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?

Want to stay up to date with this post?

Recommended From Chowhound