What to look for
Look for moist flesh without dried edges or a strong sour odor. Similar thickness matters more than identical weight for even cooking.
Store it thoughtfully
Keep very cold and cook by the labeled date; freeze if needed. Thaw under refrigeration and clean surfaces after handling raw fish.
How to use it
Pat dry, remove pin bones with clean tweezers, and cook skin-side down for crispness. Fish safety guidance calls for 145°F / 63°C in the thickest part.
When you need a substitute
Trout is similarly rich but often thinner; cod is leaner and flakes differently. Cooking time must follow thickness, not the original clock.
A common pitfallA sugary glaze can burn before a thick fillet cooks through; apply it later or use gentler heat.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
