Methods

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. On crushed ice—the preferred method. Use drip pans to allow for drainage of melted ice. Change ice daily. Cover container or store in separate box away from other foods. Whole fish should be drawn—that is, viscera removed (Fig. 20.1)—as soon as possible because the entrails deteriorate quickly. Whole or drawn fish are not wrapped. Cut fish (fillets, steaks, portions) should be wrapped or left in original moistureproof wrap.
  2. In refrigerated box at 29° to 32°F (-2° to 0°C) if crushed ice storage is not available or practical. Wrap all fish or leave in original moistureproof wrap.