Seafood Retail Pack includes 85 servings of 6 different flavors and types of fish.

*Products may vary in cut, size, and description.

• 32 oz Shrimp
• 48 oz Halibut Steak
• 48 oz Wild Caught Alaskan Cod
• 32 oz Uncooked Tiger Shrimp
• 32 oz Dover Sole Filet
• 32 oz Sashimi Grade Ahi Tuna

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Cooking Fish: A general rule for baking or broiling fish is 10 minutes per inch of thickness at 400-450 degrees F, turning the fish halfway through the cooking time. This rule does not apply to microwave cooking or frying. Fish less than 1/2-inch thick do not have to be turned. If fish is cooked in a sauce or foil, add 5 additional minutes to the cooking time. The cooking time for frozen fish should be doubled. Seafood with low fat content -- like grouper, flounder and tilapia -- should be basted when cooking with a dry heat method such as broiling and baking. Fish is done when the flesh becomes opaque and flakes easily at the thickest part, and most fish will continue cooking for 1 to 2 minutes after being removed from the heat, so plan for this in the cooking time. Broiling: Place fish, one-inch thick or less, 2-4 inches from the source of heat. Fish thicker than 1-inch should be placed 5 to 6 inches away from the heat. Seafood with low fat content -- like halibut and tilapia-- should be basted when cooking with a dry heat method such as broiling and baking.