The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.
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Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.
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Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.
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There are several other terms for this dark kale, with cavolo nero, black cabbage, Tuscan kale, and dinosaur kale among them. More important than its name is its role in Campania’s culinary history. While Americans tend to treat this kale as a novelty, similar greens, boiled and seasoned with anchovy, have been eaten in and around Naples since the Middle Ages, predating pasta and pizza as classic Campanian dishes.
The key to braising the greens in this book is to blanch them long enough. If the kale is blanched adequately, you won’t have to cook it for very long with the soffritto. If you have undercooked the kale in the blanching process, simply ladle in water and continue to cook the kale with the soffritto until the leaves are tender. If lacinato kale is unavailable, regular kale or chard is a fine substitute. The soffritto, which will keep in a tightly sealed container in the refrigerator for 2 weeks, is also delicious with green beans.