Thawing Fish
          
               It is best to thaw fish in their wrappings in the 
          refrigerator allowing 18-24 hours per pound.  If you need 
          to thaw fish more quickly, you can place it in an airtight 
          wrapper and under cold water allowing one to two hours per 
          pound.  It should be cooked while still chilled.  Prepare 
          defrosted fish in the same manner as fresh fish.  If the 
          fish is only partially thawed, allow additional cooking 
          time at a lower temperature.
          
               Frozen fillets and steaks do not have to be thawed 
          before cooking, provided additional time is allotted.  
          However, if you plan to bread or stuff fish, it should be 
          thawed first.
          
               Cooked fish may be stored in the freezer or in the 
          refrigerator.  To freeze, the cooked fish should be packed 
          in a moisture-vapor-proof material and stored not longer 
          than three months.  To refrigerate, the cooked fish should 
          be placed in a covered container and used within three 
          days.
          
               Caution!  When defrosting fish remember never to thaw 
          at room temperature, in hot water, or refreeze frozen fish.