We love a classic New England fish soup with corn and a milky broth just as much as we love a Mediterran-style tomato-based soup with fennel, or a Southeast Asian-style soup with coconut milk and lemongrass. Create your flavor base of broth and vegetables, and add the fish pieces in the last minutes of cooking.
For more soup ideas, check out ASK-A-FISHMONGER: WHAT'S THE SECRET TO GREAT FISH SOUP?
Beyond soups and curries, white fish pieces are great for tacos, spring rolls, or processing for fish cakes.
SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.