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Welcome to PURDY’S FISH MARKET one of Southwestern Ontario's finest
hidden gems offering you the finest in Fresh Lake Fish since 1900!

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COOKING FISH…TIPS FROM PURDY'S FISH MARKET

*REMINDER: Fish is the Ultimate FAST FOOD, it literally takes minutes to cook and best of all, and you know when it is done, without having to cut into it!

SAUTEING FISH FILLETS: Season the fish, as desired. Add 1-2 Tablespoons of olive oil to a pre-heated skillet. Cook the fish, (placing it presentation side down first), over medium-high heat for 2-3 minutes per side (per _ inch of thickness); the thicker the fish, the longer the cooking time.

BRAISED FISH FILLETS: This style of fish is cooked in a broth of white wine, clam juice, water, or liquid of your choice. Pour your liquid of choice into a pre-heated skillet, and bring to a simmer over medium-high heat. Add fish of your choice, cover and cook for approximately 3-4 minutes per side.

BAKED FISH FILLETS: Preheat oven to a minimum of 400 degrees. Grease a baking sheet, or line it with a sheet of parchment paper. Arrange fish fillets on the sheet. Season, or flavour fish to your liking. Bake fish for 7-10 minutes per inch of thickness. *(NOTE: It is NOT necessary to flip fish fillets when baking)

BROILED FISH STEAKS: Season steaks and brush with olive oil. Place steaks on a broiling pan and broil 4-6 minutes on each side, or until golden. Allow more cooking time for steaks thicker than 1 inch.

BBQ’d FISH FILLETS: Take an un-greased sheet of aluminum foil and poke holes in it. Lay fish fillets skin side down on the foil and season or flavour to your liking. Place on grill heated to medium heat and grill until fish flakes easily. Fish meat will lift up easily, leaving the skin on the foil. Discard skin and foil and Enjoy! *(NOTE: It is NOT necessary to flip fish fillets when bbq’ing)

HOW DO YOU KNOW FISH IS DONE?:
To test for doneness, poke fish with a fork, at its thickest point. Perfectly cooked fish should be opaque and most, not dry and overly flaky. Another trick is to insert a skewer into the flesh of the fish. If the skewer is warm to the touch your fish is cooked perfectly. If your skewer is cold, fish is not quite ready, however, if it is hot, your fish is overcooked. Undercooked fish looks raw. Salmon and Tuna are the exceptions, as both can be served rare.

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