"Fresh" cod filets

[Live_to_cook]

Against all instincts I bought some "fresh" cod at the supermarket fish counter.

Broiled it with lemon zest and anise and was shocked by how much liquid (water?) it threw off. A pound and a half of fish left a quarter-inch of liquid in a 9 by 9 inch pan, when there was none before. I'm used to seeing some water, but this was a bath.

Then it crumbled as I tried to remove it from the pan.

What could have caused that? Does frozen fish throw off more liquid? If anyone could shed light on my puzzlement I'd appreciate it.

[Bob S]

The Cod you bought was probably frozen....or wj=hat they call re-freshed......it is a bad way to buy fresh fish....I would ask for a refund

[Live_to_cook]

Re-freshed? What's that?

[Bob S]

Re freshed is frozen product that is thawed and sold as fresh....get a refund

[Live_to_cook]

Thanks for the info and the suggestion... next time I will.

[Nick.Shu]

my suggestion is that if the place lets you handle something you may purchase - probably highly unlikely, but if they do, give the fillet a squeeze, if it gives off any water whatsoever, then it has been frozen.

Obviously, this will be given off during the cooking process.

[Live_to_cook]

Thanks for the suggestion Nick... but it's hard to imagine a supermarket clerk complying... I'm such a chicken when it comes to asking for such things.

I wanted shrimp for dinner one night, pregnant craving. I asked if I could smell the shrimp. They let me. You might be able to tell by getting a closer look!

[Nick.Shu]

another alternative is to get the clerk to squeeze the fillet for you and watch for a veritable shower of water to come out of the fillet - if you cant handle it, let them do it.

[Live_to_cook]

It really is the only way... I'm just going to have to be brave...