Boil in bag cooking method

1. Thaw the samples before boiling. Place the thawed sample in a boilable film-type pouch and seal.Bags must be sealed to prevent water from coming in.

2. Immerse/drop the pouch and contents in boiling water and heat until the internal temperature of the product reaches at least 160° F (70° C). NO NEED TO COVER THE POT. (about 10 minutes). Do not overcrowd the samples.

3. Open the cover carefully. Check for:

1. ODOR (Odor check by smelling. Check for any off odor.)
2. TEXTURE (Test the texture by splitting/pulling a chunk of fish with a fork.)

Good Quality.Flakes off/separates  easily.

Bad Quality- texture is tough and rubbery. Does not flakes off/separates  easily.

3. FLAVOR (No objectionable taste. Rich fish flavor)