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Fish can be cooked in many ways including baking, grilling, frying, steaming, and poaching. The best method depends on the type of fish and your personal preference.

Fish should be stored in the coldest part of your refrigerator and ideally used within 1-2 days. Keep it in its original packaging or wrapped tightly.

The best way is to thaw fish in the refrigerator overnight. For quicker thawing, place it (sealed) in cold water.

Lemon, garlic, dill, parsley, basil, and black pepper are popular choices for seasoning fish.

Yes, you can marinate fish. Due to its delicate texture, fish usually only needs 15-30 minutes to absorb flavors.

Yes, fish can be cooked from frozen, but it may require a slightly longer cooking time and should be cooked evenly throughout.

Fish that has gone bad may have a strong, unpleasant odor, slimy texture, or dull-looking flesh.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Fish is done cooking when it flakes easily with a fork and is opaque all the way through.

Yes, fish can be frozen for up to 3 months. Wrap it tightly in plastic wrap or foil and place it inside a freezer bag.

Cooked fish can be kept in the refrigerator for up to 3 days.

Fish should reach an internal temperature of 145°F (63°C) for safe consumption.

Ensure the grill or pan is clean and well-oiled, and don't flip the fish too early. Allow a crust to form before turning.

Steaming, baking, grilling, and poaching are all healthy ways to prepare fish.

Cook fish just until it turns opaque and flakes easily; avoid high heat and check frequently toward the end of cooking time.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.