Can be baked, poached, steamed, fried, curried and more. The applications are boundless but the fish comes into its own when used in Japanese cuisine. Kinmedai makes a very attractive Nigiri sushi with the attractive skin left on. The variety of cooking methods keep diners coming back for more. Ask for it by name as it’s hard to come by. We want to make this one of the next ‘must have’ seafood choices in America.
Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.