What a Catch

Experience the thrill of the gill any night of the week. Fish is low in fat, high in protein and quick to prepare even when it comes straight from your freezer. Today's high-tech freezing methods mean that frozen fish is the freshest because it's actually frozen right where it's caught. And the best part is there's no need to defrost! Simply take the fish right from your freezer to make these easy, one-dish meals any night of the week. Whether you make it in the oven, microwave or on the stove, Kraft Dressings and Shake 'N Bake Coating Mix will help you add flavour and keep the fish moist. When you're looking for new meal ideas, fish makes quite a splash.

Frozen fish doesn't need thawing. Simply measure at its thickest part and bake 20 min per inch of thickness at 450ºF.
Buy fresh or frozen fish last before heading home and keep as cold as possible.
Frozen fish should be solid, free of ice crystals and with no white spots indicating freezer burn. Look for clean, tightly sealed packages.
Thick, firm fillets such as cod or Boston bluefish are best baked or poached.
Thin, delicate fillets such as sole or haddock are best broiled, grilled, microwaved or barbecued in a grill basket.
When fish is ready it will appear opaque and will flake easily with a fork.