[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.

 

[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...