Purchase:
The SOLE, is a fish of saltwater and of the finest. Of white meat, firm and of excellent taste.
Freshness:
It is seen in its firm texture, either whole or in fillets. Fresh smell of sea.
The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.
Uses:
You can prepare whole fried or fillets with a variety of sauces or grilled.
Sole storage:
It is stored in plastic bosas, per unit, if it is going to freeze and immediately when it reaches its final destination.
If it is to be prepared soon, marinate and refrigerate in bowl with lid preferably of glass and place for maximum 2 days in the coldest part of the refrigerator.
Its frozen duration, 4 months approx. Refrigerated, approximately 2 days.
It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.
Conservation:
Freeze. Cool.
Duration:
4 months approx. 2 days approx.
Tips:
If you want the fillets to retain their shape, do not remove the skin when cooking.
Note:
Once thawed, the fish should not be re-frozen, since microorganisms have been activated and can become toxic to the organism.
Fish or any other food should be handled with clean hands and utensils.
