Barbara Rasco, Carolyn A. Raab, Sandra M. McCurdy and Kenneth S. Hilderbrand, Jr.
PNW 238 | Revised November 2009

Summary

This guide succinctly explains how to prepare and preserve any type of fish to use as part of a delicious, safe, and healthy meal. Specific temperatures, quantities, and timings are provided for optimal results.

About the authors

Barbara Rasco
Senior Food Scientist
Washington State University
Carolyn A. Raab
Extension Foods and Nutrition Specialist
Oregon State University
Sandra M. McCurdy
Extension Food Safety Specialist
University of Idaho
Kenneth S. Hilderbrand, Jr.
Extension Sea Grant Seafood Technologist Emeritus
Oregon State University

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