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Home Cooking 9

What causes seepage when I cook fish?

DavidT | Jan 13, 2015 06:07 AM

I usually defrost frozen fish in the refrigerator for 24-48 hours before cooking it in a grill pan on the stove or under the broiler. Often when I cook it, a crud-like substance forms on the edge of the fish.

Can anyone tell me what causes this or how it can be prevented?

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