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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This salad is not for wimps. Some Caesar recipes try to downplay the anchovies and garlic, but here you can taste both (hint: The anchovies are in the dressing), and yes, it’s good. Try it with our skirt steak recipe.
What to buy: Be sure to use real Parmigiano-Reggiano cheese.
Game plan: Make the croutons up to 3 days in advance and store them in an airtight container.
This is a great salad to make for a party. You can either set out the bowl of tossed salad with plates for your guests to help themselves, or arrange the salad on small plates beforehand.