 hours, or place in a dish under running water.
Oven (218°C): Use paper towels to pat the fish dry, inside and out, then place it on a foil lined baking sheet and drizzle inside and out with olive oil. Sprinkle salt and pepper all over the fish, inside and out. Stuff the inside of the fish with your desired seasoning and season the outside of the fish. Roast in the middle of a preheated oven for 20-30 minutes, or until it has an internal temperature of 54 degrees in the thickest part of the fish. You will need to go longer if your fish is on the bigger side. Turn the oven to broil and move the fish up to the top third of the oven. Broil for 3-5 minutes until the skin is golden brown and crispy, but not burnt.
|Average Nutritional Values (serving size 100g)||Per 100 g|
|Total Fat||13 g||20%|
|Saturated Fat||3.1 g||16%|
|Total Carbohydrates||0 g||0%|
|Dietary Fiber||0 g||0%|
|Sugars||0 g|| |
|Protein||20 g|| |
|Salt||0.059 g||3% |
Percent values are based on a 2000 calorie diet.
24 hours in the refrigerator, in a suitable dish, out of its packaging.
3 days in the ice compartment of the refrigerator.
In the freezer at -18 ° C until the date indicated on the packaging.
Never refreeze a thawed product.