Frozen fish fillets are fillets of fish that have been cleaned - usually deboned - and frozen very quickly after they are brought from the sea. A "fillet" is a strip of meat taken from the side of the fish, as opposed to a steak, which is cut across the fish.
There are a number of different ways that frozen fish can be packaged, includingfish fillets frozen into a block and wrapped in plastic or paper and placed in a cardboard caseindividually frozen fish fillets packed in bulk with a single liner inside a cardboard caseindividually frozen fish fillets each wrapped in a plastic sheet or bag and placed in a cardboard box with or without a plastic liner.individual fish fillets that have been vacuum-packaged, frozen, then placed in boxes or bags.
If they've remained frozen the entire time, then probably.
Swai fillets
Fish Fillets NG was created on 2004-04-24.
It entails packing quality fish fillets inside a carton (liner) with a plastic sheet between each fillet. The liner and contents are quick frozen. The frozen liner can be dropped or thumped and the fillets break apart. The end user can remove the exact number of frozen fillets they need and return the rest to the freezer. This method is much more space efficient than the "free flow" method which leaves a lot of air gaps between the products.
I was told by my mother-in-law to soak raw. previously frozen fish in milk before cooking to remove any "old" or frozen taste, and enhance it's flavor.
The number of fillets that can be obtained from a flat fish depends on its size and weight. Generally, a small flat fish like a sole or plaice can yield 2-4 fillets, while larger species like halibut or turbot can be divided into 6-8 fillets.
10
If they came in a box, I would read the directions on the box as for heating. The fish may already be cooked, especially if they are already breaded. If no directions came with the packaging, and the fish have been in the freezer for some time, I would find something else to eat. In my opinion, fish have to be flash frozen to keep the cells in the meat from breaking. When the cells break from slow freezing, the fish meat is 'mushy' and can 'go bad' quicker.
About 10-15 mins..I leave mine uncovered because I soak it in marinade
fish