From eem Fri Feb 10 19:47:16 1995
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Date: Fri, 10 Feb 1995 19:47:12 -0500
From: "Evangelos Milios" <eem@cs.yorku.ca>
Message-Id: <199502110047.TAA02312@cs.yorku.ca>
To: eem@cs.yorku.ca
Subject: Fish
Cc: ETASTSOG@shark.stmarys.ca
Status: R

FROM A PLASTIC BAG:

STORING FISH AND SHELLFISH:

Fresh Fish should be unwrapped and rinsed in salt water. If whole,
eviscerate immediately, wrap tightly, place in covered container and
store in refridgerator.  Keep no longer than one day. Cooked or fresh
shellfish should be kept no longer than one day in the refrigerator.
Ensure that the packaging allows for air circulation.

COOKING FISH AND SHELLFISH:

Fresh fish is cooked at 450 deg F 10 minutes to an inch.  Mollusks are
steamed in a little water or wine until the shells are fully opened.
Shells should be closed before cooking.  If they fail to close when
lightly tapped or squeezed, they should be thrown out and not cooked.