# US 2019/0166895 A1 · Method for cooking frozen fish

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- Number: US 2019/0166895 A1
- Document ID: US20190166895A1
- Status: Published application
- Kind: A1
- Application number: 16/300,184
- Filed: 2017-05-09
- Published: 2019-06-06
- Earliest claimed: 2016-05-09
- Inventors: Michael SIROIS; Douglas B. HALL
- Web page: https://patentgrep.com/patent/US20190166895A1

## CPC

- A23L 17/00: Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23B 2/80: Freezing; Subsequent thawing; Cooling
- A23B 4/06: Freezing; Subsequent thawing; Cooling
- A23L 5/10: General methods of cooking foods, e.g. by roasting or frying
- A23L 5/15: {using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat}
- A23L 5/30: Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation (cooking A23L5/10)
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

This invention is a simplified method of cooking frozen fish that uses multiple scores on the fish to ensure thorough cooking of the fish without overcooking and drying the exterior of the fish.

## Claims

### Claim 1

A process for preparing fish for consumption, the process comprising the steps of:
obtaining a fish side or fillet, wherein the fish is at least 22 mm thick at its thickest point;
scoring at least a single side of the fish side or fillet;
freezing the fish side or fillet; and
cooking the fish side or fillet from a frozen state.

### Claim 2 (depends on 1)

The process according to claim 1, wherein the scoring includes multiple parallel scores.

### Claim 3 (depends on 2)

The process according to claim 2, wherein the scores are between about 0.5 cm and 2 cm apart from one another.

### Claim 4 (depends on 2)

The process according to claim 2, wherein the scores are about 1 cm apart from one another.

### Claim 5 (depends on 1)

The process according to claim 1, wherein the scoring is multiple cross-hatch or perpendicular scores.

### Claim 6 (depends on 1)

The process according to claim 1, wherein the scoring is about 4 cm to about 8 cm depth.

### Claim 7 (depends on 1)

The process according to claim 1, wherein the scoring is about 5 cm in depth.

### Claim 8 (depends on 1)

The process according to claim 1, wherein the scoring has a depth that is about 18% to 25% of the thickness of the fish side or fillet.

### Claim 9 (depends on 1)

The process according to claim 1, wherein the scoring is on opposing sides of the fish.

### Claim 10 (depends on 1)

The process according to claim 1, wherein the cooking is conducted in a pan and heated on an oven top.

### Claim 11 (depends on 10)

The process according to claim 10, further comprising covering the pan while cooking the fish.

### Claim 12 (depends on 10)

The process according to claim 10, further comprising adding a fluid such as water, beer, wine, distilled spirit, juice, or a combination thereof, to the pan.

### Claim 13 (depends on 1)

The process according to claim 1, further comprising adding flavorings or additives prior to freezing the fish.