Thawing Instructions: Achieve best results by removing fish from all packaging. Cover fish, place in refrigerator, and thaw for 8-12 hours (or overnight). Thaw quickly by removing fish from outer bag and placing sealed fish under cold running water for 15-20 minutes or until thawed. Prepare fish when thawed. Do not refreeze. Cooking Instructions: Preheat oven to 400 degrees F. Arrange single layer of fish in lightly greased baking pan; season as desired. Bake about 15-20 minutes, if thawed (about 25-30 minutes, if frozen). Fish is done when flesh is opaque, separates easily with a fork, and has an internal temperature of 145 degrees F. For best results, do not overcook. Care is taken to remove bones. However, some may escape detection. Use reasonable care with this product. Ovens vary; adjust cooking time as needed. Keep frozen.