Objectives

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. To maintain temperature of 29° to 32°F (-2° to 0°C).
  2. To keep the fish moist.
  3. To prevent fish odors and flavors from transferring to other foods.
  4. To protect the delicate flesh from being bruised or crushed.

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