Choose 1 pound of skinless fish fillets for four servings, about ½- to ¾-inch thick. Any fillets, including mild-flavor whitefish, cod, flounder, red snapper, and orange roughy, will work. If frozen, thaw the fillets in the refrigerator. A 1-pound package will thaw in 1 to 2 day...
used a special anti-viral substance secreted by gastrointestinal bacteria isolated from masu salmon, Japanese flounder, and barfin flounder to prevent nodavirus infection. The isolated bacteria were Aeromonas spp. and Vibrio spp. The antiviral substance secreted by Aeromonas spp. neutralized BFNNV. ...
Use any firm white fish you prefer, but avoid flounder or sole, which are too delicate. You’ll end up with a thousand fish pieces instead of nice chunks! Leaving the fish skin on is a personal preference. I think the taste and presentation is superior, but you do have to scale the...